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Old 11-15-2018, 01:43 PM   #1
Dusty Britches
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Question How do you smoke a turkey?

My husband and I have decided to smoke 2 ten-11 pound turkeys for Thanksgiving. Is there anything special to this?

Thanks!
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Old 11-15-2018, 01:44 PM   #2
bbqfan5909
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Brine the night before is key to keep from drying out.
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Old 11-15-2018, 01:46 PM   #3
BitBackShot
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It won't look like a traditional turkey, but when I smoke them I always part them out into the breast plate, and then 2 "quarters" (not really quarters) to allow me to pull parts that cook faster.
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Old 11-15-2018, 01:53 PM   #4
IowaHunter
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I can tell you they will be delicious!
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Old 11-15-2018, 02:05 PM   #5
WItoTX
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Everything i've smoked I have used this website. You won't go wrong with any of the recipes.

https://www.smoking-meat.com/tag/turkey
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Old 11-15-2018, 02:08 PM   #6
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Turkeys aren't very expensive. I would do a trial run on one this weekend if you have never cooked one before. I don't like to cook something new if serving friends and family.
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Old 11-15-2018, 02:10 PM   #7
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Learn from the man who know's it all: https://www.youtube.com/watch?v=2zWHOEkBLAg
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Old 11-15-2018, 02:25 PM   #8
Hoggslayer
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Brine overnight. Cut the back bone out and Butterfly them. I put a pan under them to protect from direct heat and catch the juice so my fire doesn't flare up. Cook them at 350-375 deg for 2-2.5 hours until done. You'll never cook one any other way after you try it like this.
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Old 11-15-2018, 04:44 PM   #9
JSBrit
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I like to inject with Cajun butter. You can crank the temp up as cooking slow does nothing for turkey. Use a light wood (apple or other fruit wood or even pecan). Too much smoke can overpower turkey pretty quick. I normally only add smoke for 2-3 hours.
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Old 11-15-2018, 04:46 PM   #10
JSBrit
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Cook to 165 in the breast. Check the thigh also - it needs to go to 175 - 180 degrees.
Cook Breast side up normally. Keep you cook temps up or the skin will get rubbery.
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Old 11-15-2018, 04:52 PM   #11
txpitdog
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I tried this last year and Iíve gotten a request to do the exact same thing again this year.

https://www.smoking-meat.com/novembe...arbecue-turkey
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Old 11-15-2018, 06:14 PM   #12
steve morton
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Wrapped in cheesecloth, dampening cloth with cooking oil and put on the smoker.
When done and unwrapped it's golden brown without the heavy smoke flavor and super moist.
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Old 11-15-2018, 07:56 PM   #13
Mike D
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Inject with creole butter marinade, dust the outside with ragin blaze and put it on the smoker.

No brine necessary unless you just like to soak it in salt water.


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Old 11-15-2018, 08:04 PM   #14
laredoarcher
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With a Hoyt !
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Old 11-15-2018, 08:07 PM   #15
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Depends on which end you light it from.
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Old 11-15-2018, 08:36 PM   #16
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I've done them the past 2 years (along with baking hens) and they turned out great, in an electric smoker. I haven't tried to brine them, but both turned out very juicy without doing it. Not sure why, but I've been told to make sure the bird is dry first. I inject with Tony Chachere's creole butter. Cover the outside with Tony Chachere's creole seasoning. 2 sticks of butter inside the body cavity. I put it in a baking pan and place on the top rack. Set the temp at 250 for the first couple hours, then jack it up to 265. I only fill the chip tray one time with apple chips I've soaked in water. Once the breast reaches 165, they're done.

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Old 11-15-2018, 08:41 PM   #17
brokeno
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Cajun butter injection and don't over cook. Breast 165.
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Old 11-15-2018, 08:49 PM   #18
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I use an electric Masterbuilt smoker from Academy. Last year I smoked a turkey for Thanksgiving and one for Christmas, both were amazing. And I have never cooked a turkey before.

The procedure with this smoker. Season the turkey with a family seasoning, pre-heat to 225 degrees, add water to the water pan to the max level, cooked the bird 30 minutes per pound. Also, I added Hickory pellets every couple of hours.
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Old 11-16-2018, 08:06 AM   #19
Dusty Britches
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Quote:
Originally Posted by BitBackShot View Post
It won't look like a traditional turkey, but when I smoke them I always part them out into the breast plate, and then 2 "quarters" (not really quarters) to allow me to pull parts that cook faster.
When my husband said he saw a video like this and described it to me I looked at him like he was nuts. But he said it is supposed to promote more even smoking.

Thanks.
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Old 11-16-2018, 08:28 AM   #20
Dusty Britches
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Thank y'all! I see the main things of each of these suggestions is the same -

Brine for 24 hours, cook for 3-6 hours between 235-325 (hotter temps, faster time)

Put legs toward the heat

Remove the back and break or remove the breast bone to lay flat.
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Old 11-16-2018, 11:37 AM   #21
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Quote:
Originally Posted by Dusty Britches View Post
Thank y'all! I see the main things of each of these suggestions is the same -

Brine for 24 hours, cook for 3-6 hours between 235-325 (hotter temps, faster time)

Put legs toward the heat

Remove the back and break or remove the breast bone to lay flat.
Don't let the higher temps scare you. Crank it up.

Hoggslayer
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Old 11-16-2018, 01:13 PM   #22
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Beer Can it!!!!
For real i have a cast iron beer can thing holder from HEB.

Instead of beer use Barqs root beer, and the green tony cheshire seasoning. So good, smoke low and slow for 3-6 hours depending on size. Till cooked.


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Old 11-18-2018, 11:26 AM   #23
DFA
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Quote:
Originally Posted by WItoTX View Post
Everything i've smoked I have used this website. You won't go wrong with any of the recipes.

https://www.smoking-meat.com/tag/turkey
Thanks, there are some good recipes on there
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Old 11-19-2018, 11:58 AM   #24
DoubleB20
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I spatchcock them, which is cut out the back bone and then you can lay the bird out flat. It heats more evenly. You'll need a heavy pair of shears to cut out the backbone, seems like I break a pair every year, plan on using a saw this year.
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Old 11-19-2018, 12:05 PM   #25
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Quote:
Originally Posted by DoubleB20 View Post
I spatchcock them, which is cut out the back bone and then you can lay the bird out flat. It heats more evenly. You'll need a heavy pair of shears to cut out the backbone, seems like I break a pair every year, plan on using a saw this year.
These work great.

Hoggslayer
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Old 11-19-2018, 12:21 PM   #26
BigCohiba
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Brine, spatchcock, rub, and cook hot and fast using red oak. I run my pit around 325 until probe in thigh reads 165. Rest on a cookie sheet under tented foil until ready to carve. I cooked 2 like this last year and they got hammered.
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Old 11-19-2018, 12:32 PM   #27
Dusty Britches
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I'm going to try Spatchcooking them this year. So, how long will it take a 12 pound turkey to reach 165 degrees?
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Old 11-19-2018, 12:49 PM   #28
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Quote:
Originally Posted by Dusty Britches View Post
I'm going to try Spatchcooking them this year. So, how long will it take a 12 pound turkey to reach 165 degrees?
Probably less than 2 hours.

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Old 11-20-2018, 08:58 AM   #29
Dusty Britches
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TY!
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Old 11-20-2018, 09:01 AM   #30
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3 1/2'' number 5's for half a second!
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Old 11-20-2018, 09:04 AM   #31
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Breast down so the fat will keep the breast moist
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Old 11-20-2018, 04:23 PM   #32
Rodray12
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Great info! Brine is key.
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