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Smoking a Turkey Today

r2 builders

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Hey all,

Smoking a 14.5 lb. turkey today.

Using a MSB 2 door 30" propane smoker.

Modifications: Skirt around the bottom to protect from the wind, using a 10 cast iron fry pan for the chunks and replaced the water pan with an 11"x7" foil pan and a needle valve for temp control.

Left the turkey uncovered in the fridge overnight.

Using a Celery Salt, Onion Powder, Garlic Powder, Salt and Pepper, Garlic Oil rub.

Pre-heating the smoker to 325 degrees.

Going to use cherry wood chunks or apple chunks.

Going for an internal temp of 165 degrees. (about 20 minutes per pound, 4+ hours)

This is what I have gleaned from the site.

Any other advice?
 
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SmokinAl

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Sounds like a solid plan to me!

Good luck!

Al
 

bdskelly

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Sounds like a great plan.  In my opinion a little smoke goes a long way on birds.  So don't over do it with the apple / cherry wood.  Watch your temp closely. When the IT hits 165 pull the bird off the grate.  Put it on the counter covered with foil for about 30 minutes before you carve it.

Good luck. We are watching! 

Brian
 

r2 builders

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Agreed ,
The last one I smoked was too smoky for me.
So I am going to go light on the smoke.
Thanks for all the input.
Will update along the way.
 

r2 builders

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It took me about 30 minutes to get the temperature stabilized to 325 degrees.
Once I got there I kept it around 325 +/-
At about the 3 hour mark the turkey temp stalled and held there for about 1/2 hour.
This is the end result.
Still need to taste it.
 
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bdskelly

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Thats is a pretty bird.  Well done.  Point!

Brian 
 

r2 builders

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Not trying to brag but it turned out to be a very tasty bird.
Moist and tender with just the right amount of smoke for me.

Now I need a recipe for turkey soup.

Thanks all for the support and information from all.
 
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