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Some turkey questions

post #1 of 7
Thread Starter 

Well, let me first say that this will be my first attempt at smoking.  We've had this turkey in the freezer for a while now.  I figure if I screw it up we're not out much as it was free to begin with.  We've also recently had an old (100yrs+) apple tree break apart and instead of just dragging it off to the pit I'm going to use it to make food!  The smoker I have is an offset side box charcoal/wood smoker made by Char-Broil. 

 

Now, for the questions! 

 

1st:  I know a frozen turkey isn't the best starting point, but is there any prep steps I can take to improve the finished product?

 

2nd:  Will thawing the turkey submerged in the brining solution do any good or is it a waste? 

 

3rd:  Do you stuff the turkey or smoke it hollow?  \

 

Thanks guys for any help here.  Also, if there is a particular article in the wiki or anywhere online you have that I could read that'd be as good as a reply! 

post #2 of 7

Using a previously frozen turkey can turn out some great results. Thaw it first I still brine mine even though most frozen turkey has been injected, I think it makes a difference. You should not stuff a turkey that you are smoking, it causes your meat to stay in the danger zone for to long when you are cooking.

post #3 of 7

Thawing a partially thawed bird in the brine solution is fine (just keep it cold!) - don't stuff the bird just put a cut up onion, some celery, etc in the cavity to help flavor - and HAVE FUN!!


Edited by igolf2 - 11/24/10 at 1:32pm
post #4 of 7

1 Read all the turkey posts

2. Thaw the turkey in the fridg or in cold water (do not thaw the turkey in the brine)

3. brine the turkey overnight (see brine recipes)

4 DO NOT stuff the turkey before smoking it

5 Smoke the turkey at 250 - 300 until the temp of the breast is 160 - 165

6 Let the turkey rest on the counter 15 - 0 min

7 Carve, serve, and enjoy

post #5 of 7



 

Quote:
Originally Posted by Arnie View Post

1 Read all the turkey posts

2. Thaw the turkey in the fridg or in cold water (do not thaw the turkey in the brine)

3. brine the turkey overnight (see brine recipes)

4 DO NOT stuff the turkey before smoking it

5 Smoke the turkey at 250 - 300 until the temp of the breast is 160 - 165

6 Let the turkey rest on the counter 15 - 0 min

7 Carve, serve, and enjoy


Make sure and check the te,ps at the thickest part of the thigh also. have had breast get done and thigh still have blood in it.
 

post #6 of 7

icon_cool.gif

With all the Chef-boy-Arnie told you theres really not much more to add ecxcept Q-view we need that. otherwise we look like a bunch of sick folks sitting here stairing at this computer screen full of food. You know like food porn.

post #7 of 7
Thread Starter 

Ok then guys!  Been looking at a few mods to do to my grill this weekend if time allows and then I guess we'll give it a try next weekend.  Thanks guys!

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