Smoked Turkey - How I do it.

DonWW

Presumptuous title, I know.  Especially given the company I am in. 

15 pound fresh bird from Whole Foods.  Pre-brined.  The day before smoking, I inject her with a mixture of chicken stock, butter, S&P, garlic powder and lemon juice.  Then into the fridge overnight uncovered. 

The Egg is initially set at 250 with FlameBoss 300 controlling the heat.  I put her on around 10 or so.  Fogo charcoal and pecan wood chuncks.  A water pan below with water.  The cavity is filled with apple, sage and celery.  No rub. 

Having read contrasting articles about basting, I decide to do it just 2 - 3 times.  Not the once per hour I have been reading about.  First time is about 2 hours into the cook.  I baste with the same recipe as the injection. 

Watching the meat temp rise quicker than I expected, I drop the Egg down to 235.   I know everyone has their favorite controlling device, but the response is almost immediate. 

I pulled the turkey after 7 hours.  The breast was reading 165 and the thighs were just over 170. 

Dinner was actually the following day, so I remove the breasts intact, removed the meat from the thighs and drumsticks.  Reheat is 90 minutes at 250.  Sorry, no money shot, but I assure you all it was great.  Nice smoke ring, just enough smoke flavor. 

stv8r

Nice Bird !  

lkapigian

Beauty !!

OntarioDave

That looks like a home run for sure!