How to Smoke a Turkey??

[PotRoast]

Anyone have some tips on smoking a turkey?
Thanks

[Grumpy Gator]

Smokin' 'em is tha easy part... it's rollin' 'em that's a b*tch!

Anyway... here's a good thread: Smoked Turkey (http://www.texasbbqrub.com/phpBB2/viewtopic.php?t=1542&highlight=turkey)

That oughta keep ya busy... :)

btw, welcome to the madness!

[bigwheel]

Sho man. Biggest problemo when cooking all whole barnyard avians including turkey lurkeys is the breastes get done first at about 160 and the thighs gets done last needing to get to about 175-180. So most folks winds up with done thighs and a hockey puck breastes or you got nice juicy breastes and raw thighs. Which do you prefer:) Now there is some ways to reduce this dielemma. For example whutever kinda cooker ya got..try to keep the bird mostly face down. This allows the backbone and stuff to dribble down on the breast from the inside to keep if more moist. If you got an offset combine that with feets toward the fire. Object being to protect the breastes while getting the thighs done. Now I usually cooks mine direct and sitting up like little soldiers on a turkey frying holder gizmo. This allows the the fire to spank its booty and thighs from the bottom side while the breastes it at a higher altitude and dont get pounded so much. Above all dont go poking no holes in the breastes with any pointy objects cuz that let out the good juicy stuff. Always measure themps in the thighs. When the thighs are done the breast will be plenty done. Squirt it with PAM a few times toward the end of cooking. Give it a real nice color. Now if you can hook that sucker up on a Rotesserie..that be the cats meow in my book. Always consider it done at 175 in the thickest part of the thighs. Comprende?

bigwheel

[PotRoast]

Thanks....

[Mic]

Welcome to the asylum, PotRoast! What bigwheel and BBQinFL posted are perfect examples of the info you get when you ask for it here. Learned something myself on this one! 8) Thanks guys! :wink: Good luck with the bird!

Mic

[TAR RIVER RAT]

I'd stick with the potroast, Potroast.
Tar

[bigwheel]

Ps..one mo thing. I am in favor of cooking birds faster than some folks. If you a temp gauge watcher I would shoot for 325 or at whutever temp it say cook it on the bag it come in. Hope this helps.

bigwheel


Thanks....

[Paul Taylor]

Hewy Potroast,
Bigwheel has somew real good advice, I do have 1 one more thing to add to that if I may. Take your bird after ya have put your seasonings on/in it. Get your pit to regular smoking temps. Wrap your whole bird with soaked wet cheesecloth, Next place bird breast down on your pit. Keep wetting the cloth about every 30 mins, After 6 hours, take the cloth off. (Ya prolly will need scissors for this).Continue cooking the bird untill done. Have a good one.


Paul Taylor

[bigwheel]

Sounds like a good plan Paul. Think I did the cheese clothe thing one time and it turned out real good. Thanks for freshening up the memory banks:)

bigwheel

[TexLaw]

I'm a big fan of brining poultry before cooking it. It firms up the meat and keeps it moist, in case you doze off in your lawn chair while cooking the thing (that is, if you remember to put it on). Brining also seems to help the leftovers keep better in the freezer.

Also, unless you just HAVE to present the bird whole, I'm also a big fan of butchering chickens and turkeys into breast and thigh quarters. That way, if the breasts are done first, you can just pull them off the fire and leave the thighs on there for a little longer. Of course, every time but once when I've separated the quarters, everything has come out done at the same time. On the other hand, EVERY time I've left the bird whole, either the thighs were undercooked or the breasts were overcooked.

Like Bigwheel, I also like to cook at higher temps (300-325).


TL

[Buckeye]

I'm a big fan of brining poultry before cooking it. It firms up the meat and keeps it moist, in case you doze off in your lawn chair while cooking the thing (that is, if you remember to put it on). Brining also seems to help the leftovers keep better in the freezer.

Also, unless you just HAVE to present the bird whole, I'm also a big fan of butchering chickens and turkeys into breast and thigh quarters. That way, if the breasts are done first, you can just pull them off the fire and leave the thighs on there for a little longer. Of course, every time but once when I've separated the quarters, everything has come out done at the same time. On the other hand, EVERY time I've left the bird whole, either the thighs were undercooked or the breasts were overcooked.

Like Bigwheel, I also like to cook at higher temps (300-325).


TL

That wuz almost subliminal TL..........NOT!!!! :lol: :lol: :lol:
But no one we noe rite? :P

[redneck cooker]

Smoke a turkey????? :shock: :shock: :shock: Must be a mighty big "Rollin Paper"!!!! Now where's Fred at??? :shock: :shock: :wink:

[TexLaw]

That wuz almost subliminal TL..........NOT!!!! :lol: :lol: :lol:
But no one we noe rite? :P

I thought you might like how I slipped that in, Bucky.

Oh, no. It's no one we know.


TL

[Smokin in tha dark]

I use equal parts. honey,butter,maple syrup, and inject in the bird in all parts smoke at 225' tilll inturnal temp hits 170' :lol:

[gordo]

Hi welcome to the forum, at first glance though you might be Larry from Smokin In The Dark cooking team, outa Springfield , MO but welcome aboard...

gordo

[TAR RIVER RAT]

Welcome Smokin in Tha Dark!
Tar

[Buckeye]

Welcome Smokin/dark......strap yerself in..... cuz this rollacoaster don't stop! 8) 8) 8)