BD's Pre Holiday Smoked Turkey. A Foamheart Request

[PurpleSunday]

I had to create an account to say thank you. I was intimidated smoking my first bird, but I stumbled across this post and right away felt more confident since this thread keeps getting bumped each year. I gambled and went "all in" without a practice run, but it all worked out and turned out delicious. Everybody was surprised when I told them I put fruit in the cavity. I really like your tip on how to slice it. I wasn't wild about the idea of creole flavors, so I found a small business that makes their own Italian Herb Olive Oil and injected that instead. I used their dry herbs & spices (that are infused in the olive oil) in the cavity and outside. Like a lot of the other posts here, mine came out a little dark. Maybe it's because I used cherry wood? You said color will get better with practice, but what do we need to do to fix that? I also struggled with where to insert the thermometer, and unfortunately lost some of the juices by moving it around trying to find the right spot. (But I at least caught all the fat & juices in a drip pan and used it to make a superb gravy.) My first few tries were showing at or near 165 degrees in the breast just a few hours after starting my 20# bird. Any tips on what I was doing wrong? I later found some videos online that showed to insert it in the thigh muscle and cook it to 180 degrees. That reading looked a little more accurate. I might've cooked it just a little longer than necessary, but still not too shabby for my first try.

 

[mikenilson]

Here are my results! It took 10 hours to reach 165. I did have to play around with the location of the temperature probe. I also used a pop up inserted in the breast just for good measure. It was voted "Best Turkey Ever" by my 18 family members.
Before:

After:

 

[bdskelly]

I had to create an account to say thank you. I was intimidated smoking my first bird, but I stumbled across this post and right away felt more confident since this thread keeps getting bumped each year. I gambled and went "all in" without a practice run, but it all worked out and turned out delicious. Everybody was surprised when I told them I put fruit in the cavity. I really like your tip on how to slice it. I wasn't wild about the idea of creole flavors, so I found a small business that makes their own Italian Herb Olive Oil and injected that instead. I used their dry herbs & spices (that are infused in the olive oil) in the cavity and outside. Like a lot of the other posts here, mine came out a little dark. Maybe it's because I used cherry wood? You said color will get better with practice, but what do we need to do to fix that? I also struggled with where to insert the thermometer, and unfortunately lost some of the juices by moving it around trying to find the right spot. (But I at least caught all the fat & juices in a drip pan and used it to make a superb gravy.) My first few tries were showing at or near 165 degrees in the breast just a few hours after starting my 20# bird. Any tips on what I was doing wrong? I later found some videos online that showed to insert it in the thigh muscle and cook it to 180 degrees. That reading looked a little more accurate. I might've cooked it just a little longer than necessary, but still not too shabby for my first try.

So sorry for the late reply. Cherry wood will indeed make a darker color on your bird. Many like the mahogany color.
If the breast temp was showing 165 after a few hours I’d guess you had the prob in a bit too deep and it was registering the temp of the cavity which will be higher. Congratulations on a great smoke! Brian

 

[bdskelly]

Here are my results! It took 10 hours to reach 165. I did have to play around with the location of the temperature probe. I also used a pop up inserted in the breast just for good measure. It was voted "Best Turkey Ever" by my 18 family members.
Before:
View attachment 345582
After:
View attachment 345583

Awesome bird a Mike. I’d do another for Christmas!

 

[bdskelly]

IMG_3136.JPG

• jrdavila09
• Nov 24, 2016

This is my end result. Not quite as golden brown as yours but the juices were pouring out when I pulled the probe out. Hopefully it tastes amazing when it's time to feast.

I’d like a slice. Well do my friend

 

[bdskelly]

My turkey also turned out more brown than golden, but just like you said, it still turned out amazing.

We'll done, points.

Chad

Nice bird Chad.

 

[Hennessy]

Very nice thread! Curious...what kind of smoker did you use? Sorry if you mentioned it but I don’t recall seeing it listed. Thanks.

 

[bdskelly]

Very nice thread! Curious...what kind of smoker did you use? Sorry if you mentioned it but I don’t recall seeing it listed. Thanks.

Thank you sir. I used my Masterbuilt electric for this smoke.
Thanks for the kind words
B

 

[bdskelly]

By request... A holiday bump for this one. Enjoy! B

 

[daveomak]

WHOA !!! Late to the party AGAIN !!! One more thread to prove you aren't just one more pretty face my friend...
That is good...
Nice doooo on the yard bird... Did you clean the walkway yet ????
Me thinks I will try your recipe.... Thanks for the thread.....

 

[bdskelly]

WHOA !!! Late to the party AGAIN !!! One more thread to prove you aren't just one more pretty face my friend...
That is good...
Nice doooo on the yard bird... Did you clean the walkway yet ????
Me thinks I will try your recipe.... Thanks for the thread.....

It’s an old post brother Dave. But so many turkey questions this time of year A bump was requested. Hope your doing great! B

 

[daveomak]

Well, kee rap... just goes to show how SLOOOOW I am and how much senility is setting in... Well, It a beaut anywho...

 

[bdskelly]

Well, kee rap... just goes to show how SLOOOOW I am and how much senility is setting in... Well, It a beaut anywho...

I feel your pain brother. Getting old is not for wussy’s B

 

[indaswamp]

Just now seeing this thread on the bump. Well done sir, awesome yard bird. And kudos for the superb instructional thread-looks as though it has helped a lot of people. Good read through, I liked it.

 

[jcam222]

I usually plan on pulling when the breast is around 160 letting it come up the last 5 while it rests. Bad plan?

 

[bdskelly]

I usually plan on pulling when the breast is around 160 letting it come up the last 5 while it rests. Bad plan?

I pull mine at 165. That is the safe temp. And my birds are never dry. B

 

[captainbuttfloss]

So glad I stumbled upon this post. Publix young turkey's were $0.49/lb this week and I couldn't resist buying a 12.5 lb one for $6.50 with the full intention of smoking a turkey for the 1st time as a trial run. Of course I came here for guidance and decided to follow this post. Getting ready to carve it after sitting under foil for an hour, but dang it smells delicious! Here's some pictures from the beginning, middle, and end:

 

[bdskelly]

So glad I stumbled upon this post. Publix young turkey's were $0.49/lb this week and I couldn't resist buying a 12.5 lb one for $6.50 with the full intention of smoking a turkey for the 1st time as a trial run. Of course I came here for guidance and decided to follow this post. Getting ready to carve it after sitting under foil for an hour, but dang it smells delicious! Here's some pictures from the beginning, middle, and end:

Awesome bird Captain. It looks delicious. Like! Brian

 

[captainbuttfloss]

Awesome bird Captain. It looks delicious. Like! Brian

Thank you, and thank you for the original post. After eating a plate tonight I love it! Never had a smoked turkey before this so of course I loved that factor, and the slight hint of citrus mixed in with it was the cherry on top. Wife loved it as well so thank you again!

 

[bdskelly]

Thank you, and thank you for the original post. After eating a plate tonight I love it! Never had a smoked turkey before this so of course I loved that factor, and the slight hint of citrus mixed in with it was the cherry on top. Wife loved it as well so thank you again!

Happy to help my friend. Do it again! B