or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Question on smoking a Turkey
New Posts  All Forums:Forum Nav:

Question on smoking a Turkey

post #1 of 15
Thread Starter 

I will be smoking a turkey for  Sunday Nov 11. 

 

What IT should I cook it too?

 

About how long per lb?

 

What the best temp to smoke at?

 

How long should I put the turkey in the brine for?

 

What will be the best type of turkey I should be looking for fresh or frozen?

 

And any other infromation.

 

Thanks for the help

post #2 of 15

Oconeeal, morning. Patience will be your friend on your Turkey Cook. A 11lb. to 12;b. Turkey will turn out better if you cook it at a higher temp. , 275° to 300° until you reach 165° in the Breast and 175° in the thighs.

 

Cook by temp. rather than time for time is only a guesstimate. You'll want to use a probe therm. and monitor the IT and the grate level of the Smoker.

 

Digging dog suggest Spatchcocking the bird for easier , more even cooking. Good idea , however a wholebird presentation is nice.

 

Don't cook a 'stuffed' Bird , the Botulism factor is too high, stuff post cook if you must, this , it will also insure the 'stuffing ' itself is cooked...

 

You don't have probe therms., Then get an adjustable pocket therm. (grocer/Rest. suppliers have them for less than $20). Calibrate it before the cook and be sure of the temps. We want you to have a good Holiday memory.

 

Have fun and...

post #3 of 15

Stan gave you some good info.

Here's a recent thread you can take a look at too - http://www.smokingmeatforums.com/t/129162/thanksgiving-practice

post #4 of 15

What Stan said.  I smoked a turkey in honor of Scarbelly on Sunday using that exact philosophy and it turned out PERFECT!!!!

 

Good luck and good smoking.

post #5 of 15

I would definitely brine the bird.  I think that is the key to good results.  I also feel that it will allow for some leeway with over cooking. Not that you are going to over cook it but you can bring it to a little higher temp and it will still remain moist.

 

The rest of the info is spot on.  Take you time and enjoy. 

 

Aaron.

post #6 of 15

I concur and am a big fan of brining. Definitely worth the trouble and as Diesel says, it does buy you some leeway during cooking. Plus people get so used to dry turkey that they will be surprised by how juicy yours is once they taste it.

post #7 of 15
Thread Starter 

Thanks for all the input.  Is it better to smoke the day before?    I have a probe therms.   

post #8 of 15
post #9 of 15

Left over turkey is great, BUT hot off the smoker/ finished in the oven is the way to go.  A brined and smoked bird will be one of the best bites of turkey you will ever have.  And as you sit in your food coma  you can then look forward to tomorrows leftover turkey sandwich. Enjoy

post #10 of 15

Cook it the day of.. when you set it on the table and carve into it.. you will have to fight everyone away. 

 

 

 

I follow the basic brine w/ my turkeys but I also add a couple of oranges, lemons, and limes.  Cut them in half and squeeze and drop in.  I like to add a scoop of my rub to the mix also.

 

Aaron.

post #11 of 15
Thread Starter 

Thanks for all the input.  One more question  About how long per pound do you plan on?  I will go by the IT to know when it ready but any idea on time per pound?

post #12 of 15
post #13 of 15

Although I agree that cooking the day of would be better, I need to have it ready earlier so I have no choice but to do it the day before. In a situation like this, what would you guys say is the best way to keep it overnight and the best way to reheat it the next day? 

post #14 of 15
post #15 of 15

duggy

Quote:
Although I agree that cooking the day of would be better, I need to have it ready earlier so I have no choice but to do it the day before. In a situation like this, what would you guys say is the best way to keep it overnight and the best way to reheat it the next day? 

OK,  after the bird finishes cooking let it rest until cool.  Cover it and put in fridge. (don't carve that night, there wont be any left! LOL)  The next day I would go ahead and carve before guests arrive.  Place the meat in a baking dish, legs too.  I add a little chicken broth to the dish, maybe 1/4 cup, don' want it to be soggy.  The idea is to just provide a little moisture. Cover the dish and place in a preheated oven around 350.  Probably 20 minutes.  Just keep an eye on it.  

 

Based on the amount of meat you may need more broth.  We do this method at my parents the day after TG and it works great.  Just mind the oven and everything will be fine.

 

good luck and I hope you have a good smoke!

 

Aaron.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Question on smoking a Turkey