Smoking Turkey

Is anyone else besides smoking a Turkey this year for the Holiday? I am using my New Braunsfeld smoker with hickory wood. Cooking for 10-12 hours at 200 degrees. Does anyone out there have any more recipies for BBQ Turkey?

I'm not smoking one myself, but for the last 4 years I've been buying one already smoked (usually from Publix's). I find that the smoked turkey is always very moist and such a great taste. I bet yours is awesome.

I am smoking one this year. 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. I have a Chargriller Super Pro and have it set up with the turkey in the center of the grill with fuel and apple/cherry wood on each side. It only takes about 5 hours this way @ 300 f.

I tried smoking a turkey once. It was really difficult, so I went back to king size Chesterfields.

quote:

Originally posted by boyardee65

Is anyone else besides smoking a Turkey this year for the Holiday? I am using my New Braunsfeld smoker with hickory wood. Cooking for 10-12 hours at 200 degrees. Does anyone out there have any more recipies for BBQ Turkey?

I haven't tried this yet but we were talking about smoking turkeys at work this morning and someone suggested putting a big potatoe in the cavity to keep it from drying out. Sounds like it would work.

Anyone else heard of that.

joe

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 Turkey nap.

I’ve got some frozen turkey broth in the freezer as not to miss out on the good gravy, gotta plan ahead!

Joe,
I have used a large fresh Onion..and a couple of Granny Smith Apples cut in half to help keep things moist in the smoking bird. Don't forget to add some of that stuff to the neck cavity too.

quote:

Originally posted by Al-The Mayor-Bowen

Joe,
I have used a large fresh Onion..and a couple of Granny Smith Apples cut in half to help keep things moist in the smoking bird. Don't forget to add some of that stuff to the neck cavity too.

I am also using apples and onions to help the moistness of the meat. Hope it works!

Mr.Hoffman-how did I know that would be your response???LOL!!!!!!!

quote:

Originally posted by Michael Hoffman

I tried smoking a turkey once. It was really difficult, so I went back to king size Chesterfields.

Damn........ You beat me to it.....
I bet you had a hard time finding papers anyway.

quote:

Originally posted by roossy90

quote:

Originally posted by Michael Hoffman

I tried smoking a turkey once. It was really difficult, so I went back to king size Chesterfields.

Damn........ You beat me to it.....
I bet you had a hard time finding papers anyway.

American papers are too small--try the big ones from Jamaica!

you guys are too funny!!!

You probably forgot to pluck the bird before firing up.

Why bother?

www.gobblegobble.com

Many years ago, a good friend & I decided to smoke 2 turkeys (the "free" ones from the supermarket after you spend a certain amount). We did not know much about it, but we tried. We placed them in his gas-fired grill at the lowest temp possible, with some wood chips we had soaked in some concoction of herbs & spices. We did move the "lava rocks" to one side.
After staying up most of the night & depleting most of a half-case of beer, we greeted the dawn with 2 absolutely beautiful birds. They had the appearance of richly burnished mahogany.
Unfortunately, they had the taste & texture of richly burnished mahogany, too. I think we managed to salvage about 6 ounces of edible meat between the 2 turkeys. And by the 2 turkeys, I mean us.

This is "Orville", he was brined for 24 hours, was not rubbed, was stuffed with onion and apple, then smoked over apple smoke. He Was DEELISHUS!!

Orville looks great. Need details, cooker type, wood, grate temp, internal temp, etc?

Thanks,

John

John

Custom made smoker, offset firebox.

Apple Wood

Internal temp started at 250 when loading let drop to 230-235 for smoking.

never checked the grate temp

brined

not rubbed

stuffed with apple and onion chunks

I like to use apple, nice mild smoke flavor. I said grate temp, actually meant chamber temp, 225 - 250 is my range. Good looking bird, uh, is there a Wilber.

John

chamber temp usually 220-235

yes there was a "wilbur"

he was my roast turkey on turkey day

If anyone is interested in having one smoked for them, I highly recommend Greenberg's Turkey's, out of Texas.
www.gobblegobble.com

quote:

Originally posted by John A

You probably forgot to pluck the bird before firing up.

Bet it was smoky and stinky.

I tried smoking turkey, but it would not fit into my pipe.

Someone had to say it.

Didn't Wilber finnaly end up smoking Mr. Ed?
The kids on this site are all scratching their heads about now. Chow Jim

Thanks for all of the great replies people! Seems like we are all having fun with this topic. 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. I will be using the leftovers to make Turkey Green Chile.

David O.

Way to go David, keep having fun with food.

John

A horse is a horse of course of course unless his name is Mr. Ed.

If'n I remeber the song right....

MikeS.

quote:

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.

quote:

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.

quote:

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

quote:

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

Jack

30-40 minutes per pound at 230-235

14 lb bird about 7-8 hours in my custom smoker. I also use my remote thermometer placed in the breast of the the largest bird and go until 165 is reached.

20 pound bird (I would never smoke one so big, bacteria reasons ) would take 10-12 hours

Look above to see the results from this year, I add the apple and the onion to the cavity it does help keep the bird from drying out too much, and it adds a little something to the finished product.

It also may depend on how much stuff is in the smoker with it too. During turkey day ours takes longer cause of the 12+ turkeys being smoked together, the air doesn't flow as well as if ther was only one smoking.

Donald
Cajunking

quote:

Originally posted by Poverty Pete

If anyone is interested in having one smoked for them, I highly recommend Greenberg's Turkey's, out of Texas.
www.gobblegobble.com

PP we just finished up our Greenberg we ordered for Thanksgiving. As always it was great. We will have a traditional roasted turkey for Christmas. Have been ordering Greenbergs for years. Kinda like ordering the Deluxe Fruit Cake from Collins Street Bakery in Corsicana TX. Does it get any better than that ?

Lots of goodies come out of Texas. If you don't believe me watch the Cheerleaders when the Cowboys play.........