1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

First turkey.

Discussion in 'Poultry' started by fpnmf, Oct 4, 2010.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    A 12 pound fresh turkey. Brined for 24 hrs.

    Rinsed,dried and spkinkled with garlic and pepper.

    Pecan in the AMAZEN.

    In the MES at 250 for 6 hours.

    Somehat crispy, very juicy and delicious tasting.

    Had a small issue with the AMAZEN,talked with Todd and it was fixed.

    Mashed potatoes,gravy and peas. The Woman sez yummie!

    A great Sunday. Enough leftovers for a few days of not cooking.[​IMG]
     
    jbg4208 likes this.
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Nice looking bird !

     Just did my first turkey breast last weekend.(nobody here eats dark meat) Chalk up another thing to do again.

     I have a question , Did you start w/ water or liquid in your pan or is that just  juices from the bird?
     
    Last edited: Oct 4, 2010
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    No water or liquid. Just juice...made some terrific gravy too by golly.
     
     
  4. jbg4208

    jbg4208 StickBurners

    That looks great!! I loved me some smoked turkey. [​IMG]

    I did 6 turkeys last year for our church thanksgiving meal. I brined them over night, water,half salt, half sugar and other spices. That was some good stuff. The thing is though, take the smoked drippings from the turkey and make the gravy. WOW that was an amazing flavor!! Just something to try. 
     
  5. bbqmzungu

    bbqmzungu Fire Starter

    I have done a smoked turkey for the last few Thanksgivings.  Try this:  When you make the brine, use maple syrup instead of sugar and then brush the bird with maple syrup while it smokes.  FABULOUS.

    BBQMzungu
     
  6. dave54

    dave54 Smoking Fanatic

    Aren't you glad you saved the drippings?

     Nice looking turkey!!!
     
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    Now thats one fine looking bird you have there.
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks folks... I do appreciate the comments and all the help that I have found on this site.

     I am getting the hang of the electric smoker. Lots easier than fighting with the BGE for smoking.

    Going to try the Bear chuckie recipe this weekend.
     
  9. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that makes me want to go get a turkey
     
  10. jbg4208

    jbg4208 StickBurners

    That sound Excellent!! I will have to try that. Thanks for the tip.
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Did moving the AMNS up to the water pan work?

    Todd
     
  12. sqwib

    sqwib Smoking Guru OTBS Member

    Skin crisped up nice, very impressive.
     
  13. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I didn' tent it real well so it got dripped on and went out. Cleaned it and put in one lane and back to the bottom. Finished nicely.

    Thanks for your help Todd!

    Sliced the last of the juicy breast today.

    Bought a 4 pound chuck roast today.. Will be doing a chuckie this weekend.
     
     
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Tent is good.

    Did skipping the middle row help, or did you place it in the water pan?

    TJ
     
    soonerteam1 likes this.
  15. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    This is the prettiest one I have seen yet.  Looking to get suggestions tips/tricks for this next week.I am whining because I don't wanna "brine"!!!
     
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Why would you not want to brine???
     
  17. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Space and clogging up my kitchen...but I do have a cooler that I could use for it.  Just have never brined anything...and didn't want to.  I dont brine my chicken before I fry them...I know some do tho.  When I am thawing turkeys I usually fridge thaw...then use the sink with water to thaw the rest of the way...keeping watch on the water temps so the meat does not spoil.  Just very "terrified" of the turkey this go round.  Then I have noticed the cost of peanut oil!  Can you say YIPES!  Costco has some for $49.00 a box...and I need 1 and 1/2 boxes for my fryer.  We may have just 2 smoked ones this year. I guess you could say I am a little "chicken" about the turkeys!
     
  18. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl

    I was going to buy peanut oil til I saw the price at Winn Dixie...16.99 per gallon..I got canola...
     
    kathrynn likes this.
  19. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Can you use Canola instead in the fryers?  I was always told the peanut oil was needed.  I would do that too.  Lynn's (Hubby) jaw dropped last nite when I told him about the cost of the oil this year.
     
  20. yardbird

    yardbird Meat Mopper

    Turkey is just a big chicken. That's what I was told when I started and turns out to be exactly true. :)

    You don't have to clog up your kitchen or fridge. Put the turkey in a brining bag, pour in the brine, and then put the bird-in-a-bag into a 5 gallon bucket or a small cooler and put ice around it. I'd use a cooler if brining over night. Mix the salt, sugar, vinega, spices, and whatever in just enough water to get things to disolve over heat. Then instead of waiting for a couple gallons of brine to cool, you mix it with enough ice water to make up the batch. That cools it off just fine. And you use less brine I think when you bag 'em. HAve to look at my notes but I think the last 14 pound turkey only needed a gallon and a half of brine in a bag. Squeeze the air out. Done. I can put them in a cooler on the back porch here in the summer time and still have ice in the cooler the next morning. So they're staying cool enough.