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First Time Turkey - Page 2

post #21 of 38
Quote:
Originally Posted by Chef Willie View Post

Quote:
Originally Posted by bryanw20 View Post

Kinda hijacking. I'm also doing my first Turkey. Suggestions on brining flavors and or rubs? (Recipes for a "traditional" flavor)?


I've used the slaughter brine b4 with good results....many more to choose from by using the search bar...Willie

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

Also, JJ's brine is pretty tasty also http://www.smokingmeatforums.com/t/124234/favorite-whole-chicken-brine

Thank you sir! I think I'll try that slaughterhouse brine this year.
post #22 of 38
What's a good rub to use with that slaughterhouse brine?
post #23 of 38
Never mind, changed my mind. I'm going to do the maple turkey. Sounds too good not to give it a try!
post #24 of 38

So I have two turkeys to smoke.  Does smoking two reduce the temperature in a Brinkman water charcoal smoker?

post #25 of 38
I will say when I smoke two pork butts/shoulders compared to one it seems like it takes twice as long. Probably more around 2 to 4 hours more. In my experience it has and will take longer to finish
post #26 of 38

Spoke to Brinkmann and their customer service guy suggested I smoke only one of the 24 pound turkeys, cutting it in half and smoking each half on separate grills.  There are 2 grills in the smoker so that is what we will do.   I am not sure if I should put the cut side down or the skin side on the bottom.   What do you think?

post #27 of 38
So I am understanding what it means to split in half and remove the backbone. Spatchcock, what advantage is there to doing this?
post #28 of 38
Quote:
Originally Posted by kerstingm View Post

So I am understanding what it means to split in half and remove the backbone. Spatchcock, what advantage is there to doing this?

 


The bird will cook faster!
Keep Smokin!!!
Wolf
post #29 of 38

Okay,

 

You are all very helpful.  The 24 lb bird has been outside on my screened in porch all night in the apple cider brine.   Since it was 23 last night I'm sure it was cold enough.  My son will probably start smoking it in our Brinkmann around 11.  I think I need to bring it in to warm up for a couple of hours.  It will speed up the cooking time. Any thoughts on this?

post #30 of 38
I would keep the bird @ less than 40 deg. anything over 40 and the bad stuff starts growing.
post #31 of 38

Why no butter or oil rubbed on the turkey?

post #32 of 38
Quote:
Originally Posted by Lewis182 View Post

Why no butter or oil rubbed on the turkey?


 


It seems to be the consensus that dry skin will crisp up better.
post #33 of 38

I agree with Wolfmann, keep it at a low temp.

I go straight from the brine onto the smoker....I do try and let it drip out, and give it a good shake before it goes on the smoker...but it goes straight to heat.

 

For me, I don't oil or rub the skin.  It ends up being sacrificial...in my opinion (& the way mine cook) the skin acts like a moisture barrier and really nothing else.

Besides, I've never cared for turkey skin even on oven roasted birds..

 

Hope that helps.

Happy Smoking & Eating!

post #34 of 38

I have a Masterbuilt 30". I've found that smoking poultry at higher temps is fine. Turkeys are much less fatty that pork and beef so you're not breaking down collagen like you would with a brisket or butt.

 

I more or less followed this tutorial last year with AMAZING results. Basically, 12-14 pounder, brine for 24 hours, don't stuff, butter and herbs/spices UNDER the skin, 325 degrees or as hot as you can get (275 with the MES), apple wood, and cook to 160 (about 4-5 hours). I pulled ours at about 140 and finished it over low coals in my Webber for about 20 minutes. 

 

It was freaking delicious. Better in fact than the one I did the previous year, cooking it overnight for 14 hours. The shorter cooking time produces a much juicier bird with far better texture. Oh, and MUCH easier than getting up every couple of hours to reload the chip hopper.

post #35 of 38
Mmmmmm that was yummy.
Brined via the Bubba chix, (more or less) 24 hours, then herb butter rubbed under the skin and back in the fridge to dry for about another 24hours.
In the smoker at 4am, amazing smoker going. Started at 245; but it was just above freezing and probe was reporting 225ish so I upped to 275 and had to leave for a few hours. Got back about 1030. Smoke still going, looked pretty, probed it in the breast it was reading 180! Uh oh. Dinner tine is still 3hours away.
So pulled it out, at it in the pan I had under it catching sound for gravy, foiled and let it rest about 2 hours.
Started carving, it was yummy, but the breast was a little dry. Not bad, just not as juicy as my whole chickens turned out.
post #36 of 38
Forgot to post my pics. It's about done
I/T is 155.

post #37 of 38
post #38 of 38

Hey all,

 

I did smoke in a Brinkmann water smoker a 24 pound turkey (actually my son did it).  It smoked for six hours.  Since it was a free range turkey there was almost no fat and the meat was very, very dense.  I did have to finish the thigh in in the over, covered with foil and cooked at 350 for about 30 minutes.  The meat was fantastic.   With a family of 9 for the holiday, half the turkey was gone.   Having a second family gathering tomorrow where the rest will be consumed.

 

I do have a question.  Since I have another 24 pound turkey to smoke in a couple of weeks.  Do you think it would work better if we cut the legs off the bird and smoked them on the second rack separte from the rest of the turkey.  Since the inner thigh was the only thing that didn't cook well I think that might work, although I am sure you would have to remove them sooner than the larger bird.

 

Jeanette

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