first turkey smoke in my '36 fridge......

[jparker]

so, i've had a turkey in the freezer for way too long and am wanting to smoke the heck out of it... the turkey is pretty massive..... somewhere around 19 pounds. Local grown, so it was fresh when i got it. Ive read a few threads on the subject and am just wanting some advice on recipe's and some tips on temperatures, chip choices, and whether or not it is better to start in the smoker, then move to the stove...

any and all help will be very much appreciated!

 

[jparker]

ok, i lied about the weight.... frozen weight is 23 pounds..........
 

 

[chef jimmyj]

OK right off that is Way Too Big to smoke whole unless your Smoker will maintain 325*F. Normally we would recommend removing the backbone to Spatchcock the bird so it lays flat. But I don't know if that would fit your smoker. Another option is to split the bird in half to make two 11.5lb birds, then you can smoke at any temp above 225*F. You will want to get the internal temp of the breast to 165*F and thighs are best at an IT of 175*F. At temps below 300*F the Skin will not get very crisp but you can always take the bird to 150-155*F and crisp the skin in a 450*F oven. A 24 hour soak in a Brine will add flavor tenderness and help retain moisture. Here is a couple of popular Recipes. Good Luck...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1teaspoon if less heat is desired.

 

[oldschoolbbq]

Darn it , missed again.   Send Q-view , jparker.

Have fun and as always...