Smoked Turkey
- Thread starter Fijimn
- Start date
I would absolutely brine it first. It will be dry otherwise. When I smoke whole chickens, I cut the backbone out and "butterfly" it. Cooks more evenly. You could probably do the same with a turkey that size. The leg quarters will cook more quickly so wrap them with foil when they reach temp and you're waiting on the breast to finish.
Last thing is to remember that you don't need to do low and slow with poultry. Getting your temp up to around 300° is fine.
Last thing is to remember that you don't need to do low and slow with poultry. Getting your temp up to around 300° is fine.
You’re “spatchcocking” those birds, DFS. 
And I agree, spatchcocking is the best for smoking or roasting poultry over fire.
And I agree, spatchcocking is the best for smoking or roasting poultry over fire.
I don't use terms I can't spell.You’re “spatchcocking” those birds, DFS.
And I agree, spatchcocking is the best for smoking or roasting poultry over fire.
HahaI don't use terms I can't spell.
... and that one, in particular, is a minefield.I asked a butcher, at a butcher’s shop, not a grocery store, if he could spatchcock a chicken for me and he had no idea what I was asking for. Technically, I think that they (spatchcock vs. butterfly) are slightly different.
And yes, brine the bird first. I am not a fan of rubs on poultry when smoking. Kosher salt and a little black pepper are great. Maybe spritz with some apple juice during the last half of the cook.
And yes, brine the bird first. I am not a fan of rubs on poultry when smoking. Kosher salt and a little black pepper are great. Maybe spritz with some apple juice during the last half of the cook.
They are different, though they get used interchangeably. Spatchcocking is specifically a technique used on poultry that involves removing the backbone and splitting the bird around the body cavity. Any meat can be butterflied just by cutting the down middle, leaving a hinge, and flattening the meat around the cut.
Forgot to add that after removing the bird from the brine, pat it dry, lightly coat with veg oil, then salt and pepper. It helps hold the spices and crisp up the skin.
Buy a pair of poultry shears. You might not use them a lot, but when you need them they're awesome.
In the oven but never on the smoker. I believe the butter was supposed to help keep the breast meat moist but now that I brine, it's not necessary for that purpose.
62Nole
Seminole Insider
Brineing is key to a moist bird. Some other good hints in the thread.
As to wood choice------------ I've used hickory, mesquite, apple, cherry Jack daniels barrel chips.
I think cherry might be my slight favorite Yours?
As to wood choice------------ I've used hickory, mesquite, apple, cherry Jack daniels barrel chips.
I think cherry might be my slight favorite Yours?
Been smoking turkeys for years. I used to brine but now just inject. It's comes out perfect everytime. I use Cajun Injector Marinade, Creole Butter recipe, from Publix. Comes with an injector.
Whenever I smoke turkeys, I always brine them for 24 hours. Simple brine but I've also thrown in rosemary during the brining process before.
When I get ready to cook, I rub the outside with butter (or canola oil), kosher salt and pepper. I also put butter under the skin. In the cavity, I'll put an onion soaked in chicken broth and garlic.
I use an oak/pecan mixture for the wood.
When I get ready to cook, I rub the outside with butter (or canola oil), kosher salt and pepper. I also put butter under the skin. In the cavity, I'll put an onion soaked in chicken broth and garlic.
I use an oak/pecan mixture for the wood.
Same here, I skip the brining and just inject. I’ve always had very good results.
I use what's available to me. Around here, oak and pecan are easily found. I got some apple from my FIL years ago when he cut down a tree in his yard. Honestly, I did not see the attraction. I am not a "just a kiss of smoke" guy. If I'm putting something on the smoker it's because I want the smoke taste. The applewood gave very little. Same when I used some maple from a tree in my yard. I've never had the opportunity to try cherry or mesquite.
I have used this Alton Brown smoked turkey recipe at least a dozen times. Each and every time it turns out great. I started on a gas grill, like AB shows in the video. Then moved to a Weber Kettle with a smokenator insert and now use a Weber Smokey Mountain.
http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2-2203632
http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2-2203632
I really like a pronounced smoke flavor. I like a mix of cherry and hickory or cherry and pecan for poultry. Cherry isn’t super smoky (which some people will like), but it does give the bird a nice color.
Is cherry locally available around Pitt? I got the apple from my FIL in Aliquippa.
62Nole
Seminole Insider
I have gotten small bags of cherry, pecan and others in Publix here in Columbia SC.
I would buy chunks at Home Depot...until the giant cherry tree in my backyard blew over in a storm. I’ve got enough for a while now.
I’ve bought a number of interesting kinds of wood from the Charcoal Store on Amazon. They sell both chunks and small logs (which I prefer). Persimmon, almond, things like that.
I know the wood at the grocery stores are dried so it doesn't mildew in the packaging. Not good for smoking.
How is it from HD or Amazon?
How is it from HD or Amazon?
I have not notice any issues with chunks from Amazon. Using apple chunks at this moment.
I was just looking at some of the choices on Amazon. How long does a 20# or 40# bag last? I've never had to pay for wood for my smoker and can't see doling out $40 for one cooking.
You are using 2-3 chunks per cook so that would depend on you. I have 3 bags of different wood. So it lasts me a while.
A peice of brisket or Boston butt will only take so much smoke anyway. So yes, I place the chunks to the outside of the fire ring so they smoke for a while at 225°.
Home Depot sells logs, and the guy I buy from on Amazon sells chips, chunks, and logs. I use 2 or 3 logs for overnight cooks (hickory usually, although I have been on an oak kick lately). I fill the Egg with lump, bury a log in the middle, then set two more logs on top. Don’t know if this is a “pro” move, but seems to work well enough for me.
The past few years I've done a beer can turkey in the smoker on a Fosters can and it's come out great. Last year I removed from the smoker and finished in the oven after brushing the skin with some rendered bacon fat. I brined the first year and injected the past 2yrs, injecting worked fine and couldn't tell the difference compared to brined. Every time I've put butter/seasonings under the skin.
I get chips at publix or lowes, mostly cherry and pecan. I use a masterbuilt electric smoker.
I get chips at publix or lowes, mostly cherry and pecan. I use a masterbuilt electric smoker.
I never brine my turkey...I did it once and I definitely didn't like the change in texture...gross and spongy to me. Maybe better than dried out turkey, but not as good as just properly cooked turkey.
The key to not having dry turkey (like pretty much everything) is to not overcook it. If you don't overcook it, it's not dry. I find it really weird that there is a whole philosophy about ways to allow you to overcook the bird but keep it from being dry. Just don't overcook it. Skip the pop up timers that come in the bird, you need to use a meat thermometer.
The problem is it's easy to overcook, because the breast/white meat is done before the dark meat. Your window is pretty narrow when the dark meat is done and the white meat isn't overcooked. I've done it many times, but occasionally, probably due to the temperature of the parts of the bird going in, or the size of the relative parts of the bird, sometimes that window doesn't quite intersect.
So I found the best solution not long ago...let the bird come closer to room temperature, but with a bag of ice laid over the breast to keep it colder to start. There are probably other solutions along those lines, I don't do turkey enough to experiment with them.
If people are doing just a turkey breast, there's zero excuse for it to be dry. If you get that out of the oven with the breast meat by 165, you don't have a dryness problem. It doesn't take 5 hours (in the oven) like people seem to think turkey takes.
Now, if you're doing it for flavor reasons because the flavor of turkey doesn't do it for you, have at it. I like the flavor myself.
The key to not having dry turkey (like pretty much everything) is to not overcook it. If you don't overcook it, it's not dry. I find it really weird that there is a whole philosophy about ways to allow you to overcook the bird but keep it from being dry. Just don't overcook it. Skip the pop up timers that come in the bird, you need to use a meat thermometer.
The problem is it's easy to overcook, because the breast/white meat is done before the dark meat. Your window is pretty narrow when the dark meat is done and the white meat isn't overcooked. I've done it many times, but occasionally, probably due to the temperature of the parts of the bird going in, or the size of the relative parts of the bird, sometimes that window doesn't quite intersect.
So I found the best solution not long ago...let the bird come closer to room temperature, but with a bag of ice laid over the breast to keep it colder to start. There are probably other solutions along those lines, I don't do turkey enough to experiment with them.
If people are doing just a turkey breast, there's zero excuse for it to be dry. If you get that out of the oven with the breast meat by 165, you don't have a dryness problem. It doesn't take 5 hours (in the oven) like people seem to think turkey takes.
Now, if you're doing it for flavor reasons because the flavor of turkey doesn't do it for you, have at it. I like the flavor myself.
Smoked half a turkey yesterday for the first time and it turned out great. Spatchcocked it like you would a chicken and froze half for Thursday.
Brined for a few hours in a mix of apple juice, water, season salt, brown sugar and pepper.
Seasoned with season salt, garlic salt and pepper.
Smoked on the egg at 275 for 3 hours with apple wood.
Brined for a few hours in a mix of apple juice, water, season salt, brown sugar and pepper.
Seasoned with season salt, garlic salt and pepper.
Smoked on the egg at 275 for 3 hours with apple wood.
Spatchcocked and on the smoker.
A little over two hours later. Getting close.
A little over two hours later. Getting close.
