Can you Smoke a Turkey?
- Thread starter MsJag4Jag
- Start date
Warndalyn
Postmaster General!!!
I cook mine in the oven Kemer...that's the only way I know how to cook one. Now, we do have a guy that fries turkeys for us, too.
Warndalyn
Postmaster General!!!
When GR smokes his, what does he cook it in? Is there something called an actual "smoker?"
ABE
Running and Gunning
http://bbq.about.com/od/turkey/a/aa112297a_2.htm
Step by step instructions for smoking a turkey
Step one: Make user you have everything together before you start. The turkey needs to be completely thawed. Remove all the stuff inside and trim off any excess skin. Remove any pop up timer devices, wash in cold water and pat completely dry.
Step two: Prepare your smoker. You will want to build a fire to hold a steady temperature right around 230 degrees F. Since most smokers start hot and cool down as the fire settles into a good smoke that you plan on putting the turkey in at about 250o and let the smoker drop down to the cooking temperature.
Step three: Putting the turkey in at this point will give you a great meal. However there are several options you can follow to enhance the flavor of your bird. One option is to use a brine. This will require you to soak the turkey in the brine for a good 24 hours before you cook.
You could also apply your favorite dry rub. Of course the simplest method would be to brush some olive oil to keep the skin moist and help your turkey develop a rich deep tan.
Step four: Put the turkey in the smoker breast side up. You can use a roasting pan or heavy foil to help reduce any mess or just set it on the rack.
Step five: Wash everything. Once I get a piece of poultry on the grill or in the smoker I like to sterilize everything that might have come into contact with it. Salmonella is not something to take lightly. Once everything is completely clean you can relax. Check the smoker temperature every hour or so to make sure it's behaving properly but you won't need to do anything with this turkey for several hours.
Step six: Calculating 30 minutes per pound at about 230 degrees F, determine the approximate time that the turkey could be ready at the earliest. This is when you want to start testing for doneness. Using a good meat thermometer to test the internal temperature turkey in two different places, leaving the thermometer in long enough to get a good reading. Remember, don?t test too close to bone. When you have two reading about 165 degrees F. then you can take the turkey out.
Step seven: Let the turkey rest for about 15 minutes and carve. Giving the turkey a rest will allow the meat to relax, the juices to flow and the temperature to come up a little and even out. This is one of the secrets to a great bird. Don't rush to carve or your turkey will be dry.
Step by step instructions for smoking a turkey
Step one: Make user you have everything together before you start. The turkey needs to be completely thawed. Remove all the stuff inside and trim off any excess skin. Remove any pop up timer devices, wash in cold water and pat completely dry.
Step two: Prepare your smoker. You will want to build a fire to hold a steady temperature right around 230 degrees F. Since most smokers start hot and cool down as the fire settles into a good smoke that you plan on putting the turkey in at about 250o and let the smoker drop down to the cooking temperature.
Step three: Putting the turkey in at this point will give you a great meal. However there are several options you can follow to enhance the flavor of your bird. One option is to use a brine. This will require you to soak the turkey in the brine for a good 24 hours before you cook.
You could also apply your favorite dry rub. Of course the simplest method would be to brush some olive oil to keep the skin moist and help your turkey develop a rich deep tan.
Step four: Put the turkey in the smoker breast side up. You can use a roasting pan or heavy foil to help reduce any mess or just set it on the rack.
Step five: Wash everything. Once I get a piece of poultry on the grill or in the smoker I like to sterilize everything that might have come into contact with it. Salmonella is not something to take lightly. Once everything is completely clean you can relax. Check the smoker temperature every hour or so to make sure it's behaving properly but you won't need to do anything with this turkey for several hours.
Step six: Calculating 30 minutes per pound at about 230 degrees F, determine the approximate time that the turkey could be ready at the earliest. This is when you want to start testing for doneness. Using a good meat thermometer to test the internal temperature turkey in two different places, leaving the thermometer in long enough to get a good reading. Remember, don?t test too close to bone. When you have two reading about 165 degrees F. then you can take the turkey out.
Step seven: Let the turkey rest for about 15 minutes and carve. Giving the turkey a rest will allow the meat to relax, the juices to flow and the temperature to come up a little and even out. This is one of the secrets to a great bird. Don't rush to carve or your turkey will be dry.
97JSULEGEND
Well-Known Member
You can buy a smoker with the drip pans and everything. You will be cooking on indirect heat. Most smokers have the flame in one location and the meat in a completely different location. You probably can buy a decent smoker now at a discouted price at lowes or home depot.
You can smoke on your grill if it large enough to place the fire on one side and you can place you turkey over a drip pan to reduce fire hazards. I wouln't suggest you smoke it this way if your not a season grill master/backyard BBQ/Smoker King. By the time you master it ,you may be better off puchasing a good one.
It's up to you.
Da_Sperm
New Member
Go to the store and get a 12 pack of Coronas.
Put anything your heart desires on the bird and in the bird.
Get the SMOKER BOX hot with your favorite WOOD, not charcoal.
Put the bird (I alway put a ham in there too) in the smoker. Check it once every two hours to make sure the fire is still good and hot. After about 4 hours, put the turkey in a foil pan and cover it with foil (to preserve the color), and let it SMOKE for another 6 to 8 hours.
While the turkey is smoking, drink you some beer, smoke some ..., play some cards, what some basketball or football, etc. Make a good time out of it.
Put anything your heart desires on the bird and in the bird.
Get the SMOKER BOX hot with your favorite WOOD, not charcoal.
Put the bird (I alway put a ham in there too) in the smoker. Check it once every two hours to make sure the fire is still good and hot. After about 4 hours, put the turkey in a foil pan and cover it with foil (to preserve the color), and let it SMOKE for another 6 to 8 hours.
While the turkey is smoking, drink you some beer, smoke some ..., play some cards, what some basketball or football, etc. Make a good time out of it.
Da_Sperm
New Member
Girl, as many times you been over to the crib and seen both a grill and a smoker in our back yard?
Warndalyn
Postmaster General!!!
Warndalyn
Postmaster General!!!
oh, have I? hell, I guess I just can't remember what the smoker looks like. I'm going to walmart.com and look it up now, like Kema suggested. :emlaugh:
97JSULEGEND
Well-Known Member
:topic: :topic:
ABE had to miss this weekend activities. My 6 year old is still sick and I had to stay with her most of the week. My wife was with her all last week. next year for sure. God willing.
Smoke is there today probably mad as heck at me but oh well he has a little girl so he should understand.
I hope you guys have a good time.
Warndalyn
Postmaster General!!!
Coals???
The only thing I use coals for is to get my wood fired up.
I've never smoked a turkey but I figured it would be just like smoking a brisket (and ya'll know how good my briskets are).
Like Sperm said get you some other activities set up, I usually do my smoking overnight. I'll get up every few hours to check the fire in the box and keep a eye on the meat.
Seeing Spots
Joyful Woman!
Yes we do! :tup: YUM! Wish I had some RAT NOW Fiyah-Mane! :wavey:
Dr. Mac
Player
I done told y'all I schooled GR on smoking turkeys. I haven't had a baked turkey in my house for about 20 years now.
You can use a regular bar-be-que grill as long as it has a top with enough head room to cover and enclose the bird (like a kettle grill). Use convection cooking, i.e., put a drip pan in the middle of your coal rack. Place the coals around the drip pan and place the bird over the pan on your grill surface. Cook it one hour for every 2 1/2 to 3 lbs of bird. Use a pan large enough for 3/4 of the bird to sit over. Cook it with the lid on and the vents in the top about half open except for the last hour. Fully close them the last hour. You don't need to go buy a smoker.
Tips:
Coat the bird with olive oil - this helps keep the juices in.
Turn it every 15 minute for the first hour. This will allow the skin to crust, but not burn, turn it over about once every 30 to 45 minutes after that.
Use an injector and inject the bird with your favorite flavorings. I use a mixture of liquid smoke, honey, brown sugar, butter, along with some other stuff for my turkeys.
After cooking, immediately wrap it in good thick foil paper (at least 3 layers: get the good Reynolds wrap and not the cheap stuff) and place it in an oven or other insulated contraption (like a cooler). Let in cool there for 1 to 2 hours so that the juices settle and flavor (kinda like aging). Then cut and enjoy.
Regards.
p.s. don't ask for my injection flavoring recipe.
You can use a regular bar-be-que grill as long as it has a top with enough head room to cover and enclose the bird (like a kettle grill). Use convection cooking, i.e., put a drip pan in the middle of your coal rack. Place the coals around the drip pan and place the bird over the pan on your grill surface. Cook it one hour for every 2 1/2 to 3 lbs of bird. Use a pan large enough for 3/4 of the bird to sit over. Cook it with the lid on and the vents in the top about half open except for the last hour. Fully close them the last hour. You don't need to go buy a smoker.
Tips:
Coat the bird with olive oil - this helps keep the juices in.
Turn it every 15 minute for the first hour. This will allow the skin to crust, but not burn, turn it over about once every 30 to 45 minutes after that.
Use an injector and inject the bird with your favorite flavorings. I use a mixture of liquid smoke, honey, brown sugar, butter, along with some other stuff for my turkeys.
After cooking, immediately wrap it in good thick foil paper (at least 3 layers: get the good Reynolds wrap and not the cheap stuff) and place it in an oven or other insulated contraption (like a cooler). Let in cool there for 1 to 2 hours so that the juices settle and flavor (kinda like aging). Then cut and enjoy.
Regards.
p.s. don't ask for my injection flavoring recipe.