Smoked turkey ideas?

cbr0011 · November 2012

I need some smoked turkey ideas. Currently I brine for 24 hours in 1C kosher, 1C brown and 1 tbl peppercorns. Inject with creole butter and coat with Cajun seasoning and smoke with apple and hickory. 4 hours in the smoker and 1 in the oven. This is my first year with the BGE. I want to make it a thanksgiving to remember.

GrillerGreg · November 2012

Cook at 350 and cook to temp not time. White meat around 165 and dark around 175-180

Ragtop99 · November 2012

I'm doing my first, but from what I've read, adding a lot of wood, especially hickory , could result in a very heavily smoked taste.

MastiffEggHead · November 2012

I have been using a recipe from Southern Living for years . It is stupid simple and yields amazing turkeys. The recipe calls for 11 lb turkey, but I've done up to 18 without any change. Sometimes I increase the bourbon to 2 cups, just cause. I also only try to use fresh turkeys. Ingredients 1 (11-pound) whole turkey, thawed 2 cups maple syrup 1 cup bourbon 1 tablespoon pickling spice 1 large carrot, scraped 1 celery rib 1 medium onion, peeled and halved 1 lemon 1 tablespoon salt 2 teaspoons pepper Hickory wood chunks Garnishes: mixed greens, lemon wedges Preparation Remove giblets and neck from turkey; reserve for other uses, if desired. Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days. Soak hickory wood chunks in fresh water at least 30 minutes. Prepare firebox. Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity. Combine salt and pepper; rub mixture over turkey. Fold wings under. I also follow madmax's tip about icebag on the breasts for 20 min prior to putting on the egg. Drain wood chunks, and place on coals. Place turkey on rack above plate setter. I put a drip pan filled with some of the bourbon-syrup-water in between plate setter and grill grate. Smoke at about 250 deg. Cook 6-7hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, breast 165. Remove from egg and let stand 15 minutes before slicing.

MastiffEggHead · November 2012

Meant to attach link: http://www.recipegoldmine.com/meatturkey/hickory-smoked-bourbon-turkey.html

Bullibe · November 2012

Lot's of people do the fried turkeys in their garage........and burn the house down!! That would make a Thanksgiving to remember!!
:((

Mole351 · November 2012

That sounds great Mastiff! Think I will try it. Question as I have a frozen turkey in the fridge now...is it ok to thaw in the brine (2 birds one stone) or is conventional wisdom to thaw them sit in brine? May run out of time if the latter...

Mole351 · November 2012

Basically I don't have 2 days to thaw and 2 more to brine. Looking at 3 days to work with.

Eggcelsior · November 2012

Bullibe said:

Lot's of people do the fried turkeys in their garage........and burn the house down!! That would make a Thanksgiving to remember!!
:((

Especially when it winds up on the local news, with the fireman bringing the "firestarter" out in the background.

henapple · November 2012

Eggcelsior said:

Bullibe said:

Lot's of people do the fried turkeys in their garage........and burn the house down!! That would make a Thanksgiving to remember!!
:((

Especially when it winds up on the local news, with the fireman bringing the "firestarter" out in the background.

They always show some guy on the news dropping a 32lb bird in a 12lb pot full of 1200 degree oil.

IrishDevl · November 2012

henapple said:

Bullibe said:

Lot's of people do the fried turkeys in their garage........and burn the house down!! That would make a Thanksgiving to remember!!
:((

Especially when it winds up on the local news, with the fireman bringing the "firestarter" out in the background.

I say if you are going to do that, you might as well use a frozen turkey.

RocEGG · November 2012

Mole351 said:

Basically I don't have 2 days to thaw and 2 more to brine. Looking at 3 days to work with.

I thaw mine in the brine regularly. Just make sure that you are monitoring the temp of the brine. I keep mine in a cooler in the garage. In cold years I don't worry, in warmer years, I keep an eye on the temp of the brine and add ice as needed. When I am thawing in brine I typically leave it two to three days as opposed to 1 day in brine otherwise. I sometimes also cut down on the salt just to avoid having too salty a bird and drippings.

Mickey · November 2012

Spatchcocked Turkey
(you cut out the backbone and cook opened)
I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2 hr cook app)
Or, just add a package of legs extra.
I do not brine the turkey.
If time I like to leave uncovered in the fridge overnight (no problem if no time)
I cook "direct" @ 400 on a raised grill "skin side up" and never turn over.
I will use a coffee rub (see below) Use what you like.
NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)
I use about a single handfull of mixed chips: Cherry & Pecan.
Cook to temp (not time) breast @ 160 and thigh @ 180
Please let set for 20 to 30 mins to rest before cutting.

Coffee Rub (turkey, chicken, beef & pork)
Equal part: Instant Expresso Ground coffee
Equal part: Brown Sugar
½ part: Black Pepper
½ part: Kosher Salt
½ part: Garlic Powder
¾ part: Ancho Chili Powder
Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

Mole351 · November 2012

Thanks RocEGG

Howdy, Stranger!

Forums

Smoked turkey ideas?

Comments