Check out the "18 Legs" thread I just posted, the same guidelines would apply to you. It's never a question of how long, might be anywhere from 14 to 22 hours total depending on the size of the bird and weather conditions where you live. The most important things besides having the turkey brined properly are pulling at right at 165º and not being in a big rush and jacking up the temperature. A bird that goes over 170º IT will start to dry out, fast, so just take your time and when you get up around 160º start pacing like a madman and watch the thermometer like a hawk.
I've got a 30" masterbuilt electric smoker. maintaining the temp shouldn't be a problem. what kind of time am i looking at with that size of bird?
All due respect, I'm gonna have to disagree with you. Advising the OP to smoke a whole, un cured bird in the same way you smoked your (hopefully) cured legs is creating a potentially dangerous situation. There is no need to have the whole turkey in the smoker for more than six hours, and it can be done in under four. It'll get plenty of smoke, have very nice skin and juicy, tender meat. I do agree with the target temperature, and that overcooking is the biggest culprit in dry turkey.Check out the "18 Legs" thread I just posted, the same guidelines would apply to you. It's never a question of how long, might be anywhere from 14 to 22 hours total depending on the size of the bird and weather conditions where you live. The most important things besides having the turkey brined properly are pulling at right at 165º and not being in a big rush and jacking up the temperature. A bird that goes over 170º IT will start to dry out, fast, so just take your time and when you get up around 160º start pacing like a madman and watch the thermometer like a hawk.
I assumed that when joeyfine said he wanted to "smoke" a bird that was "brined" he had used the sufficient amount of cure #1 in the process. I stated in a previous post exactly what my "7-up" brine consisted of, here it is again, I only made half a batch for this projectAll due respect, I'm gonna have to disagree with you. Advising the OP to smoke a whole, un cured bird in the same way you smoked your (hopefully) cured legs is creating a potentially dangerous situation. There is no need to have the whole turkey in the smoker for more than six hours, and it can be done in under four. It'll get plenty of smoke, have very nice skin and juicy, tender meat. I do agree with the target temperature, and that overcooking is the biggest culprit in dry turkey.
Heck, no problemo Mdboatbum! One of the best aspects of a forum is finding how different folks go about their business. The onus is actually on me for not considering that a brine wouldn't have cure in it because everything I smoke is cured with sodium nitrite. Botulism seems like a real hard way to die, I'd like to go a little faster. Actually, I'd really rather not go at all! RAYMy apologies Ray, I didn't see in this thread or the 18 legs thread where you mentioned anything about cure. As most folks on here don't include cure in their poultry brines I was just advising against leaving un cured poultry in the danger zone that long.
Hey joeyfine, with all that was going on I forgot to ask if you used any sodium nitrite in your brining solution. If you did not use any sodium nitrite in your brine DO NOT PUT THAT TURKEY INTO YOUR MASTERBUILT ELECTRIC SMOKER. Put it into a weber kettle and indirect cook it, throw it in the oven if you like, but DO NOT smoke that bird. RAY
Sorry, but you aren't "smoking" anything at 350º, your just roasting it. Proper smoking technique requires temp control and time to allow the smoke to penetrate, it not only creates flavor, it's a preservative You can put a bird on a weber kettle at indirect, throw a few chips on the coals and create plenty of smoke that'll impart a little flavor, but that ain't "smoking".DISREGARD this post. You certainly can smoke a turkey if you did not use a cure such as sodium nitrate in your brine. No disrespect but Ray you're spouting a bunch of misinformation in many of your posts and threads.
There's nothing BUT disrespect there dirtsailor2003. Please feel free to post the links to these many posts and threads of misinformation so that I might see the error of my ways. I mean, come on man, if your going to publicly post a statement like that, back it up. RAY" No disrespect but Ray you're spouting a bunch of misinformation in many of your posts and threads."
Ray,
There's nothing BUT disrespect there dirtsailor2003. Please feel free to post the links to these many posts and threads of misinformation so that I might see the error of my ways. I mean, come on man, if your going to publicly post a statement like that, back it up. RAY