Turkey smoking...

[Clyde]

I am considering smoking some turkey but have a question...

I only have a Big Chief smoker and with the weather being so cold I figured I'd cook most of it in the oven...so, should I smoke it first and then finish it off or vice versa?

[STGRule]

Smoke first. Get that flavor infused good. Then finish in the oven.

[Thumper]

Originally Posted by Clyde

...so, should I smoke it first and then finish it off or vice versa?

If you smoke it first, make sure that you have initially brined it overnight in the refrigerator. Otherwise you are just leaving a raw turkey sit outside for several hours in the sunshine. Not exactly a recipe for good health.

[STGRule]

If he runs two loads of chips back-to-back the turkey would only be in the smoker for an hour or two. I don't think brining does much in the way of preservation. Salt and sugar does help, but not in the concentration that most turkey brines have. They are more for flavor and tenderness than preservation.

[Thumper]

Originally Posted by STGRule

If he runs two loads of chips back-to-back the turkey would only be in the smoker for an hour or two. I don't think brining does much in the way of preservation.

I reckon we'll have to agree to disagree.

Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F for too long.

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[Day Late]

I smoked 10# turkeys for years in my big chief without any problems. Thaw turkey out in refrigerator until ready to smoke...2 pans for flavor (1-2 hrs in smoker) finish off in the oven using a meat thermometer to hit the proper interior temperature....everyone seems pleased with a juicy smoke flavored turkey.:smile: Good luck!

P.S. Just upgraded to a Masterbuilt Digital Smokehouse (electric) with temperature control and timer...what a dream to use. Joe's had them on sale last week for $179 I think...of course I bought my a year ago from another vendor for $200 and thought I got a good deal:frown: Oh well, that's the way it goes.

Day Late

[joemomma]

Just remember warm meat will accept smoke alot better than cold meat!