smoking a turkey for first time tomorrow!

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smokemom

Smoke Blower
Original poster
OTBS Member
Jul 2, 2006
75
11
california
hi,

I am smoking a turkey tomorrow.. it was a big one, in my mind! 15 lbs .so i cut it up and am brining it as i type! i assume it will cook faster cut up or am i wrong?

thanks,
kathy
 

scott in kc

Meat Mopper
OTBS Member
Feb 3, 2006
220
10
South of KC MO
It will cook a little faster parted out than whole. Best of all, you'll be able to remove the breast meat as it gets done and not have to leave the white meat to get over done waiting on the dark meat to get done.

I hate over cooking delicious white meat waiting for the gross dark meat to get done :x

Not a dark meat fan, I usually cook breast instead of whole birds. For Thanksgiving and Christmas when we have guests that enjoy the dark meat I cook a couple breasts along with 4 drumsticks and everyone is happy!!
 

cajunsmoker

Master of the Pit
OTBS Member
May 21, 2006
1,828
15
Monroe, La
Hi Smokemom,

I was beginning to think that big old Ham you did a couple of weeks ago scared you away. :D

I cook turkeys couple of times a year, but I don't cut them up. So I don't know how much help I can be. However, if you have any questions you think I could help with, feel free to shout at me.

Good luck on your bird. 8)
 

smokemom

Smoke Blower
Original poster
OTBS Member
Thread starter
Jul 2, 2006
75
11
california
dont have the technology for a photo! but i will describe it the best I can!!!!
 

woody

Smoke Blower
Jul 25, 2006
82
10
Columbus, Ohio
Cajun--

what's the rule of thumb for a turkey (hours per pound etc). I was thinking of doing one next weekend and wanted to have my research done so i would be ready for the bird to thaw.
 

cajunsmoker

Master of the Pit
OTBS Member
May 21, 2006
1,828
15
Monroe, La
Hey Woody,

It's about like any other large mass meat (butt, brisket, turkey) 1.5 hours per pound is a good time to allow for. I'm personally not a big fan of smoking by time. I do better with temp. Just follow the guidelines for poultry doneness (I think it's 180?) and keep your cookin temps around 225. Be sure you get your temp reading from between the thigh and breast. The breast will hit its temp faster than the thigh area will. I haven't had a problem with dry breast meat but I have seen a lot of others that did. They suggested foiling around the breast when it hit its temp to try and hold the moisture in. I would think you could inject some butter and seasonings to add more moisture and that might help.

Maybe I just like my white meat dry so I don't notice it. :D
 

nmayeux

Meat Mopper
OTBS Member
Jun 20, 2006
256
11
Marietta, GA
Smokemom,
I'm sorry I have not been up to date on your posts, but smoked turkey is the best. Here are a couple of pics of our T-Day cook last year, and I hope Cajun has you straightened out with the pics.
ae77413d_vbattach10801.jpg

fda72301_vbattach10802.jpg
 

smokemom

Smoke Blower
Original poster
OTBS Member
Thread starter
Jul 2, 2006
75
11
california
geat pictures! looks delicious!!!

i have tried several suggestions and still cant get pictures sent!
 

nmayeux

Meat Mopper
OTBS Member
Jun 20, 2006
256
11
Marietta, GA
5 Turkeys, 6 racks of ribs, and 2 pork butts. The turkeys were so big that they would not fit under the top rack. My turkey was the one under the butts getting that nice basting action...;)
 

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