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Smoked Turkey w/ QView

post #1 of 10
Thread Starter 
Smoked a Turkey and Roasted a Turkey for thanksgiving.


The smoked Turkey was a bigger hit, both were wet brined in water, salt, and honey for a whole day, than refrigerated out of the brine for a day afterwards.

post #2 of 10
Wow. Perfect color
post #3 of 10
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wow. Perfect color

Thanks! Was my first time smoking a turkey :)
post #4 of 10
Great job
post #5 of 10
Great looking bird!
post #6 of 10
Looks good. What kind of temps did you smoke at? I'll be doing my first bird this weekend. I hope it turns out that nice.
post #7 of 10
I'll take one of them,looks perfect!
post #8 of 10
Thread Starter 
Quote:
Originally Posted by mthomsen224 View Post

Looks good. What kind of temps did you smoke at? I'll be doing my first bird this weekend. I hope it turns out that nice.

I used the WSM at about 280-290 without water. Took somewhere between 2-3 hours for a 13 lb Bird.

I pretty much used the below recipe for prep only, not for cooking tho. I did use the vegetable oil too.

http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2.html

Difference is I brined for a day, and dried the turkey for crispier skin, and to try and get rid of the "spongy meat" texture people complain about with brined turkey. I think the air drying helped that.
post #9 of 10
Thread Starter 
I used Apple Wood cuz that's all I had.

I imagine Cherry Wood would give it a nice red color as well
post #10 of 10
Thanks for the info. I'll have to try the cherry and see how it turns out.
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