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First smoked turkey in the smoker

post #1 of 3
Thread Starter 
I'm doing my turkey tonight because the in-laws are doing T-giving tomorrow. This is what I've done so far with my first bird:
It's a 14 lb bird. Brine for 24 hours in a mix of apple juice and water with salt, brown sugar, garlic powder, red crushed pepper, cayenne, tabasco, onion, and apple.

Pulled and rinsed and dried. Rubbed with salt, pepper, sage, and smoked paprika. Stuffed the cavity with onion, orange, and apple.


Smoking with a mix of pecan and mesquite (2/3 to 1/3 respectively). This is a pic after 1 hour:


Hopefully it comes out well enough to repeat next year!
post #2 of 3

Have you got a reliable thermometer? If so , do a calibration ( ice water will work , jot down the temp.in a note book (to become your journal)  , cook at the highest temp. your Smoker can go , or 300*F to 350*F and

 

for your bird ,I would guess you should look at it

 

at the two hour mark and monitor till you get 165*F in the breast. The Thighs should be 170*F by then., be patient and let the Smoker do it's job. Have your smoke looking like this the whole time you cook :

  really light and bluish .

 

I don't know but it looks as if you are on an Electric unit . You can't get high temps, on it , but go as high as it can and go to the 165*F temp. and if you want crispy skin , place in a 400*F oven for a short bit , watch it

 

and don't burn it...

 

Hope you have a slam bang Thanksgiving  . :yahoo:                                     . Thank me tomorrow...:cool:

 

Have fun and . . .

post #3 of 3
Thread Starter 
Not on electric. Just a simple offset. It's been about 2.5 hours now. Looking good. Was running about 250 for the first hour, then bumped it up . Running close to 300 now. Skin feels like it's beginning to crisp up.
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