Turkey smoking

[Cheech]

I've got the bird brined, and rubbed. The smoker is warming and the countdown for testbird-mark I has begun.

Any tips before I pop her in? I've got a thermometer at the ready. And a day of chores to do while she smokes.

Since Thanksgiving is quickly approaching, I'm guessing that I'm not the only one who is planning some turkey test runs, or smoking a turkey for the first time. Any advice, tips, or suggestions? All are welcome and appreciated!

If it turns out well, I'll post what I did. If not, I'll lie and say wolves ran off with the carcass.

Almost forgot, I am going for 240F with cherry.

 

[Fnord5]

My grandpa smokes his turkeys with applewood.
They come out a lovely shade of red, with a pink smoke ring.

 

[WhosYerBob]

My grandpa smokes his turkeys with applewood.
They come out a lovely shade of red, with a pink smoke ring.

DROOOOOOOOOL!!!

 

[Mr_Amazing]

The best way to smoke a turkey is to put it in a big vat of 325 degree oil.

 

[txengineer]

Take a look at the Food Network website for a video entitled "Romancing the Bird". I've been brining chicken for years, and tried it on a turkey for Thanksgiving last year. It's only the second time I've had really moist and delicious turkey. Cooking is science as well as art.

 

[Cheech]

The turkey is done, and dinner has been eaten.

The turkey turned out really well. There was a small problem with a slightly dysfunctional thermometer (which was off about 15F) which threw off the times. The flavor was great. It was a little on the dry side (probably as a result of cooking longer than necessary), but I prefer my turkey a little on the dry side. I couldn't get over how well the smoke and brine flavored the meat. Not overpowering, but a great hint of smokey goodness.

SWMBO brined the bird the other day, and it beathed overnight. Recipe is at:
http://www.smoker-cooking.com/turkeybrinerecipes.html
Apple and Spice Brine

It got rubbed inside and out:
http://www.bbq-fyi.com/turkey-dry-rub.html
One batch without oil for the cavity, one batch with oil for under the skin.

I brought the smoker up to 250F, and popped the bird in. I added cherry chips a couple times, maybe 2-3 smoke boxes (6ish handfuls). I was waiting for the internal temp to reach 170-ish, but after 7 hours, I gave up. This was about the same time that I realized the thermometer was off significantly. When I had the epiphany, I pulled the bird and let it sit before carving.

In case you were wondering how I discovered how the thermometer was off, I checked boiling water. The thermometer said it was 190F. Since boiling water is 212F, I figured it was more likely the thermometer was wrong than physics.

What did I learn for next time?

1. Use a meat thermometer that is accurate.
2. Properly place the thermometer.
3. Tent the breast, so the turkey cooks more evenly.

There is test-turkey mark II next week, so we'll see how that goes.

 

[WhosYerBob]

I haven't smoked a turkey, but I did use a Weber kettle to grill one a few years back and it was *awesome*. It had a nice smoked flavor to it (used natural charcoal, not briquettes), was utterly moist and delicious.

 

[TexAg '01]

Last year my Dad and I smoked a turkey for Thanksgiving. Brined and prepared similar to yours. Smoked it with Oak and pecan for about 12 hours. One difference: we wrapped the bird in muslin and basted that during the cooking process. I guess to help keep in the moisture. Seriously the best turkey I have ever had in my life.

 

[Cheech]

Last year my Dad and I smoked a turkey for Thanksgiving. Brined and prepared similar to yours. Smoked it with Oak and pecan for about 12 hours. One difference: we wrapped the bird in muslin and basted that during the cooking process. I guess to help keep in the moisture. Seriously the best turkey I have ever had in my life.

Muslin? I think the next test-bird will have to try that. Did you baste with butter? The drippings were slow, and pretty much dried up as they hit the pan with the first one.

 

[TimmyBoston]

I suck at using charcoal so I'm smoking my turkey with propane. Any suggestions there? I did a flawless one a few years ago, but sadly I can't remember a damn thing of what I did.

 

[Lucius]

The turkey is done, and dinner has been eaten.

The turkey turned out really well. There was a small problem with a slightly dysfunctional thermometer (which was off about 15F) which threw off the times. The flavor was great. It was a little on the dry side (probably as a result of cooking longer than necessary), but I prefer my turkey a little on the dry side. I couldn't get over how well the smoke and brine flavored the meat. Not overpowering, but a great hint of smokey goodness.

I've only smoked Turkey once, but after brining it there's no reason you can't cook it at normal oven temps. It turned out fantastic the one time I did it. In fact, I do chicken at high temps too.

The main reason you do something like butt or brisket at low temps is because they are so tough and require so much time for the meat to become tender. This isn't a problem with poultry and lean meats so there's no real benefit to low and slow. They'll still take on plenty of smoke cooking at "normal" temps.

 

[Monkeydad]

Won't you be sick of turkey by Thanksgiving with a test turkey?

 

[Cheech]

I'm sorry. I don't understand the question. Sick of turkey?

 

[Jim]

I cook all my poultry at 300-335 on the smoker.

Brining the bird for 12-18 hours is also SOP at casa del Goose.

 

[Cheech]

That would make it much easier. Maybe that will be in store for this week's test. So far we have the modifications of:

Wrap in muslin for basting
Oak and pecan for smoking
higher temps (300-335F)
Thermometer that works

Am I missing anything? I'll report back

By the way, for those who baste in the smoker, what do you use? Using butter sounds like a lot of butter. But, there's next to no drippings in the pan. Suggestions?

 

[Jim]

That would make it much easier. Maybe that will be in store for this week's test. So far we have the modifications of:

Wrap in muslin for basting
Oak and pecan for smoking
higher temps (300-335F)
Thermometer that works

Am I missing anything? I'll report back

By the way, for those who baste in the smoker, what do you use? Using butter sounds like a lot of butter. But, there's next to no drippings in the pan. Suggestions?

Can you can put a pan on the shelf below it?

 

[Cheech]

Can you can put a pan on the shelf below it?

I did, but there weren't enough drippings to baste. I think they evaporated so quickly they didn't get a change to accumulate. It was a couple shelves down, though, and directly over the flame. Maybe I could try putting directly underneath the bird, and place a diffuser over the flame?

BTW, in deference to TimmyBoston, I am using a propane smoker. This is my first smoker, and I've never tried coals. So, everything here should be applicable.

 

[luckysealy]

i've smoked several turkeys over the years. i've never brined my bird. i do coat them nicely with olive oil before i cook them, sometimes i put an apple and onion inside. the only way you can really screw up smoking is to fool with it too much. just start your smoker get it good and smoky and place your bird in.

 

[Lucius]

I am using a propane smoker.

Sinner!

Whatever floats your boat.


As far as collecting drippings, definitely don't put the pan directly over the flame. I'd also try putting foil over the pan and make the foil "bowl" but not touch the bottom of the pan. This should help protect the drippings from heat a little more. Although, depending on the temps you're running and how far from the flame the pan is it still may not be enough. But it's worth a shot.

 

[TimmyBoston]

BTW, in deference to TimmyBoston, I am using a propane smoker. This is my first smoker, and I've never tried coals. So, everything here should be applicable.

Just call me Hank Hill.