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Thread: Smoked Turkey

  1. #1
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    Smoked Turkey

    Anyone have recipes or tips? I did one 3 years ago and it was the best turkey we'd ever had but I can't remember what I did.

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    Quote Originally Posted by Dredd View Post
    Anyone have recipes or tips? I did one 3 years ago and it was the best turkey we'd ever had but I can't remember what I did.
    Research Shakes Honey Brine then smoke with your favorite wood @ 225. I usually give the bird a good coat of olive oil and some salt and white pepper, spritz every hour or so..

    http://www.smokingmeatforums.com/t/4...es-honey-brine
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    I never brine. I always inject with Creole butter marinade injection (walmart has it). Hard to beat good ole salt and pepper I go little heavy on the pepper.


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    Quote Originally Posted by Dockman View Post
    I never brine. I always inject with Creole butter marinade injection (walmart has it). Hard to beat good ole salt and pepper I go little heavy on the pepper.


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    I love the Creole Butter Injection! However there are times it is impossible to find. I have taken the brine and switched out the honey with molasses and had good results as well. Either way you can over cook the bird and it is still moist!!

    Do you inject then cook right away? I like to toss the bird in the fridge over night then cook.
    It's not getting what you want, It's wanting what you've got..

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    I would like to try this

    https://youtu.be/644g24VtJ34

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    I prefer injection the night before but have had good success both ways


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    I did just realize that the first few times with the brine the ½ oz. tender quick (1 tbsp) did make it taste hammy(word??) so I cut it down and I have actually stopped using it...
    It's not getting what you want, It's wanting what you've got..

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    I brined one then smoked it like a beer butt chicken and it came out great. Everyone said it was the best turkey they'd ever had. I always like dark meat best but on these two I've smoked so far the white is best.

    Here are my notes:

    12# honeysuckle white
    Thawed for 3 days (2 would suffice)

    Brined for 22 hours:
    Gallon water
    1/4 cup table salt
    Fresh rosemary
    Garlic powder
    Little canola oil

    Started fire at 530a (Bradford pear)

    Rubbed:
    JP Custom Smoke Sweet Heat
    Garlic powder

    Beer butt:
    Bud light
    100% pain
    lime juice

    Put on smoker at 250 630a
    Pulled at 175 in the thighs at 1030a
    Rested unwrapped in a cooler for ~2 hours

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    My egg isn't big enough to smoke a bird so we do the oven with a citrus brine.
    16 lb. bird

    2 oranges, 3 limes, 3 lemons squeezed and throw rinds in the pot
    6 cups sugar
    1 gallon water
    10 cloves garlic crushed
    1/2 cup salt
    3 bay leaves
    Tablespoon Rosemary & thyme
    Some white pepper

    Baste with white wine & apple juice

    First 20 minutes at 425

    3, 3 1/2 hours @ 325

    Brine him overnight or even 24 hours. It's a great flavor.

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    I did the laziest turkey in my life and it turned out the best.

    Big damn Butter Ball
    slathered her up with olive oil
    Italian seasoning
    Smoked on my Yoder with a mix of pecan and apple at 210 for 17 hours

    no baste, no injection just left it alone and absolutely the most tender turkey ever

    Never breaking the skin seemed to keep all the moisture inside. even the cold left over white meat is juicy as hell.

    I know butterballs are injected with all kinds of bad stuff and raised on hormones but hell it was cheap and fantastic. Almost spent as much on pellets as the turkey.
    Never liked those loud obnoxious boats, until I bought one of my own.

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    I agree with leaving the skin alone. I've tried putting rub under the skin on chickens a few times and they were noticeably drier.

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    I just had Fareway cut out the backbone of a chicken and grilled it facedown. Turned out pretty good with little to no effort, I imagine this would be good with a turkey like in the video I posted

  13. #13
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    Re-kindling this thread since I've recently gotten into smoking everything.


    -For sure inject with Creole Butter in a few different spots per side of the breast
    -Stuff apples, onions, garlic or other desirable veggies in the cavity. Doesn't offer much flavor benefit but it's good to have mass in there and the juices can help with moisture
    -Some sort of rub or simply salt/pepper on the outside never hurts but isn't terribly important in my opinion
    -Smoke for an hour
    -Cook in oven at 350 and pull it out as soon as the internal temp of the bird hits 165 degrees (normally takes about 2 hours)

    This method also applies to chicken and will more than likely make you wonder why you've cooked birds any other way

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    Klien
    I do mine somewhat similar. Brine for at least 12 or more hours.
    No injections to break the skin. Stuff the bird with apples, onions or whatever and oil down the skin with olive oil.
    Charcoal smoker with a good amount of wet cherry wood on the charcoal.
    Also an old frying pan full of water, directly over fire. Some kind of fruit juice/beer/wine would also work.
    This is an indirect smoke.
    Let it smoke and steam for as long as the fire holds out. Dropping in some more wet cherry wood and adding water as needed.
    Then into the oven at 250. In a pan on a raised rack to keep the bird out of the drippings. Also adding beer or whatever handy liquid that may give it some flavor to the pan.
    Aluminum tent over the turkey and pan, with a meat thermometer stuck thru the foil so I can watch the internal temp.
    165 is a good number and then it comes out and rests on the stovetop a good hour.
    Drippings can also be made into gravy.

    Don't know if our family is lying to me or not, but it is all gone at the end of our Thanksgiving dinner. Two 12/15 pounders work out the best for 30 plus people.
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