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Gonna smoke a turkey


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#1 Howie

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Posted 16 September 2018 - 10:32 AM

Maybe a couple of cigars, too

Cigars paired with Either with some whiskey or rum

Rain from Florence has calmed. Massive case of cabin fever

Bird is about 12lbs I think. Spatchcocked and sitting in the fridge coated with salt and pepper. Gonna go on the WSM with no water bowl. Probably aiming around 325. No idea how long it will take. Figuring 2-3 hours. Chickens come out great with that method
Considering thawing some pork tenderloins and putting those on, too. Just because
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#2 BeerBomber

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Posted 16 September 2018 - 11:36 AM

So your gonna roast it then?
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#3 Howie

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Posted 16 September 2018 - 11:53 AM

So your gonna roast it then?


I think of roasting as more 400 or above

But yeah, slightly hotter than low and slow

Produces better skin with chickens.
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#4 Howie

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Posted 16 September 2018 - 02:48 PM

Started it lower

Started around 225 and let it climb if it wanted. Been hovering around 260 for quite a while. Crept up a bit briefly when I opened it up to insert the thermo in the breast. Been on about 2 hours, and the breast is at 145

Growler of IPA demolished in what seemed like minutes

Gonna let cruise to around 160 and pull it

Sides are baked Mac, and field peas with snaps
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#5 Toe d Loc

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Posted 16 September 2018 - 02:53 PM

I luv throwing a turkey on the smoker, and spatchcock is the only way to go.... They cook quickly

Edited by Toe d Loc, 16 September 2018 - 02:54 PM.

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#6 Ineedacatscan

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Posted 16 September 2018 - 03:21 PM

I luv throwing a turkey on the smoker, and spatchcock is the only way to go.... They cook quickly


We don’t make them any other way
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#7 Howie

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Posted 16 September 2018 - 03:26 PM

Closed some vents to slow it a bit

At 153. Waiting for the sides
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#8 djinkc

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Posted 16 September 2018 - 05:18 PM

Birds should be hot smoked at least at my house.  No stall to deal with, smoke gets through in an hour or so, and crispy skin is nice.

 

eta, they can still be nice low and slow - I just don't see the reason to do it


Edited by djinkc, 16 September 2018 - 05:19 PM.

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#9 Toe d Loc

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Posted 16 September 2018 - 06:07 PM

I like 350-375f, and with the skin dried out in the fridge for 2-3 Days
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#10 BeerBomber

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Posted 16 September 2018 - 06:14 PM

I smoke a turkey every Thanksgiving.  225 for about 10 hours and then 400 or so for about 30 min for the crisp.


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#11 SnowMan

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Posted 16 September 2018 - 06:17 PM

Quite possibly my favorite meal on the smoker.  I hot smoke at 300-350ish.  I'll sometimes crank it up at the end to give the skin some crisp. 

 

The downside of smoking a turkey, is that it doesn't freeze worth a damn.  We like to cook big dinners on the weekends and freeze leftovers.  I have an ARY vacuum sealer that we use for stuff like this.  Most everything stands up great.  Smoked turkey has a funny taste.  I'm not sure exactly what it is, but it's... off.


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#12 Ineedacatscan

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Posted 16 September 2018 - 06:24 PM

Leftover smoked turkey ends up in enchiladas here.
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#13 Toe d Loc

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Posted 16 September 2018 - 06:25 PM

Dude.. I’ve got a 26lb turkey I was going to hang on till for the holidays. Now I may start thawing it out tomorrow
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#14 BrewerGeorge

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Posted 16 September 2018 - 06:30 PM

Leftover smoked turkey ends up in enchiladas here.

Use it for tamales.  Trust me.



#15 Howie

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Posted 16 September 2018 - 06:32 PM

Turned out great

Not sure what we will do with leftovers
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#16 Toe d Loc

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Posted 16 September 2018 - 06:38 PM

Enchiladas.... soup from the carcass... if you made stuffing, you should make waffles from the stuffing........Enchiladas....
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#17 Howie

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Posted 16 September 2018 - 06:46 PM

Stock from the bones is a certainty
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#18 Toe d Loc

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Posted 16 September 2018 - 06:47 PM

Stock from the bones is the best


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