Turkey is on!

Discussion in 'Poultry' started by jetsknicks1, Nov 27, 2011.

  1. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Well my Thanksgiving is finally here, got a bunch of friends  & family comin over today to watch football and hopefully, have some awesome turkey. Thanks to all here who took the time to answer my questions and help me along going into my first turkey smoke. Wish me luck and as soon as my wife shows me how to download pics from the camera :), i'll put em up.
     
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]  just waiting to see the Q-views[​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck buddy!

    Can't wait to see the pics!
     
  4. jetsknicks1

    jetsknicks1 Smoking Fanatic

    [​IMG][​IMG]Top photo is 1 hour in. Second one is of my ugly, much loved, home made smoker.
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Looking good [​IMG]

    You don't need luck, you have SMF [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start!!!

    [​IMG]

    Bear
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    From the looks of the turkey, your homemade smoker is a winner!
     
  8. jetsknicks1

    jetsknicks1 Smoking Fanatic

    2 1/2 hours in and the breast is already at 140, it's cooking too fast. The thigh was only at 120. The bird started with the breast facing the heat source si I turned the bird around and closed off the vents in an effort to slow it down. If I pull it withe the breast at 160 how long can I keep it in a cooler wrapped and toweled? We're not going to be eating for another 4 hours, I obviously put the bird on too early.
     
     
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It will stay warm for hours wrapped up, just leave the temp probe in it & when it gets below 140 it should be carved. Even if it cools down before dinner, a big spoonful of hot gravy will warm it right up.
     
  10. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Thanks Al.
     
  11. roller

    roller Smoking Guru SMF Premier Member

    Nice smoker...turkey looks like its going to be good also...
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Al Knows Birds!

    Bear
     
  13. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    pretty darn nice homemade you got there, and that turkey was coloring nicely! can't wait to see more later
     
  14. jetsknicks1

    jetsknicks1 Smoking Fanatic



    Thanks guy. There's not a single thing on that smoker that came from the store. My buddy has 11 acres with all manner of stuff on it and everything came from there.
     
  15. raptor700

    raptor700 Master of the Pit OTBS Member

      It will keep very well in a cooler with towels.

    It's not bad to have the bird done early, you want to give it time to rest anyway.

    Like AL said, if you have to slice before serving, I like to lay the slices in the pan with the drippings.

    And besides,It's nothing some nice gravy can't fix [​IMG]
     
  16. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Ive built several myself and I can tell you those are always the best ones, hell if you wanna help me im workin on another project right now (got the blueprint posted in a thread)
     
  17. frosty

    frosty Master of the Pit

    Geat looking bird, and that smoker has CHARACTER!  Too much fun.[​IMG]
     
  18. jetsknicks1

    jetsknicks1 Smoking Fanatic

    My bird got to 140 really quick but now it has been stuck ther for a while. I've turned up the heat to about 275/300. Any other ideas?
     
  19. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    What is your time? You may just not quite have had it in long enough. sometimes the bird has to ride that TBS (thin blue smoke) for awhile to reach peak. also make sure your temp gauge is accurate
     
  20. raptor700

    raptor700 Master of the Pit OTBS Member

    I wouldn't ramp the heat up, as long as you got to 140º in less than 4 hrs , just let it go.

    If it starts getting too brown, just loosely foil the bird.
     

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