- Oct 7, 2015
- 6
- 11
Hello everyone! I would like to jump into a pretty hefty project and would love to have a helping hand to guide me along. Here is my project I'd like to do.
Every Friday night, I am part of a guys Bible study/game night. We are broken up into teams and take turns making the meals. This week is my turn and would love to smoke a big turkey to feed all 18 of us. I have a massive smoker that a buddy of mine welded and could definitely hold a bird big enough for the task. I am in a bit of a competition with another guy who has a reputation for being quite an elaborate cook. So far I haven't let his group beat ours, but in each case we have to one up each other.
From the research I have done, I have seen that I should brine the turkey for a day before smoking it. I was also aware of smoking a large turkey could run into a problem of keeping it in the danger zone too long.
So here are my questions. Im sorry if some of them seem trivial. I would like to keep them all in one place so I can refer back to this post so I can repeat this if it works.
If I plan to smoke this big boy,
what size of turkey would best suit this task?
what temperature should I keep the smoker at to best care for the meat?
Is there a preferred wood that would flavor the meat the best?
Should I brine the turkey? If so, how, and for how long?
Are there any other tips/tricks I could add to make this adventure more exciting? I am open to putting alot of work in this meal. I don't have much to do for the next two days. (Gotta love your last semester of college!)
Thanks for everyone's input!
Every Friday night, I am part of a guys Bible study/game night. We are broken up into teams and take turns making the meals. This week is my turn and would love to smoke a big turkey to feed all 18 of us. I have a massive smoker that a buddy of mine welded and could definitely hold a bird big enough for the task. I am in a bit of a competition with another guy who has a reputation for being quite an elaborate cook. So far I haven't let his group beat ours, but in each case we have to one up each other.
From the research I have done, I have seen that I should brine the turkey for a day before smoking it. I was also aware of smoking a large turkey could run into a problem of keeping it in the danger zone too long.
So here are my questions. Im sorry if some of them seem trivial. I would like to keep them all in one place so I can refer back to this post so I can repeat this if it works.
If I plan to smoke this big boy,
what size of turkey would best suit this task?
what temperature should I keep the smoker at to best care for the meat?
Is there a preferred wood that would flavor the meat the best?
Should I brine the turkey? If so, how, and for how long?
Are there any other tips/tricks I could add to make this adventure more exciting? I am open to putting alot of work in this meal. I don't have much to do for the next two days. (Gotta love your last semester of college!)
Thanks for everyone's input!
