My Good Friend, Creole Cooking Mentor, Arm Chair Quarter Back, Internet Chum and our Resident Coon Azz, Kevin has been prodding me to smoke and post a bird to start up the holiday season. Yes... The Season will be here before you know. Just walk into your favorite home improvement store and count the inflatable yard Santa's if you don't believe me.
So it is at Foamhearts request I humbly post the following.
Disclaimer
The opinion and methods of this smoke may not reflect those of this site.
Your results may vary.
If you are allergic to turkey stop eating turkey.
Your milage may vary.
Turkey contains bones which can become lodged in your throat causing shortness of breath and blue facial skin tone. Seek medical attention immediately.
Turkey in the rear view mirror may be closer than they appear.
Step One. Obtain a Turkey. Preferably the one thats been pooping on the front sidewalk all summer.
OR go to your local market.... We picked up a fresh turkey at the local store. This one is a modest 13 pounds. I prefer to smoke turkeys that are under the 15 pound range. I don't not brine my birds. I choose to inject them. Why? Because I'm lazy, and I get great results without the mess and fuss.
The night before you smoke:
The first step is to insert your fingers between the breast meat and skin. Be cautious and go slowly to avoid ripping the skin. Insert pats of butter between skin and breast meat.
Okay... Here is the deal. I know it looks weird. And you may not have ever heard of this... But trust me...
We are going to stuff the cavity with cut up orange, lime, lemon and apple. The fruit will help keep the bird moist and add great flavor.
And while very few do this, it is a mandatory step for all my birds.
Dust the inside of the cavity with seasoning (more on that in a bit) and firmly pack the fruit inside. At this point some are compelled to rub olive oil on the skin. If you are using an electric low heat smoker such as an MES do not do that. Oiling the skin and then cooking on these type units contribute to a rubbery texture.
Unlike my Rubs for pork and beef, the seasoning I use for turkey is easy off the shelf items Rotisserie Chicken Seasoning and a light dusting of Creole Seasoning.
Wrap it in plastic wrap and into the refrigerator over night.
The next morning take the turkey out of the refrigerator for final preparation. Turn on / start a fire and get the smoker up to 230 degrees.
I'm going to inject this turkey with Butcher Bird Booster. I'm a big fan of their brisket and bird injection powders. About 2 cups of injection will cover the 12 to 15 pound turkey.
Lighting up about a half of a tray on Amazing dust in my smoke generator. (Pit Master Choice Blend) Half a tray full.. You don't need a lot of smoke for poultry. In my opinion.
With the smoker at 230 degrees we put the bird on the grate. Insert the temp probe into the breast.
We are going to smoke this bird until the internal temperature at the breast is 165 degrees. Pay close attention to this. It means the difference between a undercooked and potentially dangerous bird and one that is too dry. Make 165 degrees internal temp your absolute number.
Take a peek at 3 hours into the smoke. The bird is turning a nice golden brown
I'll be back with more as we go along.
b
So it is at Foamhearts request I humbly post the following.
Disclaimer
The opinion and methods of this smoke may not reflect those of this site.
Your results may vary.
If you are allergic to turkey stop eating turkey.
Your milage may vary.
Turkey contains bones which can become lodged in your throat causing shortness of breath and blue facial skin tone. Seek medical attention immediately.
Turkey in the rear view mirror may be closer than they appear.
Step One. Obtain a Turkey. Preferably the one thats been pooping on the front sidewalk all summer.
OR go to your local market.... We picked up a fresh turkey at the local store. This one is a modest 13 pounds. I prefer to smoke turkeys that are under the 15 pound range. I don't not brine my birds. I choose to inject them. Why? Because I'm lazy, and I get great results without the mess and fuss.
The night before you smoke:
The first step is to insert your fingers between the breast meat and skin. Be cautious and go slowly to avoid ripping the skin. Insert pats of butter between skin and breast meat.
Okay... Here is the deal. I know it looks weird. And you may not have ever heard of this... But trust me...
We are going to stuff the cavity with cut up orange, lime, lemon and apple. The fruit will help keep the bird moist and add great flavor.
And while very few do this, it is a mandatory step for all my birds.
Dust the inside of the cavity with seasoning (more on that in a bit) and firmly pack the fruit inside. At this point some are compelled to rub olive oil on the skin. If you are using an electric low heat smoker such as an MES do not do that. Oiling the skin and then cooking on these type units contribute to a rubbery texture.
Unlike my Rubs for pork and beef, the seasoning I use for turkey is easy off the shelf items Rotisserie Chicken Seasoning and a light dusting of Creole Seasoning.
Wrap it in plastic wrap and into the refrigerator over night.
The next morning take the turkey out of the refrigerator for final preparation. Turn on / start a fire and get the smoker up to 230 degrees.
I'm going to inject this turkey with Butcher Bird Booster. I'm a big fan of their brisket and bird injection powders. About 2 cups of injection will cover the 12 to 15 pound turkey.
Lighting up about a half of a tray on Amazing dust in my smoke generator. (Pit Master Choice Blend) Half a tray full.. You don't need a lot of smoke for poultry. In my opinion.
With the smoker at 230 degrees we put the bird on the grate. Insert the temp probe into the breast.
We are going to smoke this bird until the internal temperature at the breast is 165 degrees. Pay close attention to this. It means the difference between a undercooked and potentially dangerous bird and one that is too dry. Make 165 degrees internal temp your absolute number.
Take a peek at 3 hours into the smoke. The bird is turning a nice golden brown
I'll be back with more as we go along.
b
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