Doing my first turkey today

Discussion in 'Poultry' started by vahunt n smoke, Jun 22, 2013.

  1. Started my first ever smoked turkey about 5 am this morning. I brined it overnight in apple juice, brown sugar, salt, pepper corns, and cloves. Now going to smoke it at around 240° with a mix of apple and alder till I get the right internal temp. Pics to follow.
     
    stripernut likes this.
  2. Sounds like a plan. You can kick the heat up some if you want. Turkey doesn't need low and slow. Unless you are trying to get more smoke time.

    Happy smoken.

    David
     
  3. piaconis

    piaconis Smoking Fanatic OTBS Member

    Sounds tasty!  +1 what David said, you can get away with 250-275, and finish faster...unless you're looking to impart a heavier smoke flavor.  The apple and alder blend is a great choice with turkey.  Looking forward to the Q-view!
     
  4. fwismoker

    fwismoker Master of the Pit

    The brine sounds real real good..like to try that myself with the apple juice. Don't wait too long to crank up the heat  300ish or higher to get crisper skin.  I'll be waiting for lunch!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Good advice, I suggest you write down whats in your brine so you can weigh if you'd like to alter it or tweak it a bit for the next brine. Also if you make notes on how you do your smoke it will prove useful on your next attempt. Seriously it would be a shame to hit a home run and not remember  how ya did it.

    Good luck, I think you have a new addiction!
     
  6. Opened it up for basting and more chips. On yalls advice I jumped it up to 275-300 range and the skin is looking great thanks for all the help!
     
  7. Oh and basting with apple juice, brown sugar, and cayenne mixture.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Since you are jacking the temp up, watch your wing and leg tips for burnage. Use some tin foil to cover 'em if they start looking bad. Remember, sight, smell, taste.....
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking great so far!

    Red
     
  10. kathrynn

    kathrynn Smoking Guru OTBS Member

    You can foil the little legs and arms so the "presentation" will be better.  Those parts can get rather dark quick.

    Kat
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Vahuntnsmoke. That sounds good.The Heat and Sweet of the Baste will be crazy good...[​IMG]
    And , Foamheart. Notes was a good idea , Huh? I'm proud of ya for using my suggestion... A few years from now you can set back and chuckle at your experiments...[​IMG]
     
  12. backwoods bbq

    backwoods bbq Meat Mopper

    Keep going if you want...I do my turkeys at 300 to 325-350 depending on age of turkey, weight if I brine, and how crispy I want the skin with brining 350 is not a problem!
     
  13. Finished product. Planning on eating in about 3 hours. I'll let you all know how it tastes.
     
  14. fwismoker

    fwismoker Master of the Pit

     Looks fantastic!   Make gravy with the drippings...mmmmmmmgood
     
  15. Looks great! What is next?

    Happy smoken.

    David
     
  16. The turkey was a hit with the family but I am not 100% satisfied with it. The sweet heat I was hoping to get with the basting didn't come through like I wanted. But hey that just means I'll have to smoke more turkeys to get it right. As far as what's next I have about 10lbs of beef ribs in the freezer that I think will be next Friday's task. Thanks again for all the input.
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    My father always taught me to never question wisdom, only knowledge. If you don't know where you've been, how can you know where you are going?
     
  18. Beef ribs are always good. Yes if you practice, practice practice. you will be fat and happy[​IMG]. OK at least happy.

    I will be looking forward to the ribs.

    Happy smoken.

    David
     
  19. fwismoker

    fwismoker Master of the Pit

    My beef ribs are tomorrow Mr Ar-kansas David [​IMG]     You're right though....a little tougher. 
     
    Last edited: Jun 22, 2013

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