Slow smoke a turkey???

Unknown

My friend just got finished telling me that he is slow smoking (18hrs) a turkey on the BGE. He says he has done it before and it actually turned out great......is he fibbing or is this possible??? Didn't think you could slow smoke poultry, if not, why is this? Is there something in poultry meat that doesn't allow a slow cook?[p]Also, as much as I love my BGE, I have found that a fried turkey is consistently more juicy (not dry) and takes a lot less time....anyone else find the same conclusion?[p]Thanks! and have a GREAT weekend...

Smoked Signals

The Crusha,
I smoke whole chickens all the time (225 for 5or6 hours) ... I don't see why you couldn't do a turkey. You're just looking for the done temp. [p] I don't plan on slow cooking mine for T-Day but I plan on cooking mine in the egg.[p]Doug

Bobby-Q

The Crusha,
Frying turkeys is nifty and loads of fun for the Insurance folks but a turkey being juicy is 99% in the temp the meat is cooked to.[p]As to time, well let's look at the overall picture.[p]The Egg:
Most of us have enough lump laying around for a fire box full.
Heat up time about 10 to 15 minutes.
Cook time about 15 to 20 minutes per pound
Shutdown/clean up time, close the lid and the door.[p]The Fry Daddy
Probably have enough propane, doubtful if you have that kind of oil, so 1 trip to the store.
Heat up time, maybe 30 minutes if you've done it before and have the set up still in place.
Cook time, probably 15 minutes a pound, maybe a little less.
Shutdown clean up time, let that puppy cool for a couple of hours, find the container(s) to put the oil back into, find something to do with the spent oil, then hose down the area where the grease slick is.[p]So I'd have to say the egg is a quicker route to a very fine, super moist turkey that will actually pick up flavors from the smoke.[p]HTH

fishlessman

The Crusha,
before i got the egg i had slow cooked lots of birds in one of those bullet smokers. set it up befor a day of fishing and came home when it was dark. to a nearly finished bird. cranked it up and finished it off to about 170 internal breast temp.this is probably the only time i would recommend one of those prebrined birds (or you could do it yourself). you need a water pan for these longer cooks of turkey and they do come out moist if you dont over cook. in the egg i would take it of around 165 internal breast. the meat will be flavorful, however the texture is different from a roasted bird in the egg. if i am going to be home for the cook iwould roast it at 350 dome temp. better flavor and texture.

Pakak

Bobby-Q,[p]"find something to do with the spent oil"[p]What does one do with the oil? These days, isn't it practically hazardous material requiring special disposal? While I've tried and enjoyed fried turkey, I've pondered the oil dilemna and figgered it was too much a pain in the butt to deal with for me to consider purchasing the equipment.

fishlessman

Pakak,
i toss it into the fire pit when i have a good fire going

Pakak

fishlessman,[p]Five gallons? Wow, that's a lotsa oil to be throwing in a firepit. Where I live, the neighbors would have the EPA after ya in about 5 minutes. LOL

Madhatter

Bobby-Q,
While I agree that the egg is a superior method for cooking a turkey, I don't think anyone has ever fried a turkey for "15 minuts a pound" You would have a piece of turkey charcol at that point...

Unknown

The Crusha,
"Whachoo talkin' 'bout Willis?" Slo smoke a turkey...tell your friend there ain't no such thing if you want it done right...gonna taste like cardboard and be 'bout as tough as the bald tires on my truck...325, lots of smoke, and 160 internal and "that's all I have to say about that"