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Best way to smoke a turkey?
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TDogg46
Posts: 56
Typically deep fry one but want to try one on the egg. Grill set-up? Temp? Time? Any certain wood?
Comments
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Depends on whether its whole or spatchcocked. Assuming you mean whole, indirect, 350-375, usually 12-15 minutes per pound depending on the type of bird (fresh, brined etc) with just a little mild smoke wood of choice. I like pecan. Have fun and post it up!Sandy Springs & Dawsonville Ga
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Platesetter legs up I assume?
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This is how I've been doing mine for the last 5 years or so.
http://www.nakedwhiz.com/madmaxturkey.htm
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I saw a show last night with Bobby Flay. He recommended 275 Deg. He was cooking on what appeared to be a brand new uncooked on XL or maybe the very biggest egg.
I think he said 4.5 to 5 hours cook time.
He had a plate setter on the egg.
I don't recall ever seeing a food celebrity cooking on a well seasoned egg. -
My aunt broke her wrist, so I am now making the Turkey - yikes I wont be able to practice, but leaning towards the Amzing Ribs Method found here (video too) . .
http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
Hear nothing but great reviews.
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
As with an oven, cooking times and temp vary with cooking a Turkey on the Egg. No real right or wrong. The term "smoke" a Turkey starts a whole other style of cooking conversation. Low and slow with smoke is more like true smoking.
Cooking at 275-375 is just roasting a turkey on a grill with some smoke added. This is what most of us do.Thank you,DarianGalveston Texas -
GregW said:I don't recall ever seeing a food celebrity cooking on a well seasoned egg.
I guess that's how the TV pros roll.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
I cooked two turkeys using the Amazing Ribs recipe. I spatchcocked the bird both times and ended up with outstanding turkey. Good luck and Happy Thanksgiving!
http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html
Lititz, PA – XL BGE
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Booby Flay was after a big smoke profile. Not to my taste but also works. He also basted the bird. Probably unnecessary. Plate setter legs up.Sandy Springs & Dawsonville Ga
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I have been doing legs up with a drip pan filled with cider between the bird and the PS. And Pecan. I considered citrus probably orange wood this year.LBGE 2014.....
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I ran test Mad Max bird last Wedneday 12.5 pounds. I brined it for 4 days in "Perfect Turkey Apple." Target temp was 350 but when it was warming up had to help SWMBO with something and the temp got up to 400. I messed with for an hour or two trying to get it down but threw it on after my failed temps. It got down to 350 about an hour into the cook and basted it every 20 minutes. Used a handful of cherry wood for smoke. Took 3 hours and I pulled it at 155 since we had to jet. It was super moist but horrible flavor which I blame the brine for.
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I was at an egg fest recently, and a guy cooked a 12lb bird in 2.25 hours.
he had it indirect at 450 for 30 minutes breast down,
flip it, bring down temp to 350 until internal temp 160z
basting evry 30 min.
was outstanding!!
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