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1st smoked turkey

post #1 of 14
Thread Starter 

started off soaking the turkey in brine overnight

 

brine.jpg

 

rinsed and patted dry with paper towels

 

next i injected melted butter with garlic and onion powder under the skin..sorry no pic of that

 

applied a dry rub mix

 

seasoning1.jpg

 

next i applied a bacon

 

bacon.jpg

 

i got my smoker up to 300 degrees with the help of a welding blanket..its a nice cool day today..38 degrees

 

here is a pic 3 hours into the smoking process

 

3 hours in.jpg

 

here are a few mods i have done to my charbroil smoker

 

charcoal basket1.jpg

 

cut, bent and bolted together a charcoal basket

 

blocked exhaust port1.jpg

 

blocked off the original exhaust port

 

exhaust port1.jpg

 

reinstalled the exhaust port on the other side of the lid and installed a chunk of exhaust pipe to grate level, i also blocked off the rotisserie holes on each side of the lid

 

heat plate1.jpg

 

with the help of a buddy that works as a h-vac tech..cut and bent a heat baffle plate.

 

sorry for the poor pic quality..used my cell phone..my rebel xti had dead batteries..

 

ill post more pics as i get them.

post #2 of 14

Looks great for your 1st bird. Great Job.

post #3 of 14
Thread Starter 

thanx to the forum and all the posts i've read...i need to thank everybody for what they have done and posted, that's how i've gotten this far with this 13 lb bird. 

i forgot to mention i've been keeping the heat around 250 degrees in my smoker with apple wood to flavor.

post #4 of 14

That looks great, I have not tried wrapping my buzzards in bacon yet, maybe next weekend.  Thanks for the qview.

post #5 of 14

icon_cool.gif

Now you said that this was your first turkey that you smoked???It sure looks like you are an old pro to me. now I haven't needed to lay bacon over the bird if you brine the bird. It will make it really the bird good and juicy itself.

post #6 of 14
Thread Starter 

you can never go wrong with bacon icon_biggrin.gif

post #7 of 14

Nice turkey!

Bacon is one of the basic food groups

post #8 of 14
Thread Starter 

IMG00103-20101113-1508.jpg

 

internal temp at 155. almost ready to pull off and wrap in foil..the smoked bacon is awesome..i ate most of it already icon_lol.gif and we are at 6 hours and 25 minutes into the smoke

post #9 of 14

That is a fine looking bird.  You really are going to enjoy that bacon flavor that you imparted onto the bird itself.  I threw out my bacon after it was done as it was not crispy enough to me to eat but it did help as I had not brined the night before.

post #10 of 14
Thread Starter 

all i can say is...WOW...tender, juicy tons of flavor and a very nice smoke ring

 

 

 

IMG00104-20101113-1620.jpg

post #11 of 14



 

Quote:
Originally Posted by smokingnd View Post

That looks great, I have not tried wrapping my buzzards in bacon yet, maybe next weekend.  Thanks for the qview.


Buzzards, lol. Haven't heard that one before.
 

post #12 of 14



 

Quote:
Originally Posted by meateater View Post



 


Buzzards, lol. Haven't heard that one before.
 



Yeah, Buzzards.  Grand Daddy to the Turkey??  Where did you say you were from again??  LOLOLOLOL!!!!

post #13 of 14

Very nice bird, I'm gonna try my first brined turkey sunday! I have 2 Charbroils myself and I love the mods you have made to yours!

post #14 of 14

From ND

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