or Connect
New Posts  All Forums:Forum Nav:

My First Turkey

post #1 of 15
Thread Starter 

After seeing Jeff's newsletter about his turkey and cranberry brine, I caved in and decided to smoke my first turkey. 

 

Here's where I'm at:

10.5 pound bird

fresh,not frozen

WSM 18.5"

 

 

I brined this birdwith 1 cup of Kosher Salt, 1-64 ounce bottle of Ocean Spray Cranberry Pomegranate Juice and 1-64 ounce bottle of Ocean Spray Cranberry Blueberry Juice (was on the wrong shelf in the store and I didn't catch it)  for 17 hours in the fridge in a 2.5 gallon resealable bag. (Don't know how Jeff got 4 bottles in a 2.5 gallon bag!) 

 

I washed down and patted my purpleish colored bird dry and put it back into a 2.5 gallon bag and added 1/3 cup Canola Oil and 1.2 cup of Jeff's Rub.

 

1:15pm        put chimney of lit charcoal into WSM on top of ½ filled charcoal bowl

1:18pm        275°;  closed the bottom 3 vents to ½

1:25pm        300°;  added 4 cherry and 2 ??? wood

1:30pm        put in lower rack with foil catch container and top rack with turkey;  outside temp was 57°

2:30PM        adjusting vents trying to maintain 230°-240°

 

1st Turkey on WSM.jpg

post #2 of 15

That is looking awesome I look forward to more Qview of it

post #3 of 15

Thanks for joining the SMF, looks as if you've already got some good advise. Your M.O. looks like the plan. It's all good my friend.

post #4 of 15

Looks good to me!  I am going to try the brine next week on my other bird.  Good luck!

post #5 of 15

Looking nice. Regarding how to get two gallons of brine and a turkey into a 2.5 gallon Ziplock bag - see my posts regarding the turkey I smoked today here.

post #6 of 15
Thread Starter 

Well, it's over and been sampled. For a first try, it wasn't bad. I pulled it off right at the 4 hour mark. Being the newbie I am, it was breast side down the whole smoke.

 

The white meat was a bit on the dry side and the dark meat holds a bit too much of the smoke/brine flavor. My next one will be more straight up basic. I thought the process was as easy as anything I've done in the last year since starting. I didn't use the water bowl so I could get the temp up a bit. 

 

Gotta say...there is nothing like smoking over charcoal. I love the process and the results!!

 

Here are a few pics:

1st Turkey brined.jpg

 

1st Turkey rubbed.jpg

 

1st Turkey on WSM.jpg

 

1st Turkey DONE.jpg

post #7 of 15

It looks great!!!!!!!!

post #8 of 15

The coloring of the finished bird looks good!  Did you have a thermo?  What was the internal temp when you pulled?

post #9 of 15
Thread Starter 

The breast measured 161 when I pulled it. I wrapped it up in foil for half an hour before eating.

post #10 of 15

If you pulled it at 161 then something is wrong.   The thermo might have been touching a bone or a void or the other idea is that you may have had too much hot smoke in the beginning - TBS for a turkey is crucial - From what I see it looks great but based on your comments that the breast was dry at 161 that is the only conclusion I can draw

post #11 of 15

That looks great, I have a turkey in brine right now and will be putting it in the smoker in the morning.

 

 

Martin

post #12 of 15

Bird looks good.  icon_smile.gif

 

I smoked a 14lbder a few weeks back on a 22.5 WSM and left the water out of the pan, had all vents open and it took me 4 hours to get to 175*. Smoker was at 450* when I took it off and it was super moist. 

post #13 of 15

icon_cool.gif

You have some good vittles to partake in now. It looks like you stuck that bird into a panni press thou. Next time ytou need to smoke it breast up. It just amkes for a better looking bird.

post #14 of 15

Looks great but I don't think I would have scored the skin on that bird, that could be a reason for a less moist bird on the breasts as well as breast side down. Keep on smokin.

post #15 of 15
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

If you pulled it at 161 then something is wrong.   The thermo might have been touching a bone or a void or the other idea is that you may have had too much hot smoke in the beginning - TBS for a turkey is crucial - From what I see it looks great but based on your comments that the breast was dry at 161 that is the only conclusion I can draw



First, what is TBS? Second, Isn't 165 a target for turkey? I definitely screwed up getting the bird in upside down (ask my wife when she saw it after she got home from work!!) Along with that, I might agree there was some hot smoke at the beginning. I had never smoked with no water pan and It took a bit to balance out the temperature. Once I got going, it got better. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry