Smoking a Turkey

[ICHTHYDEMON]

Anyone tried smoking a Turkey? I bought a Char-broil Electric H2O smoker from my neighbor for $10. Its like new,he only used it once.

I've heard these smokers work reasonably well for doing a Turkey. I'm tired of regular oven Turkey,and while I like a deep fried Turkey I'm growing tired of them as well.

Maybe this is the year to try a smoked bird. As cheap as Turkeys are right now I'm thinking maybe a trial run before the big day.

[StickFish]

First problem I had was finding a paper - no woops wrong site

Next problem I had was keeping it - ah oh opps still wrong site

Smoking a whole turkey - priceless - best turkey I've had, takes a while, but oh my! Much better than the deep fried ones.

[crabbait]

Amazing. I was just getting ready to put three 12-15lbers in the smoker. I will wait until about 8:00pm so they will be ready to take out in the morning.

I have had great success simply salt and peppering the bird (smear some butter on the bird to help the salt and pepper stick), not bigger than 15lbs, and smoking for 12-14 hours. I use alder just like smoking salmon. I empty the body cavity and least twice during the process.

Here is my recipe for the ultimate post-Thanskgiving sandwich:

Start with fresh sliced French bread. Add a smear of mayo then pile on the dark and white smoked turkey. Now add a layer of dressing and a layer of cranberries (either the gel or the crushed berries).

Make some of these ahead of time for that post T-day steelhead trip. Your fishing buddies will worship you. The cranberries really set it off.

[Thumper]

Another approach ---

Buy 2 gallons of apple juice at COSTCO. Dump them both into a clean 5-gallon pail. Throw in a couple of cups of kosher salt and another couple of cups of brown sugar. Stir well.

Add a 10-15 pound thawed turkey. Marinate overnight. Rinse the bird lightly and drain.

Smoke for several hours on your Traeger or other smoker. Gradually raise the temp to 170 degrees F. Remove the cooked critter and allow to stand for a half hour or so.

Carve. Yum.

[airsick]

The best wood I have used for smoking Turkey is Pecan, not as easy to find as some of the other woods but well worth the effort.

[baltz526]

i do them in the webber, wrap bird in heavy tinfoil then bake in the preheated webber at 350-400 deg for about 3 hours open the foil and remove the liquid for gravy then add hickory or alder chips to the briquets with the bird fully exposed on the foil, smoke for about one hour at about 300deg. test for completely cooked bird with your meat thermometer

[Geemo]

Originally Posted by Thumper

Another approach ---

Buy 2 gallons of apple juice at COSTCO. Dump them both into a clean 5-gallon pail. Throw in a couple of cups of kosher salt and another couple of cups of brown sugar. Stir well.

Add a 10-15 pound thawed turkey. Marinate overnight. Rinse the bird lightly and drain.

Smoke for several hours on your Traeger or other smoker. Gradually raise the temp to 170 degrees F. Remove the cooked critter and allow to stand for a half hour or so.

Carve. Yum.

When you marinate overnight, does it need to be refrigerated?

Geemo

[Woody]

YES, YES, it needs to be refrigerated!!! If you don't room in the fridge, just put it in a CLEAN cooler with a bag of ice.

[fishstik]

do what thumper wrote but also inject it with the marinate.

[salmonfever]

try marinating with water, salt and vinegar. the added salt helps it retain water and stay moist in the smoker. i do mine in a cookshack smoker- works great.

[Gundog]

I have smoked a few they always come out great real juicy with a smoked flavor. I might just do one myself. I have smoked some 10# in a little chief but cook time runs about 23 hours. I have a propane smoker now and it goes much faster I like to use the pop out plastic gizmo that tells you when it is done. I bought one of those beer can chicken holders and it works good to hold the bird open and get the smoke inside real good (I don't use the beer can for this though)
GD

[crabbait]

Originally Posted by salmonfever

try marinating with water, salt and vinegar. the added salt helps it retain water and stay moist in the smoker. i do mine in a cookshack smoker- works great.

Actually, salt renders water out of meat. I think it is the slow cooking that helps retain the juicyness.

[crabbait]

Okay, turkeys went in at about 8:45am. This pic was taken at 11:20, so this is after about 2 1/2 hours in the smoker. These birds are just starting to get happy!

I will swap the top one with the middle the next time I check them. The dark color is more due to the smoke than the cooking. They will get a lot darker but the smoke will quit after another hour or so. The smoke flavor is already infused. I could easily take these out of the smoker now and finish them in the oven. I think they stay juicier in the smoker. This is a "wet" smoker with a pan of water/juice under the birds above the heat.



I am smoking these at a fairly high temperature, 230-240 degrees. They will be done in much shorter time than a small smoker or even a large electric.

[Diksey]

I've been smoking turkeys since '81. I've made a few mistakes.

First one resulted in a bunch of inedible stuffing and required additional cooking time for the insulated turkey center once I removed the stuffing. Why I ever thought smoked stuffing would be good?

I do like to use cranapple (or other cran - fruit) juice for the brine with salt, sugar and one or two spices. About 36 - 48 hours of brine time in the fridge. Then about 6-8 hours in my brinkman electric with lots of fruit chips/wood for smoke. Apple and pear are good. I fill the water pan and keep fluid in it for moist smoke. Time varies with temperature and size of the bird.

I like to do big birds - 20 lbs - and they turn out very moist and tender. Smoked turkey sandwich -

[wthr4d]

I have only tried it "the quicky way" You do a salt brine for at least three hours, then salt and pepper, etc...go light on seasonings. then into the brinkman propane smoker at 110'F for a couple of hours(only smoke for the first hour) and finish it off in the oven about 2-3 more hours. you get to count about half of your smoking time in with the regular oven time for total cooking time. it is still yummy but not the full smoked turkey.

paul

[shalom]

I have had wonderfull results wet brineing . I would like to try some dry brines or rubs ? I would like some recipes , from some pre tryed recipes that are good .
Thank you .

[Freakwater]

***CAUTION***

The USDA Food Safety and Inspection Service recommends the following pointer for smoking a turkey.

• Whole turkeys that weigh 12 pounds or less are the recommended size for safe smoking. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F - too long.

Have fun.
Freakwater

[Thumper]

Originally Posted by Freakwater

***CAUTION***

The USDA Food Safety and Inspection Service recommends the following pointer for smoking a turkey.

• Whole turkeys that weigh 12 pounds or less are the recommended size for safe smoking. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F - too long.

Have fun.
Freakwater

Good point. I would never recommend smoking a turkey that has not been fully brined first. Once it has sat fullly-immersed in a hypertonic brine overnight (refrigerated of course), the 40-140 rule no longer applies during the period of smoking.

One point to note --- refrigerate the brine for 6-12 hours before dropping the bird in. If the brine starts at room temperature, it will take several hours to cool in the refrigerator, and the 40-140 rule would indeed apply during that period!

[Fshklr]

Originally Posted by crabbait

.

Okay Steve..those are awesome!!!!! is that a home smoker creation???

How much or what kind of trade to get my hands on one of those badboys!!!

[roadsend]

" Good point. I would never recommend smoking a turkey that has not been fully brined first."

Any recommendations for a brine recipe?

[Dan in Alaska]

I have smoked several turkeys over the years, and I going to do another one this year.

My brine:
1. Morton's Tender-Quik meat brine - mix whole bag at ratio of one cup brine to every 4 cups water.
2. Add one cup maple syrup (cheap stuff) for every cup of Tender-Quik used.


Directions:
1. Brine turkey in clean 5-gallon bucket, overnight in the fridge, and inject meat with brine mixture several times.
2. Place turkey in Big Chief smoker, and give it 2 or 3 pans of smoke (I like hickory).
3. Take turkey out of the smoker, and finish cooking in the oven.


Soon, I hope to build a smoker with enough heat to cook the turkey in the smoker, but until then, my Big Chiefs do alright.

[Super Fluke]

I like smoked turkey.

[Paddlefish]

I've done a few things differently, as my old Little Chief wasn't roomy enough for a whole turkey. So, I cut it into pieces first, just like you'd buy a disassembled fryer chicken. As a result, I can fit the whole, brining bird in a large bread bowl. It takes up much less space in the fridge that way -- and in the smoker.

Then I brine it overnight. The last time, just as an experiment, I used the simplest brine possible: just non-iodized salt, pepper, and brown sugar. I'm not sure I noticed a big difference. The vacation beach house crowd certainly didn't seem to. In the morning, rinse and let dry, then load onto the smoker racks. Maybe three pans of chips (and I haven't developed an absolute favorite variety as they're all good) will flavor the meat nicely and only takes two or three hours. Remember, the largest piece of meat is only half a breast.

Then, finish in the microwave or the oven, as you haven't acquired proper cooking temperatures in the smoker. The microwave is, obviously, quick and easy. Be advised that the microwave will smell like smoked turkey every time you use it for the next week. (Decide whether that's good news or bad.) I used the oven the last time. Worked equally well and browned up the bird better, of course. And, since you're still working with turkey pieces, rather than the whole bird, it still doesn't take long at all, and you can even remove the smaller pieces, like wings, when they're done and before they get overdone.

Either way, it's really pretty easy and certainly more space-efficient. The only hard part is the slicing process. I tend to over-sample. :blush:

And if I volunteer to bring smoked turkey to a family gathering I don't get any negative responses.

I'm getting a hungry thing going, reading this post. And the pictures . . . cruel and unusual punishment, Crabby!

Bon appitit!

[Thumper]

Originally Posted by roadsend

" Good point. I would never recommend smoking a turkey that has not been fully brined first."

Any recommendations for a brine recipe?

I use 2 cups of kosher salt, 2 cups of white suger and 2 cups of brown sugar in a gallon of apple juice. Of these the salt is the important factor. The salt basically cooks the turkey before it ever gets into the smoker.

[SlyHawk]

I was looking at traeger's this weekend, and wondering if they would smoke a turkey. I was looking at the smaller grill, and it didn't look like you could get more than a 14# bird in it. Anyone have some comments to this? Looks like this grill could replace my lil chief smoker, weber, and gas grill.

[fishboys]

Originally Posted by crabbait

Actually, salt renders water out of meat. I think it is the slow cooking that helps retain the juicyness.

Wrong answer. Osmosis is a wonderful thing when brining a turkey. It makes it much more moist then a unbrined bird. crabbait you smoke tons of great looking food and lots of it, try brining one bird next time and see how it turns out.

1 14 TO 16 LB turkey
1 cup kosher salt
1/2 cup brown sugar
1 gallon of vegetable stock
1/2 table spoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

Bring to a boil everything except ice water{duh}
stir to dissolve solids, cool to room temp. then put it
into the fridge until chilled thoroughly.
Brine for at least 6 hours add more ice if needed
Turn over turkey halfway through brining
Rinse bird inside and out with cold water, pat dry with paper towels

1 red apple sliced
1 onion sliced 2 cinnamon sticks
1 cup water 4 sprigs rosemary
6 sage leaves
canola oil
combine apple,onion,cinnamon sticks, and cup of water in a microwave safe dish and microwave on high for 5 minutes

place bird on roasting rack add the apples, onions, cinnamon rosemary and sage into the cavity, tuck back wings and coat the whole bird with canola oil
Roast on lowest level of the oven at 500 degrees for 30 minutes. remove from oven and then cover breast with double layer of tin foil, Insert probe thermometer into the thickest part of the breast and put back in the oven turn oven down to 350 cook until its 161 degrees let stand 15 or 20 minutes before carving.

[SlyHawk]

Fishboy's----gotta try it

[roadsend]

Thanks to all for the recipes.
I have been super pleased with the recipes I have picked up on IFISH.

[fishboys]

Oh yea I forgot to say that I got the recipe from Good Eats. You can google it and print it out if you want. I have done it for the last 4 or 5 years.

[Thumper]

Originally Posted by Finlander

I was looking at traeger's this weekend, and wondering if they would smoke a turkey. I was looking at the smaller grill, and it didn't look like you could get more than a 14# bird in it. Anyone have some comments to this? Looks like this grill could replace my lil chief smoker, weber, and gas grill.

The Traeger does it all!!! We have the larger one, and we could do two turkeys simultaneously if we wanted to. Once you cook on a Traeger you will never look back.

[SlyHawk]

Thanks Thumper and all for the advise! Noooow what did I do with the spatula??

[Gundog]

Crabbait,
That looks like my smoker is it a Great American? I really like mine the wife and kids bought it for me at Christmas a couple years ago.
Mike

[crabbait]

Yep. Smokey Mountain by Great American. It will do everything a Traeger will do for 1/4 the money as long as you don't need to cook above 330 degrees.

[ICHTHYDEMON]

Originally Posted by crabbait

Yep. Smokey Mountain by Great American. It will do everything a Traeger will do for 1/4 the money as long as you don't need to cook above 330 degrees.

So these are a pretty nice smoker huh? I just fell into a great deal then. I found one on clearance for $50. I was going to use the electric Char-broil,but was concerned it would take too long. I went shopping for a new propane smoker as they have gotten great reviews here. The first place I stopped (gigantic nationwide retailer) had them on clearance. Yipeeeeeee!

[love2fish]

Are those smokers still on sale? I need a new smoker. I just smoked a turkey this weekend and it came out great. I just rubbed it with Johnny's and smoked it with hickory and mesquite for about 7 hours. Sure does make a great sandwich.

love2fish

[joemomma]

Originally Posted by Thumper

Another approach ---

Buy 2 gallons of apple juice at COSTCO. Dump them both into a clean 5-gallon pail. Throw in a couple of cups of kosher salt and another couple of cups of brown sugar. Stir well.

Add a 10-15 pound thawed turkey. Marinate overnight. Rinse the bird lightly and drain.

Smoke for several hours on your Traeger or other smoker. Gradually raise the temp to 170 degrees F. Remove the cooked critter and allow to stand for a half hour or so.

Carve. Yum.

I do pretty much the same, but smoke the whole way, and it is better the next day! Just warm in oven for an hr or two then carve up! Awesome

[fishinfool]

Ok so I have no room in my fridge for a 5 gallon bucket even if it was clean. How bout leaving it in the cold garage or set it in a cooler with ice all around it. Does that work of do I have to slice and dice it. Also how long do you smoke it or is it just till inside is 160? Thanks for all the answers.

[Thumper]

Originally Posted by fishinfool

Ok so I have no room in my fridge for a 5 gallon bucket even if it was clean. How bout leaving it in the cold garage or set it in a cooler with ice all around it. Does that work of do I have to slice and dice it. Also how long do you smoke it or is it just till inside is 160? Thanks for all the answers.

A cooler with ice would work. The beauty of the Traeger is that you can start the bird at any time and finish at any time. I turn the grill on "high", put the bird in in the morning, get a little color on the bird, then down to "smoke" for several hours, then up to "medium" for a few hours, then down to "smoke", etc. About an hour before dinner time I turn it back up as high as necessary to reach 170 degrees on the meat thermometer with enough time to let it sit for a half hour or so. You just dial it in any way you like.

Love the Traeger!!!

[Hell-B]

I use the same basic brine on everything...seems to work.
for every gallon water:
1 cup pickling salt
1/2 cup white sugar
1 palm (big tablespoon) of garlic salt
feel free to add whatever I 've never had anyone say it was over spiced
light rinse
set out to dry or wipe off

GO BEAVS

[fishboys]

Thumper, I only cook mine until the thermo reads 161, I get this advice from alton brown{food network good eats}. If you let it rest it finishes at the right temp. I am not 100% sure this is the way to do it, but have never gotten anyone sick with it, and the bird turns out as moist as I have ever had. I hope everyones birds turn out perfect, and everyone has the best turkey day that they ever had. Cheers to all of you and your loved ones.

[Thumper]

Originally Posted by fishboys

Thumper, I only cook mine until the thermo reads 161, I get this advice from alton brown{food network good eats}. If you let it rest it finishes at the right temp. I am not 100% sure this is the way to do it, but have never gotten anyone sick with it, and the bird turns out as moist as I have ever had. .

I 'spect you are right. Mine is usually a little on the overdone side. Good input.

[roadsend]

" I only cook mine until the thermo reads 161"

In the breast or thigh?

[Hell-B]

Put one in smoker at 5:30. Going to put another in about 10 just to get smoke on it before the oven.