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First turkey and first smoke with my new WSM 22.5.

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Herman4 said:
How did the skin come out? I have not done a turkey yet but i am worried a out chewy skin
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The skin wasn't crisp but it wasn't chewy either....nobody minded the texture because it tasted so good. I'm sure there would be nothing to crisping it up on the grill or in the oven. But hey, I'm just a rookie and was happy to get it right at all....lol.
 
Great looking chow!!

I love my WSM ...

Prolly gonna do a smoked cured bird this year...following Pops directions..

  Craig
 
Looks wonderful!!!  I have just done the turkey breast not a whole turkey.  What was the weight on the turkey?  Would you say maybe 5 1/2 hours on the turkey?  I used the same temp as you 230.  What is the altitude where you live?  That definite has a bearing on it.  I moved from the low desert to the high desert difference 4000 ft.  I never could get carrots to cook.  And home made bread at that altitude really poofs up!  LOL!!!  Major cooking adjustments.  So I always ask.   Thanks, Ivie
Looks-Great.gif
 
Nice pic Vegas! I like to snap shots of the bird feeder out the back door.

My altitude is about 600 feet above sea level. So you'll have to make a few changes I suppose. The turkey weighed in right at 12 pounds. 5 1/2 would probably be right on the money. I smoked a turkey breast a few months back and didn't brine it. It was already injected but it wasn't too flavorful. I highly recommend taking the extra time to brine.

I'm a newbie so take this advice with a grain of salt....
Smokin Vegas said:
a0edd61a_2011-10-1809.36.38.jpg
I

I recently painted a picture (watercolor) of the bird you have on your profile.  Thought I would share it with you.
Click to expand...
 
I did a large turkey breast at 230-250 degrees for 6 hours and it turn  out great!  Basted it several times after came out of oven with it's own juices plus a little olive oil.  Gave skin a nice finish.
 
Tomorrow is round #2. But this time a Boston butt and brisket are getting cooked with it. I'll let you guys know how it turns out.
 
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