Questions about smoking a whole turkey

Discussion in 'Poultry' started by 449714, May 1, 2016.

  1. Hey everyone.
    Never really tried this before so I got some questions. Thoughts would be appreciated as I'm very intimidated.

    I have a AS200K-1 Apollo from Napolean.

    - how big of a turkey do you think I can fit width wise?

    - if it's to big to close the lid on the top rack, can I just use the 2nd rack above the water pan?

    - should I actually use water in the water pan?

    - can never get it up above 200f. Any quick tips to get it to 225f to cut down on cook time? (I know I shouldn't trust the units thermostat, but I do lol)

    - would not adding water in the pan do the trick to get it up to 225f?

    Very very intimidated here lol.
    Thx
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Juicy Smoke-tastic Chicken and Turkey

    Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    Rub the dry skin with 1 teaspoon Baking Soda, dusted all over.  This will give a crispier skin and better Browning when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.
     
    Last edited: May 2, 2016
    449714 likes this.
  3. ^ awesome...... yeah as u can tell I'm very new at this.

    With regards to getting the temperature up, I probably watched a YouTube video and stuck with it. I usually leave the bottom vents all the way open. I fill up my chimney starter half way and dump the unlit coles in. Then I fill up my chimney starter and go from there. Guess I should be doing more. Just got comfortable with that process and never went away from it I guess.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sounds like JJ has you covered.

    Al
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks for the info JJ,,, I just had ha buddy drop me off a turkey this weekend and I was looking for the same info,, I will be smoking it in My MES30 with Hickory pellets 

    DS
     

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