watermelonslim
Meat Mopper
- May 7, 2008
- 157
- 10
First Time Turkey
- Thread starter shrimp nasty
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
watermelonslim
Meat Mopper
- May 7, 2008
- 157
- 10
watermelonslim
Meat Mopper
- May 7, 2008
- 157
- 10
Never mind, changed my mind. I'm going to do the maple turkey. Sounds too good not to give it a try!
jeanetten
Newbie
- Nov 24, 2014
- 5
- 10
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?
wolfman1955
Master of the Pit
jeanetten
Newbie
- Nov 24, 2014
- 5
- 10
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?
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?
wolfman1955
Master of the Pit
wolfman1955
Master of the Pit
generalee
Fire Starter
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!
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!
mike mckinnon
Newbie
- Nov 26, 2014
- 1
- 10
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.
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.
bryanw20
Newbie
- Sep 27, 2014
- 27
- 10
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.
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.
jeanetten
Newbie
- Nov 24, 2014
- 5
- 10
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
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
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
