Smoking a Turkey - first effort....

Unknown · November 2007

My first time posting to this terrific forum...[p]After success with Mad Max's turkey last year (fantastic!), I thought I'd try to use the BGE to smoke a turkey - the low and slow approach. First question: we have a 22-pound bird, and many recipes I've seen suggest that smoking is best - and safest - with smaller (14-16 pound) turkeys. Second, and more generally, does anyone have a good idiot-proof recipe for smoking a turkey? Lastly, any suggestions on what kind of wood chips to use for the best flavor?[p]Thanks very much -[p]JT

Lost in utah · November 2007

John T,[p]If you are going to smoke a turkey low and slow, temp of 225-250°F, Butterball says that to assure food safety the turkey must reach an internal temperature of 140° within the first 4 hours of cooking. [p]A turkey weighing 12-15 pounds should be OK; I would cook a turkey over this weight at 325-350° [p]If you want to smoke a turkey low and slow over 15 pounds it still can be done if you cure the turkey with a flavor brined in a solution that includes a curing agent like Morton Tender Quick to slow the growth of bacteria. I just don't think you will get good results, the skin will be rubbery, and there is still the food safety issue.[p]Here is the Butterball food safety link:[p]http://www.butterball.com/en/main_canvas.jsp?includePage=faq_2.jsp&t=Turkey FAQs&s0=faqs&s1=

thirdeye · November 2007

Lost in Utah,[p]Following cure brining, try a longer equalization, like overnight, this will allow the skin to dry out helping the crisp-up factor.[p]~thirdeye~

Lost in utah · November 2007

thirdeye,[p]Your right! But cure brining that big a bird is too much trouble for me. Besides never did like the taste of smoked turkey.

thirdeye · November 2007

<p />Lost in Utah,[p]I hear you on smoking a whole bird. A little knife work will make them very manageable. Smoked turkey can be used as a low fat alternative to pulled pork for sammies. Or used instead of ham in a pot of beans. Here is some dark meat after pulling.[p][p]~thirdeye~

Unknown · November 2007

Thirdeye and Lost in Utah -[p]Thank you both for your thoughts - sounds like smoking the whole bird might be dicey. Thirdeye, are you suggesting that I cut away the drums and thighs and just smoke those?[p]JT

thirdeye · November 2007

<p />John T,[p]Well, I guess I am. Here is how I butcher mine.[p]You said you are comfortable with roasting a turkey MM style, you could a similar cook with just the breast. [p]For smoking, the dark meat is actually preferred by many over the breast because it is fattier and you get this wonderful texture change. You can either keep the thighs joined at the hip, split into quarters or cut down into individual pieces. [p]If you timed everything right, you may be able to serve roasted breast along with smoked dark meat.[p]~thirdeye~

Unknown · November 2007

thirdeye,[p]What are the details on this cook? How long, what temps, direct/indirect?[p]Thank you.

thirdeye · November 2007

<p />barbes,[p]I just did one this afternoon, so my usual sketchy details may be more accurate. Heheee.[p]Brining is optional, but it will add flavor, retain moisture and if you use a curing agent like Tenderquick, the meat will get a slight pink color and the dark meat will have a ham-like texture. A link is below to my Smoked Drumstick page, you will find the brine I used there. I would start with the shorter brine times at first.[p]Okay on the the cook. I set-up the Egg for a direct cook using a raised grate. The fire was small and the dome temp varied from 250° to 275°. I used hickory and cherry. Here is the way it looked early on. Note the foil shield on the breast.[p][p]The breast reached it's target temp of 160° and was pulled off in about 2-1/2 hours. The wings came off just after that and the quarters finished out at 175° right about the 3 hour mark.[p][p]~thirdeye~

[ul][li]Drumsticks[/ul]

Smoking a Turkey - first effort....

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