Smoking a Turkey

[2LaneCruzer]

this was what I seconded...not sure what happened there. Brine the turkey before smoking is the way to go.

I would really appreciate some advice in this regard; without ever using brining as a technique, I can't vouch for its efficacy; some swear by it and some don't. I know it is supposed to make the bird more moist, but I don't see how. I probably won't do any brining this time, but I would be inclined to do so if I thought it would improve the product.

 

[rrrkkk]

Brine is simply a mixture of the same amount of salt and usually brown sugar and water, usually a cup of each and enough water to cover the bird, soak it overnight, then rinse it well before smoking. A varation on turkey is to use cranberry juice for the liquid.

 

[reggiejr]

Ive done it with and without brining and have not noticed a huge difference either way.
To me the key is the resting time after its out of the smoker.
I let mine rest for 3/4 to an hour covered with alu foil and it comes out juicy and tender.

 

[farmgirl19]

I am a real beer sophisticate...I prefer Keystone...actually I prefer the rum with the bat, but after a couple of those (rum and Coke...the way I make them) I have trouble holding my head up and keeping my tongue in my mouth. So, beer goes with BBQ just like it does with painting and a lot of other things. Hmmm...maybe that's why I like BBQ so much!

2Lane; A beer sophisticate does NOT drink Keystone, or Keystone Light! :laughing:

 

[2LaneCruzer]

2Lane; A beer sophisticate does NOT drink Keystone, or Keystone Light! :laughing:

:laughing::laughing::laughing: OMG, I can't stop laughing! Keith Stone is my hero! All that other stuff just gives me a headache. Haaaaaah!!!!

 

[2LaneCruzer]

As long as your egg is big enough to hold the whole turkey, do not worry about anything at all - just put it in there (any rubs or basting or stuffing that you like, or none at all) and let er rip. Throw some smoking wood on or not - it will be great without any, even better with some smoke. Keep the heat regulated at about 275-300 and use a meat thermometer in the thick part of the thigh. Bring it up to 185. Let it "rest" for about 15 minutes or more before you carve. It will be perfect.

I cooked pretty much in line with what you and Rayster suggested; I put my rubb on it, let it sit over night, put it on with a mixture of wood, about 50% apple wood and the rest a mix of mesquite, pecan and oak. Cooked on indirect at 250 degrees, over a pan of beer/water. When it reached 175 degrees, about 4 and 1/2 hours for a nine pound turkey, I took it off, wrapped in foil, and after it cooled down, into the frige overnight. We ate it today, and the breast came out wonderful! It was juicy, tender and very flavorful. Oddly enough, the wings and drumsticks were a bit tough and leathery. My chickens never come out this way, for some reason. Don't know why the turkey did. In any case, it was pretty much reduced to nothing.

Thanks everyone, for the advice.

 

[smilinjak]

Cruzer, what did your wife have to say about the "shrunken" turkeys? The other question is; what did she hit you with? :laughing:
Smikinjak

 

[2LaneCruzer]

Cruzer, what did your wife have to say about the "shrunken" turkeys? The other question is; what did she hit you with? :laughing:
Smikinjak

Hah. She was in on the joke; we had dinner at my daughter's, so we pulled it on her. She was simply incredulous and speechless for about 15 seconds, looking at the small bird...and then she caught on and just grinned, and said something like "Oh, boy...a chicken all just for me". It was fun. She is kinda used to me and my tricks, but I really got her with one of my best. It went like this:

I called her on the phone, this was before caller ID was so widespread, so I caught her by surprise. In my best fake English accent, I said: "This is Robin Leach from the Lifestyles of the Rich and Famous...and I have chosen to feature you and your life on one of my future programs...would that be acceptable for you?" Looooong pause; I could just imagine the wheels turning. Pretty soon, in a slightly irritated voice, she says: "Dad, you wierdo". I laughed my butt off.

 

[Car Doc]

I am a real beer sophisticate...I prefer Keystone...actually I prefer the rum with the bat, but after a couple of those (rum and Coke...the way I make them) I have trouble holding my head up and keeping my tongue in my mouth. So, beer goes with BBQ just like it does with painting and a lot of other things. Hmmm...maybe that's why I like BBQ so much!

That's hilarious and sounds like me too beer drinker all the way more of an elbow bender than sipper Keystone for me too. I am in the I brine all smoked poultry crowd I use various styles of brine but generally I use 1/2 again more sugar than salt as my rule. (I also am a fan of using a little sodium nitrite that makes the meat nice and pink and keeps the bacteria down)

Meaning for a gallon of h2o I use 1/4c salt 1/2c white sugar and you can double that w/o getting too salty but this will keep it moist. I also add a big dose of hickory liquid smoke usually to my brine and I also inject and leave the bird sit over nite in the fridge. I personally am not big on seasoning over the skin I will sometimes take fresh sage & tyme and stick it under the skin here and there. hth

I will smoke @ 180 for 5-6 hours and then turn it up to 325 and finish them @ 170 but I have a custom built competition Traeger pellet grill makes this very easy btw.

 

[jcwells]

... I will smoke @ 180 for 5-6 hours and then turn it up to 325 and finish them @ 170 but I have a custom built competition Traeger pellet grill makes this very easy btw.

Don't mean to hijack, but I gotta know more about the custom built Traeger. I'm a Traeger guy from way back!