grsthegreat
Super Star Member
Im going to smoke a 15 pound whole turkey this sunday. Ive never smoked a turkey before.
BBQ Smokers
- Thread starter General Lee
- Start date
- Views: 79013
2LaneCruzer
Super Member
PRODUCTS VIDEO BBQ TIPS FORUM
Texas BBQ Rub’s Newsletter
November 2018 – Special Edition
Videos of Smoking a Turkey – Step by Step looking over my shoulder
Here are the videos for smoking a turkey. We go thru the entire process of preparing the turkey, injecting the turkey, and then smoking the turkey. The videos are short so get yourself a cup a coffee or something to drink and watch them all the way thru.
Enjoy your Thanksgiving!
Video # 1 – In this video you will see how to create some flavor cavities in your turkey. It is important to not only get some spices on the outside of your turkey but the real key is to get spices under the skin of the turkey and in this video you will see that. (2:08 minutes)
Turkey prep 1-Create a cavity under the skin of the turkey on Vimeo
Video # 2 – After you have created your flavor cavities it is time to get spices into the cavities for cooking and in this video we show you how to get spices into the cavities and next to the meat of the turkey. You could also put some butter in these cavities if you wish to add some butter this is a great spot to do that. (2:06 minutes)
Turkey Prep # 2 - Getting spices under the skin of the turkey on Vimeo
Video # 3 – Injecting your turkey. In this video we go thru the process of injecting your turkey. How much injection should you use will depend on the size of your turkey but generally about 1 ½ ounces of injection per pound of turkey will work well. Move the needle around in the turkey to get the injection all in the meat. Note: you can do these 3 steps the day before you cook your turkey and then the day of cooking is nothing more than starting the pit and putting the birds on. (7:30 minutes)
Turkey Prep # 3 - Injecting the turkey on Vimeo
Video # 4 – In this video you are going to learn how to do a couple of things. First apply the spices to the outside of the turkey and second we will show you a method of using cheese cloth to help keep the turkey moist during cooking. (2:45 minutes)
Turkey prep # 4 - Final spices on the outside of the turkey and using Cheese Cloth to cover the breast on Vimeo
Video # 5 – Moving the turkey to the pit and one final stage of adding some melted butter over the cheesecloth to pump in more flavor and keep the bird nice and moist. This will also help with the finished color of the turkey. (1:03 minutes)
Turkey on the smoker - coating the cheesecloth with some melted butter on Vimeo
Video # 6 – The finished turkey ready for your table. We actually removed the cheesecloth about 30 minutes before the bird was finished to let the skin under the cheesecloth brown up a like the rest of the turkey. (1:10 minutes)
https://vimeo.com/146959465/35d1db98cf
Hope you enjoyed these videos and learned a few tricks.
Bill Cannon
www.texasbbqrub.com
157 FM 359 Rd
Richmond, TX 77406
bill@texasbbqrub.com
grsthegreat
Super Star Member
thanks.. in going to check these out
FTG-05
Elite Member
- Joined
- Jan 7, 2011
- Messages
- 2,574
- Location
- TN
- Tractor
- Kubota L4330 GST w/FEL, Kubota RTV-XG850, Kubota ZD326S
Split some more Hickory yesterday:
Still have some left to do:
Did some modifications to my smoker. Added two 2" ventilation holes to the firebox:
And then added a 1 1/2" wide (tall) smoke block off to the top of the firebox. This will help move the smoke and heat up into the smoker and through the stack vs. taking the shortcut right out of the firebox:
And this pic shows how easy it is to work on stuff when you a) don't have to bend over or b) sit or kneel on the ground. I love my 12k lb Atlas 2 post lift!
I'll be testing out my new smoker configuration tomorrow smoking some Pork spare ribs.
Still have some left to do:
Did some modifications to my smoker. Added two 2" ventilation holes to the firebox:
And then added a 1 1/2" wide (tall) smoke block off to the top of the firebox. This will help move the smoke and heat up into the smoker and through the stack vs. taking the shortcut right out of the firebox:
And this pic shows how easy it is to work on stuff when you a) don't have to bend over or b) sit or kneel on the ground. I love my 12k lb Atlas 2 post lift!
I'll be testing out my new smoker configuration tomorrow smoking some Pork spare ribs.
Jim Nelson
Platinum Member
For the last few years I always spatchcock the turkey. I use a big Green Egg and have tried many different ways, most of which have been mentioned, but have found the spatchcock or butterflied, as some call it, turns out better and is pretty fast.
LeeL
Member
- Joined
- Apr 10, 2019
- Messages
- 35
- Tractor
- Kubota B2650
I smoked a small Turkey a couple of years ago on the Treager and it turned out great.
s219
Super Member
- Joined
- Dec 7, 2011
- Messages
- 8,548
- Location
- Virginia USA
- Tractor
- Kubota L3200, Deere X380, Kubota RTV-X
I have smoked a few turkeys and always butterfly them to help even out the heating. Same with chickens. Brine them first if you can.
om21braz
Veteran Member
Butterfly is essentially to cut it in half. Probably some other steps, but that is the basic idea.
3Ts
Elite Member
That's the basic idea. You essentially remove the backbone and open it up like a book so it is still in one piece. Another term for the same thing is "spatchcock".
