Christmas bird HELP PLEASE

Discussion in 'Poultry' started by matlax578, Dec 24, 2007.

  1. matlax578

    matlax578 Newbie

    Hey Everybody

    Tomorrow my brothers and I are planning on smoking a 14 pound turkey. I have found a lot of information, but nothing seems clear cut. Any tips on the time?
    Thanks
    Mat
     
  2. mavadakin

    mavadakin StickBurners

    THIS HAS BEEN BROUGHT UP SEVRAL TIMES ..ITS OK TO SMOKE A TURKEY AT HIGH HEAT.. MAKE SURE YOU BRINE IT ..SEE RECIPES ..IF YOU DONT HAVE THE FULL AMOUNT OF TIME TO BRINE IT IT SHOULD STILL BE OK....JUST DONT OVER COOK IT..PULL AT 167 DEGREES..LET IT STAND FOR 15 MINS OR SO ..I USED A HICKORY APPLE BLEND IN MY SMOKER..AND USED AN APPLE CIDER BASTE....BUT IF YA DONT LIKE APPLE ..THEN A SUGESSTION IS USE A LOWSALT BUTTER BASTE.....REMEMBER TO SMOKE BREAST DOWN TO START..AFTER 2OR 3 HOURS FLIP UP.,..ENJOY.. HERS A QVIEW OF MY THANKSGIVING BIRD
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Hey Matt:

    Smoking is about cooking to temperature not to time so no one can give you a hard and fast answer. As Mike said, you want to cook to at least 165 degrees internal deep in the thigh. Some people like to cook it a few degrees higher for taste reasons but at 165 it's safe to eat.

    Also as Mike said, brine the bird first.

    My brine for a whole bird is:

    2 gallons water
    1 cup kosher salt
    3/4 cup brown sugar
    1/4 c maple syrup
    1/4 c orange juice
    freshly groun black pepper
    rosemary

    dissolve the spices and herbs in the water, if you heat the water let it cool down completely before putting the freshly washed bird in. Put in a large ziploc or turkey bag and then put it in a pot in case of leaks and sit overnight in the fridge.

    Rinse it off well inside and out and smoke it at 300 -325 degrees. I'm guessing about 3/12 - 4 hours but that's an estimate.

    Good luck.
     
  4. rip

    rip Smoking Fanatic

    I don't brine I inject with butter and seasons works for me. And I also put my bird breast side up for the whole smoke.
     
  5. mavadakin

    mavadakin StickBurners

    YA AGREE BUT WOULD LOVE TO TRY WHAT YOU SAY..HOW MANY POINTS DO YOU INJECT??......AND HOW. DO HOW MUCH YOU INJECT DO YOU HAVE A LINK DO YOU HAVE ANY Q VIEWS
     
  6. matlax578

    matlax578 Newbie

    Thanks guys. Great Help!
    Im pretty excited. We have only done pork and ribs so far.
     
  7. mavadakin

    mavadakin StickBurners

    Just Klet It Hard Smoke The First 1/2 Hour Or So Then Add Your Water Baste,,to The Fire....the Steam Will Keep Things Moist.there Has Been 1000 Segestions On Here To Smoke Turkey.. As For Memy Brin Did Alot ..alli Did To Start Was Add A Few Extra Squirts Of Salt Soilution.crispt Crust....mike
     

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