Smoked Turkey

[Formerly Rockymtnole]

 

[DFSNOLE]

I can't get that red X to appear on my turkeys.

 

[Formerly Rockymtnole]

I can't get that red X to appear on my turkeys.

Hah
It was supposed to be a gif of a Miley Cyrus turkey twerking

 

[bo slick]

The Orion smoker grill is amazingly simple in design and foolproof in function. Place the bird inside(or anything else) with wood chips, put the lid on, light it up and walk away. Come back and get it after 7mins/#. Meat thermometer optional.

 

[NoleGrad83]

Last year I smoked a 14 lb turkey with essentially no prep, turned out to be the best bird I've ever tasted. Only difference was that I turned the bird over and smoked it upside down. When the legs and wings started to separate from the body I knew it was ready to go.

 

[SeaPA]

Anyone ever done a trash can turkey?

 

[hatsbo]

i got a 12 lb bird for the smoker. I've smoked turkey before but it's never been great. Do you brine it first? Cover it? Temp? It looked like the rubs avoid sugar base. Let me know your thoughts

So how did yours turn out? My wife bought a brined 14 pounder at Trader Joe's. I spatchcoked it, did a butter spice rub under the skin. Despite windy and cold conditions Thanksgiving morning, It was done in 2.5 hours, despite an average temp of 260. I used apple chips but only did one burn, we like just the hint of sweet smoke.

 

[RunRonnieRun]

I smoked a 12.5 lb turkey after brining for 24 hours. About 2.5 hours at 300 with a smoke bomb of apple chips, then tented to rest for 45ish minutes after.

Basically followed the recipe from the Big Green Egg Cookbook. It turned out great.

 

[Fijimn]

So how did yours turn out? My wife bought a brined 14 pounder at Trader Joe's. I spatchcoked it, did a butter spice rub under the skin. Despite windy and cold conditions Thanksgiving morning, It was done in 2.5 hours, despite an average temp of 260. I used apple chips but only did one burn, we like just the hint if sweet smoke.

It was ok. I was having temperature control issues and I wasn't giving it all my attention. So the white meat was pretty dry. The pastrami turned out really good. I used a lot of the smoked turkey for seasoning meat for the greens and gumbo I made over the weekend. We ended up grilling the larger bird that we had for our family Thanksgiving on Friday. I have a Weber Smokey Mountain barrel smoker. I took the water pan out and grilled the larger bird, that turned out very good.

 

[hatsbo]

What I like about spatchcocking is the thigh and breast end up getting finished about the same time. I've never overdone the breast meat while smoking. I did get careless on Thursday and didn't check the temp for 2.5 hours because I never got the temp to 275 and started out at 240. After pulling it I let it cool immediately for fear of it being overdone.

 

[DFSNOLE]

The Orion smoker grill is amazingly simple in design and foolproof in function. Place the bird inside(or anything else) with wood chips, put the lid on, light it up and walk away. Come back and get it after 7mins/#. Meat thermometer optional.

You're not fully cooking a 12# turkey in 84 minutes.

 

[bo slick]

It was actually 168 degrees in the breast when I took the lid off to remove the bird. Cooked perfectly and yes-it was done.