First Time Turkey Smoke

Discussion in 'Poultry' started by tg pythons, Dec 29, 2013.

  1. tg pythons

    tg pythons Fire Starter

    First time smoking a whole turkey. Pretty pleased with the results!

    I decided on a dry brine on a 12 pound turkey. Once it was almost thawed, I took out the giblets, etc. and coated the inside and outside with sea salt and a full packet of McCormick's Tomato Garlic Basil marinade. I let it sit in the fridge for three days.

    3pm: I cranked up the MES30 to 250 and filled the drip pan about 2/3 full of water.

    4pm: Loaded the turkey, breasts up, and added apple chips. I probed the breast closest to the door.



    7pm: IT was at 139. Added another tray of Apple chips. (I know, I need an AMNPS)

    9pm: I was surprised that the IT was already up to 170! I wrapped it in foil, put it in a cooler, and let it rest.

    11pm: Carved her up. Very happy with the skin and how juicy it was. The dry brine worked its way through the bird as well. Great flavor throughout.

    Thanks for reading.





     
    disco likes this.
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Nice looking bird, congrats on a very successful smoke!
     
  3. tg pythons

    tg pythons Fire Starter

    Thanks! I would like to add that I took a lot of pointers from other threads on here. This place has been a huge help to me so far.
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Great looking turkey!  Isn't it amazing how smoked turkey seems to always come out juicy!

       Mike
     
  5. tg pythons

    tg pythons Fire Starter

    Thanks! I had no idea what to expect going into it. I have never cooked a whole turkey before, and have never had one that was dry brined either. I was half expecting a dry up lump of turkey. Glad it wasn't!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice looking bird! Congrats on your smoke.
     
  7. tg pythons

    tg pythons Fire Starter

    Thanks!!
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice blow - by - blow presentation. You have some great looking "Bear - View" of the finished Bird... [​IMG]  . Keep it coming,  I'll watching...[​IMG]

    Have a very joyous and Prosperous New Year and  . . .
     
  9. tg pythons

    tg pythons Fire Starter

    Thanks Oldschool. Hopefully trying to figure out the next big smoking project!
     
  10. billyj571

    billyj571 Smoking Fanatic

    Congrats awesome looking bird
     
  11. tg pythons

    tg pythons Fire Starter

    Thanks Billy!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That, sir, is a marvelous looking bird. Great food, great post and terrific Qview. We want more! Keep posting.

    Disco
     
  13. tg pythons

    tg pythons Fire Starter

    Thanks Disco. Hopefully this winter goes away soon.

    I bought an AMNPS last week and have to study up and practice with that.
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You'll like the AMNPS particularly for those long smokes.

    Disco
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice job !! Thumbs Up Now I'am hungry for turkey, looks very tasty :drool.
     
  16. tg pythons

    tg pythons Fire Starter

    Thanks!!
     
  17. fdpiper

    fdpiper Newbie

    Hi TG Pythons,

    I have been smoking on a gas grill and got a MES smoker for Christmas. The weather has finally broken, snow is off the deck,  and the weather is warming up. I am ready to start on my smoking journey. I just seasoned my new MES smoker and will be doing two chickens for first meal. Then, I need to do a turkey for Easter dinner.

    I am looking at your photos and notice what appears to be pink in the thigh. Is this pinkish color from the brine or the smoking? Were they up to temperature?

    If my turkey comes out with pink and I don't know why or do not have an explanation, I am afraid I will have people afraid to take it.

    Thanks for helping me out.

    All the best!
     
  18. tg pythons

    tg pythons Fire Starter

    The pink can be off-putting for sure. But if it is at temp, then you are good to go! I check temps in numerous spots, and wrapped it in foil, so if it wasn't done in the smoker, it would have continued in the foil/cooler.
     
  19. dish

    dish Meat Mopper Group Lead

    I'm smoking my first turkey today for my wife and some friends.  Soaked it in a brine mixture over night of 1 gal. water, 1 cup salt, 1/2 cup brown sugar,  lemon rosemary blend, Worcestershire sauce and a splash of Jim Beam.  I injected the breast with a blend of poultry seasoning, garlic powder, onion powder and butter.  I plan on smoking it at 250* until I get an internal temp of 160*-165* then wrap it in foil and place in the cooler for about an hour.  I'll be using apple wood and some hickory.  Hope it works out.  I'll include some pics later.
     

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