My pleasure Big1.
Thank you very much for this thread and for renewing it to current time. After a successful summer of smoking my wife wants a smoked turkey for Thanksgiving. Who am I to disagree?? LOL So I began looking about a week or two ago as to how to do it. I love your technique and look forward to smoking our bird.
I do have just one question which I may already know the answer to but just need confirmed. I'm using an original New Braunfels offset smoker. One thing that I've pulled my hair out about, but then learned wasn't necessary, is that you just smoke at whatever temp your smoker is comfortable holding. I used to stress over my temps being around 275-300 but not anymore and now smoking has become so much more fun. So I guess my question would be, even if my temps are in the 275-300 range, it doesn't matter as long as the IT is 165, correct?
Thanks again, Points!
Chad
My pleasure Arlie! Thank you for the kind words
Brian, first off, thank you for your detailed instructions on smoking a turkey. It looks absolutely delicious and it's something I am going to try. Thank again, Arlie
Just my 2 cents, I tried Brian's recipe last year and it is awesome. Stuffing the cavity with the fruit makes all the difference in the world. I plan on doing it the exact same way this year.Brian, first off, thank you for your detailed instructions on smoking a turkey. It looks absolutely delicious and it's something I am going to try. Thank again, Arlie
Thank you sir. Another convert! bJust my 2 cents, I tried Brian's recipe last year and it is awesome. Stuffing the cavity with the fruit makes all the difference in the world. I plan on doing it the exact same way this year.
For aesthetics tie the drumsticks ... What the heck. The injection and brine should work together just fine. Good luck! b
Before I noticed the picture close enough, I removed the plastic clip that is on the leg end that allows you to lift, and it holds legs together.
With it removed, should I use twine to tie the legs back together, or just leave them be?
Also, its in a brine now, will using your Packers Bird Booster that I have on hand for injection tomorrow be too much combined with the brine?
Will be doing my test Turkey tomorrow, as its already resting in fridge and prepped.
Thanks for your reply, I will tie them then, and as planned still do an injection with the Packers Bird Booster I picked up from Amazon
For aesthetics tie the drumsticks ... What the heck. The injection and brine should work together just fine. Good luck! b
Howdy BigUn.
This is a legitimate question. When we smoke ribs or butts we hose them down every hour with apple juice. It adds to the flavor as well as the really nice bark on the meat. Do you spray the turkey with anything during the smoking time? I'm wondering what apple juice would do for the flavor as well as possibly producing a nice skin/bark.
No charge my friend. I often read and get asked if my turkey has a crispy skin. Properly cook the skin has about the same texture as an oven roasted bird. So its not what I'd consider crispy.Thanks Brian, I appreciate it. I just didn't know if it would create a nice crisy, flavorful skin. But you do mop it with something, that's what I was wondering about.
Hello Antilope.
Question about time and temp. I got to do a 12 pound bird for the holiday and needs to be done at noon so time is a concern for me. Im wanting to start at around 5 am but if the bird gets gone early can i pack in cooler to let rest? Everywhere I look says to foil tent on counter. I'm just thinking of how to store bird if done to early. I got a mes 30 and what temp to run it at so its done on time? Also I cant get that injection without ordering it, any other suggestions I live in NE Ohio I have cabelas and gander mountain any suggestions of a injection i can buy locally.