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Turkey N Beer in the Morning

post #1 of 9
Thread Starter 

Put my first turkey on at 6am today. Hoping for super juicy bird pics soon... Well like 12 hours soon.


Injected beer, garlic olive oil and cayenne into it and rubbed ground salt and pepper with garlic cloves and oil under the skin and inside the cavity last night


Wrapped in a cheese cloth this morning and spraying with a beer, chicken stock and oil mop about once an hour. Will take cheese cloth off at hour 7


12.4 lb bird at 200 - 250 on my WSM


Any words of advice from you masters out there? Will this be a playoff hockey feast or a 6 pm tonight ordering pizza and liking my wounds kind of night?



post #2 of 9

200*F is a little low although the bird is small enough to get above 140*F in 4-5 hours. Try to keep the temp above 225*F. At that temp you are looking at 6-8 hours. So I think you will be done early. An option, especially if you like Crisp Skin, is to take the bird to an IT of 150*F then either Foil and wrap in Towels to hold temp in a Cooler until 1-1.5 hours out or if getting close to service time, go in a 400-425*F Oven and take the IT to 165-170*F and Crisp the Skin. This makes an all around great Bird. Sounds like you are off to a good start and I like the seasoning choice...I'll throw some Recipes your way you may wish to try...JJ



Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Starting Two Days out...

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.



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...

Edited by Chef JimmyJ - 4/27/13 at 6:38am
post #3 of 9
Thread Starter 

Thank you for the advice on the skin, for sure want to have it crisp; should I foil it for an hour and then into the oven or just into the oven? Also I was going to let it rest for 30 min before cutting it up; any thoughts on that?

post #4 of 9

Depends on what time you wish to eat. I really think you will be done, up to an IT of 165*F, before 6 PM. What ever time you hit 150*F pull it and foil keeping it hot in the cooler. In the Hot Oven it will take about 1 hour to finish plus the Rest time so figure accordingly. If the skin is getting too dark, back the heat down to 375*F and loosely tent the Breast with a square of Foil. Pull it out at 170*F for the rest which is beneficial to keep it juicy...JJ

post #5 of 9

Sounds like you're off to a good start...good advice from JJ.  200 is a bit low for poultry.  I usually do turkeys and chickens @250-275.  Good luck, and please post Qview...



post #6 of 9
Thread Starter 

Thank you so much!!!

post #7 of 9

gotta show the q-views!!!!  th_What_NO_QVIEW.gif



post #8 of 9
Thread Starter 

Oh my please forgive me!!!! It was an amazing turkey so juicy and smokey. Big hit with all. Ended up smoking it for 7 hours at about 225 - 250 as I couldn't get the temp higher then that on WSM. Then I foiled it and put towels on top in a glass pan and into the cold oven for 3 hours. Then  45 min at 400 in the oven and lastly foiled again for another 30 min. But by this time the hockey game was on and I lost my mind watching the tv I guess and forgot to take pics for you guys. Thank you for all your advice.

post #9 of 9

Great to hear your Turkey was a Winner!...JJ

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