How long can a turkey rest after smoke?

Discussion in 'Poultry' started by nickrp, Nov 10, 2011.

  1. nickrp

    nickrp Newbie

    Smoking my first turkey tomorrow. How long can it rest after I pull it?  It's  13lbs and I will be smoking it in my WBS so it will be a high temp smoke.  Thinking about 275-300*. Any guesses on the cook time?   Also any suggestions on where to place my probe?  I only have one, so thigh or breast?  And should I run it parallel up the breast?   

    thanks in advance!!!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
  3. nickrp

    nickrp Newbie

    Thanks jj!!  Ok one more question. Breast up or breast down?
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nick, I brine the mix some Rub, 1Tbs per Stick, with Butter and Massage it under and on the skin...Then into Smoke...If I am not happy with the Skin, not  getting Crisp, I pull the Bird 10*F early and in to a 400-425*F oven to Crisp and rise the last 10*...Keep the questions coming, that's why we are here Bro!...JJ
     
    Last edited: Nov 10, 2011
  5. nickrp

    nickrp Newbie

    SHould I place the breast facing up or down??
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    OOOPS...UP... I got distracted while typing the post above and forgot to finish...Sorry...JJ
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Breast up!
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yes breast up always. Now you should brine your bird first if you can. I always use Tip's Slaughter House Brine with a few extras that we like. As far as all your other questions. I pretty much agree with Jimmy on his answers so do what he said and you will be fine.
     
  9. nickrp

    nickrp Newbie

    Yup used thee slaughterhouse injection. I didn't have time to brine as I got home late from work. I'll be smoking round noon and will post picks
     
  10. nickrp

    nickrp Newbie

    hmm im already at 130* in less then an hour.... seems quick, started at 55*  

    Should i prob the breast in a few hours?
     
  11. i dont brine my bird  i have smoked turkeys for about 3 years i do put it in a pan and cover it with tin foil i like to use the cajun injecter garlic and butter

    i pore about have the jar in a pot on the stove then let it simmer and pour in about half a cup of honey

    and while its still warm i shoot my bird up then about 4 to 5 hours on a reverse flow char broil smoker

    with red oak

    the last 2 years we had no left over smoked turkey

    this year im also going to do a ham in some apple juice
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nick, So how did you make out?...JJ
     

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