Another Smoked Turkey Question

[ravage811]

Hey All,

I have scoured through quite a bit of threads involving smoked turkey. Thanks to everyone here and that has contributed to those I have gained some confidence to try this out. I am looking at doing a practice run this coming up Saturday. But am left with a few questions (Not knowing if I am overthinking things or what).

My plan:

1 - 15lb bird (Really 14.97). The Turkey has sodium and Turkey Broth injected in it already.

Traeger Pro 34 Series 2016

Thermoworks Smoke Thermostat

Would like to Brine the bird 

BBQ Delights Pecan Pellets

Cook until bird hits IT of 165 then pull it off and foil and rest for 45 min to an hour

• After reading and learning about the Danger Zone (40 - 140 in 4) I am conflicted I have read threads with people smoking their Turkey's low and slow at 20lbs all the way to IT. I am wondering if I would be safe to smoke this bird at 250-275 and be able to hit 140 within 4 hours? Or should I bump up the heat to 300-325 and run it there?
• I would love to try and brine this turkey, but not really sure if I could with the sodium and turkey broth already injected into it. Thoughts on that?

Thank you everyone for all your help. 

 

[dirtsailor2003]

If you like to eat the skin, bump up the temp to 325°. If you like rubbery non-edible skin go low and slow.

You can brine an enhanced bird. Ther results aren't as good as brining an all natural bird.

 

[mfreel]

I go low and slow.  You'll cruise through the danger zone.  

Brining is okay.  I like the sweetness in a brown sugar or maple sugar cure.  I will brine from 1 to 2 days in the fridge.  Here's a pic of my dad.  The skin doesn't get crispy, but we dive right into it as soon as it cools off enough to handle.  They don't get a chance to rest at my house.

Turkey.jpeg

• mfreel
• Nov 3, 2015

 

[ravage811]

Thanks guys. Sounds like I will be doing it low and slow, and then considering trying a brine. That turkey looks good mfreel. Remember seeing that posted in a previous thread.