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First Smoked Turkey + Qview

Discussion in 'Poultry' started by rgpaul, Nov 26, 2010.

  1. rgpaul

    rgpaul Newbie

    First smoked bird.  I followed some of the recipe ideas from the fine folks at Smoking Meat Forums, thanks!  I used my 18 inch WSM, regular Kingsford, a gallon of water in the bowl & small amount of hickory, did not brine.  Weather was 39F & breezy at the start, dropped into the 20s F + 20mph winds by the time we were done.

    While the charcoal was starting up I melted butter, honey, garlic powder & onion powder for injecting.

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    Prepping the 14 pounder.

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    Butter honey mix for injection.

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    First pound of bacon.

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    First bacon came off after about an hour.  Second pound going on.

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    Looking good.

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    Second pound of bacon coming off.

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    Browning...

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    Finished at a little over 4 hours.

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     I have some pics of the carving, but they're all blurry because the camera was froze up.

    The bird turned out really well, moist, tasty & not too smokey.

    ~R

    Thanks for viewing, I look forward to your comments/ suggestions.
     
  2. theracenut

    theracenut Fire Starter

    Thats different. Looks like it turned out good. Did the bacon flavor the bird or what?
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bacon wrapped turkey, mmm, I may have to try that. It looks mighty tasty!
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh man I wish you had a sliced shot of that. What was the theory behind adding/removing the bacon? Just curious how it turned out with the bacon.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I assume the bacon was for self basting? If so, skip the bacon next time and brine the turkey overnight instead. I have done it both ways, and the brine is hands down better, and more moist. Either way that is a fine looking bird tough, and I always like seeing a WSM in action!
     
  6. I did my first turkey this past Thanksgiving as well. I did a bone-in breast using a brine. I agree with JIRodriguez, brining is definitely the way to go. Juiciest bird I ever saw.
     
  7. rgpaul

    rgpaul Newbie

    The bacon was only for moister, it didn't add flavor to the bird...

    For those that prefer to brine... I guess you won't have any bacon with your turkey!

    ~R

    PS.  Another idea is to save the drippings (mine contain smoked bacon fat) & add them to the turkey soup that you make the next day!
     
  8. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great Looking Turkey...
     
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great Job ~R,

    I love it !!!

    Personally I'd love it covered with Bacon.

    That way Mrs Bear could eat the Turkey, and I could eat the Bacon!!!

    Some of you might know I'm a bit partial to Bacon.

    Bear
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    man id love a big sammie of that right now!!
     
  11. jc1947

    jc1947 Smoking Fanatic

    Or 3 sammies lol
     
  12. billyj571

    billyj571 Smoking Fanatic

    Great job. Looks mighty awesome
     
  13. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    LOL----Makes you wonder why Turkeys aren't born covered with Bacon, instead of feathers?!?!

    Bear