First attempt at smoking, going with a whole turkey.

Discussion in 'Poultry' started by im1986, Nov 26, 2011.

  1. im1986

    im1986 Smoke Blower

    Well i am about to make my first attempt at smoking meat. I have chosen a wonderful 12 pound turkey, and were going to give it a shot. I seasoned my new 30" MES last night, so it is ready to go. 

    I will post pictures of the final product tonight. 
     
  2. flash

    flash Smoking Guru OTBS Member

    Good luck. What temps you smoking at?
     
  3. im1986

    im1986 Smoke Blower


    I've read to keep the smoker in the 250 range for about 4 hours. after about 1.5 to 2 hours to cover the top of the bird with foil. That is my plan at least. 

    Any suggestions would be great, the bird is going in at 2pm Pacific Standard Time. so about 2 hours from now. 
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    1986,Did you brine the Bird? They are much juicier and tasty when brined, however it's not a prerequisite to cooking,but a good wash and rinse/dry is...

    You want to stick with the 40*f to 140*f in 4hrs. rule . Be sure your smoker is up to temp (250*f to 300*f) . After the first hour, then place the thermometer in the deepest part of the Thigh(without touching the bone) and let it cook to 165*f in the thigh and check the breast too , do not stuff the cavity, it will slow down the cooking and keep it in the danger zone too long.

    Be safe and have a Happy belated Thanksgiving .

    Stan    aka    oldschool
     
  5. im1986

    im1986 Smoke Blower

    Thanks guys. 

    Yes i am aware of the 40-140 rule. I did not brine the turkey because it is a "enhanched" turkey. I've read a few places now not to brine those. next year i am going to get a natural turkey and brine it. 

    I will keep a close eye on the temp of the turkey. 
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the camera!
     
  7. im1986

    im1986 Smoke Blower

    i promise, there will be pictures. 
     
  8. im1986

    im1986 Smoke Blower

    Well our turkey dinner got moved back 2 hours, People are showing up at 8pm (thank goodness it is saturday). So i decided to take the time to try a small batch of cheese. Pepper jack, and sharp cheddar. Ill let the cheese smoke for 1.5 hours, then the turkey goes in. 

    Here is the cheese fresh in the smoker. [​IMG]
     
  9. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Looks like a great start to any meal, Cant wait to see the bird! dont forget the Qview
     
  10. im1986

    im1986 Smoke Blower

    Well the bird is in the smoker, 4 hours from now hopefully it will be done. 

    [​IMG]
     
  11. im1986

    im1986 Smoke Blower


    what is QVIEW?
     
  12. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Have fun! 
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

  14. im1986

    im1986 Smoke Blower

    Here is the bird. 3.75 hours in the smoker, pulled it out when she hit 170 temp, covered with foil and it is now resting. It smells so GOOOOD, cant wait to eat it. 

    [​IMG]
     
  15. im1986

    im1986 Smoke Blower

    ok, not sure what happened. Hit submit once, and it posted like 6 times. 

    Sorry. 
     
  16. raptor700

    raptor700 Master of the Pit OTBS Member

    Don't worry, well get that fixed up for ya.

    The bird looks fantastic! [​IMG]
     
  17. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Darn good lookin bird there! [​IMG]
     
  18. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great, wish you would have cut into it so we could see how juicy it is!
     
  19. im1986

    im1986 Smoke Blower

    well, it was amazing. Ate the whole bird by Sunday night. Next time I will post pics of cutting the turkey.
     
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like a great job...If you wish to get Your flavors into the Bird, there is no reason not to Brine an Enhanced Turkey...The Salt will all balance out to what you use, 1/2-1C Kosher per Gallon Liquid, and will not make it Salty...JJ
     

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