Who's smoking a turkey for Thanksgiving?

Discussion in 'UDS Builds' started by wudy, Nov 7, 2013.

  1. wudy

    wudy Fire Starter

    I need some tip's if anyones got some.
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Turkey is as easy as chicken. Don't let it intimidate you.

      Mike
     
  3. lyle o

    lyle o Newbie

    I may try this also gonna try some peanuts in the shell also
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Go for it ! The worst that can happen is you have to eat your mistakes!

      Mike

      Not saying this is a mistake.....
     
    Last edited: Nov 7, 2013
  5. bubbastump

    bubbastump Newbie

    Im smoking one for the fire dept. the key is a good brine...
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

  7. I'm doing 4 turkeys this year 2 for thanksgiving and 1 for the shooting class and 1 because I can't have enought turkey in the freezer. I brine mine in salt ,sugar and water nothing fancy. I smoke at about 250º-175º until it reaches 170º.
    The only thing I do out of the ordinary is I cut the wings ans leg quarters off. That way not hing dries out while waiting for the others. This works for me , I slice and pull the meat before taking it to others houses, so presentation is not important for us.
     
  8. I followed the Huffington Post The Ultimate Turkey recipe on a test run a few weeks ago and it turned out amazing. I'm going to halve the salt next time, that's the only change. Going to start a thread momentarily about temp problems I had I think related to gravy heating, but I maintained temps between 300 and 350 and a 14lb bird was done in 3 hours. I didn't chop in half or spatch-cock, it fit hole on my smoker (which doesn't even have a domed lid.

    Shorter:

    Brine it for 12 hours

    Dry it for at least 12 hours

    Smoke it at 300-350 until the middle of the breast is 160

    Eat it.
     

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