BDSkelly ~Smoked Turkey

[bdskelly]

I picked up a 14 pounder yesterday. Thought it would go nicely on the RecTec Bull.

Added a few pats of butter then rub. Some sliced fruit in the cavity and Covered with foil and into the fridge over night.

I smoked this bird at 230 to an IT of 165 at the breast.

 

[Bearcarver]

Nice Looking Boid, Brian!!:)
I always jump on the Dark meat, but I like the White meat best in Sammies (Cold).
Like.

Bear

 

[crazymoon]

BDS, Awesome looking turkey!

 

[bdskelly]

Nice Looking Boid, Brian!!:)
I always jump on the Dark meat, but I like the White meat best in Sammies (Cold).
Like.

Bear

Thanks John! B

 

[bdskelly]

BDS, Awesome looking turkey!

Thank you sir. But the bird did most of the work! B

 

[gmc2003]

B. Great looking bird. You went all gourmet compared to mine.

Point for sure.

Chris.

 

[bdskelly]

B. Great looking bird. You went all gourmet compared to mine.

Point for sure.

Chris.

Thanks Chris. I appreciate the kind words. I’ve done these birds this way for a long time now. I like the flavor of the fruit in the bird. B

 

[tropics]

B That bird looks great.
Richie

 

[SmokinAl]

Great looking turkey!
Didn't take you long to get that new smoker up to speed!
Awesome job B!
Al

 

[bdskelly]

B That bird looks great.
Richie

Thank you so much my friend! There are no Reaper Peppers in this cook! LOL b

 

[bdskelly]

Great looking turkey!
Didn't take you long to get that new smoker up to speed!
Awesome job B!
Al

Good morning Al. Thank you so much for the kind words. Yeah I like this units. It does a pretty good job I think. B

 

[chopsaw]

Looks good ! Like the idea of the fruit .

 

[daveomak]

I'd eat it... Nice job on the cook and stuffing... Dave

 

[bdskelly]

Looks good ! Like the idea of the fruit .

Thank you sir. Give it a try. I think you’d like it.

 

[bdskelly]

I'd eat it... Nice job on the cook and stuffing... Dave

I saved you a wing Dave! That’s about all that was left.... thanks for kind words. B

 

[chopsaw]

Thank you sir. Give it a try. I think you’d like it.

I got a whole chicken out to do for tacos and enchiladas this weekend . Thinking the lime would be perfect .

 

[mike5051]

Beautiful bird Brian! How long did it take? How was the skin?

Mike

 

[bdskelly]

Beautiful bird Brian! How long did it take? How was the skin?

Mike

Thank you Mike. That bird took just about 7 hours. Cooking at 230 you can estimate about 30 minutes per pound. The skin was fine as I cranked up the heat to 375 for about 10 minutes before taking it off the grate. You can finish it the same way in the kitchen oven as well.

 

[daveomak]

I'll wing-it... this time... I'd also stick my neck-out, if there was one...

 

[WILL1E]

Great looking bird!

Did you let it rest at all before carving it up? If so, what was your technique?

Someone pointed me here from another post i had debating smoking a turkey on my new camp chef this Thursday.

I've got a 16lb bird and we are doing a 1pm lunch. I would have to start at 5am if i cooked at 230deg.
Maybe i need to do a high smoke (which i think is 200deg on my camp chef) for the first hour or two and then bump it up to 350-375.