BD's Pre Holiday Smoked Turkey. A Foamheart Request

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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 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
 
 
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 Big1.

...Lucky guy with a wife requesting you smoke a turkey for the holidays.  AND lucky guy again for owning an original New Braunfels unit.  They don't make em like that anymore since the company was bought. My wife make the best oven turkey in the world. Still, we like to give everyone some varitety so a smoked bird is served as well as the traditional stuffed / cranberry / punkinpie kind.

First let me say I am happy you're not stressing too much over temp swings of your unit. And it been my experience that you're correct in that every smoker has a sweet spot. You'll get better operating the NB and it will settle down. After all, It's not admired by so many folks because it was difficult to cook on. Right?

I've got a big custom unit on wheels. It's a wonderful smoker but it gets a bit "waspy" if you ignore it! It demands my attention. And I love it because it does. 

Okay... Back to birds and such. 

You've got the right idea... If you cook that bird at 275-300 it will be just fine so long as you don't allow the IT at the breast to go too much over 165 degrees. In fact there are many fo our friends here that cook their birds at 300.  AND They all look like they turn out great!

Take away points:
  • Have a good meat thermometer when dealing with poultry. I like the Maverick units and own a few. 
  • Watch your IT like a hawk. Don't go over 165 at the breast.
  • A little smoke goes a long way with turkey. Use charcoal for heat and add just a few wood chunks. Use the wood you like. Cherry makes a better mahogany color. 
  • After the breast hits 165. Cover the bird with foil and let it loaf on the counter for 1 hour. ( Sounds silly but an important part of the cooking)
Lastly... Before you carve your bird, parade it around the house so all can admire. Few smoked critters are as impressive to look at than a properly smoked gobbler. 

Please take time to post your smoke!

Brian 
 
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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
My pleasure Arlie!  Thank you for the kind words

B
 
Thanks BD, I will heed your advice. The only thing that is different is the fact that I don't use charcoal, I use oak and maple for heat and cherry, etc... for smoke.

Chad
 
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.
 
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.
Thank you sir. Another convert! 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.
 
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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.
For aesthetics tie the drumsticks ... What the heck.  The injection and brine should work together  just fine. Good luck! b
 
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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.
 
 
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.
Howdy BigUn.  

Well... To be honest I've never tried to get bark on poultry. Doesn't make it wrong. Just haven't done it. Tastes are different. For ME, I would have to say I would'nt recommend it.

But might be worth a try one day.

One suggestion I'd make is not to experiment too much for the family holiday feast.  Be straight forward on the meal prep for that time.  Later, when you don't have a house full of family its safer to experiment. If it goes bad then you're left to eat it. If it goes great, then remember the recipe and technique for the next holiday!

To answer your question, YES I baste my turkey with butter mixed with poultry seasoning about 2 times during the smoke. HOWEVER. I do this only during thin blue smoke. Heavy smoke would stick to the butter like glue and cause a bitter taste. 

Hope that helps.  Please post your smoke!

Brian 
 
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.
 
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.
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.

 If you're wanting a real crispy skin gobbler I'd suggest a turkey fryer. They do the best job for that.  ...but thats for another thread I guess. 
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Good luck!

B
 
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.
 
 
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.
Hello Antilope.

If you set your MES to 250 degrees it will take approximately 30 minutes per pounds to cook your bird. So a 12 pound bird will take around 6 hours.  If you crank up your unit to 275 degrees it should take about 20 minutes per pound. Either way, starting at 5 am should have the bird ready at noon. Please make sure you cook your bird to 165 internal temp at the breast. 

You can pack the bird in a cooler for transportation with no problem. 

Cabelas sell an injection called Creole Butter.  You may also find it at the grocery store next to the marrinade.  Its pretty good and comes with an injection needle. 

Good luck. Enjoy the holiday. 

B
 
Great post!  I had a question about the Packers Bird Booster.  Have you tried a different type of injection other than the Packers Bird Booster?  Just curious as I am looking for something sold locally that is close to Packers Bird Booster or that could be used as a substitute without sacrificing quality.  Any suggestions would be greatly appreciated.  Thanks.
 
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