Christmas Turkey and Ham help please - Updated with Q-View

[backyardsmokin]

Hello all,

This year I have decided to do a 14lb ham and a 14 turkey for Christmas Dinner for 10 people.  Lots of food and lots of leftovers.

In the past I have had issues with timing on the grill and food not being ready when needed.  So, this time I am starting early so I can do the foil wrap if needed.

Here are my thoughts for time line:

12/20 - start defrost of Turkey and Ham in Fridge
12/23 - 8am Start Turkey Brine
12/24 - 8am Remove Turkey from Brine and place in fridge
12/25 - 2am Start smoker
12/25 - 3am place ham (cut side down) and turkey (breast up) on smoker
Smoke Turkey and Ham until they reach 160  (foil wrap and place in cooler until needed)

I figure I will start at 2a on Christmas Day in case it take a little bit longer to get the smoker to temp.  I also plan to use apple and cherry for the smoke.

For the turkey brine I plan on Alton Brown's brine:

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Should I use a rub or Alton's aromatic recipe or leave it alone?

For the ham, I plan on using a Honey-Baked Ham recipe I found:

http://www.food.com/recipe/honey-baked-ham-copycat-45896

I have read the forums and posts, but I feel that I still missing something.  I would like everyone's thoughts so I can make this feast the best possible.

Thanks.

 

[dirtsailor2003]

The only thing I can say is that I would take the turkey to 165 it. My fourteen pound bird that I did for thanksgiving took 5 hours @ 275! I f your going to be cooking at 250 you will probably be around 6-8 hrs. Good Luck and share your pictures!

 

[wsm3189]

The only suggestion I would make is if possible use a fresh, not frozen, bird. I've done both and I do find a better taste with the fresh. Plus the frozen may have  been processed with the "enhanced solution" that adds more salt.

 

[backyardsmokin]

For the turkey, I followed the Alton Brown recipe that is linked above,  follwed by an air dry in the fridge for 24 hours.  I used Jeff's recipe for the garlic/rub butter and placed it under the skin, then sprinkled a little rub on top.

Here it is ready to go into the smoker.

20121225_044842.jpg

• backyardsmokin
• Dec 27, 2012

Pleace the bird in the smoker at 5am and used a combo Apple and Cherry chunks.  The bird took just a tocuh over 5 hrs to cook to 165.  It finished just in time as the rain started pouring down just as a pulled it.

20121225_104314.jpg

• backyardsmokin
• Dec 27, 2012

Since it was finished early it was wrapped and thrown into a cool until dinner time.

Due to the change in weather and only pre-cooks being available to me I had to do the ham via the oven.  I used the recipe that was above.

10lber going in.

20121225_113707.jpg

• backyardsmokin
• Dec 27, 2012

After a 2 hour cook time (witha nice caramelization on it):

20121225_130628.jpg

• backyardsmokin
• Dec 27, 2012

Both were excellent, though I was more partial to the ham.  Sorry no other qview as people were taking pieces as they were being cut. 

 

[dirtsailor2003]

Your Turkey looks like it turned out perfect! I wish my fiance liked pork, because all the hams posted have looked so good!!

 

[humdinger]

That's a nice looking bird for smoked. Good job! I'm dying to do a ham too. Maybe easter....

 

[bigtrain74]

Great work on this... Too bad Christmas was not at your house this year!