Turkey 911

Discussion in 'Poultry' started by freshmeat, Dec 19, 2009.

  1. freshmeat

    freshmeat Smoke Blower

    I have got a 12 lb turkey (brined for one week in cure) that has been on smoke for 3.5 hours and I am getting thigh temp at 167* and 155 for the breast. My chamber temp has been hanging right at 250-255*.

    I thought this was way to fast and grab another therm, checked it for accuracy and placed it other breast, same temp by 1*.

    I was planning on pulling at 170* for thigh and 160* for breast.

    I am nervous that this just went way to fast.
    Help.
     
  2. alx

    alx Master of the Pit OTBS Member

    I got your p.m.You will be fine....Accurate thermos and double checking is the way to go...Are you measuring temp of smoker at grate level of turkey?
     
  3. freshmeat

    freshmeat Smoke Blower

    Had probe in spud on turkey grate, was initially a little surprised at what the 'insulation' had done positively to raise temps, so dropped in another therm (again on turkey grate) when I introduced the probes to the bird.

    Thanks for your help!

    Juice is clear, legs are loose, bird looks nice.
     
  4. rivet

    rivet Master of the Pit OTBS Member

    Sounds good and know you are in good hands with ALX.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Are you making turkey pastrami?

    Sounds like you guys have it covered. Good call to check and double check when something seems out of line.
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You're fine, about 3 - 3½ hours is normal. Don't forget it's cooking from the outside in and from the inside out too. 155°-160° on the breast is good.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The time seems alittle fast but it could just be that that bird was ready to be smoked. I too am wondering if you are making Turkey Pastrami cause the bird has been brining for a week and thats the same for corned beef for pastrami ??? I would like to see some Qview of this bird to see wahrt a turkey pastrami looks like.
     
  8. alx

    alx Master of the Pit OTBS Member

    I just reread and now am wondering as well....Maybe he brined for a week...As i mentioned in the p.m. i was sent ,if the thermos were accurate and he used 2 and checked them-then no worries.

    Interesting though!!!!
     
  9. clintconaway

    clintconaway Fire Starter

    I have done up a few turkeys and turkey breasts and found that 300-325 is a good temp it gives you crisp skin were at a lower temp it is a bit soggy from what I have found low and slow is a waist of time for a turkey
     
  10. freshmeat

    freshmeat Smoke Blower

    I got the inspiration from post #16 in this thread:http://www.smokingmeatforums.com/forums/showthread.php?t=83810&page=2

    Pops6927 answered several PMs I sent asking for details. [​IMG][​IMG]

    I brined / cured / pickled for one week in following mixture.
    1 gal. water
    1 cup sugar
    1 cup brown sugar
    1 cup salt
    1 tbl. DQ Cure
    (I made another half gallon to same ratios to completely get bird submerged in my brine vessel.)

    I am a newbie and my only smoker is an ECB (electric) at this time. I was worried about the weather causing some serious problems. It was in the 20's with wind and spitting sleet. I made a brick ring around base, positioned as close to shed with door open to block wind. I also spent $1.99 on blanket at Goodwill and another $2.50 on washing and drying at laundermat next door before using. The temps in good weather have stayed right at 225* to 230* using checked therm on grate. The insulation certainly worked and maintained my chamber temp much higher to 250* to 255*, thus freaking me out on how fast it was cooking.
    [​IMG]

    Following is only picture of bird, wrapped it foil and towel and placed it in a cooler that I had heated up foiled bricks lining the bottom. Arrived at party roughly 30 minutes later and bird was vaporized in about 20 minutes. Several people doing the serious suck up all night 'wondering' how hard it would be for me to knock one out for them. This was awesome and would recommend to give it a whirl. The bird had way more of a hammy taste than what I was anticipating (a good thing). This bird was as or more juicy than any bird I have done; even with the multiple probe holes I did on checking temps, bird looked like it got hit with buckshot.[​IMG] The dark meat had an unbelievable beautiful color. I used a 75% pecan with 25% hickory mix of wood, next time I will bump up the hickory. The smoke taste was a very nice finish, not a power punch at all.
    [​IMG]

    Thanks to all for answering my distress calls!
     
  11. alx

    alx Master of the Pit OTBS Member

    Cool deal FreshMeat.I was unaware of the brined/cured/pickled-I thought you had just brined..

    Kudos on double checking and obviously as your comfort/experience grows you have given yourself a great baseline...

    That is a pretty looking bird...[​IMG]
     

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