Turkey smoking

[Cheech]

That would make it much easier. Maybe that will be in store for this week's test. So far we have the modifications of:

Wrap in muslin for basting
Oak and pecan for smoking
higher temps (300-335F)
Thermometer that works

Addition: I think I'm going to wrap a grate in tin foil, and place it at the lowest level to help deflect the heat. Then, I'm going to put the dripping pan directly under the turkey. We'll see if that get's enough drippings to baste.

 

[JPM]

I've used the apple brine you can find on www.virtualweberbullet.com and smoked with hickory with great success. I usually smoke it around 275 degrees. I've also used this set-up with something called the, "turkey canon". Kind of like beer butt chicken, but the canon is more horizontol so you can fit a turkey in more smokers because it doesn't stand upright.

And of course, I think it is only polite to offer the turkey a beer while I'm having one!

 

[FLTiger]

At the risk of having Jim ban me from the Mess Hall, here's how I smoke a turkey.

 

[Uncle Shakey]

I put potatoes and carrots in my water pan. The drippings hit the water and the smoke gets in it and the veggies are great.

 

[TexAg '01]

Muslin? I think the next test-bird will have to try that. Did you baste with butter? The drippings were slow, and pretty much dried up as they hit the pan with the first one.

If memory serves it was a mixture of broth with spices added in.

 

[Cheech]

Well, due to work commitments, SWMBO took over the smoking of the bird. My shame was so great, it took time to work up the courage to post here.

It came out really good. The only thing she didn't do was wrap the bird in muslin. But, it still came out moist. The flavor was great! Oh, and the thermometer broke while it was cooking. What is with these cooking thermometers? Anyone recommend a thermometer that will actually last?

 

[JPM]

Well, due to work commitments, SWMBO took over the smoking of the bird. My shame was so great, it took time to work up the courage to post here.

It came out really good. The only thing she didn't do was wrap the bird in muslin. But, it still came out moist. The flavor was great! Oh, and the thermometer broke while it was cooking. What is with these cooking thermometers? Anyone recommend a thermometer that will actually last?

I have a Nu-Temp remote probe. You stick the probe in the meat and then have a wireless base. You don't even have to go out and check, you can read the temp while watching the football game. Even has a hi-low alarm so you can take a nap and hear it when it's time to take the meat off.
You can hook up to 3 probes on it so you can have probes in a couple pieces of meat and one in the smoker to monitor the temp.

 

[aodenkou]

Sorry to be late on the posts for Thanksgiving - too busy cooking Rather than just smoking a Turkey - I do a Truduken. Bone a turkey leaving the legs and wings, debone a duck and chicken. Brine the birds at least overnight, lay out the turkey, put the duck inside the turkey, and then the chicken (and do leave the skin on). I do not use stuffing - just truss up the birds so it resembiles the origianl turkey. Soak hickory overnight, and I use an indirect smoker (the fire box is to the side of the grill). Check the temp of the bird before you pull it from the smoker.

When I put the bird on the smoker I lay strips of thick cut bacon over the top of the bird. Also, I did turkey legs - brined - then wrapped in bacon and smoked. Everything is better with bacon!

Talk about good eats!