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9 Turkey's for Thanksgiving. (Heavy Qview)

Discussion in 'Poultry' started by rbranstner, Nov 22, 2010.

  1. rbranstner

    rbranstner Smoking Guru OTBS Member

    Well Sunday was the big day to smoke Turkeys for my family and a few guys at work. I ended up with 9 birds and barely got them all on the smoker with all the aluminum pans. Next  year I am going to hang them in those smoking nets and then I will have much more room. I used Big Guys brine and I can't wait to try the bird on Thanksgiving. These will be warmed in the oven with some broth and covered in tinfoil to try and keep he bird moist. We cut into one last night after a few to many beverages just for a little taste and it was nice and moist. These birds took way less time than I was expecting. I was running at around 250 degrees and they were all done in four hours. I was expecting five hours so I probed them  at the four hour mark and to my surprise they were all done. Actually a little more done than I wanted. I was going to pull at 165 and they were at around 175-180. I will remember that for next year. I have smoked plenty of birds but never this many at a time so it was a learning experience. I had trouble with my AMazeNSmoker in my big smoke house and ended up not using it. I got it too close to my propane burner and it burned it all up in about an hour. I have to move it to another area in my smoker next time where it isn't in the direct line of my burner. I ended up using cherry wood chips in my cast iron plate and could have used a little more smoke but they are still lightly smoked which is nice. My cast iron plate burns through chips so fast and I didn't have any Chunks so I had to use what I had on hand. Oh well it will still be smokey and I didn't want them over smoked. Well enough babbling here is some Qview.

    The birds all thawed and chilling in the cooler.


    Sitting in the brine.


    Had to put plates on them to keep them under the brine.


    All brined and rinsed, rubbed with olive oil and seasoned with Old Bay.



    In the smoker.




    A couple of hours in.


    All done and after resting for about a half an hour. This is the one we cut into.


    A close up shot.


    Me and my helper. I was glad my buddy could come over and help me out. That would have been a pain all by myself. I'm sporting my new smoking coat (aka. welders jacket) that my dads buddy gave us last weekend at deer camp. It works great for smoking.


    I wish I would have gotten a little more of a mahogany color but what can you do. Its hard to pull that off in my big smoker. In my UDS they always come out nice a dark looking. Thanks for looking at my post.
    Last edited: Nov 25, 2010
    meateater and sumosmoke like this.
  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    It sure looks great from here. Congrats on pulling off a huge success
  3. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    Looks great....it was torture looking at this while hungry!
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    wow nice, the one you cut into is still smoking!!!
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Great looking turkeys!!!

    Looks like this was a very sucessfull and educational smoke.

    It's allways more fun when ya got company, Suks to drink alone LOL
  6. That was a big undertaking! Good job and happy thanksgiving.
  7. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    That's the thing I love about brineing birds-They cook faster. I'm doing 5 or 6 on Wednesday for friends and family.
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Man I'm glad I smoked them yesterday and not today. Its a blizzard out there. We have almost a foot of snow since last night and it doesn't look like its stopping anytime soon. The nice thing about this time of year is I now have a walk in cooler. My garage. haha
  9. voldaddy

    voldaddy Meat Mopper

    WOW...that's a lot of turkey, and an awesome looking smoker!

    Nice job. Does the oranges flavor the turkey? I have always used Tip's brine, and it is outstanding.
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    I will have to let you know after Thursday. This is my first time using this recipe but the brine definately had a hint of orange when I smelled it.
  11. rgacat

    rgacat Meat Mopper SMF Premier Member

    I would say you did a great job and will make a lot of people happy in a couple more days. I like the looks of your smoke house also. Wishing you and yours a Happy Thanksgiving.
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking turkeys!  That's about the only thing I like about this time of year 'cause the weather sucks.[​IMG]
  13. Great job. Birds look damn good. Where did you get those racks the birds are sitting on? I have been looking for some racks exactly like that for birds.
  14. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Wow that's whole lot of turkey's, nice job. [​IMG]  I have one of those roast racks and after about a year I figured out if you flip it over it's a rib rack also. [​IMG]
    Last edited: Nov 22, 2010
  15. so what brine did you end up using?
  16. raptor700

    raptor700 Master of the Pit OTBS Member

    Gotta give ya [​IMG][​IMG]  on those birds! The color looks great to me. I know when I smoke for others they seem to like it, but I'm always lookin for perfection in my addiction!
  17. chefrob

    chefrob Master of the Pit OTBS Member

    nice lookin' birds!!!!!!!!!
  18. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Very nice looking birds.  I bet the smoke flavor deepends as they sit
  19. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now thats some real smoking you had there Rbrans. Now I bet those things will be tasting really yummO too.
  20. deannc

    deannc Master of the Pit

    Those pictures are a sure sight, great job!  Thanks for the Qview.  [​IMG]