Looks Great !!
7 hours is fine as long as you got it from about 40* to 140* in 4 hours. I haven't done a Turkey, but my Chicken thighs at 225*, and finished at 275* come out great & the skin is just right !!!
Nice Job!!
Bear
1st Whole Turkey in my MES 30 with AMNPS & ET732 - Trial Run for Thanksgiving - QVIEW
- Thread starter gimmeharmony
- Start date
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7 hours is fine as long as you got it from about 40* to 140* in 4 hours. I haven't done a Turkey, but my Chicken thighs at 225*, and finished at 275* come out great & the skin is just right !!!
Nice Job!!
Bear
Pan was dry. The turkey was so juicy that there was no need for gravy. :)
Hope your bird turns out great! I am going to try the Alton Brown smoked turkey brine this time.
________________________________________________
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
Hope your bird turns out great! I am going to try the Alton Brown smoked turkey brine this time.
________________________________________________
Ingredients
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Directions
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
I use the AMNPS and I am not sure the extra humidity in the chamber would be good for keeping it lit.
The only reason I have ever used water in the water pan was for turkeys. When you do a very long smoke your skin can dry and break. I also rub my birds with oil, my Pop always called it the suntan lotion. Fot the water I usually used cranberry juice. I can't tell you if I ever really tasted it, but I used it.
I have cooked turkeys lately trying it without the water and it worked fine on them although they were all the > 15 lb. variety.
mcockrell
Fire Starter
the first smoke i ever did on my MES was a ham (precooked) and a turkey. i put the ham over the turkey and let the hammy goodness fall onto the bird.
i smoked at 225 also and it took about 6-7 hours.
i was so nervous because the family was coming over and it was first time i had smoked anything but everything turned out delicious. the maverick 732 is a MUST have in my opinion. it makes everything easier and stress free. you never have to worry about your pit getting too hot or too cold and never have to worry about the meat getting overdone.
congrats on the turkey and im sure thanksgiving will be even better. for my money there is no better combination than an MES, AMNPS, and Mav 732 for smoking. its pretty much idiot proof (thankfully, in my case)
i smoked at 225 also and it took about 6-7 hours.
i was so nervous because the family was coming over and it was first time i had smoked anything but everything turned out delicious. the maverick 732 is a MUST have in my opinion. it makes everything easier and stress free. you never have to worry about your pit getting too hot or too cold and never have to worry about the meat getting overdone.
congrats on the turkey and im sure thanksgiving will be even better. for my money there is no better combination than an MES, AMNPS, and Mav 732 for smoking. its pretty much idiot proof (thankfully, in my case)
bjustice22
Fire Starter
Last week I did a trial turkey breast in my masterbuilt. My meat probe stopped working so the IT went to 175... A little on the dry side. Anyway, I filled the water pan about half way and added some Italian seasoning (basil, thyme, oregano, marjoram, sage...etc.) It produced a very fresh herbal aroma paired with apple smoke. Quite tasty despite being on the dry side. All my poultry I smoke at 275* and haven't been able to get crispy skin so I will be throwing under the broiler for a few minutes after smoking to crisp that up.
I'm smoking my bird a day before and I might try fresh chopped garlic and herbs in the water pan tomorrow for my turkey day bird.
Happy Thanksgiving all and happy smoking!!!
I'm smoking my bird a day before and I might try fresh chopped garlic and herbs in the water pan tomorrow for my turkey day bird.
Happy Thanksgiving all and happy smoking!!!
Maybe beginners luck but boy that turkey was spot on!!!
did a brine of chicken broth, cajun spice, brown sugar and kosher salt for about 13 hours,
stuffed the the cavity with half an apple, sage and a Cinnamon stick, slid butter under the skin and rubbed with an applewood rub and poultry season.
Based on what I read on this forum.11.5 lb bird.
preheated my MES to 250 degrees.
used soaked applewood chips deployed about a half cup every hour on the hour and filled water pan to 1/4 full.
set time to 5 hours.Total cook time 5 hours 15 minutes to temp.
internal temp inserted low breast area until I got a read of 165. When done I put the prob center of the breast and got a reading of 178.
The turkey turned out beautiful both in appearance and taste. The only think I noticed was the skin was a tad rubbery to me but others seem to like.
I also cooked a 11.5 bird in the oven the traditional way, same brine same cavity stuff, no rub, with butter and poultry season, 325 for about 3 hours, 30 minutes.
consensus was the smoked turkey was the hands down winner.
did a brine of chicken broth, cajun spice, brown sugar and kosher salt for about 13 hours,
stuffed the the cavity with half an apple, sage and a Cinnamon stick, slid butter under the skin and rubbed with an applewood rub and poultry season.
Based on what I read on this forum.11.5 lb bird.
preheated my MES to 250 degrees.
used soaked applewood chips deployed about a half cup every hour on the hour and filled water pan to 1/4 full.
set time to 5 hours.Total cook time 5 hours 15 minutes to temp.
internal temp inserted low breast area until I got a read of 165. When done I put the prob center of the breast and got a reading of 178.
The turkey turned out beautiful both in appearance and taste. The only think I noticed was the skin was a tad rubbery to me but others seem to like.
I also cooked a 11.5 bird in the oven the traditional way, same brine same cavity stuff, no rub, with butter and poultry season, 325 for about 3 hours, 30 minutes.
consensus was the smoked turkey was the hands down winner.
This was my Thanksgiving bird! 13.41lbs. Had to hold it at 156 degrees for 45 mins because it was getting done too early. :) The bird did not suffer at all. Threw it in a cooler and packed it for the 50 min trip to my parents' house. It was still hot when we carved it. Most delicious turkey - EVER!
Smoked with Cherry and Oak. Used a mix of Alton Brown's brines. Stuffed the cavity with aromatics. Amazing!
Smoked with Cherry and Oak. Used a mix of Alton Brown's brines. Stuffed the cavity with aromatics. Amazing!
Thanks Bear! I believe the paprika and cherry wood contributed to the color. It sure was purty!
Being that it was 22 degrees out, I was concerned about the MES 30 keeping up. It was flawless as usual!
Being that it was 22 degrees out, I was concerned about the MES 30 keeping up. It was flawless as usual!
billyj571
Smoking Fanatic
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