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Smoked Turkey

easttexasaggie04easttexasaggie04 Posts: 108
edited August 2012 in EggHead Forum
I'd like to try to smoke a turkey on the BGE.  Any tips on doing this?

Time? Temp?  Wood?

Comments

  • lousubcaplousubcap Posts: 13,361
    Here's my two cents-first-I routinely smoke turkey breasts on the BGE at around 250*F on the dome for about 30 mins/# to 160*F.  I use cherry wood but many use pecan.  As far as the whole bird-I do those spatchcock so no help with smoking info there.  I'm sure whole turkey smokers will be along. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • nolaeggheadnolaegghead Posts: 22,703
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 21,306
    for a 14 to 18 pounder, thats the size range i like to cook

    325 for 15 minutes a pound makes a great roast turkey 158/160 internal then a long rest. this is a traditional thanksgiving day roasted turkey

    250/270 for about 6 to 7 hours kicking temp up towards the end gives a great juicy smoked turkey, 165 internal and a shorter rest. this makes the best turkey salad but not the best for tday

    for a bbq i did this cook low and slow, longer, wanted the turkey slightly dry and pullable, take it to 180 breast and pull immediately and add a wet watery sauce and then rest 10 minutes with the sauce. this makes a bbq turkey sandwich. i like this cook and it would make a great summer bbq cook
    imagehttp://eggheadforum.com/discussion/1142418/low-and-slow-turkey#latest

    the pic with the injector was when the bird was actually done and could have been served, it was really juicy at this point, if you notice the bird was cooked upsidedown so juices from the dark meat flowed down, i used to roast alot of birds in the oven and upsidedown gave the juiciest product although presentation would suffer


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