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CDN Thanksgiving Turkey Smoke

post #1 of 15
Thread Starter 
Smoked up a couple 12 lb Turkeys for dinner tonight ..followed Jeffs technique and they came out superb. About 8 hrs in the GOSM at 225.

I used apple and cherry wood. The smoke flavour ain't as strong as I hoped and will use mesquite or hickory next time. Though for the ladies around the supper table they were just right. Great success eh.

Now what to smoke for halloween...hmmm....PDT_Armataz_01_28.gif
post #2 of 15
Good job smoke eater, It was a juicy bird then..........a
post #3 of 15
hope ya had a good turkey day. them birds look delicious. great Q VIEWPDT_Armataz_01_37.gif
post #4 of 15
Thread Starter 
Yes they was very juicy, its my third smoke now and every one has been the best food I have ever cooked in my life.
post #5 of 15
Great looking birds!! You have inspired me to do a turkey in my GOSM! Thanks for the q-view.
post #6 of 15
From one Canuck to another...Happy thanksgiving. Great looking birds man! I was going to try and do one up for thanksgiving as well and the wife was right. I'd better pick another time....but those look awesome ....greta job.
post #7 of 15
Sounds like you are having a great time with Qing ... on Thanksgiving!
Birds look great!
post #8 of 15
Thread Starter 
Well my thanks go out to you guys and everyone at this forum for all the great info and tips PDT_Armataz_01_37.gif
post #9 of 15
Happy Thanksgiving they look great! PDT_Armataz_01_37.gif
post #10 of 15
Nice Smoke!!! They looked real gooood.
I can see me trying a Smoked Turkey this Thanksgiving instead of a fried one...
post #11 of 15
Nice looking birds Smoke.EaterPDT_Armataz_01_34.gif Do you mind if I ask what you used to brine/recipe?
post #12 of 15
With the smoker laying on it's side like that... what keeps the bird from falling off the shelf??? biggrin.gif
post #13 of 15
Thread Starter guys are hilarious..guess i gotta figure out how to rotate the pics of my next smoke.

Big Fokker...I used Jeffs recipe for smoking turkey it includes the brine mixture also.
Its in the column of links on the left side. The only thing I would change is, like I've seen suggested here by wiley veterans of the TBS, is a higher temp for a shorter time, and use mesquite instead of apple cherry mix.
post #14 of 15
Yeah poutry is better smoked at higher temps. I just can't stand rubbery skins! Go for 300ºF to 350ºF if you can get your smoker to stay that high. 375ºF is even better if you can manage it.
post #15 of 15
Thanks Smoke.Eatersmile.gif
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