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4 - Turkey Thanksgiving Smoke!

Discussion in 'Poultry' started by pops6927, Nov 20, 2012.

  1. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Put down 4 turkeys last week in curing brine, smoking them today.  Some Qview:

    Soaked them in a huge bucket:


    Pulled them out, 1 by 1 into a 5 gal pail and sacked them in the sink and hung in the smokehouse (figured I'd have room for 4 more.... next year!)


    Got the smoke started, using the plum wood my son cut down for me last spring and chunked up!   No pellets this time, but there will be more!  of course, it is billowy at first...


    But will settle down to thin blue quickly, about 5 minutes, then add a chunk every 30-40 minutes....


    Now we're smoking!  Keeping it at about 235° - 240°, will check back when they're getting golden!
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking birds. I did four myself last weekend. I love hanging the birds in the netting. Thanks for turning me onto that idea. I did have one cheaper bird that the netting wanted to stick to the skin and and a good chunk pulled off the other 3 birds were just fine. You ever have issues with the skin wanting to stick to the netting even when you rub them in oil?
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    About 4pm, took my first temp probe:


    5 hrs into the smoke:


    9pm, 149°, almost there!  Moved them all to one stick so I can easier probe them.  Don't leave it in, just take their temps then close the door.


    My bucket of plum wood, used about half.  Going to do some more Canadian bacons (sister LOVED it, said it was EXACTLY like Dad used to make!  I was honored, as she is critical and honest!) and save it for then plus run some corncob pellets in the AMNPS!  (What a wonderful invention!  You are a god, TJohnson!)

     
  4. nepas

    nepas Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Thanks Pops

    Now im missing my smokehouse even more.......Just yanking your chain

    Fantastic turkeys ya got hanging.
     
  5. s2k9k

    s2k9k AMNPS Test Group

    Great looking birds there Pops!!! Can't wait to see them out of the bags!! Cured turkey, if this is anything like your "bacon on a stick" I'm going to have to try it!
     
  6. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Oh yes!  Had to get them out of the smokehouse, on the table, strip off the sacks and into the fridge as they were pretty juicy; here's a shot of them in the fridge tho, stacked up!


    All to bed for the night, have to deliver 1 Wed. afternoon to my Chiropractor and his wife.  My Gawd... you wouldn't believe the aroma coming from that fridge; I had all I could do not to rip a wing or leg off and munch down!  The rest go to my oldest son George Jr., youngest son Robert, and 1 for us!  Great color, though!
     
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    You're showing a lot of restraint, Pops. I would be eating turkey sandwiches about now.
     
  8. Looks great, Pops!



    ~Martin
     
  9. sigmo

    sigmo Smoking Fanatic ★ Lifetime Premier ★

    One of those would be missing a big slice if it was me. :D

    They look great!


    Phoned in.
     
  10. Those look phenomenal! Man I wish I had a smokehouse like that!
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Pops I was curious how you go about reheating them on Turkey Day? I've always just put them in my big roaster pan and added some chicken broth to the bottom and reheated them at around 225-250 for 2-3 hour until they are warm. Just curious if you had a better method.
     
  12. herkpilot

    herkpilot Newbie

    I'm trying my first smoked turkey for Thanksgiving, using a gas Perfect Flame vertical smoker. I have lost my owners manual and was wondering what Temp to cook at, and approximately how long it will take for a 13.5# turkey. Also I see Pops use of a net to hang the turkeys. Where can I get some of this netting and what is it made of. The turkey is brined and I plan to use apple wood for the smoke. Any help/suggestions will be greatly appreciated.
     
  13. thoseguys26

    thoseguys26 Master of the Pit

    Beautiful.
     
  14. vegassmokeout

    vegassmokeout Meat Mopper

    [​IMG]awesome
     
  15. How big were those birds to start with Pops? Everyone was concerned with a bird over 20 on the forum. just curious.

    look great.

    I did my first one last week friday, but it was 20# so I spatchcocked it. LOVE them...plan on another one this weekend.
     
  16. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Beutiful color! I love the tan line on the top right one where a wing was.........
     
  17. Thanks again Pops! I am on my way home to carve into one of those tasty birds. Had to stop in and see the process. You are a true Smoke Master!
     
  18. Boy those look good! [​IMG]
     
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Catch up on the questions! Sorry, son gave his employees a great Spaghetti dinner he fixed personally today (with the Italian sausage links we made last weekend!) that we attended then had to deliver the bird to my Chiropractor Dr. Michlin and get my adjustment (if he doesn't like it, I dread next week's adjustment! lol!  He loved it when I showed it to him today, tho..!), Then got home, went to the store, wife's baking her famous pies, helped her and did cleanup while she rested.  As like any holiday at everyone's house, it's been busy!.

    Yes, I strip them as soon as possible after pulling them.  On this Qview:


    ...you can see where s strip of skin ripped on the top right one and a larger one on the bottom left.  But, it happens.  Just try to be careful, but with all the weight hanging, some is bound to stick.  It's all going to be eaten, anyways!
     
  20. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

      Please do!  It is a delicacy, for sure!   See my Dixee Chicks post too, those I skinned before curing, they turned out great too!