My second smoke, turkey!!!

bigbaddodge · Jan 27, 2012

Well decided to have my mom brother and sister over tomorrow night for a smoked turkey, and some relief from a TON of family drama we've had going on with other parts of the family. Chicken i did last week turned out so good figured what the heck had a 13lbs and a 22lbs turkey in the freezer (work gives us turkeys at christmas) So since 13lbs seems about optimal for the smoker that what we're using. After tons of reading I'm using smokin al's brine, been defrosting all week, made up the brine using his recipe and added some peppercorns to it. So here is where we are to date, turkey is in the fridge in the brine!!

Plan on putting it in the smoker around noon, looks like around 6hrs or so told everyone 6ish. Gonna make up some dinner rolls and stuffing, my mom is bringing up some of this dreamsicle stuff she makes, not sure whats in it but its amazing and my little brother is doing some fried mac and cheese. Will probably more than likely turn into my and my brother getting ridiculously hammered and lighting something on fire!!!

Any tips/suggestions/changes to my smoke are more than welcome now before i put her in the smoker! Will update with pics as the process continues!

so ms smoker · Jan 27, 2012

Welcome to SMF! I'm just wondering if 6 hours is enough for a 13 pound bird. I hope you have a good meat thermometer. Good luck with and don't forget the Q-view!

Mike

bigbaddodge · Jan 27, 2012

Thanks, thats the only thing i'm questioning, common number i'm hearing is 6hrs, do have a good taylor thermometer, thinking maybe i should plan on like 8hrs and adjust heat as i start seeing what temps are doing.

chef jimmyj · Jan 27, 2012

Place a pan with some veggies under the Turkey to make some Gravy. Here's a recipe. Good Luck...JJ

Smokey Turkey Gravy

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Turkey, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Chicken Broth,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1/2tsp Dry Sage (2 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Turkey is resting, dump the pan juices, veggies and all into a 2-3Qt Sauce pot and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.Bring the Jus back to a simmer. Mix 2T Flour and 4T Chicken Broth for each Cup of defatted Jus. Whisk together to make a Slurry with no lumps, add a little additional Broth if needed. Whisk the Slurry into the simmering Jus, bring back to a simmer and cook 5-10 minutes to cook out the flour taste and fully thicken the Gravy. Adjust the seasoning with Salt and Pepper and serve.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Turkey with plenty of Gravy and Enjoy...

sprky · Jan 27, 2012

I always figure 1/2 hr per and add 2. if it's done earlier wrap in foil place in towel lined cooler, it will hold temp for several hours, with no problem. I have transported turkeys 4 hours away this way and they were still above 140 .

the results.

meddling kids · Jan 28, 2012

Rub the outside with Vegetable oil before smoking and smoke at as high of a temp as you can get. I think my 12lber took around 5 hours or so but i can't remember for sure since it's been a few months. Here's a few I have done lately. I always used Alton Brown's Honey Brine Recipe and use his roast turkey recipe for the aromatics. Turns out amazing every time.

meddling kids · Jan 28, 2012

Forgot to mention I put some of the brine in the water pan during the smoke too.

africanmeat · Jan 28, 2012

It looks great bet it taste yummy .

SmokinAl · Jan 28, 2012

I think your right on with the timing. We usually figure about 1/2 hour per pound. What temp are you smoking it at? We like to do poultry at a higher temp. Mostly 300-325. If your smoker will go that high you could probably figure 20-25 minutes per pound.

bigbaddodge · Jan 28, 2012

Alrighty folks, pulled it outta the brine and rinsed this morning, injected and rubbed down with vegetable oil, put it in the smoker at 300* with my IT target of 165 set on the taylor. Moved a few things around inside the smokey hollow and decided to try a charcoal briquette in the wood pan. I'm liking the smoke alot more today then when i did the chicken, held a real consistant smoke this morning for about 3hrs before i put the turkey in, and has continued that way. Last time it was kind of an off and on smoke. Smelling amazing already!!!

Alright, 1hr 25 mins in IT is 103* still real happy with the smoke!!!

Heres at 2hrs

bigbaddodge · Jan 28, 2012

Yall have no idea how excited i am for this!!!!!

Pulled at 167*, double checked other breast with second thermometer, wrapped in foil and put into toweled cooler. Took all my strength to not rip a leg off and "test" it.

Temp is holding 168 in cooler, got another hour and 15 mins or so before i can get into it, smells amazing!!! I am super stoked with how it looks, sure hope it tastes just as good.

Dinner rolls are done time to make up some stuffing and gravy!

scarbelly · Jan 28, 2012

That is going to be a great meal. Awesome job

tyotrain · Jan 28, 2012

Looks great bet it will tasty great to... Nice job

bigbaddodge · Jan 28, 2012

Held 165 in the cooler for the 1.5 hrs before eating time, amazing turkey i dont think i can go back to eating oven roasted anymore!!! Everyone was happy. Brother took a pic of it while slicing and it came out real small but

and with some stuffing, fried mac and cheese and "orange dreamcicle" my mom made was one helluva meal. And luckily still have quite a bit of leftovers!!

meddling kids · Jan 28, 2012

Looks delicious! Great job.

thoseguys26 · Apr 7, 2012

Good job! looks quite tasty.

What exactly is the orange dreamcicle? Is that like an orange rice pudding mixture? I think I've had that before if that's what it is. I'm from the upper midwest and pot luck dinners are super popular.

My second smoke, turkey!!!

Fire Starter

Master of the Pit

Fire Starter

Gone but not forgotten. RIP

Master of the Pit

Meat Mopper

Meat Mopper

Master of the Pit

SMF Hall of Fame Pitmaster

Fire Starter

Fire Starter

Gone but not forgotten. RIP

Master of the Pit

Fire Starter

Meat Mopper

Master of the Pit

Similar threads

Hot Threads