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Smoking a Turkey

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BigKen

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I am planning on smoking a Turkey this year.  I always Deep Fry one (with guiness injection), but feel adding a second smoked one could not hurt. I read a few of the posts frm last year and from what I get, it will cook the same as if in the oven (no low temps for turkey).  Would the BBQ rub we use be apropriate or does everyone prefer more traditional seasoning on a smoked turkey? Any other best practices or tips I should consider?
#1 - September 22, 2011, 04:29:09 pm
Big Ken

azkitch

  • Karma: 9
Sky's the limit, Ken. Do what you want. Pretty accurate about the oven equivalence. I'd say go with your favorite BBQ rub. Butter under the skin. And BRINE, BABY, BRINE!
#2 - September 22, 2011, 05:44:55 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Mark

  • Karma: 23
one caution about brining. Many commercial birds "boast" a saline water concentrate added. (AKA pre-brined so they don't lose any water weight or actually add it.) Further brining won't do it no more nevermind. O0
#3 - September 22, 2011, 07:21:26 pm
Mark Motta
Meatier Creator

Crash

  • Karma: 19
Go with a "Fresh Butterball" and brine.  Tenderness/texture/moisture should score high with the family if you brine a non-basted bird. 

Also, smoke it at a higher temp.....we like right around 300.  Cherry and apple are good woods, but my new favorite for poultry is peach.

Best of luck.
#4 - September 23, 2011, 12:30:50 am
I love animals.  They're delicious!
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Mark

  • Karma: 23
Crash, do you have any Hawaiian fruitwoods that you can use or is stuff like the wood from papaya or lilikoi too soft to be suitable?
#5 - September 23, 2011, 04:50:25 am
Mark Motta
Meatier Creator

tbonejc

  • Karma: 2
I like wrapping my bird with cheesecloth soaked in melted butter.  I brine it too.  I like pecan for my poultry.
#6 - September 23, 2011, 12:07:43 pm

Gizzy's Smokin Crew

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I do mostly Turkey Breasts. I have never brined. I just season it under the skin and slow smoke it (6-8 hours) over a drip pan with beer and spray occasionally with apple juice. It comes out great every time
#7 - September 23, 2011, 02:31:47 pm
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AzJohnnyC

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Yes, the cheesecloth method works great for turkey.  Did one that way, and it turned out fantastic.  And not the Jaybird kind of fantastik, either.
#8 - September 23, 2011, 07:11:46 pm
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BigKen

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So the takeaways I have are use fruit or nut woods.  Use a fresh bird and brine.  Cheesecloth soaked in butter is a good touch and should make it taste better than jaybirds, right?
#9 - September 24, 2011, 07:48:39 am
Big Ken

azkitch

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Yup. Although I bet Jaybird's turkey is as good as the rest of his cookin'...
#10 - September 24, 2011, 02:53:25 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

AzJohnnyC

  • Karma: 2
As long as he isn't misting it with Fantastik... :D
#11 - September 25, 2011, 09:23:06 am
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bearbonez

  • Karma: 9
 Mark, there is guava wood in Hawaii which works great and also kiawe which is a mesquite variety, but it is very unlike mesquite for fuel. It really mild and and a more subtle fruity flavor. Much closer to grapevine than mesquite.

 I always brine for 2 days. Get a fresh, un-salined bird. I like to use whole sprigs of herbs and leave the spices whole. I also usually use quartered oranges in the brine. As far as rubs...whatever mood I am in. You could use a cajun seasoning to go with a cornbread and andouillie stuffing. You could use a jerk rub and add some whole allspice and scotch bonnets to the brine and serve with a plantain and shrimp stuffing. You could use a southwest rub and make a chile and chorizo stuffing. What ever you like. a note on stuffings. I make a stock from the giblets and neck and add some drippings from the bird to wet the stuffing and always cook on the side. I make a rough chop of aromatics(carrot, onion, celery, garlic, rosemary and thyme sprigs) to stuff into the bird before wrapping in the cheesecloth soaked in butter.
#12 - October 13, 2011, 04:12:16 pm
David "Bear" Nunley

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