First Smoked Turkey + Qview

Discussion in 'Poultry' started by rgpaul, Nov 26, 2010.

  1. rgpaul

    rgpaul Newbie

    First smoked bird.  I followed some of the recipe ideas from the fine folks at Smoking Meat Forums, thanks!  I used my 18 inch WSM, regular Kingsford, a gallon of water in the bowl & small amount of hickory, did not brine.  Weather was 39F & breezy at the start, dropped into the 20s F + 20mph winds by the time we were done.

    While the charcoal was starting up I melted butter, honey, garlic powder & onion powder for injecting.

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    Prepping the 14 pounder.

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    Butter honey mix for injection.

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    First pound of bacon.

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    First bacon came off after about an hour.  Second pound going on.

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    Looking good.

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    Second pound of bacon coming off.

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    Browning...

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    Finished at a little over 4 hours.

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     I have some pics of the carving, but they're all blurry because the camera was froze up.

    The bird turned out really well, moist, tasty & not too smokey.

    ~R

    Thanks for viewing, I look forward to your comments/ suggestions.
     
  2. theracenut

    theracenut Fire Starter

    Thats different. Looks like it turned out good. Did the bacon flavor the bird or what?
     
  3. smokinal

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

    Bacon wrapped turkey, mmm, I may have to try that. It looks mighty tasty!
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man I wish you had a sliced shot of that. What was the theory behind adding/removing the bacon? Just curious how it turned out with the bacon.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I assume the bacon was for self basting? If so, skip the bacon next time and brine the turkey overnight instead. I have done it both ways, and the brine is hands down better, and more moist. Either way that is a fine looking bird tough, and I always like seeing a WSM in action!
     
  6. I did my first turkey this past Thanksgiving as well. I did a bone-in breast using a brine. I agree with JIRodriguez, brining is definitely the way to go. Juiciest bird I ever saw.
     
  7. rgpaul

    rgpaul Newbie

    The bacon was only for moister, it didn't add flavor to the bird...

    For those that prefer to brine... I guess you won't have any bacon with your turkey!

    ~R

    PS.  Another idea is to save the drippings (mine contain smoked bacon fat) & add them to the turkey soup that you make the next day!
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Turkey...
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Job ~R,

    I love it !!!

    Personally I'd love it covered with Bacon.

    That way Mrs Bear could eat the Turkey, and I could eat the Bacon!!!

    Some of you might know I'm a bit partial to Bacon.

    Bear
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    man id love a big sammie of that right now!!
     
  11. jc1947

    jc1947 Smoking Fanatic

    Or 3 sammies lol
     
  12. billyj571

    billyj571 Smoking Fanatic

    Great job. Looks mighty awesome
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Makes you wonder why Turkeys aren't born covered with Bacon, instead of feathers?!?!

    Bear
     

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