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Smoked Turkey

Discussion in 'Pellet Smokers' started by Rmartinez2, Mar 5, 2019.

  1. Rmartinez2

    Rmartinez2 Fire Starter

    Hey everyone today i'll be putting a small turkey in a brine to smoke for tomorrow. I had a couple of questions on the cook, specifically the placement. I have a resting rack that sits on a cookie sheet/pan. Would it take away from the smoke if i were to put the turkey in the grill on that? Ultimately my thoughts are that i would be able to catch the drippings in the cookie sheet thus making cleanup easier as well as using some for a gravy.

    thoughts? Any other tips fully welcome as well.
     
  2. bregent

    bregent Master of the Pit OTBS Member

    It might reduce the smoke a bit. I use one of those v-racks that hold the bird up several inches above the lip of the pan and allows smoke to circulate under the bird. It's always a last minute decision for me, whether to roast in a pan or put directly on the grill. Cleanup isn't a problems either way, but if you want drippings for gravy you don't have much choice.
     
    Rmartinez2 likes this.
  3. You can smoke it to an IT of 140° and then pan it after that. This way you'll get smoke circulation in the beginning and then still get plenty of drippings for gravy.

    If you want to do it simply for cleaning purposes, the yeah just pan it. You'll get a little less circulation and this a little less smoke penetration, but it'll still be smoked.
     
    Rmartinez2 and retfr8flyr like this.
  4. Rmartinez2

    Rmartinez2 Fire Starter

    sometimes you read some really logical stuff like this... and you think, "wow did i really ask what i asked?" This makes perfect sense man. I appreciate it.
     
  5. retfr8flyr

    retfr8flyr Smoking Fanatic OTBS Member SMF Premier Member

    What Preacher man said, also remember that poultry is a real sponge for smoke, a little goes a long way. Lot's of guys over smoke their poultry and then complain they don't like smoked poultry. I wouldn't use any smoke mode with the turkey, I would just run it at 225°, cherry pellets give a nice flavor and great color, for about 2 hrs, or until you get to around 140° internally and then put you pan under it and crank it up to about 375° ,until you reach 165° in the breast and 175° in the thighs.
     
    Rmartinez2 likes this.
  6. Rmartinez2

    Rmartinez2 Fire Starter


    Sounds good! I'll be trying this out hopefully tomorrow if i can get home with enough hours in the day. Thanks again everyone.
     
    retfr8flyr likes this.
  7. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    There you go some great ideas when's supper?

    Warren
     
    flatbroke likes this.
  8. Didn't take long for my 1st. bird to vanish, good luck.
     
  9. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Flatbroke Thanks for the like.

    Warren
     
  10. retfr8flyr

    retfr8flyr Smoking Fanatic OTBS Member SMF Premier Member

    Here is a shot of my Christmas birds. These were an 18lb turkey and an 8lg breast. This was about taken about 3/4 way through the cook/ I didn't use anything under them because we were also cooking a 25lb turkey inside in the oven and were making gravy from that bird.

    [​IMG]
     
    Rmartinez2 likes this.
  11. Rmartinez2

    Rmartinez2 Fire Starter

    Hey everyone I was a day late. I put the turkey in a brine yesterday and took it out today. Let it air dry a bit then sprinkled it with a few spices and in it went. I did 225 for the first 2 hours then 300 the rest of the way. I tented it for the last 50 mins as it was as dark as I had hoped. I put it on at 3:35 and it hit 165 at the breast and 174 at the leg and thigh at about 8:10. It was a small 9lber

    IMG_20190307_200606.jpg IMG_20190307_200606.jpg IMG_20190307_200621.jpg IMG_20190307_201544.jpg
     
  12. Great looking bird, you done good.
     
    Rmartinez2 likes this.
  13. Rmartinez2

    Rmartinez2 Fire Starter

    Thanks Martin. I went off your cook you were cool enough to send me all the details about and just modified a few things here and there. I did use some Cajun seasoning on this just not Tony's creole, altho I love that stuff. It turned out great man. Thanks again
     
    martin1950 likes this.