smoking a turkey for first time tomorrow!

Discussion in 'Poultry' started by smokemom, Jul 22, 2006.

  1. smokemom

    smokemom Smoke Blower OTBS Member

    hi,

    I am smoking a turkey tomorrow.. it was a big one, in my mind! 15 lbs .so i cut it up and am brining it as i type! i assume it will cook faster cut up or am i wrong?

    thanks,
    kathy
     
  2. scott in kc

    scott in kc Meat Mopper OTBS Member

    It will cook a little faster parted out than whole. Best of all, you'll be able to remove the breast meat as it gets done and not have to leave the white meat to get over done waiting on the dark meat to get done.

    I hate over cooking delicious white meat waiting for the gross dark meat to get done :x

    Not a dark meat fan, I usually cook breast instead of whole birds. For Thanksgiving and Christmas when we have guests that enjoy the dark meat I cook a couple breasts along with 4 drumsticks and everyone is happy!!
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hi Smokemom,

    I was beginning to think that big old Ham you did a couple of weeks ago scared you away. :D

    I cook turkeys couple of times a year, but I don't cut them up. So I don't know how much help I can be. However, if you have any questions you think I could help with, feel free to shout at me.

    Good luck on your bird. 8)
     
  4. joed617

    joed617 Smoking Fanatic OTBS Member

    Kathy, I'm not a turkey fan but if your post a pic or two you may change my mind..




    Joe
     
  5. smokemom

    smokemom Smoke Blower OTBS Member

    dont have the technology for a photo! but i will describe it the best I can!!!!
     
  6. woody

    woody Smoke Blower

    Cajun--

    what's the rule of thumb for a turkey (hours per pound etc). I was thinking of doing one next weekend and wanted to have my research done so i would be ready for the bird to thaw.
     
  7. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hey Woody,

    It's about like any other large mass meat (butt, brisket, turkey) 1.5 hours per pound is a good time to allow for. I'm personally not a big fan of smoking by time. I do better with temp. Just follow the guidelines for poultry doneness (I think it's 180?) and keep your cookin temps around 225. Be sure you get your temp reading from between the thigh and breast. The breast will hit its temp faster than the thigh area will. I haven't had a problem with dry breast meat but I have seen a lot of others that did. They suggested foiling around the breast when it hit its temp to try and hold the moisture in. I would think you could inject some butter and seasonings to add more moisture and that might help.

    Maybe I just like my white meat dry so I don't notice it. :D
     
  8. nmayeux

    nmayeux Meat Mopper OTBS Member

    Smokemom,
    I'm sorry I have not been up to date on your posts, but smoked turkey is the best. Here are a couple of pics of our T-Day cook last year, and I hope Cajun has you straightened out with the pics.
    [​IMG]
    [​IMG]
     
  9. smokemom

    smokemom Smoke Blower OTBS Member

    geat pictures! looks delicious!!!

    i have tried several suggestions and still cant get pictures sent!
     
  10. vman

    vman Fire Starter

    nmayeux.....what are all the other delicious looking munchies in the smoker?? do i see brisket, chicken, and fish??
    looks A-1!!!
     
  11. nmayeux

    nmayeux Meat Mopper OTBS Member

    5 Turkeys, 6 racks of ribs, and 2 pork butts. The turkeys were so big that they would not fit under the top rack. My turkey was the one under the butts getting that nice basting action...;)
     

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