5 Turkeys for Thanksgiving, Any Tips or Tricks?

iowa josh83

Smoke Blower

Original poster

Thread starter

Mar 22, 2011

128

14

Iowa

• Nov 19, 2013

• #21

Ok...the heavy white smoke I know is a bad thing. My smoker usually flows thin blue line of smoke so, not too much concern.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 19, 2013

• #22

I am assuming your smoker is large enough to do all 5 birds ? or will you be using a couple of smokers. Most any of the fruit woods impart a mild smoke flavor for poultry. Depends on what you like. I use a lot of Pecan, Hickory and Oak because that is what I have the best availability of. I do like peach and cherry when I can get it. On the hard woods I would make sure it is well seasoned. On your smoker I would probably rotate the birds so they all cook evenly and come off at the same time. (my top right portion is a little hotter on my smoker) The hardwoods will color your birds a little deeper than the fruit wood. You can foil your wings and drumstick ends to keep them from drying out or too done. I usually brine mine, pat it dry rub it down with butter and seasoning and put it on the smoker, spritz every so often with apple juice, wrap the wings and drumsticks about halfway through the cook, baste it with butter a couple times before it coms off and that's about it.

Gary

 

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asfastasitgets

Smoke Blower

Jun 27, 2013

77

14

Watertown, TN

• Nov 19, 2013

• #23

Iowa Josh83 said:

 
Does the gravy turn out really smokey? That has always been my concern.

Click to expand...

When I make my gravy, I take about 1/4-1/2 cup of the drippings to make my roux, then the rest of the gravy is comprised of a 'mock-stock' that I make by simmering the giblets, some onion, and some celery in chicken stock.

It turns out with just a slight complimentary smoke flavor, not at all overwhelming. 

 

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iowa josh83

Smoke Blower

Original poster

Thread starter

Mar 22, 2011

128

14

Iowa

• Nov 20, 2013

• #24

gary s said:

 
I am assuming your smoker is large enough to do all 5 birds ? or will you be using a couple of smokers. Most any of the fruit woods impart a mild smoke flavor for poultry. Depends on what you like. I use a lot of Pecan, Hickory and Oak because that is what I have the best availability of. I do like peach and cherry when I can get it. On the hard woods I would make sure it is well seasoned. On your smoker I would probably rotate the birds so they all cook evenly and come off at the same time. (my top right portion is a little hotter on my smoker) The hardwoods will color your birds a little deeper than the fruit wood. You can foil your wings and drumstick ends to keep them from drying out or too done. I usually brine mine, pat it dry rub it down with butter and seasoning and put it on the smoker, spritz every so often with apple juice, wrap the wings and drumsticks about halfway through the cook, baste it with butter a couple times before it coms off and that's about it.

Gary

Click to expand...

Good input on foiling the wings and drumstick ends 1/2 way through. Thanks!!!

 

famous ticketz

Newbie

Mar 24, 2013

19

10

• Nov 24, 2013

• #25

im using an electric smoker for a 15lb turkey, can someone tell me ideal temp and aprox time and internal temp... i will most defintley add the butter trick and post pics... thanks in advance

 

cappyr

Meat Mopper

Oct 26, 2013

210

25

South Louisiana

• Nov 24, 2013

• #26

I'm just an ole country boy so I aint a temp watcher.  I don't own any of those fancy gadgets.  I cook my turkeys somewhere around 250.  Das the temp I can lay my hand on top my ole pit and not burn my self.  if ya lay it down and feel hot then snatch it back after about a second years of dong this has me feeling the temp.  I think the thigh aughta be like 165 to 180 but aint sure .  I smoke mine breast down with compound butter and smoked sausage in the body cavity.  Usually half the sausage slowly disappears during the cooking.

  When ya can reach in and twist the leg bone and the wings wiggle easily its done.\

Da last one I did musta been fed them growth hormones or something but the breast sure was juicy.

turkeybreasts.jpg

• cappyr
• Nov 24, 2013

 

iowa josh83

Smoke Blower

Original poster

Thread starter

Mar 22, 2011

128

14

Iowa

• Nov 25, 2013

• #27

Famous Ticketz, there has been a lot of discussion on temps for smoking turkey and general consensus is smoke it for a few hrs at 250ish then go to 325 for the last couple hrs to crisp up the skin.

According to the gov. site (see below) you need an IT of 165 for turkey. I've always pulled at 160 not had a problem.

http://www.foodsafety.gov/keep/charts/mintemp.html

Enjoy, Happy Thanksgiving and good luck smoking.

-Josh

 

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iowa josh83

Smoke Blower

Original poster

Thread starter

Mar 22, 2011

128

14

Iowa

• Nov 25, 2013

• #28

Oops, just remembered no external links here. Hopefully since its a ".gov" site the Mods won't delete it. If they do, just do a Google search for internal temperature of turkey.

 

famous ticketz

Newbie

Mar 24, 2013

19

10

• Nov 27, 2013

• #29

thanks josh, im gonna brine, stuff with butter and sausage , and smoke this baby... ill post pics =)

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 28, 2013

• #30

HAPPY THANKSGIVING

 from:

GARY in EAST TEXAS

 

famous ticketz

Newbie

Mar 24, 2013

19

10

• Nov 27, 2014

• #31

thanks to Iowa Josh, im doing this rescipe again this year...