Food and Drink I need help from the turkey smokers - Page 2

RJ · 12-17-2009, 09:30 PM

I'm planning on smoking a whole turkey for Christmas, fresh, about 12-14 pounds, and I've never done one before. I'm hoping the resident turkey smokers (not a euphemism, seclark) can give me some pointers. Do you brine? Do you smoke low and slow, or a higher temp for crisper skin? What type of wood do you like? Do you use a rub, or just salt and pepper?

Any and all advice is appreciated. I'm picking the turkey up Monday afternoon and was thinking of smoking it Christmas Eve.

Which creates another question.....should I wait until Christmas Day? Is it better same day? I could make that work.

Otter · 12-18-2009, 07:55 AM

I think a smoker is going to be my 'Merry Christmas to me' present this year.

Extra Point · 12-18-2009, 08:40 AM

RJ, what are you using for a smoker?

seclark · 12-18-2009, 08:55 AM

Quote:

Originally Posted by Gonzo

It really doesn't take long to smoke a turkey so I suggest doing it the same day. Use a dry rub, something with a little kick. before applying it, rub the bird down with a little oil to make sure it sticks. smoke it with a lighter wood like apple or hickory. mesquite would be a little heavy IMO. Probably keep the temp around 220 or so and rub it hourly. It should take around 6 hours or so for a a 14 lb bird.
Posted via Mobile Device

this sounds good...the link posted is also good.

i don't have any real secrets for a rub. salt, pepper and some kind of poultry seasoning the wife has on her spice rack.

usually, if i'm smoking a wild turkey, i slice up a few apples and jam them all inside the bird to cook along w/it. sometimes, i pour honey over it.

damn, i'm getting hungry and it's not even 9am yet.
sec

ceebz · 12-18-2009, 09:16 AM

Quote:

Originally Posted by GoTrav

You've had luck with edible skin? I've been doing a Turkey every Thanksgiving for about 5 years but haven't had a skin that I wanted to eat yet. The skin looks great, just not something that I've wanted to eat. Maybe I should be shooting for a higher temp like 350? I normally smoke around 325 but screwed up and didn't let my smoker get up to temp before putting on the bird.

Yeah, I stopped doing birds in my smokers years ago, because I hated the tough skin. Absolutely ruins the drumsticks and wings, IMO.

I started smoking the birds in my weber kettles indirect @ 350-375 and the skin has always been edible. I would recommend that if you smoke your bird @ high heat like this, that you prepare the bird with a brine.

Cannibal · 12-18-2009, 09:18 AM

Had a whole smoked Turkey for Thanksgiving this year. We didn't smoke it ourselves though.

Bill Lundberg · 12-18-2009, 09:53 AM

I ran out of time to do my Thanksgiving bird the way I had planned. I ended up just rubbing it with Olive Oil and adding a little bit of seasoning. Smoked it for 7 hours at right around 220 degrees with Cherry wood and it turned out excellent.

Jordan · 12-18-2009, 10:18 AM

Looks like a lot of folks are having tough skin issues. I resolved that by using the beer can method...

...If using one of the various "bullet" smokers, just be sure the heat is around the 1/2 way mark on the dial (not too hot or cool).

Rub the turkey with a dry rub & olive oil.

If you want, cut onions & various other veggies, place in disposable tin pan, put beer can (with top cut off & beer inside) on smoker, place the turkey on the can (the can is the male the tukey is the female), add broth to pan.

Every so often (45 mins), come out & drizzle the fat/broth on the turkey...this - along with moisture from beer can - will keep the skin soft.

I just did this on Thanksgiving & it was AWESOME! Moist inside & out (get your mind out of the gutter)

Also, I used mesquite chips to smoke...just a personal favorite. Any will due.

With a turkey that large, plan on it taking 10-12 hrs (I think I heard 45 min/lbs), but my 8 lbs turkey I tried this with took 8 hours & could have gone a bit longer if I wanted.

Good luck!

Cannibal · 12-18-2009, 10:22 AM

Quote:

Originally Posted by Jordan

Looks like a lot of folks are having tough skin issues. I resolved that by using the beer can method...

...If using one of the various "bullet" smokers, just be sure the heat is around the 1/2 way mark on the dial (not too hot or cool).

Rub the turkey with a dry rub & olive oil.

If you want, cut onions & various other veggies, place in disposable tin pan, put beer can (with top cut off & beer inside) on smoker, place the turkey on the can (the can is the male the tukey is the female), add broth to pan.

Every so often (45 mins), come out & drizzle the fat/broth on the turkey...this - along with moisture from beer can - will keep the skin soft.

I just did this on Thanksgiving & it was AWESOME! Moist inside & out (get your mind out of the gutter)

Also, I used mesquite chips to smoke...just a personal favorite. Any will due.

With a turkey that large, plan on it taking 10-12 hrs (I think I heard 45 min/lbs), but my 8 lbs turkey I tried this with took 8 hours & could have gone a bit longer if I wanted.

Good luck!

What temp should the meat be when complete?

12-18-2009, 12:09 PM

Bweb · 12-18-2009, 01:18 PM

Brine (soak in water) overnight

Put bird in pan, add spices (salt & others) and cut up I stick of butter and put pieces of butter all over and inside. Olive oil over top and wrap bird with "Cheese Cloth" (no it is not really made of cheese). The cheese cloth is a net type of material found in the walmart fabric section. The cheese cloth keeps the bird's skin from gettin tough and helps keep the bird moist. Put about 1 inch of water in pan with bird. Put foil over pan and smoke 12-14 lb bird for approx 2.4-3 hrs on 300-350.

Have done it this way for 10 yrs...my wife's Dr told us about the cheese cloth and it works wonders!

RJ · 12-18-2009, 01:24 PM

Quote:

Originally Posted by Extra Point

RJ, what are you using for a smoker?

Weber Smoky Mountain 18".

Jordan · 12-18-2009, 02:42 PM

Quote:

Originally Posted by Cannibal

What temp should the meat be when complete?

Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

The liquid & beer can should supply enough moisture to allow the turkey to remain moist at these temperatures.

Though, if using a turkey over 12 lbs, the internal temp will be more difficult to maintain.

Jordan · 12-18-2009, 02:46 PM

Quote:

Originally Posted by Jordan

Add charcoal every hour, as necessary, to maintain 250° F to 300° F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey.

The liquid & beer can should supply enough moisture to allow the turkey to remain moist at these temperatures.

Though, if using a turkey over 12 lbs, the internal temp will be more difficult to maintain.

Sorry, I misspoke. You want the smoker @ 250 - 300, but Phobia is right...165 is optimal internal temp.

RJ · 12-18-2009, 04:09 PM

Quote:

Originally Posted by seclark

this sounds good...the link posted is also good.

i don't have any real secrets for a rub. salt, pepper and some kind of poultry seasoning the wife has on her spice rack.

usually, if i'm smoking a wild turkey, i slice up a few apples and jam them all inside the bird to cook along w/it. sometimes, i pour honey over it.

damn, i'm getting hungry and it's not even 9am yet.
sec

Are you a high temp or low temp smoker, sec? Seems like some do 225-250, others prefer 325-350. I can't decide.

runnercyclist · 12-18-2009, 05:05 PM

I've smoked four turkeys this year, I do it the same every time. Brine it in salt, sugar, and tarragon for 24 hours. Dry it, spray it with olive oil and put it in the Weber smokey mountian smoker with a kingsford briquets and chunks of mesquite and hickory.

My temps stay at 250 and the bird is done in 3-4 hours depending on size. Remove when thermometer in breast reaches 160-165. Skin is beauiful and inedible and meat is juicy, smokey, and perfect every time.

The best part of this meal is the smokey gravey made with the drippings, flour, sage, chicken broth and sherry. YUM!

12-17-2009, 09:30 PM
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	I need help from the turkey smokers I'm planning on smoking a whole turkey for Christmas, fresh, about 12-14 pounds, and I've never done one before. I'm hoping the resident turkey smokers (not a euphemism, seclark) can give me some pointers. Do you brine? Do you smoke low and slow, or a higher temp for crisper skin? What type of wood do you like? Do you use a rub, or just salt and pepper? Any and all advice is appreciated. I'm picking the turkey up Monday afternoon and was thinking of smoking it Christmas Eve. Which creates another question.....should I wait until Christmas Day? Is it better same day? I could make that work.
Posts: 14,937

12-18-2009, 08:40 AM	#17
Extra Point MVP Join Date: Sep 2005 Location: Prairie Village, KS Casino cash: $10004900	RJ, what are you using for a smoker? __________________ "Sometimes I sits and thinks, and sometimes I just sits." --Satchel Paige
Posts: 7,845

12-18-2009, 09:18 AM	#20
Cannibal Better to burn out... Join Date: Aug 2000 Location: Bible Thumping Country Casino cash: $10010618	Had a whole smoked Turkey for Thanksgiving this year. We didn't smoke it ourselves though.
Posts: 9,306

12-18-2009, 09:53 AM	#21
Bill Lundberg American Join Date: Jun 2003 Location: Overland Park Casino cash: $10004925	I ran out of time to do my Thanksgiving bird the way I had planned. I ended up just rubbing it with Olive Oil and adding a little bit of seasoning. Smoked it for 7 hours at right around 220 degrees with Cherry wood and it turned out excellent.
Posts: 3,919

12-18-2009, 10:18 AM	#22
Jordan Starter Join Date: May 2006 Location: Kansas City, Mo Casino cash: $10004900	Looks like a lot of folks are having tough skin issues. I resolved that by using the beer can method... ...If using one of the various "bullet" smokers, just be sure the heat is around the 1/2 way mark on the dial (not too hot or cool). Rub the turkey with a dry rub & olive oil. If you want, cut onions & various other veggies, place in disposable tin pan, put beer can (with top cut off & beer inside) on smoker, place the turkey on the can (the can is the male the tukey is the female), add broth to pan. Every so often (45 mins), come out & drizzle the fat/broth on the turkey...this - along with moisture from beer can - will keep the skin soft. I just did this on Thanksgiving & it was AWESOME! Moist inside & out (get your mind out of the gutter) Also, I used mesquite chips to smoke...just a personal favorite. Any will due. With a turkey that large, plan on it taking 10-12 hrs (I think I heard 45 min/lbs), but my 8 lbs turkey I tried this with took 8 hours & could have gone a bit longer if I wanted. Good luck! __________________
Posts: 119

12-18-2009, 12:09 PM	#24
Phobia Guest Casino cash: $	165
Posts: n/a

12-18-2009, 01:18 PM	#25
Bweb Dyin ain't much of a livin.. Join Date: Dec 2006 Location: Land of Red Dirt Casino cash: $9665755	Brine (soak in water) overnight Put bird in pan, add spices (salt & others) and cut up I stick of butter and put pieces of butter all over and inside. Olive oil over top and wrap bird with "Cheese Cloth" (no it is not really made of cheese). The cheese cloth is a net type of material found in the walmart fabric section. The cheese cloth keeps the bird's skin from gettin tough and helps keep the bird moist. Put about 1 inch of water in pan with bird. Put foil over pan and smoke 12-14 lb bird for approx 2.4-3 hrs on 300-350. Have done it this way for 10 yrs...my wife's Dr told us about the cheese cloth and it works wonders!
Posts: 264

12-18-2009, 05:05 PM	#30
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	I've smoked four turkeys this year, I do it the same every time. Brine it in salt, sugar, and tarragon for 24 hours. Dry it, spray it with olive oil and put it in the Weber smokey mountian smoker with a kingsford briquets and chunks of mesquite and hickory. My temps stay at 250 and the bird is done in 3-4 hours depending on size. Remove when thermometer in breast reaches 160-165. Skin is beauiful and inedible and meat is juicy, smokey, and perfect every time. The best part of this meal is the smokey gravey made with the drippings, flour, sage, chicken broth and sherry. YUM!
Posts: 2,759