Bird is the word.

Discussion in 'Poultry' started by toesmasher, May 26, 2015.

  1. Picked up a couple of turkeys, so I just had to do one in the old MES 30. It was a 12 pound bird, did not brine it (next time).

    As you can tell from 1st pic I threw a little bit of everything on and in it including a couple of bay leaves. Even put some apple juice in the water pan. Did I mention this was my first turkey.Preheated it to about 270, put the bird in, added apple wood chips to tray, and walked away. About 25 minutes later remembered that i forget to turn the temp down, so turned it down to 250. Added chips a couple of times. About 2hours 45 minutes in checked the smoker, and thought damn that bird looks brown, open the door and checked temp in a couple of spots and averaged like 190. I remembered that with chickens if you could grab a leg and it came unattached easily it was probably done. So I figured what the hell and burnt my damn finger, grabbed a kitchen towel and tried it, and it seemed to come loose easily. Brought it in and let it set for about 30 minutes and tried a piece(bottom pic). And was pleasantly surprised, good eats. I have read in other sources about turkeys baking quick in smokers, anyone else had this happen to them?




     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks good. Instead of burning your fingers move the probe a couple places and check it [​IMG]

    Personally I like smoking poultry at around 300-325 to give crispy skin.

    That may have been your first turkey but judging by the looks it won't be your last  [​IMG]
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice Bird . I'm with Piney. There'll be more now...

    Have fun and . . .
     

Share This Page