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Turkey.... im sure its here but.....

post #1 of 10
Thread Starter 
Im at work and don't have a lot of time to peruse the search results. Anyone have any pointers on smoking a bird and keeping it moist?? Brine, injection, some sort of stuffing, etc...????
post #2 of 10

Brining is a Great way to tenderize, add moisture and pull flavors into the bird. I don't inject but many here do. Stuffing a bird with anything but some loosely placed aromatic vegetables and/or Herbs is Dangerous at the low temps 225-300*F we smoke at...Mixing Rub with Butter or Olive oil is effective rubbed under and on the Skin, adds flavor and helps with browning the skin...JJ

post #3 of 10

Here's my first turkey...

 

http://www.smokingmeatforums.com/t/99200/first-turkey

 

Use the most used here brine..

 

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

  Have a great day!!

 

     Craig

post #4 of 10

What JJ said, although I do inject with butter & chicken broth sometimes.

post #5 of 10
Thread Starter 
Thanks for the help guys next question, how long to brine a whole bird??
post #6 of 10

I would brine it for 24 hours. You can even go longer if you want.

post #7 of 10

So far all good info. DO NOT stuff with traditional dressing. Even when I bake mine I just jam some whole onion, whole garlic clove. Rosemary twig or two and that's it. Take the drippings and add them to the dressing. When you inject, and like Al said, use some butter in your liquid. The butter will cool in the bmeat and help keep your injecting fluid from running back out right away. Jeff has a recipe for a cranberry brine on the main website. I did it and it came out very good. I had to convince my inlaws that purple is a normal color for turkey..lol. I also do all my turkeys, baked or smoked, upside-down. This let's all that fat in the back run down hill and self baste the breast.. Good luck.

post #8 of 10

Here's one I did by injecting wih EVOO and seasoning. http://www.smokingmeatforums.com/t/112571/holiday-turkey-practice-with-q-view

I currently have a whole turkey in brine waiting to be smoked. You can do either.

post #9 of 10

Bumccorkle, take the turkey to 165*f in the Breast. Do not trust the therm  on the Smoker. Get a 'Pocket therm.' you can calibrate with boiling water.

post #10 of 10
Quote:
Originally Posted by oldschoolbbq View Post

Bumccorkle, take the turkey to 165*f in the Breast. Do not trust the therm  on the Smoker. Get a 'Pocket therm.' you can calibrate with boiling water.



Another good point. If your bird comes with a thermo stuck in it, pull it out and discard. Use a good thermo.

 

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