Turkey day UK

[James Ballard]

Hello all,

new member and new to smoking (mostly pork belly and a couple of chickens) but old hand at direct heat cooking.

Planning on smoking a medium sized turkey for Christmas dinner but wanted to get the consensus on my plan before I set it in motion.

Was planning on smoking to temperature late on Christmas eve. Leave the bird to settle in a cooler overnight (to try and maintain the internal temperature) and then glaze and rotisserie the turkey on Christmas day.

Is this insane? will I just dry up the turkey breast by double cooking? Will I kill everyone with food poisoning?

I'm using this plan to avoid missing "the dinner deadline" my other half has set for me as I have a habit of underestimating smoking times (it's a home made smoker so a little temperamental to control!)

Any advice would be welcome

 

[kruizer]

Welcome to SMF from Minnesota. The experts will be along shortly to help.

 

[fivetricks]

Not sure if you require the classic presentation, but if not split the bird in half and smoke that morning after a 12- 16 hour brine. Should only take 3-4 hours depending on size of the bird/the unit you're using to smoke with. I did mine 325 or so. Cook times were consistent for 3 16 lb birds over two days

 

[James Ballard]

Trying to avoid using the smoker completely on the day. It's a home made one from a beer keg and a barrel bbq somebody was throwing away so it's not that controllable!

Wanted the classic presentation which is why i had planned to finish on the rotisserie

 

[James Ballard]

Not sure if you require the classic presentation, but if not split the bird in half and smoke that morning after a 12- 16 hour brine. Should only take 3-4 hours depending on size of the bird/the unit you're using to smoke with. I did mine 325 or so. Cook times were consistent for 3 16 lb birds over two days

Am i to assume then that you would not recommend reheating on the spit?

 

[James Ballard]

My (possibly faulty logic) was to tighten the glaze over the rotisserie while getting the skin to crisp up a little and getting the internal temp back up.

Will be testing it with a couple of chickens on saturday. I'll let people know if i cause a salmonella outbreak

 

[tropics]

What kind of rotisserie do you have?
Richie

 

[fivetricks]

Am i to assume then that you would not recommend reheating on the spit?

I can't really speak to reheating methods. All the ones I know/use are more for beef/pork and probably would not be ideal for poultry.

I personally don't know a way to reheat a whole bird that reconstitutes the skin and doesn't dry the bird out. It's a lean piece of meat after all.

I also don't know about leaving it in a cooler over night. I'd be a bit suspect that it can hold safe temps for that long, but I have no proof. It's just a gut feeling. I don't ever trust poultry to not make me sick.

 

[James Ballard]

What kind of rotisserie do you have?
Richie

Again, home made. Goes over charcoal (or oak when I have it)

Does mean I can offset the coals to reduce direct heat

 

[James Ballard]

I can't really speak to reheating methods. All the ones I know/use are more for beef/pork and probably would not be ideal for poultry.

I personally don't know a way to reheat a whole bird that reconstitutes the skin and doesn't dry the bird out. It's a lean piece of meat after all.

I also don't know about leaving it in a cooler over night. I'd be a bit suspect that it can hold safe temps for that long, but I have no proof. It's just a gut feeling. I don't ever trust poultry to not make me sick.

Better then to chill it in the fridge and warm it up for longer?

I'm getting the impression I'm in rather uncharted territory. I may have to bite the bullet and get the bird smoking on Christmas morning

 

[tropics]

Again, home made. Goes over charcoal (or oak when I have it)

Does mean I can offset the coals to reduce direct heat

James just spin it X-Mas Day you can add some wood chunks for a smoky flavor.
https://www.smokingmeatforums.com/threads/dads-day-big-bird-spinning.248102/
Richie

 

[James Ballard]

James just spin it X-Mas Day you can add some wood chunks for a smoky flavor.
https://www.smokingmeatforums.com/threads/dads-day-big-bird-spinning.248102/
Richie

You know what Richie, I'm beginning to come to that conclusion!

I have a brisket and a ham that I'm smoking for boxing day anyway (a little more tried and tested for reheating!)

My rotisserie in action can be seen here

 

[tropics]

Looks great to me the color on them birds is great.
Richie

 

[fivetricks]

Ha! Looks like those roties they use in SE Asia they use to serve awesome street food!

Point.

 

[Braz]

I agree, just do it on the spit on Christmas morn and add a few chunks of wood for some smoke.