Old Hunter, 1st Turkey in MES

Discussion in 'Electric Smokers' started by ivegotsix, Jan 12, 2008.

  1. ivegotsix

    ivegotsix Newbie

    This is my 2nd post, so I am still very new to SMF. I have learned alot from other members since I received my MES as a gift. I have a few Questions? I put a turkey (15 LBS) on this morning (9AM ) after I let the MES get to Temp and starting to smoke ( Hickory chips) . I read conflicting threads on Temp and time. ( I have it started at 240 for 9 hours) I have read to smoke anywhere from 225 to 275, It gets confusing. I have cooked a whole deer hind quarter and a Pork shoulder, both of these were at 225 and turned out real good. I would appreciate any advise
    Thanks Bill
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    225-275 isn't bad for a bird of any kind. Did you brine it before giving it up to the MES? Higher temps could produce a little drier bird if it isn't brined. Either way... it's all good.
  3. ivegotsix

    ivegotsix Newbie

    I did brime the turkey for 14 hours, and it was injected with a butter mixture that was bought at Cabelas, the name excapes me at the moment, but I will post it later, How long would you leave it in? I do not have a thermometer yet, its next on my shopping list
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    You probably got the creole garlic butter marinade. Cabela's gets it from the cajuninjector. I have used literally gallons of the stuff in all different flavors. The garlic butter is my favorite for chicken and turkey. Keith
  5. ivegotsix

    ivegotsix Newbie

    Thanks, it was from cajuninjector "Hunter Gold" I put 1/2 of the jar in the brime to allow it to brime overnight, I then injected the other 1/2 of the jar into the Turkey this morning, It was also coated in a rub from cajuninjector.
    Since I do not have a meat thermomter, I am leaving it in the smoker for at least 9 hours at 240 and will hope the pop-up that is in the bird works. Does anyone have a suggestion for a Digital thermomoter to buy
  6. kookie

    kookie Master of the Pit OTBS Member

    I just picked up a digital remote thermo at Target lastnight. $17.99 here. It's a Smart BBQ brand. Its back in their grilling section. Seems to be a pretty nice unit.

  7. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Well you really need a thermo. Time is a hard thing to say. It should go around 3 1/2 to 4 hours. Don't hold to that though.
    Grab a drum stick and check to see how free it moves. If it feels like it might come off it should be done. Also can check to see that fuild from the bird runs clear.
  8. ivegotsix

    ivegotsix Newbie

    Thanks to all who helped me with this turkey. Here are the pics, It turn out pretty good. My family wants to know what I am cooking next weekend!!!! I did order a IKEA thermometer on line last night.
  9. oak cliff boy

    oak cliff boy Newbie

    Great looking turkey! Good job! I also smoked a turkey Saturday. A 12 pounder, brined and spatchcocked. I find this treatment cooks more evenly and gets more smoke. IMO, poultry doesn't benefit much from low and slow cooking. I smoked it at 275* until the turkey breast temp was 165*, which took about 3 1/2 hours. It is moist and tasty. My favorite indoor roast turkey method is from Cooks Illustrated. Spatchcock & brine, then roast at 450* for 90 minutes (about165*). Fantastic!
  10. ivegotsix

    ivegotsix Newbie

    Thanks for the info, But what is spatchcocked?
  11. kookie

    kookie Master of the Pit OTBS Member

    Good looking turkey. Glad it turned out.

  12. oak cliff boy

    oak cliff boy Newbie

    I was taught to call it spatchcocked but another term is butterflied.

    See http://www.cooksillustrated.com/reci...TKEditCenter#1

    or search for Crisp-Skin High-Roast Butterflied Chicken on the /www.cooksillustrated.com site.

    Starting at the tail, using poultry scissors or a chefs knife, cut down the backbone to the neck on both sides and remove the backbone. Cut off the rib bones from the breastbone. Whack the breastbone so it splits and the turkey lays flat. Turn the turkey over and tie the legs together and tuck the wing tips under. The turkey is now more consistent thickness for more even browning and more surface area exposed to heat and smoke. It also fits on one rack space so you can place several turkeys in the MES at one time. I remove the meat from the bones and freeze for later. I save up several backbones and make turkey stock and freeze it also. Then on a cold day I make Turkey Tetrazzini. Wonderful comfort food!
  13. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome Ive-got-six! [​IMG]
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    I spatchcocked one for new years eve....it smokes faster.[​IMG]

Share This Page