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Did A Turkey Today ...

post #1 of 21
Thread Starter 
... 11 1/2 lbs. Used the GOSM since it was a windy, rainy, cold day. Had a little problem with temp, but held it between 250-260. Temp dropped quickly when I spritzed, but recovered nicely. Just wanted to see what a smoked turkey tasted like. My one & only taste tester, (my wife) says it was great.

Sorry for the Q-View being out of order. Seem to be having Photobucket problems.
post #2 of 21
Wow, that's inspirational... how long did it take? Any other play-by-play info for us?

Thanks for sharing! wink.gif
post #3 of 21
Thread Starter 
Went in the smoker at 8:15 this morning. Flipped over after2 1/2 hrs. Removed when breast hit 175* and leg 180*. Used pecan and mesquite. Apple, Onion, Celery, Carrot and Garlic inside.
post #4 of 21
post #5 of 21
Mmmmm, that does look good! I think I can smell it from here!PDT_Armataz_01_34.gif
post #6 of 21
Thread Starter 
A friend asked if I would smoke one for them. Course, had to do one for me first. Only problem I have is wrapping something that big. Foodsaver bags are not big enough. Since I won't be home on Thanksgiving they'll have to get it ahead of time. Reheating would be an issue I think.
post #7 of 21
Great job on Big Bird. Thanks for the details and Q Views too!
post #8 of 21
Ziploc makes bag's that will fit in, better than nothin!
post #9 of 21
Thread Starter 
What would be the best way to re-heat without drying out?
post #10 of 21
Foil, with a bit of gravy/juice/stock inside is what I do, or buried in stuffing...if ya did that.

On edit: Assuming you sliced/seperated it into managable chunks.
post #11 of 21
Thread Starter 
Sounds good .. Thanks. 250* oven on re-heat?

Have we heard anything about last week-ends gathering?
post #12 of 21
Yup. Keep the portion size smaller, and it's only like 10 min that way... just do a few if called for. Plus there'll be no cold spots.
post #13 of 21
Thread Starter 
Thanks .. great info.
post #14 of 21
Thanks great thanks! The ultimate reward for a food aficionado!
post #15 of 21
Tim -

That's a real nice looking bird! I like em smoked better than any other way. You did a fine job! PDT_Armataz_01_37.gif

If your local store has the Reynolds brown in bags they'll hold a turkey and they will seal in a vacuum sealer. They're kind of pricey though. I think you get 2 or 3 for like $3. I just use two tin turkey pans and staple em together for tranporting the birds and carry it on a pizza pan.
post #16 of 21
That is one good looking Turkey...

Your getting me motivated for Turkey day!!!
post #17 of 21
THATS IT! I CAN'T TAKE IT ANYMORE!icon_eek.gif I got to try a turkey this weekend. Oh yeah, nice looking bird.PDT_Armataz_01_34.gif
post #18 of 21
Yer a killin me I ain't smoked nothing in a few months man that bird looks good
post #19 of 21
or you can just slice it now..........or pull............and put into foodsavers with some juice from the bottom of that roasting pan.........then just drop into boiling water to reheat...........not quite the presentation.........but it werks...........

post #20 of 21
Nice looking bird! I've been doing a turkey for a couple of years now on my weber kettle and everyone just loves the taste and smell of the cooked meat. Looking forward to this year too!
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