Tips for smoking a Turkey?

[bcoop]

I haven't seen someone suggest a QOTD in forever, but here's my submission.

lol.


Also, you can brine, you can inject, you can do both if you like. Just make sure your brine/injection compliment each other. If you rub, peel the skin back and rub under the skin. Otherwise, you're only really seasoning the skin. If you inject, inject along the bone. Poultry pulls moisture and flavor from the bones as it cooks. So inject along the legs, breast plate, wings, etc.

[mstng86]

Brining makes a huge difference. I would try it if you have never done it.

[Silverback]

Just brine and smoke, it's easy and really hard to fuck up.

When doing a whole turkey you need to check two temperatures. first the center fattest part of the breast, done is 160-165. second the fattest part of the thigh, this you need to get to 175-180.

If the turkey breasts reach temp well before the thighs, take a piece of foil and lightly cover the top of the turkey down to the legs, to prevent the skin from burning and the breasts from drying out.

[FreightTrain]

Just inject and season. With a little smoke and 5 to 6 hours later hopefully you get something that looks like this.

[Silverback]

http://griffinsgrub.wordpress.com/2012/06/04/smoked-cajun-turkey/

There's my buddy Jason's blog the night he smoked a turkey, he brined and injected. He wrote up a pretty good blog on it. He smokes on a Big Green Egg.

yes, that's me with turkey leg and breast in hand.

[bcoop]

lol, look at Cliff trying to pull a John.

[stevo]

Does anyone here de-bone the back out of the turkey, leaving the bones in the breast, legs and wings? I have done this every year for a long time, seems to speed up cooking plus you get to use the back-bone for stock to use in other dishes.

Stevo

[unkoricky]

subscribed... i wanna try one this year.



anyone know where to buy cheap turkey legs? I'll usually get them at Kroger/Albertsons..