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1st Turkey attempt with Qview

post #1 of 13
Thread Starter 
12# Bird smoked @ 225 for 10 1/2 hours on Sam's 40" MES w/window.
Dark meat very moist - I found the breast to be "kinda" dry but everyone else seemed to love it - my wife says I'm my own worst critic!



post #2 of 13
Looks good SgtFury, would have loved a few pics of the bird cut up.
Did you rub or spritz with anything? Brine the bird? I still have a turkey sitting in the freezer I need to smoke sometime and your bird made me wish I had it thawed and brining for my next smoke tomorrow.
post #3 of 13
Awesome bird. Most here would like you to kick up the heat to at least 275-325 on birds. There is a danger zone for poultry. Great smoke.
post #4 of 13
Good looking bird. Thanks for the pics.
post #5 of 13
Thread Starter 
I actually used the recipe that came with the MES:
  • Salt 1tbs
  • Sugar 2tbs
  • Cinnamon 2tbs
  • Apple (cored, peeled, and quartered) 1
  • Onion (quartered) 2 medium
  • Celery stalks with leaves 4 stalks
Suggested wood for smoking: Hickory or Apple (I used apple)
Sprinkle cavity with salt. Combine sugar & cinnamon then dredge the apple in mixture. Stuff apple, onion & celery into cavity smoke @ 225 for 8 to 12 hours.

I was a bit leery about the temperature but the thigh got to 180 after 10 hours. It definately was done!
post #6 of 13
Picture perfect looking turkey, congratulations there!
post #7 of 13
Great looking bird there. Thanks for the Qview I agree with your wife we are our own worst critics. Yea but eating thr food usually proves her right.
post #8 of 13
Great looking bird! I love smoking turkeys...I pull the bird when the thigh reaches 170...cover with foil at least 15 min.
post #9 of 13
Mmmm... great looking bird. The color looks wonderful!
post #10 of 13
[quote=SgtFury;318861]I actually used the recipe that came with the MES:
  • Salt 1tbs
  • Sugar 2tbs
  • Cinnamon 2tbs
  • Apple (cored, peeled, and quartered) 1
  • Onion (quartered) 2 medium
  • Celery stalks with leaves 4 stalks
Suggested wood for smoking: Hickory or Apple (I used apple)
Sprinkle cavity with salt. Combine sugar & cinnamon then dredge the apple in mixture. Stuff apple, onion & celery into cavity smoke @ 225 for 8 to 12 hours.

I was a bit leery about the temperature but the thigh got to 180 after 10 hours. It definately was done![/quote]


I think the question would be how long did it take to get above 140'? You have 4 hours for that.

Good job, looks great
post #11 of 13
Looks great!
I have been itching to try a whole turkey. I think this weekend would be the opportune time.
post #12 of 13
Nice looking bird Sarge...Good job
post #13 of 13
And we haven't heard from SgtFury since. Maybe the bird killed him.

But serioulsy, beautiful looking bird. Happy Thanksgiving in June!
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