Well if you want Turkey sandwiches you need to smoke a turkey first.

Discussion in 'Poultry' started by h2so4ca, Jul 6, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    I have been craving turkey sandwiches for awhile now. So I asked my local butcher to bring in a nice fresh turkey for me.

    After brining for 24 hrs, I got the bird ready for smoking.


    Its just a little over 13lbs. 

    Then on to the WSM at 300 deg over hickory wood. 


    Here it is about 1/2 way in. 


    And the finished product.


    It smells so good.

    Now to wait a bit before I carve it.
     
    foamheart likes this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a pretty bird. Dang shame to have to cut it!

    What did ya smoke with? Kinda looks like a pecan mixture.
     
  3. h2so4ca

    h2so4ca Meat Mopper

    It was over 100% Hickory. I haven't used pecan on poultry before. Maybe I should do one over pecan. You can't have to much turkey for sandwiches.

    I'll also be taking the caracas and making stock for gumbo later this week. 
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A man after my own heart! Smoked Turkey Gumbo.......... A real crowd pleaser!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bird! The wife and I were just talking about smoking some turkey breast for sandwees!
     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    That bird's so pretty it almost brought a tear to my eyes.  Fantastic looking turkey!
     
  7. knifebld

    knifebld Smoking Fanatic

    Wow....beautiful! Curious as to how long you smoked it for?
     
  8. h2so4ca

    h2so4ca Meat Mopper

    I think it was about 3 hours. I smoked it to an IT of 165 in the breast and 170 IT in the thigh. I pay much more attention to those numbers then to the clock. 
     
  9. knifebld

    knifebld Smoking Fanatic

    Thanks! I go by IT too, but always good to have an idea on time so that I don't make my guests wait too long! ;) Cheers!
     

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