Turkey recommendations

[knot hole 11]

My first turkey in the smoker. I have a digital electric smoker. I plan to thaw my frozen turkey, brine it overnight, then rinse and smoke it. Any suggestions on temp setting and timing my frozen bird weighs 11.5 lbs. Thank for any suggestions.

 

[jbfromtennessee]

probably set in around 230 or so and watch the I.T. 165 is what i shoot for. can't help you on the time. i only do breasts generally. good luck...

 

[daveomak]

Give yourself 10-12 hours or so... If it's done early, you can wrap it and hold for several hours... foil and towels and a cooler prewarmed with hot water works...

 

[tallbm]

Hi There and welcome!

If u can get to 325F then go for it. Anything less will almost surely give you leathery turkey skin. Its just the nature of poultry skin and lower temps. 325F or higher should give you edible skin.

Best of luck!

 

[SmokinAl]

I spatchcock all my poultry.
They cook much more evenly & faster.
I do 21# turkey in just a little over 3 hours @ 270-280.
Al

 

[tinhen]

I spatchcock all my poultry.
They cook much more evenly & faster.
I do 21# turkey in just a little over 3 hours @ 270-280.
Al

Thanks. Do you inject, brine, or marinate?

 

[SmokinAl]

I usually buy Butterballs, so there is no reason to brine them, however I do inject them with Tony C's Cajun butter marinade.
Al

 

[tinhen]

I have never heard of Tony C, however Cajun Butter Marinade sounds Awesome. Love Cajun anything

 

[daveomak]

I have never heard of Tony C, however Cajun Butter Marinade sounds Awesome. Love Cajun anything

Tony Chachere's seasonings... Good stuff.....

https://smile.amazon.com/s/ref=nb_s...&sprefix=tony's++c,aps,239&crid=1NKYXRCU9LXLO

 

[troutman]

Tony C's is good, I use that as well Al. I suggest, as someone said, you up your temp to above 300* to get a crispy skin. Bird cooks quicker as well. I will also spatchcock mine for a more even cook, as Al has said.

 

[ikinya6]

What is spatchcock?

 

[daveomak]

The spatchcock, also known as "spattlecock", is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.

What is spatchcock?

 

[bangstick]

I spatchcock all my poultry.
They cook much more evenly & faster.
I do 21# turkey in just a little over 3 hours @ 270-280.
Al

Al, I am doing two turkeys (both around 14 lbs) for Thanksgiving. One is going in the oil-less fryer and the other is going on my Woodwind pellet smoker. I was planning on doing as you described (spatchcock, inject with Cajun Butter) but I was thinking about starting out by smoking it around 250 for about an hour to hour and a half and then finishing it around 375-400 to crisp up the skin until IT hits 165. Sound about right or would you suggest something different?

 

[troutman]

Spatchcocked bird that daveomak describes......

 

[SmokinAl]

Al, I am doing two turkeys (both around 14 lbs) for Thanksgiving. One is going in the oil-less fryer and the other is going on my Woodwind pellet smoker. I was planning on doing as you described (spatchcock, inject with Cajun Butter) but I was thinking about starting out by smoking it around 250 for about an hour to hour and a half and then finishing it around 375-400 to crisp up the skin until IT hits 165. Sound about right or would you suggest something different?

That sounds like a great idea, I think it will work. The only thing I would change is I would pull it out at 157, let it rest on the counter for 15 to 20 minutes & the carryover cooking will bring it up to 165. it should be tender & juicy at that point!
Al

 

[phatbac]

I just found out I'm doing a breast smoked this year. i will probably go pre-brined but use tony c's injection. and coat the skin in butter and smoke 325 for crispy skin.
FYI here is Tony c's butter comes with a syringe too!

creolebutter.jpeg

• phatbac
• Dec 15, 2016

 

[bangstick]

That sounds like a great idea, I think it will work. The only thing I would change is I would pull it out at 157, let it rest on the counter for 15 to 20 minutes & the carryover cooking will bring it up to 165. it should be tender & juicy at that point!
Al

157 it is! Thanks Al! I'll report back with the result, and pictures of course.