So, I'm going to put a turkey in the smoker on Saturday. I've never smoked a bird whole before, so looking for tips and advice from anyone that has done it before. I do have one of those beer can stands for cooking chickens whole. Thinking of using that and a 24 oz can to hold the bird up.
Any input? Rubs? Seasonings? Cooking advice?
Thanks!
JM
I smoke a turkey a few times a year, it takes some time to cook but the end result is wonderful. I brine mine is a mixture of salt, brown sugar, cloves, apple juice, orange juice & water overnight. Poultry seams to go better without alot of spices in the rub so normally just salt & pepper over olive oil for the rub. I like stuffing the cavity with apples & onions. If you do brine make sure it is not a self baisting turkey as it will end up over salted. I've never used the beer can stand, but it may turn out even better that way.
Brining it is the best idea because it adds water to the tissue which cooks the bird from the inside once it heats up and keeps it very moist.
They make these in turkey size now?
(http://tobaccodeals.net/local/cache-vignettes/L302xH450/tumblr_ll7rntr7nc1qgiu1ho1_400-d5d33.jpg)
;D
Quote from: ducatiz on October 03, 2013, 07:25:11 AM
Brining it is the best idea because it adds water to the tissue which cooks the bird from the inside once it heats up and keeps it very moist.
This.
Brined smoked turkey is phenomenal. I brine for 24 hours and typically don't use any other seasoning at all, and usually use mesquite, apple, or cherry wood.
Quote from: Speedbag on October 03, 2013, 08:10:15 AM
This.
Brined smoked turkey is phenomenal. I brine for 24 hours and typically don't use any other seasoning at all, and usually use mesquite, apple, or cherry wood.
I still garlic up the outside. I guess we just love garlic on everything. mince up a load of it and just smear it on the outside of the bird. A lot will fall off during smoking, but will impart a nice bite on the outer layer.
We've done it this way for years and never ever have leftovers.. and no one in our family has a bmi over 20 except me.. lol
I don't think I could handle smoking a whole bird, at least not in one sitting. [clap]
Quote from: Randimus Maximus on October 03, 2013, 07:36:23 AM
They make these in turkey size now?
(http://tobaccodeals.net/local/cache-vignettes/L302xH450/tumblr_ll7rntr7nc1qgiu1ho1_400-d5d33.jpg)
;D
(http://rick.files.wordpress.com/2006/10/12161.gif)
Quote from: ducatiz on October 03, 2013, 08:16:07 AM
I still garlic up the outside. I guess we just love garlic on everything. mince up a load of it and just smear it on the outside of the bird. A lot will fall off during smoking, but will impart a nice bite on the outer layer.
We've done it this way for years and never ever have leftovers.. and no one in our family has a bmi over 20 except me.. lol
I add a couple heaping tablespoons of minced garlic to my brine. [thumbsup]
Quote from: Randimus Maximus on October 03, 2013, 07:36:23 AM
They make these in turkey size now?
(http://tobaccodeals.net/local/cache-vignettes/L302xH450/tumblr_ll7rntr7nc1qgiu1ho1_400-d5d33.jpg)
;D
"yo mama's so fat... after sex, she smokes turkey!"
+1 to all the above, and one additional thing I like to do is drape the breast & wings with some nice thick sliced Bacon to protect & baste, and then take 'em off about 1 1/2 hours before done = instant apps! [thumbsup]
Brining works great as does injecting a marinade. Sometimes Ill separate the skin with my fingers and spread some minced garlic and/or marinade between the meat and skin.
Mesquite and hickory overpower the meat imo. My wood of choice for poultry is Pecan.
Good Luck!
I've done this several times with the chargriller with side box burning wood (apple or cherry)
i usually use a bone-in breast instead of the whole bird...more meat and easier to slice that way
brine (from food network)
Turkey Brine:
1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
i use a rub too but make one up without salt
also- your brine salt needs to be pickling salt....kosher or table salt is saltier
brined overnight. get one of those giant ziplock bags to hold it and then put it in a cooler with ice outside
I should mention that when I use mesquite I usually (but not always) make the turkey jerk style. Mesquite is close to pimento, which is the preferred wood for authentic Caribbean jerk.
I have a great recipe for jerk paste if interested, after brining I smear it on liberally and let it roll. [drool]
Quote from: Speedbag on October 03, 2013, 12:35:09 PM
I should mention that when I use mesquite I usually (but not always) make the turkey jerk style. Mesquite is close to pimento, which is the preferred wood for authentic Caribbean jerk.
I have a great recipe for jerk paste if interested, after brining I smear it on liberally and let it roll. [drool]
Id like the jerk paste recipe. Post it up!
Wow, great stuff! This is a 12.5lb Butterball Turkey. It may already be somewhat treated, but it doesn't look like it.
It's close to thawed, so I think I'll make a solution (from above posts) to soak it tomorrow night. Then, it's in the smoker for a few hours Sat. I've heard of wrapping the thin parts of the legs and the wings in foil so they don't over cook as well. Sounds like I'm ready to cook!
JM
The first time I smoked a turkey was shocked at how moist it came out. I usually don't like the white meat at all. The smoked birds white meat was delicious! Don't over cook the thing.
Overcooking is a fear, but I do keep a close watch, so maybe I won't. Hopefully adding the brine soak and some marinade injecting, it won't get dry. I'm also planning to use a "Beer Can" chicken rack with a 24oz beer to help it stay moist and upright.
JM
Quote from: the_Journeyman on October 03, 2013, 06:45:00 PM
Overcooking is a fear, but I do keep a close watch, so maybe I won't. Hopefully adding the brine soak and some marinade injecting, it won't get dry. I'm also planning to use a "Beer Can" chicken rack with a 24oz beer to help it stay moist and upright.
JM
Drunken chicken is tasty. [drink]
Jerk Paste
1/2 cup ground allspice (or black pepper)
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers, depending on size (or 8-12 habanero peppers)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches Green onions (scallions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons soy sauce to moisten
1 Knuckle of Ginger
1/4 Cup of Browning
1 Onion
1/2 Cup of Olive Oil
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, green onion, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and pulse it until smooth. You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep for just about forever.
Stuff looks nasty (dark green/brown) but is phenomenal. On a turkey or chicken you want to put it between the skin and the meat for the best result, use salt and pepper as needed from there.
I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles. They smelled wonderful, has anyone tried smoking with these yet? I was thinking of trying them for the next time I smoke.
Quote from: caperix on October 04, 2013, 05:05:46 AM
I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles. They smelled wonderful, has anyone tried smoking with these yet? I was thinking of trying them for the next time I smoke.
Yes, good stuff.
Quote from: caperix on October 04, 2013, 05:05:46 AM
I was at bass pro the other day & saw they had Jack Daniels wood chunks made out of their old burbon barrles. They smelled wonderful, has anyone tried smoking with these yet? I was thinking of trying them for the next time I smoke.
They had a set at the local Wally World that was the chips, barbeque sauce and a couple utensils for $15. I might got look for that. Or just get a box of chips.
That Jerk past sounds good too! How hot is it, and is it thin enough to use in an injector? Wife's not too keen on things that are super hot.
I might look into the bourbon barrel chips and inject with a bourbon marinade or something like that.
JM
The jerk paste is reasonably spicy, I'd say it's about like a medium/hot buffalo wing sauce as far as heat, but a totally different flavor. It's not thin enough to inject when made per the recipe, but I'd guess you could dilute some in water and try it.
Used normally, it sort of dries out on the surface of the meat when smoked and leaves sort of a crust behind. It's addicting stuff, great on pork or poultry.
Ran across a bird buried deep in the freezer yesterday, so I had to brine and smoke it. [drool]
(http://i367.photobucket.com/albums/oo118/Speedbag/IMAG0264_zpsec9c9fb8.jpg)
[drool] [drink]
I wish I had a pic of the DIMBY Pterodactyl...I mean turkey. ;D
Quote from: ducpainter on October 05, 2013, 03:54:32 PM
I wish I had a pic of the DIMBY Pterodactyl...I mean turkey. ;D
Found it...
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQC9nSkAUcqVOgYOZDPfSq-F2yiLw8XKCjAbtZuyFQ9ocJps0Tz)
I remember the gargantuan specimen from last year's pics..... :o
Quote from: alfisti on October 05, 2013, 04:01:37 PM
Found it...
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQC9nSkAUcqVOgYOZDPfSq-F2yiLw8XKCjAbtZuyFQ9ocJps0Tz)
Close... [laugh] [laugh] [laugh]
Quote from: Speedbag on October 05, 2013, 04:02:01 PM
I remember the gargantuan specimen from last year's pics..... :o
would be year before last[2012] because I had no turkey when I attended . . .
Quote from: ducpainter on October 05, 2013, 03:54:32 PM
I wish I had a pic of the DIMBY Pterodactyl...I mean turkey. ;D
Soooo...
I went back and read most of the DIMBY 2011 thread...
and found these...
(https://lh6.googleusercontent.com/-8cLR14hJM34/TlG-QNaYVhI/AAAAAAAACTY/8B-lSFOp8J4/s912/IMG_0755.JPG)
(https://lh6.googleusercontent.com/-KoCb3mzhrik/TlO8Tp5ELJI/AAAAAAAADLY/A5YEHQ4txVo/s512/DIMBY2.jpg)
(http://i13.photobucket.com/albums/a295/giacco/P8200188.jpg)
That's the beast I was thinking of.
Pretty sure he was on there for 12 hours.