Whole Turkey in Bradley Digital

Discussion in 'Poultry' started by wan2smoke, Nov 15, 2011.

  1. wan2smoke

    wan2smoke Fire Starter

    Alrighty folks this is going to be my first big smoke project. It was buy one get one free Turkey at the grocery store so I did. Got 2 14 pound birds to make sure they would fit. Using this as my test run for next week. Bird just went in the smoker after brining for 24 hours in the Slaughterhouse Poultry Brine. I'll be damned if Louisiana seasoning isn't a PITA to find in Southern Califonnia! I am going to be posting qview shots as they become available and I think you all know what a raw turkey looks like so I am not posting them now. I want to say thanks ahead of time to everyone for all of the help and old posts I went through to even think about doing this!
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck!
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    [​IMG]   Looking forward to the qview!
     
  4. so how does your Bradley smoker work I always see it advertise on my hunting shows
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    [​IMG]
     
  6. jc1947

    jc1947 Smoking Fanatic

    X2 plus beer. [​IMG]
     
  7. wan2smoke

    wan2smoke Fire Starter


    So far it has been reliable as heck.  The electronic temp sensor are off by between 10-20 degrees as others have said. I proved this when I bought a digital remote thermometer. Once I got that taken care of all has been well. Load up the bisquettes and check your water is all you need to do.
     
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Sounds like a plan

    Can't wait for the pics [​IMG]
     
  9. teeznuts

    teeznuts Master of the Pit

    Cant wait to see the results!
     
  10. wan2smoke

    wan2smoke Fire Starter

    She just came out and is now resting comfortably! Not before a few shots straight out of the smoker though.

    [​IMG]

    Turkey at 4 hours in

    [​IMG]

    [​IMG]

    Turkey all done!

    I'll give the taste reviews in a couple of hours when the family gets home
     
  11. raptor700

    raptor700 Master of the Pit OTBS Member

    Wow Smoke, That bird has a great mahogany color.

    I'll bet they love it [​IMG]
     
  12. wan2smoke

    wan2smoke Fire Starter

    Taste report:

    In cutting in to the bird I found the thighs to be a little pink still at the joint. No problem, cut them off and put them in the oven for a few to cure that. I was told by someone that there is no smoke ring with an electric smoker. I can promise there was one on the breast meat of this bird. I can also tell you I will never smoke a turkey without brining it. The meat was amazing and this was agreed upon by a group of teenagers that doesn't like anything! The flavor from the brine was definitely present as well as the taste of the smoke. We are a go for Thanksgiving now!
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

    Don't tease..................where's the pics of this juicy golden nugget?[​IMG]
     
    Last edited: Nov 15, 2011
  14. wan2smoke

    wan2smoke Fire Starter


    Pics are above 3 posts, Post# 10
     
  15. that is one gorgeous bird
     
  16. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks gorgeous. Looks like you are set for Thanksgiving.
     
  17.   That bird looks amazing! What temp did you smoke it at?

     Chuck
     
  18. wan2smoke

    wan2smoke Fire Starter


    Bird was smoked at 225 until Internal temperature at the breast reached 167. Will use the thigh as my measurement next time as this resulted in a little pink remaining at the thigh joint.

    Robert
     
  19. so how long do you cook the turkey for at 225?
     
  20. wan2smoke

    wan2smoke Fire Starter


    It was cooked until the breast reached an internal temperature of 165. This was approximately 7 hours.
     

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