BD's Pre Holiday Smoked Turkey. A Foamheart Request

[bdskelly]

 
Great post!  I had a question about the Packers Bird Booster.  Have you tried a different type of injection other than the Packers Bird Booster?  Just curious as I am looking for something sold locally that is close to Packers Bird Booster or that could be used as a substitute without sacrificing quality.  Any suggestions would be greatly appreciated.  Thanks.

Look for Creole Butter.  You may find it at the grocery store next to the marrinade.  Its pretty good and comes with an injection needle. b

 

[specialblend07]

This will be my first time smoking a whole bird, did chicken breasts the other day and they were terribly dry... I'll be following this recipe to a T! I plan on using my MES though as our Yoder is at the cabin. Hopefully it turns out just as good as yours looks!! If I don't have an amazn tube or wedge, how often do you think I should be adding chips? Once every few hours??

Thanks! Look forward to doing this!

 

[bdskelly]

 
This will be my first time smoking a whole bird, did chicken breasts the other day and they were terribly dry... I'll be following this recipe to a T! I plan on using my MES though as our Yoder is at the cabin. Hopefully it turns out just as good as yours looks!! If I don't have an amazn tube or wedge, how often do you think I should be adding chips? Once every few hours??

Thanks! Look forward to doing this!

Howdy SB,

How much smoke is subjective to your own taste. Or more importantly on the holiday, your friends and family's taste! After all it really all about them right?

I would highly recommend that you make the small investment on the Amaze N Smoker tube or tray. However, you probably don't have time to do that for this smoke.

According to my tastes, Birds take on smoke rather easily. So I use just a little smoke.  When I cook a brisket I smoke for the entire cook.  Turkey needs less smoke. 

I'd tell you no more than 3 full hoppers of wood chips over the first 3 or 4 hours of cook time of will be more than enough smoke for your bird. Again, thats my family taste for smoke turkey.  Yours may differ. 

One more thing. This meal will be a big event. And you're going to do great! Folks will talk about it for a week! ...and we don't want your bird to turn out like those "terribly dry" chicken breasts.  

Watch that IT of the breast like a hawk. When it hits 165 degrees pull out out of the smoker.   If you don't have a good meat thermometer then invest in one. My cooking improved ten fold when I started paying better attention to internal temps. 

Good luck.  Be sure to let us know how it turned out!

Brian 

 

[hoops10]

I got ahold of some Cajon Injector Creole Garlic, couldn't find the Creole Butter. Two questions: Do you think that because it says Cajun it will be spicy? And the full container is 16 fl. oz. (which is 2 cups), should use the entire jar? Thanks.

 

[bdskelly]

I got ahold of some Cajon Injector Creole Garlic, couldn't find the Creole Butter. Two questions: Do you think that because it says Cajun it will be spicy? And the full container is 16 fl. oz. (which is 2 cups), should use the entire jar? Thanks.

Awesome!  The garlic is one of my favorites. You'll probably use most of the jar... Think of a checker board laid on top of your bird. Make small injection at each corner of the squares. Don't forget the drumsticks and thighs. Those are the best parts.  

I believe most folks would not find the Creole Injection too spicy. b

 

[hoops10]

Awesome thanks for the reply. I plan on using applewood pellets in the AMNPS also.

 

[bdskelly]

Awesome thanks for the reply. I plan on using applewood pellets in the AMNPS also.

Good luck.  Let all of us know how it turned out! B

 

[GaryHibbert]

Hey Brian.  Sure glad you bumped this post--I missed it first time around.  I've eaten turkey stuffed with fruit and I gotta say I love it.

Great post and really great smoke!!

Maybe a tad late, but.......POINTS!!!!!!!!!

Gary

 

[bdskelly]

 
Hey Brian.  Sure glad you bumped this post--I missed it first time around.  I've eaten turkey stuffed with fruit and I gotta say I love it.

Great post and really great smoke!!

Maybe a tad late, but.......POINTS!!!!!!!!!

Gary

Thanks for the point Gary.  I hope the post is helpful given the upcoming holiday! b

 

[thebig1]

Brian, I'll be smoking my turkey tomorrow and I'm very excited.  I'll be seasoning and stuffing it tonight for it's overnight sit in the fridge.  And once that IT hits 165 it's coming off to be tented with foil while we prepare the rest of the meal.  I can almost taste it now but I have a feeling that I've never tasted anything like this.

I use an offset stick burner so my temps will be around 300, give or take, for a 12lb bird.  I'll be following your instructions to the letter.

I'll post up some Qview in another thread tomorrow.  Thanks again for all of the advice.

Chad

 

[hoops10]

BD, quick question about preparation of the turkeybyhe night before. When you say 'wrap it in plastic wrap' do you mean Seran Wrap? If so would you lose some of your rub due to the turkey being wrapped up? Thanks.

Edit: Also is it possible to prep the turkey and put it in the fridge too early on the night before?

 

[bdskelly]

 
Brian, I'll be smoking my turkey tomorrow and I'm very excited.  I'll be seasoning and stuffing it tonight for it's overnight sit in the fridge.  And once that IT hits 165 it's coming off to be tented with foil while we prepare the rest of the meal.  I can almost taste it now but I have a feeling that I've never tasted anything like this.

I use an offset stick burner so my temps will be around 300, give or take, for a 12lb bird.  I'll be following your instructions to the letter.

I'll post up some Qview in another thread tomorrow.  Thanks again for all of the advice.

Chad

Keeping my fingers crossed for ya brother.  Bet it turns out great! b

 

[bdskelly]

BD, quick question about preparation of the turkeybyhe night before. When you say 'wrap it in plastic wrap' do you mean Seran Wrap? If so would you lose some of your rub due to the turkey being wrapped up? Thanks.

Edit: Also is it possible to prep the turkey and put it in the fridge too early on the night before?

Howdy Hoops.

Yup  By saying plastic I meant Saran wrap. And Yeah you might lose a bit of your rub. Don't let it brother you brother.   Lay the Saran Wrap over the bird loosely to minimize loss. If you get a  bare spot just give it another light dust on the spot in the morning before you toss that bird in the smoker. No harm no "fowl"....  Get it? I substituted the word "fowl" for the word "foul" because were are talking about.... ....Oh never mind.  

Any who... How early do you plan on preping that bird? Say 5 or 6 pm the night before? No worries. Just put him back in the reffer when you're done working your magic. It will be fine next morning.  

Good luck Hoops! 

b

 

[hoops10]

IMG_20161119_162122.jpg

• hoops10
• Nov 19, 2016

Turkey is done after resting for about 2 hours. One question, the popper in the turkey never popped out but I pulled it out of the smoker when it hit an IT of 165. Do you think the popper not popping could be a problem?

Also total cook time was 5 hours. For a 13.5 lb turkey, the wife is saying if she cooks it it the oven at 350*, it would take at least 6 hours. I have tried it and it looks and tastes juicy, possible it is not done. Skin came out pretty leathery though, not sure what went wrong there.

 

[bdskelly]

IMG_20161119_162122.jpg

• hoops10
• Nov 19, 2016

Turkey is done after resting for about 2 hours. One question, the popper in the turkey never popped out but I pulled it out of the smoker when it hit an IT of 165. Do you think the popper not popping could be a problem?

Also total cook time was 5 hours. For a 13.5 lb turkey, the wife is saying if she cooks it it the oven at 350*, it would take at least 6 hours. I have tried it and it looks and tastes juicy, possible it is not done. Skin came out pretty leathery though, not sure what went wrong there.

I've always taken those poppers and tossed em. If you've got a good meat thermometer and it said 165... Then believe it. Your smoker may be running hotter than the thermometer says.  Thats pretty common.  

For a test you can make a cut where the thigh joint attached to the body.  The juice you see should be clear and not red.  I demonstrate that at the beginning of the post.

Great looking bird! b

 

[hoops10]

Yeah, I even boil tested both Maverick probes before I did this smoke. Both read 212* so I know they are working. I had the probe measuring smoker temp right above the AMNPS so I'm not sure if it was affected by it, any thoughts? Also, any idea why the skin may have turned out leathery? Thanks again for all the help and good info.

 

[thebig1]

Thank you BD and everyone else for asking questions which resulted in my success. Dinner was amazing.

http://www.smokingmeatforums.com/t/254417/first-smoked-turkey

Chad

 

[bdskelly]

Thank you BD and everyone else for asking questions which resulted in my success. Dinner was amazing.

http://www.smokingmeatforums.com/t/254417/first-smoked-turkey

Chad

Great smoke buddy   b

 

[antelope1027]

Followed your advice got a 12.8 pound turkey and going to fill cavity with oranges,lemons,limes and was wondering about time. I have a mes 30 and was going to put turkey on at 5am for noon finish time, did I give myself enough time? I do have a temp gauge and will go till 165 in breast. What temp to run at in Ohio it just got cold and was concerned that the mes cant keep enough heat in front of garage? Also can I inject the turkey in evening since im getting up at 5 to smoke the bird? One more question what it the best rub for this bird? Thank so much for the help

 

[bdskelly]

 
Followed your advice got a 12.8 pound turkey and going to fill cavity with oranges,lemons,limes and was wondering about time. I have a mes 30 and was going to put turkey on at 5am for noon finish time, did I give myself enough time? I do have a temp gauge and will go till 165 in breast. What temp to run at in Ohio it just got cold and was concerned that the mes cant keep enough heat in front of garage? Also can I inject the turkey in evening since im getting up at 5 to smoke the bird? One more question what it the best rub for this bird? Thank so much for the help

At 225 smoker temp it will take you about 30 minutes per pound. So if you get it on at 5am you should be just about right for a noon  finish time.  I go simple on my turkey rub.  I use rotisserie chicken spice right off the grocery store shelf.