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Smoked Turkey

kaptn35

Fire Starter
47
10
Joined Dec 21, 2006
Smoked my first Turkey yesterday....a 17lb bird. Wife wanted it nice and juicy but I think it was a little bit overdone. I did it about 250 degrees for about 8 hours. I took it out at about 175 degrees cooked but must have had the sensor too far down because when I repositioned the sensor it shot up above 180.

all in all not too bad! I had my thanksgiving meal before summertime...:)
 

kaptn35

Fire Starter
47
10
Joined Dec 21, 2006
Well wifed loved the smoke flavor Turkey. I had some extra Turkey so I decided to get created and make some Smoked Turkey Taco's out of the extra meat. I really wasn't sure how it would come out but I liked it alot!
Since the White meat of the Turkey was very dry and could be pulled easily I shreaded it up and added some Taco Seasoning. Mixed up really good and slapped the meat in some flour tortillas garnished with Cheese, Lettuce, Olives, Kidney beans and sour cream......

Next time I am going to try some BBQ Turkey sandwiches!
 

coz

Meat Mopper
OTBS Member
254
11
Joined Nov 21, 2006
Kaptn,did you brine the turkry before smokin it?We always brine em and they dont get dry even if I sorta forget them.
 

teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
agreed... you can also raise the temp up on poultry and it will still cook nicely and be moist
 

kaptn35

Fire Starter
47
10
Joined Dec 21, 2006
No I didn't brine my turkey. I am not a huge salt person myself and put a little bit on prior to cooking on the outside skin instead with some ground pepper.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
kaptn -

Try a brine with half the salt and rinse it good beofre you smoke it! It's amazing the difference. I don't use salt as a general rule unless I have to but poultry brined even for just a few hours is awsome!
 

scotty's bbq

Fire Starter
58
10
Joined Jul 26, 2006
kaptn -

Last summer when I started smoking chicken I never brined it...mostly because I didn't understand it & never knew anyone that did it. Then one day I decided that I'm going to give the brining a try & see if it worked as well as everyone on this forum said it did.

Now understand that my chicken always turned out good, but when I started brining...WOW!! It always turns out moist!! I always brine my poultry...I smoked our Thanksgiving turkey. It was the first time I smoked a turkey & my wife invited a friend over from Mississippi & she thought it was great which made me feel good because her entire family smokes. It never turns out salty...make sure you rinse off before applying the rub

Here is a basic brine recipe that I have used:

Here is the brining recipe:
1 gallon of water
1 cup of kosher salt
1 1/2 cups of white sugar
1/3 cup soy sauce
3 tbl black pepper
2 tbl onion powder
2 tbl garlic powder
 

buzzy

Smoking Fanatic
OTBS Member
622
225
Joined Feb 11, 2007
I always brine (maybe not the right word) my whole turkeys for smoking in apple cider for 2 or 3 days. Comes out super moist.
 

buzzy

Smoking Fanatic
OTBS Member
622
225
Joined Feb 11, 2007
I always brine (maybe not the right word) my whole turkeys for smoking in apple cider for 2 or 3 days. Comes out super moist. I also put the cider in the water pan.
 

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