First turkey this weekend.... advice needed

smokinstevo

Newbie

Original poster

May 13, 2010

20

10

• Apr 2, 2013

• #1

I have a 13 pound turkey that I am going to attempt to smoke this weekend.   I have been through numerous posts and all the methods seem great, but I am still not sure how I want to smoke it.

In the past I have spatchcocked chickens and smoked them on my Weber kettle grill with great success.   I did not brine them or do anything special, just seasoned them and let them cook.   I have also brined chicken and put them on my GOSM with great success.  This makes me wonder if I should take the same approach when it comes to turkey, but which method I should use is something I am trying to decide.

I think what I am going to attempt is to spatchcock it and put it on my GOSM without brining.  I am wondering if anyone as tried this method.  If so, let me know and how it turned out.   If there is another method you have tried, let me know that as well.

Thanks,

Steve

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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7,150

• Apr 2, 2013

• #2

That size Bird will smoke up fine either way. Many Turkeys are " Enhanced " injected with a  brine from the factory so brining further is a personal choice but not actually needed. Go Hot, 300*F+ or pull it 10* under desired IT and crisp the skin in a 425*F oven. You can try this...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...

 

smokinstevo

Newbie

Original poster

Thread starter

May 13, 2010

20

10

• Apr 2, 2013

• #3

Thanks for the advice..... now I am thinking of just putting the bird on my GOSM whole.   And advice for doing it this way?

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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• Apr 2, 2013

• #4

If the GOSM will do 325*F you can figure 20 minutes a pound. At 300*F it will go about 30 minutes per pound. You can put a cut up Onion and some fresh Herbs or a few pieces of Fruit in the Bird but no Stuffing. Good luck...JJ

 

bigsky109

Fire Starter

Apr 3, 2013

60

10

Montana

• Apr 5, 2013

• #5

I have a question.....reading some articles and somewhere on here, the water pan is suppose to drop the temp inside the smoker.  If that is true, then would I reduce the water in the pan to increase the temp inside the smoker?  My first run at smoking my smoker ran at 300F with a full water pan.....so should I run a smaller amount of water to get the temps up and then maybe add water in the smoking process as needed?

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Apr 5, 2013

• #6

bigsky109 said:

I have a question.....reading some articles and somewhere on here, the water pan is suppose to drop the temp inside the smoker.  If that is true, then would I reduce the water in the pan to increase the temp inside the smoker?  My first run at smoking my smoker ran at 300F with a full water pan.....so should I run a smaller amount of water to get the temps up and then maybe add water in the smoking process as needed?

Click to expand...

I no longer use water in the water pan but sand.  It provides a great heat sink and helps keep a steady temp in the smoker.  The water just causes problems, you have to refill, and what a mess when everything is done.  Just fill it with sand and cover it with foil and sit back and relax.

For the turkey....Jimmy J won't steer you wrong.  I smoke mine between 275 & 300 to get maximum smoke and get a good crispy skin, but be sure to let the turkey's skin dry out in the fridge for about 24 hours for best results!!

Good luck,

Bill

 

bigsky109

Fire Starter

Apr 3, 2013

60

10

Montana

• Apr 5, 2013

• #7

Thanks PGsmoker.....I just placed Lava Rocks in my water pan and will give that a try.  Should be easier to get the temps right without turning the burners on FULL....

 

bigsky109

Fire Starter

Apr 3, 2013

60

10

Montana

• Apr 7, 2013

• #8

Started the smoker at around noon my time without water.  Temps rose quickly inside and it is easy to regulate the temp to what is needed without water.  It has been about 4 hours at around 300F and the internal meat temp is around 154F.  So far so good..  I also ran 2 pans of Apple wood at first and now it is just finsihing off.  I will post some pics when done if we don't eat it too fast...LOL  My cheapo an sale walmart thermometer is working perfectly, still can't believe it was only $11.00 for a wired remote thermometer.....THAT WORKS!

 

Last edited: Apr 7, 2013