or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Long time Reader, first time turkey smoker!
New Posts  All Forums:Forum Nav:

Long time Reader, first time turkey smoker!

post #1 of 2
Thread Starter 

Hey all,

 

I started smoking about a year ago, have done some chickens, ribs, roasts etc, so have a little bit of experience, but always learning.  This year I am having a 'turkey off' with my wife.  She is cooking her traditional in the oven and I am smoking a turkey for our friends.  I have read some of the threads on here and it all sounds great, I am learning lots.  I do have some questions though.  

 

1.  Are there any major things I should think about or should worry about that one wouldn't normally think of?

2.  I am going to put the turkey in a pan with veg, the neck, broth, etc and make gravy with it afterwards?  What's the best procedure for making the gravy with all the veg and juices, etc?

3.  Bring for 12 or 24 hrs?
4.  Wrap and let sit for a bit when done, or just cut and serve right away?

5.  I am looking at low and slow, 225-230 degrees (not worried about a skin), what would I look at, approx 35-40 min a lb?  With that said, is there ever a stall?

 

I'm sure I'll think of a few more, but any help is provided so I can win this ;-)

Thanks.

Chris

post #2 of 2

1. Are there any major things I should think about or should worry about that one wouldn't normally think of? I can't think of any.

2. I am going to put the turkey in a pan with veg, the neck, broth, etc and make gravy with it afterwards? What's the best procedure for making the gravy with all the veg and juices, etc? Can you put the pan BELOW the turkey? Don't put the bird in the pan, the bottom (in the gravy) won't get done.

3. Bring for 12 or 24 hrs?   I don't brine, so someone else will have to answer.
4. Wrap and let sit for a bit when done, or just cut and serve right away? I cut mine as soon after taking off of the smoker as I can.  Letting it rest can make the skin un-crisp.

5. I am looking at low and slow, 225-230 degrees (not worried about a skin), what would I look at, approx 35-40 min a lb? With that said, is there ever a stall?  There should not be a stall.  Not as much fat as a brisket or shoulder.  Collagens won't stall while breaking down.  Your time estimate is ok, always make sure with a good meat thermo though.

 

These are my opinions, others will have more thoughts and recommendations.  I go higher temp to get the skin crispy.  Have fun!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Long time Reader, first time turkey smoker!