My first smoked turkey

[greg b]

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• greg b
• Mar 4, 2013

It turned out great! The juiciest turkey I've ever eaten! I cut up an onion and an apple and put it inside. I cut up a stick of butter and put the pats up under the skin.

 

[bruno994]

Looks good.  Did you brine?  What kind of wood did you use, that bird has a pretty color to it.

 

[greg b]

I did brine it, overnight in just a saltwater brine. I used apple wood. Thank you! I was pretty darn happy with how it turned out. Kept it at 250ish for around 6.5-7 hrs. It was right around 11-12 lbs.

 

[sound1]

Nice looking bird..

 

[greg b]

Thank you!

 

[kathrynn]

 looks great to me!

Kat

 

[dirtsailor2003]

Great Looking Bird!!

 

[pgsmoker64]

Great job on that gobbler Greg!

How was the skin?

Bill

 

[greg b]

Skin was not edible. We don't eat it anyway, but it was pretty tough. On a side note, I did use the juices from the pan to make gravy and it was terriffic!

 

[flash]

Yep, gotta get up around 275º and above to crisp up the skin, but not the best for you to eat anyway. We don't eat it either.....though I do get tempted sometimes. 

 

[pgsmoker64]

MMhmm...What Flash said...sort of why I asked.  I smoked my first poultry at 225 and had to throw out the skin...every one since then (chicken or turkey) has been 275 - 300!

Still a good looking bird!

Bill

 

[smokinhusker]

Looks great!

 

[greg b]

Thank you for the compliments!