smoking my first turkey

[chicago bob]

Hi Everyone

This is Chicago Bob which is where I have a home, but I am sending this from Quebec, Canada where I will be preparing my first smoked Turkey. I am using a Bradley Digital 4 shelf smoker. My first question is regarding brining and injecting. Can you do both or is it either-or? Almost all articles I have read suggest one or the other but not both. I will be preparing a farm raised local bird, that has had nothing done to it, naked so to speak. I would like to do a fairly traditional salt, water, sugar brine, but thought it would also be great to inject a butter marinade. Is this overkill? I will also be using a wet rub under and on the skin of the bird.

Second question refers to my desire to place the turkey on a vertical roasting rack to allow the turkey cavity to receive the most smoke. However I also want to catch the juices that will accumulate below the bird to be used later in dressing and gravy. I thought I would place a round aluminum pan on the first shelf and the turkey on the roaster rack above on the second shelf. Hopefully this will allow drippings to fall into the pan but also not block the smoke from surrounding and entering the cavity of the bird? I expect that I will need to keep some water in the pan to keep the juices from scorching. Does anyone have any thoughts on these questions?

Thanks in advance

Chicago Bob

 

[rickylee]

hey bob

sounds like its going to be a nice bird

i dont think your idea is over kill it should be nice and moist just what you want

i smoked several turkys on thanksgiving with my lang double barrel

mine were store both 10 - 12 pounders i prefer small birds rather than large because they cook faster and i get more dark meat  legs  / thighs and they seem to come out moister

i inject them with mango nectar ,bitter orande ,jamaican habenero sauce, coco nut milk ,brown sugar and butter

after they have smoked

i cover tham in a glaze made of orange marlelade ,butter,brown sugar,habenero sause

and pinapple preseves and coconut cream

let them go another 15 - 20 min at 350 - 400 then let them cool on counter for a few hrs

mmmmmmmmmmmmmmmmmmm deeeee licious

 

[chicago bob]

Thanks Rickylee

Your recipe sounds awesome, I may need to make an alteration to my plans and try your recipe.

Keep on smoking.

Chicago Bob

 

[s2k9k]

Hi Bob! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

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You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[chicago bob]

Hi Everyone,

Last year for Christmas I smoked my first turkey and it was great. At that time Ricky Lee posted what sounded like a really tasty recipe for a Turkey injection and glaze, Ricky's description was a bit general and now I would like to try it, but hope to get a more specific recipe. Where is Ricky Lee when you need him? In fact it seems that Ricky has not posted since last December, and there was a post for selling his Lang smoker. Is Ricky no longer smoking? Can anyone shed some light on this mystery.

Here is the basic description of Ricky's recipe: "I inject the bird with mango nectar, bitter orange, Jamaican habenero sauce, coco nut milk, brown sugar and butter. and then cover it in a glaze made of orange marmelade, butter, brown sugar, habenero sauce, pineapple preserves and coconut cream". Has anyone else tried this recipe and is willing to share?

Thanks

Chicago Bob

[email protected]

 

[chicago bob]

Hi Everyone and Ricky,

I'm still getting to know my way around the mechanics of the forum so I may be posting this several times.

Last year for Christmas I smoked my first turkey and it was great. At that time Ricky Lee posted what sounded like a really tasty recipe for a Turkey injection and glaze, Ricky's description was a bit general and now I would like to try it, but hope to get a more specific recipe. Where is Ricky Lee when you need him? In fact it seems that Ricky has not posted since last December, and there was a post for selling his Lang smoker. Is Ricky no longer smoking? Can anyone shed some light on this mystery.

Here is the basic description of Ricky's recipe: "I inject the bird with mango nectar, bitter orange, Jamaican habenero sauce, coco nut milk, brown sugar and butter. and then cover it in a glaze made of orange marmelade, butter, brown sugar, habenero sauce, pineapple preserves and coconut cream". Has anyone else tried this recipe and is willing to share?

Thanks

Chicago Bob

[email protected]