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Well if you want Turkey sandwiches you need to smoke a turkey first.

post #1 of 9
Thread Starter 

I have been craving turkey sandwiches for awhile now. So I asked my local butcher to bring in a nice fresh turkey for me.

 

After brining for 24 hrs, I got the bird ready for smoking.

Its just a little over 13lbs. 

 

Then on to the WSM at 300 deg over hickory wood. 

 

Here it is about 1/2 way in. 

And the finished product.

It smells so good.

Now to wait a bit before I carve it.

post #2 of 9

That is a pretty bird. Dang shame to have to cut it!

 

What did ya smoke with? Kinda looks like a pecan mixture.

post #3 of 9
Thread Starter 

It was over 100% Hickory. I haven't used pecan on poultry before. Maybe I should do one over pecan. You can't have to much turkey for sandwiches.

 

I'll also be taking the caracas and making stock for gumbo later this week. 

post #4 of 9
Quote:
Originally Posted by h2so4ca View Post
 

 

I'll also be taking the caracas and making stock for gumbo later this week. 

 

A man after my own heart! Smoked Turkey Gumbo.......... A real crowd pleaser!

post #5 of 9
Tasty looking bird! The wife and I were just talking about smoking some turkey breast for sandwees!
post #6 of 9

That bird's so pretty it almost brought a tear to my eyes.  Fantastic looking turkey!

post #7 of 9

Wow....beautiful! Curious as to how long you smoked it for?

post #8 of 9
Thread Starter 

I think it was about 3 hours. I smoked it to an IT of 165 in the breast and 170 IT in the thigh. I pay much more attention to those numbers then to the clock. 

post #9 of 9
Quote:
Originally Posted by h2so4ca View Post
 

I think it was about 3 hours. I smoked it to an IT of 165 in the breast and 170 IT in the thigh. I pay much more attention to those numbers then to the clock.

 

Thanks! I go by IT too, but always good to have an idea on time so that I don't make my guests wait too long! ;) Cheers!

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