Smoked turkey help

Discussion in 'Poultry' started by itsmechris, Apr 1, 2012.

  1. itsmechris

    itsmechris Newbie

    I am looking to smoke a whole turkey for Easter. I have a fresh (never frozen) bird I will pick up on Thursday. My research for turkey smoking has seriously got me more confused than before I started because everyone seems to do it differently!

    I will be using a Masterbuilt electric smoker (once I perfect it I will use my charcoal grill).

    Specifically I am curious about temperatures and times, and what to do with the skin. I have smoked a few chickens in the electric smoker and the skin is often rubbery and inedible.

    Thanks for all help!
     
  2. jalan43

    jalan43 Smoking Fanatic Group Lead

  3. I have done several bone in turkey breasts about 10 pounds each. I highly recommend the slaughterhouse brine recipe. I brine and inject. On my Masterbuilt electric the temps don't seem to be high enough for crispy skin. A ten pound bone in turkey breast takes me about 5 hours to smoke at 240 degrees. I pull it at 160 degrees then foil and rest an hour. Turkey breast is pretty critical on internal temperature. I like to pull at 160 degrees. 165 degrees is borderline too dry. 170 degrees turns the breast in to soup meat.
     
  4. itsmechris

    itsmechris Newbie

    Thanks for post.

    BTW, Semper Fi to Andrew Carpenter! I was a Marine back in the 90's and I feel for the guys today going into harm's way.
     
  5. jalan43

    jalan43 Smoking Fanatic Group Lead

    Thanks Chris! I'll pass it on!
     

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