Smoked turkey???

Discussion in 'The Smokehouse' started by Dakota Hoarder, Nov 24, 2020.

  1. Dakota Hoarder

    Dakota Hoarder

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    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?
     
  2. farmer steve

    farmer steve

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    I tried smoking one a long time ago. Couldn't keep it lit. :picard: Sorry ,couldn't resist. Can't help ya out much. I'm a roasting pan kinda guy. Happy turkey day :)
     
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  3. OhioStihl

    OhioStihl

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    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.
     
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  4. Eric Schamell

    Eric Schamell

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    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.
     
  5. Mitch Newton

    Mitch Newton

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    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.
     
  6. Marvin

    Marvin

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  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

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    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...
     
  8. SmokeyTheBear

    SmokeyTheBear

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    The bird needs turning over see the pit masters ,a good skin rubbing with citrus,and basting s, cook with indirect heat.
     
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  9. eatonpcat

    eatonpcat

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    This makes everything in my world good!
     
  10. WeldrDave

    WeldrDave Military Outpost Moderator

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    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. :yes: *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.
     
    Last edited: Nov 26, 2020
  11. WeldrDave

    WeldrDave Military Outpost Moderator

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    With all you cook, I AM SHOCKED!!! o_O I DROOL at some of the things you put on here Skeeter! :drool:
     
  12. Highbeam

    Highbeam

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    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.
     
  13. Chvymn99

    Chvymn99 Moderator

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    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...
     
  14. lukem

    lukem

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    Break it down into 6 pieces, brine it, smoke it.

    Just pulled mine out of the smoker.

    PXL_20201126_201111126.jpg
     
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  15. T.Jeff Veal

    T.Jeff Veal

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    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. 1126201559_HDR.jpg
     
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  16. eatonpcat

    eatonpcat

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    Both Smoked Turkeys look great!
     
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  17. Chvymn99

    Chvymn99 Moderator

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    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....
     
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  18. T.Jeff Veal

    T.Jeff Veal

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    I remember. I was just up on the hill building another chunky bin and didnt know it.
     
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  19. T.Jeff Veal

    T.Jeff Veal

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    The turkey breast turned out great, must have been the bacon... 1126201814.jpg
     
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  20. huskihl

    huskihl

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    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.
     
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