In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

First turkey going in the smoker now!

Discussion in 'The Smokehouse' started by swags, Nov 25, 2013.

  1. swags

    swags Moderator

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    First of the Thanksgiving and Christmas turkey's hitting the smoker now. After makin a smoked turkey a number of years back I was volunteered into smoking turkey's for the family indefinitely. Will be making a few more later this week. This one is for the office, will be making that and a ham for lunch tomorrow. Should be a good one!
     

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  2. savemoney

    savemoney

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    Sounds delicious! :)
     
  3. Daryl

    Daryl

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    And why were we not invited to the office party? :confused:
     
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  4. swags

    swags Moderator

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    You'll get plenty of smoked meat at the G2G so you better make it out.
     
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  5. Chvymn99

    Chvymn99 Moderator

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    Looks good!
     
  6. swags

    swags Moderator

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    She's almost done, should be good in the next hour image.jpg
     
  7. HittinSteel

    HittinSteel

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    What temp and about how long for a full size bird?
     
  8. swags

    swags Moderator

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    16.5 lb bird cooked at 250 was in there just shy of 12 hours.
     
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  9. Steve

    Steve

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    Low & slow, the way to go...
     
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  10. blujacket

    blujacket

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  11. Fyrebug

    Fyrebug

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    What internal temps are you shooting for?
     
  12. swags

    swags Moderator

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    165 in the breast and it's done, when carving there is a beautiful pink ring around the outside of the bird. Called a smoke ring and caused by a chemical reaction from the smoke in the meat. Turkey was awesome and didn't last very long in the office.
     
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  13. Fyrebug

    Fyrebug

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    Did you find at that temp the outer layer of the meat was a bit dry?
     
  14. swags

    swags Moderator

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    Not too dry, probably has a lot to do with the smoker I'm using.
     
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  15. swags

    swags Moderator

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    Got two more birds goin in tonight!
     
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  16. Fyrebug

    Fyrebug

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    Go for 150f to 155f meat temp. You'll see the difference in moisture.
     
  17. Well Seasoned

    Well Seasoned Administrator

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    Looking good! Almost time for leftovers here soon.