SmokedTurkey for Easter??? Yeah, we're doing that!

Discussion in 'Poultry' started by sota d, Apr 4, 2015.

  1. sota d

    sota d Smoking Fanatic

    OK, so it's not traditional. But my wife said 'how about smoking a turkey?' and I'm not one to pass up any opportunity to fire up the smoker-so here we go!


    She picked up a couple of turkeys on sale awhile back-cheap!


    Made a simple brine-salt,sugar, and a couple shakes of Jeffs rub.


    Into a big ziplock and into the fridge at 8:00 this morning.

    Then went out for a kayak trip-wanna see some gators?
     
    disco likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wanna see some gator in your smoker!

    Don't forget to air dry that bird before going in the smoker. Helps crisp up the skin. If you don't hve the 12+ hours that takes in the fridge, hit the bird with a hair dryer on low right before putting the bird in the smoker! Works great!
     
  3. sota d

    sota d Smoking Fanatic

    Thanks Case. Going to pull it from the brine soon, @12 hours, then rinse, pat dry, and overnight in fridge. Was planning on cranking the MES all the way up to 275 to help crisp the skin.

    So here I am brining my turkey.....:) 


    An Anahinga drying his wings.


    A couple of 5-6 footers. Those tails would look good on a smoker, right Case?


    So, that's how I spent my day brining the turkey!

     
    Last edited: Apr 4, 2015
  4. b-one

    b-one Smoking Guru OTBS Member

    I hop those gators don't mistake your kayak for a Twinkie! Can't wait to see the bird when finished!:drool
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Never encountered gators in my neck of the woods when kayaking! All we have are seals, sea lions, blue sharks, nurse sharks, an occasional great white, grey whales, and Orcas to watch out for! A typical paddle though usually only involves beavers, otters, rainbow trout, owls, Hawks and Bald Eagles!

    Looks like a good way to kill time when brining anything!

    Now where's those gator tails??
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice. Be sure to send finished Q-view...[​IMG]
     
  7. sota d

    sota d Smoking Fanatic

    No worries with the gators! The little ones run away and we give the big ones as wide a berth as possible and they just watch us go by. Will have smoke pics tomorrow for sure!
     
  8. sota d

    sota d Smoking Fanatic

    Sounds like great paddling by you too! You know, I've never seen gator in any markets here. You can get it in restaurants, but not in the stores I usually shop.
     
  9. sota d

    sota d Smoking Fanatic

    Will do sir! I'll be taking pics along the way.
     
  10. sota d

    sota d Smoking Fanatic

    OK, took the bird out of the brine after 12 1/2 hours. Rinsed, patted dry, and made a compound butter with salt, pepper, fresh garlic and fresh thyme.


    Pushed the butter mix under the breast skin-if you haven't done this before, there's a membrane you'll have to break thru to get back to the breast.


    Getting personal with my bird! LOL


    You can see the butter under the skin. Now back into the fridge uncovered till the morning. See you then!
     
  11. sota d

    sota d Smoking Fanatic

    Morning all! Brined yesterday, overnight in fridge unwrapped. Planning to rub skin with butter, then Jeffs rub. Going to crank MES up to max 275*. Turkey on rack 2. Also using new AMZNPS for the first time. Going by Todds instruction sheet and going to place it on bottom rack, left side over empty water pan. Any suggestions appreciated- first whole turkey and first use of AMZN. Thanks, David.
     
  12. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I smoked a breast yesterday, now it's time to wash the smoke aroma out of my hair.
     
  13. sota d

    sota d Smoking Fanatic

    After a smoke my wife tells me I smell like my smoker- I smile and say 'thank you'!
     
  14. sota d

    sota d Smoking Fanatic

    Getting ready to fire up the AMZN for the first time.


    Got it lit no problem.


    Put it on bottom rack with a small drip pan . Made a foil pup tent after pic was taken.


    Got the bird in at 10:30 per schedule. MES at 275*. Pitmaster choice pellets in AMZN.


    Making a little snack pack for later during the smoke.


    I'll throw that on in a little while. More pics to follow!
     
    Last edited: Apr 5, 2015
  15. sota d

    sota d Smoking Fanatic

    Loving the AMZNPS! Thanks Todd! Filled 2 rows and lit 2 hours ago. Burned 1/2 row so far, still cranking out nice smoke!

     
  16. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Awesome!!
     
  17. sota d

    sota d Smoking Fanatic

    Thanks Todd, great product and service. No issues at all-set it and forget it smoking! Love it! David.
     
  18. sota d

    sota d Smoking Fanatic

    Surprise!! Turkey is done in 3 1/2 hours! It's only 2:00 here so wrapped it up and into a cooler. Don't know what happened-MES set at 275, actual temp 260-280. Put probes in turkey at 2 1/2 hours and was reading 153 and 154. An hour later and:


    Top # is breast and bottom is thigh temp.


    Verified lowest temp in thigh and breast with thermapen.


    The skin didn't crisp up so I don't feel so bad putting it into a cooler.


    Still awhile till dinner time, but I'll post some finish pics and let you know how it turned out.
     
  19. sota d

    sota d Smoking Fanatic

    Well, I'm once again amazed at how well the wrap in a cooler trick works! After 2 1/2 hours the turkey was still at 149* IT! Didn't need to reheat. Turned out very tender, moist, and excellent flavor.


    The breast meat.


    The dark meat.


    And my plate-Love the drumsticks! With mashed potatoes and gravy, and green bean casserole. Thanksgiving in April! Loving it! Catch ya'll later!
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am really late to this but I can't pass up giving a 

    [​IMG]

    For this great turkey.

    Disco
     

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