Smoking Turkey

I just had to do this.

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Originally posted by roossy90

I just had to do this.

Ha Ha Ha !!!!!

Me too

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Originally posted by Dr of BBQ

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Originally posted by boyardee65

My bird came out perfect! 8 hours in the smoker at 230 degrees. Brined for 24 hours and rubbed. Basted every half hour or so. I had to cover with foil to keep it from browning too quickly.

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Originally posted by SurrealGourmet

I just put it in the brine last night. Instead of smoking it for 10-12 hours, I will be using the indirect method of cooking it. It only takes about 5 hours this way @ 300 f.

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someone suggested putting a big potatoe in the cavity to keep it from drying out. Sounds like it would work.
joe

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Originally posted by Theedge

I’m smoking three bone in Turkey breasts, for some reason every likes white meat. They should take about 6 hours at 225 in my Cookshack smoker. When they are done I’ll wrap them in foil and then in some big beach towels for about a 45 minute

Boyardee,Joe, Theedge, and all,
You guys are smoking a turkeys for how long? I smoke several every year, and have never had a turkey take over 3 1/2 to four hours at 250 in my Klose. I'd think smoking any bird for any time period longer than that would dry it out and make it almost uneatable. And IMHO putting a potato in the cavity or an apple would do nothing. Now maybe an onion might help because it contains about 60% water but a potato?? Help me here guys. Tell me why it would take so long to smoke / cook a turkey? How long would you guys smoke a chicken?
Maybe I have been doing this thing wrong for the past several years. I’m always ready to learn a new trick or two.
Thanks
Jack@DrofBBQ.com

Well, I smoke turkeys year round and have been cooking them the same way for about 12 years. I've never had a turkey finish in less than 4 1/2 hours, nor have I ever had a dry turkey. Not saying yours don't, just saying mine take longer. Each cooker is different........

If you smoke a "Natural" turkey for an extended period of time, yes they will more than likely dry out. However, if you cook a brined, injected or self basting turkey, then they will turn out very moist. I cook my turkeys in the 250* range and pull them off the cooker when the breast temps reachs the 160*-165* range and the thigh is in the 170* range.

Here's a couple pic's of some recent birds. The first one was brined, the second I injected.



Larry Wolfe
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