I am working on preparations for my first time turkey smoke session. As we all do, I've done my research and found the technique I wan to use. It will be a dry brine on an apple wood smoke.
I got a free turkey a few months back that I've had in the freezer just for smoking and now that I've gotten some smoking experience under my belt, it is time for the turkey. Unfortunately, it is a 20 pound turkey which rules out the low and slow approach to get it our of the "danger zone" in enough time. Instead of smoking it at 240, I'll be cooking it at 325 and using smoke mostly for the first hour or so. It will still get the smokey flavor and using the higher temp will give good crisp skin. I will be covering the ends of the legs and wings with foil for the first hour of cook.
I will be shooting for an IT of 160 before removing the bird to rest. The bird will not be stuffed as that slows the cook and only absorbs the bird's juices. The dressing will be put in paper lined muffin tins for individual servings, possibly with some cranberry sauce in the middle. I'm allowing 4-4.5 hours to cook and if it has to rest for an hour before serving, all the better. It will be an interesting smoke on Saturday, the outside temp in Phoenix will be around 100-105 and probably still really humid from the storms the last two days. I'm gonna need some adult beverages to combat that heat, Mother Road Brewing Co.'s Gold Road Kolsch Style Ale (got a case of it).
I'll do my best to get some pictures from prep to table.
Mark
I got a free turkey a few months back that I've had in the freezer just for smoking and now that I've gotten some smoking experience under my belt, it is time for the turkey. Unfortunately, it is a 20 pound turkey which rules out the low and slow approach to get it our of the "danger zone" in enough time. Instead of smoking it at 240, I'll be cooking it at 325 and using smoke mostly for the first hour or so. It will still get the smokey flavor and using the higher temp will give good crisp skin. I will be covering the ends of the legs and wings with foil for the first hour of cook.
I will be shooting for an IT of 160 before removing the bird to rest. The bird will not be stuffed as that slows the cook and only absorbs the bird's juices. The dressing will be put in paper lined muffin tins for individual servings, possibly with some cranberry sauce in the middle. I'm allowing 4-4.5 hours to cook and if it has to rest for an hour before serving, all the better. It will be an interesting smoke on Saturday, the outside temp in Phoenix will be around 100-105 and probably still really humid from the storms the last two days. I'm gonna need some adult beverages to combat that heat, Mother Road Brewing Co.'s Gold Road Kolsch Style Ale (got a case of it).
I'll do my best to get some pictures from prep to table.
Mark
