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I NEED HELP..smoking a turkey...

post #1 of 10
Thread Starter 

the wife won a 18 pound bird at work so she wants me to smoke it for x-mas dinner.ive never done a turkey before and need help from step 1...ive looked threw this section but im hoping if someone has a little time, they can send me in the right direction as in what kind of brine to use, how to brine and so on all the way up to the smoking part.i will be cooking this on my UDS..thanks in advance

  Stick

post #2 of 10

An 18 lb. bird is pretty big, but with a UDS you should be able to keep it at 300-325. That is where you want to be. It will give you crispy skin & get you through the danger zone in time. For the brine I use a simple salt & sugar brine with Montreal chicken seasoning. There are a lot of brine recipes on here. This one is used a lot.

 

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

 

Put a probe in the thigh between the breast & thigh in the thick part of the thigh & when it hits 175 the turkey is done.

Good luck & don't forget to take photo's!

post #3 of 10
Thread Starter 

estimated time to cook?

 

post #4 of 10

Here is a great how to!!

 

http://www.smokingmeatforums.com/t/113574/my-turkey

 

The search tool would prolly turn up a few other good recipes and how to threads also!!

 

   Craig

post #5 of 10
Quote:
Originally Posted by stickem View Post

the wife won a 18 pound bird at work so she wants me to smoke it for x-mas dinner.ive never done a turkey before and need help from step 1...ive looked threw this section but im hoping if someone has a little time, they can send me in the right direction as in what kind of brine to use, how to brine and so on all the way up to the smoking part.i will be cooking this on my UDS..thanks in advance

  Stick


I do 18+ pound turkeys all the time. Here is a link to my T-day smoke. It has a time line, somewhat a step by step. 

http://www.smokingmeatforums.com/t/113952/t-day-smoke-with-q-view-and-timeline

If you have any questions just pm me and I'd be glade to help.



Quote:
Originally Posted by stickem View Post

estimated time to cook?

 


You cook to TEMP not time when you smoke. I figure 30 min a pound, but never get going when I want, and never have had the smoke time come close to that.

 

post #6 of 10

COOK BREAST DOWN AND COOK TO 165 DEGREES AND IT WILL FINISN WHILE IT REST. I COOKED 6 FOR THANKSGIVEN AND NO COMPLAINTS

post #7 of 10
Thread Starter 

i know but all i was looking for is an estimated time...thanks..

 

 

post #8 of 10
good luck! dont forget the Qview
post #9 of 10

icon_cool.gif

I would recommend that you spatchcock the bird (cut out the backbone) and smoke it that way. I personally don't smoke a bird over 12-14lbs if I can help it.

post #10 of 10

Brine for 36 hours in the brine of your choosing. Pull out of brine, pat dry, liberally sprinkle with salt and put uncovered on the bottom shelf of your fridge for 12-24 hours to dry the skin. (inject if you want to)  On Christmas Morning, get your UDS fired to 325˚-350˚ using whatever fuel/wood combo gets you there. Take some room temperature butter and mix in the herbs of your choosing, Rosemary, Tarragon and Thyme work pretty well, finely chopped if fresh. Grab a handfull of this butter and put it under the skin starting at the cavity, then massage from the outside to work it down to the front of the breast. Do this on both sides. Rub more of the butter on the outside. Use whatever spices you want, a good bbq rub sprinkled on the outside is nice. Put 3 sprigs of the aforementioned herbs in the cavity, as well as one quartered onion and an orange cut in half. Wrap the legs and wings in foil for the first 2 hours, and tent the breast with foil as well. Smoke til the thigh gets to 165˚ then rest for 20-30 minutes. Total smoke time should be around 4-5 hours, but you'll need to check the temp, not the time. Good luck and let us know how it turns out!! This is the method I used on a 25lb turkey for Thanksgiving (in the oven, but at the stated temps) and it worked well.

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