So I’ve smoked a couple small turkeys with pretty average results. I was expecting much better, like fall of the bone tender. I’m pretty sure my expectations are not possible. has anybody smoked a turkey that turned out any better than a good roasted turkey?
I tried smoking one a long time ago. Couldn't keep it lit. Sorry ,couldn't resist. Can't help ya out much. I'm a roasting pan kinda guy. Happy turkey day
Yes sir, I have smoked several turkeys and they are a hit. Brine them first and they are full of juice and flavor. I picked recipes and tips from the web.
My father in law smokes his every year and hands down they're the best I've ever had. Meat falling off the bone tender and moist all the way through. Deep fried is good too, I can even appreciate an oven roasted one if that's the occasion... but smoked is my favorite. I don't have a smoker and I'm planning a small dinner at my house this year. I'll be trying my hand at cooking mine over the open fire this year using apple, hickory and cherry wood. I've been reading some decent reviews about doing it this way so I'll give it a shot (also doing a large ham in the oven as well, in case things go sideways on me with the bird). I've heard brining overnight is the way to go too.
I've smoked a lot of turkeys on the Weber Smoky Joe and have never had a really great one turn out. I've tried the wet brining, dry brining, whole turkey, and spatchcocking. Too much smoke can turn the skin putrid. This year I'm brining in buttermilk, spatchcocking, and cooking on the propane grill with no smoke. I think I'll be able to control the heat better on a propane grill. So's here's hoping I get that elusive moist turkey with crispy edible skin.
sorry no help from me.....i have never cooked one!!!! baked,brined,deep fried,bbq,sousvid, or other...i just flat out would rather eat dry cat food. now chicken be a different story...
The bird needs turning over see the pit masters ,a good skin rubbing with citrus,and basting s, cook with indirect heat.
Yup! did it for years! 200º to 250º , No hotter and "drape" a piece of aluminum foil over it for the first 4 hours! I usually do it about 30 minutes a pound then check it with meat thermometor. *EDIT*. "Don't" use a harsh wood!, (Oaks, Hickory) Fruit wood such as Apple or Pear is smoother... I did Pignut Hickory once and you couldn't eat the skin. If you can get Sugar maple, and do small chunks, thats nice as well.
Not big turkey fans here either, I’ll be cooking two chickens in the pellet grill today. The meat is more agreeable with all members of the family. I have cooked a 20# turkey on the pellet grill before and it works just like the oven. No strong smoke or black skin. Really, I’m unimpressed with the amount of smoke flavor the pellet smoker makes. It’s a fine oven though.
Mines and a buddies will go on tomorrow... Its been a Black Friday tradition for us for several years now... Each year I do a little different flavor profile... This year I'm going to try to bring up the heat...for a little zip on the ol' bird...I'll post up tonight and tomorrow with pictures...
I trying my first turkey pieces today. 6 legs and a breast. I cooked the breast for a little while, then laid the bacon on it. I probably goofed, using hickory pellets. It went out on me one time...grrr.
Not the end all.... I had mine go out on me up in MI GTG with Boston Butts & that brisket...and they still turned out good....
I use a Masterbuilt electric smoker. 4 hours at 250°. 4.5 hours for a 20 pounder. No brining. Just coat it in Tony’s creole seasoning. Always moist and tender.