Thanksgiving Turkey in an MES

Discussion in 'Electric Smokers' started by sonnyhad, Nov 14, 2011.

  1. sonnyhad

    sonnyhad Fire Starter

    Hello everyone,

    With Thanksgiving coming up, I'm thinking about Turkey dinner and how to use my smoker!

    I'm sure someone has smoked their Turkey in their MES before, How did they turn out?? And how long did it take for say a 14 lb bird?

  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Smoke to internal temp of 162.  in the thickest part of the breast and thigh.

    Can't really give you a time as each bird is different.
  3. tromaron

    tromaron Meat Mopper

    I've done a lot of turkey breasts in my mes40 (whole turkey just without legs & thighs).  I brine it for 24 hrs and season with salt, pepper, & poultry seasoning.  I smoke between 200 & 230.  It comes out incredible.  Best turkey I've ever had.  Each one cooks different.  Last time I did two 8.5 pounders, first one was done in 7 hrs, second was done in just over 8 hrs.
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I've done several in an MES 40 & they come out great. I do beer can turkey. You just have to get one of those big fat beer cans, like Foster's and do it just like beer can chicken.
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

  6. sonnyhad

    sonnyhad Fire Starter

    Some great tips, thanks guys! I've never brined before, so this will be a first for me. I can't wait to give it a go!
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Sonnyhad,go to a bakery or grocer and ask if they have any empty 5gal. buckets (may costa buck),use thisfor brining the Bird. Wash it in the dishwasher or with Bleach water or sanitizer first, then re-read some of the post to be aware of safe handling. Just a heads up.
  8. roller

    roller Smoking Guru SMF Premier Member

    You will be very happy with a brined Turkey very happy...
  9. teeznuts

    teeznuts Master of the Pit

    I just did this 15 1/2 lb in my MES30. Cleared the danger zone (40-140 degrees) in 3 hours and 48 minutes at smoking temp of 225. That was cutting a little close for me but it made it safely. It was finished at 9 hours and 23 minutes

    Here's another option if you aren't crazy about dark meat. These finish in 3 1/2 to 4 1/2 hours. It's basically a turkey missing the dark meat. I will do several of these for Thanksgiving as they are so much easier and faster than the whole bird. They look almost as good.
    Last edited: Nov 18, 2011
  10. tromaron

    tromaron Meat Mopper

    I do these turkey breasts all the time in my mes, and they are incredible!  I use the Competition Chicken Brine:
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

  12. africanmeat

    africanmeat Master of the Pit OTBS Member


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