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Old 11-13-2007, 04:26 PM   #1 (permalink)
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Smoked turkey recipes?

Search yielded: 1. Sorry - no matches. Please try some different terms.

We have enough people coming I'm thinking about a second bird. Any "smoked turkey" recipes? I've never done it that way before.
The first bird will be fried.
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Old 11-13-2007, 04:32 PM   #2 (permalink)
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It's not smoked, but last year we used Blake's bbq rub on a turkey then cooked it on low all day until it was dinner time. It was really good.
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Old 11-13-2007, 04:33 PM   #3 (permalink)
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What kind of smoker do you have?
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Old 11-13-2007, 04:35 PM   #4 (permalink)
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What kind of smoker do you have?
Saw another post about a weber being the best. I don't own one yet. Page 2 here: http://www.pirate4x4.com/forum/showt...+turkey&page=2
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Old 11-13-2007, 04:45 PM   #5 (permalink)
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Can't help too much on the cooking method in that smoker as I don't use that one. However, it is important to get the internal temp up to about 125* as quickly as possible IIRC without of course burning the bird. I used oak wood - lasts awhile and isn't too intense. Brine/inject/rub/stuff.

Inside the turkey is orange slices, apple, onion, rosemary, thyme, etc. Under the skin is rubbed with lemon juice/butter/garlic. The outside gets olive oil, then rubbed with kisher salt, fresh ground pepper, and a few other seasonings.

Here is my smokere with fire box on the side:


I used some coal and a small limb of oak in the main chamber to get the temp up quickly - but still off heat. IIRC the temps I was aiming for during the cook was about 225* Here it is in process with the red wine/onions/apples/orange/etc in the tin to add moisture to the smoking - of course with a drip pan under the turkey for gravy:


Here it is almost done:


Notice I started it breast side down first for about an hour to get the temp up quickly. Once the initial coal/log burned - it was only fed by the fire box. Adjust temps using the vents. Hope this helped.
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Old 11-13-2007, 04:48 PM   #6 (permalink)
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Quote:
Originally Posted by Budd View Post
Can't help too much on the cooking method in that smoker as I don't use that one. However, it is important to get the internal temp up to about 125* as quickly as possible IIRC without of course burning the bird. I used oak wood - lasts awhile and isn't too intense. Brine/inject/rub/stuff.

Inside the turkey is orange slices, apple, onion, rosemary, thyme, etc. Under the skin is rubbed with lemon juice/butter/garlic. The outside gets olive oil, then rubbed with kisher salt, fresh ground pepper, and a few other seasonings.

Here is my smokere with fire box on the side:


I used some coal and a small limb of oak in the main chamber to get the temp up quickly - but still off heat. IIRC the temps I was aiming for during the cook was about 225* Here it is in process with the red wine/onions/apples/orange/etc in the tin to add moisture to the smoking - of course with a drip pan under the turkey for gravy:


Here it is almost done:


Notice I started it breast side down first for about an hour to get the temp up quickly. Once the initial coal/log burned - it was only fed by the fire box. Adjust temps using the vents. Hope this helped.
Have the exact same smoker lol. thinking about trying this as well
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Old 11-13-2007, 04:50 PM   #7 (permalink)
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We have one similar to to Budd's but not as big.
It set me back about $100.
We are thinking about doing the same thing this year as Gil shot down my turducken idea.
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Old 11-13-2007, 04:50 PM   #8 (permalink)
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Hope this helped.
NO SIR it did NOT!













































I'm so damned hungry now I can't see straight!

WOW that looks good.
What size bird and what was the cooking time?
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Old 11-13-2007, 04:53 PM   #9 (permalink)
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http://www.ochef.com/282.htm

Inject the bird with a marinade the day before cooking (to improve the meat, not the skin), then rub a paste of garlic-flavored oil, mashed garlic, coarse black pepper, cayenne, and kosher salt inside and outside the bird and under the skin as far as possible without tearing it.

The next day, they dampen a 5-foot-long piece of cheesecloth and thoroughly wrap the bird and tie up the ends of the cloth. They moisten the cheesecloth every half hour for the first six hours that the bird cooks, then remove the cheesecloth (which must be one of the messiest processes in all of cooking-dom), and baste the bird with a favorite sauce every half hour until it is done (which they estimate will take 1-1/4 to 1-1/2 hours per pound in a smoker thats between 200F and 220F).
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Old 11-13-2007, 04:54 PM   #10 (permalink)
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Quote:
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I'm so damned hungry now I can't see straight!

WOW that looks good.
What size bird and what was the cooking time?
Glad you aint my dentist.

Cook time was about 6 hours - 14 pund bird - but with constant adjustments since this smoker is not perfectly sealed for temperature variations.

BTW - debark oak - the bark can leave a bitter flavor.
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Old 11-13-2007, 04:58 PM   #11 (permalink)
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You are shooting for about 180* in the breast - be sure not to rest it against bone. I took mine off at 175* and it reached 182* while it rested - perfect and moist.
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Old 11-13-2007, 05:02 PM   #12 (permalink)
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Subscribed to this one! Looks like we are smoking a bird this year.
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Old 11-13-2007, 05:08 PM   #13 (permalink)
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Subscribed to this one! Looks like we are smoking a bird this year.
ditto.
What's the science of the different smokers?
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Old 11-13-2007, 05:10 PM   #14 (permalink)
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BTW - just remembered with this one - it was not breast side down at first. I just turned it while the higher initial heat was in the main chamber.
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Old 11-13-2007, 08:23 PM   #15 (permalink)
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Never done a turkey on my smoker but, might this year the pork loin and pulled pork i did on the old garbage can turned out awesome last year.

The can..



The pork loin...
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Old 11-13-2007, 08:36 PM   #16 (permalink)
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[QUOTE=rustygmc;7485406]Never done a turkey on my smoker but, might this year the pork loin and pulled pork i did on the old garbage can turned out awesome last year.

The can..



Can you leave the trash in the can for more flavor?
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Old 11-14-2007, 08:47 PM   #17 (permalink)
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Quote:
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.
I ended up getting the same smoker.
For the other "newbie" smokers; found this...

"Make sure you season the inside of the smoker similar to how you would season a cast iron pan. As with any smoker, before use, paint the interior of the smoker with shortening or vegetable oil, then start up the smoker and let it smoke for a couple or few hours. "
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Old 11-14-2007, 10:58 PM   #18 (permalink)
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I'll be smoking a bird again this year.

I propose the Pirate Thanksgiving E Cookoff.
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Old 11-21-2007, 09:50 AM   #19 (permalink)
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Smoking the bird?

So who all is smoking the bird?

We made a brine last night and the bird is chillin' in the cooler, soaking up the brine.

I'll start the fire about 2AM. Mostly applewood with some hickory chunks. Smoker should be about 225* at 3AM when the bird goes on.

14lb bird, I'll go to about 10AM. Wrap the bird in foil and blankets, put it in the cooler and head for Calistoga (Mother in law's house).

Eat at 1PM.

What's your plan?
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Old 11-21-2007, 09:55 AM   #20 (permalink)
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Make sure you have a drippings pan to make an awesome gravy. I smoked on this past Saturday - since just about every year we go to my cousins and don't get left overs. Turned out perfect.

Good luck.
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Old 11-21-2007, 09:59 AM   #21 (permalink)
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Quote:
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Make sure you have a drippings pan to make an awesome gravy. I smoked on this past Saturday - since just about every year we go to my cousins and don't get left overs. Turned out perfect.

Good luck.
Good idea, thanks!
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Old 11-21-2007, 10:00 AM   #22 (permalink)
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I put a 12lb Turkey in an apple-juice based brine yesterday. Will start the smoker around 2am; eating at 1pm.

I'm using mesquite.
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Old 11-21-2007, 10:08 AM   #23 (permalink)
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Quote:
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I put a 12lb Turkey in an apple-juice based brine yesterday. Will start the smoker around 2am; eating at 1pm.

I'm using mesquite.
I'd rethink the mesquite. That's a great grilling wood, but IMHO way too strong for a long smoke. I smoked some ribs with it once and they tasted bitter. Try a fruit wood, or almond. If you want the spice flavor you get with mesquite throw some hickory in.
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Old 11-21-2007, 10:42 AM   #24 (permalink)
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How about that apple juice brine recipe

We cooking a 19 pound bird, starting at 6 am, eating at around 4
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Old 11-21-2007, 11:59 AM   #25 (permalink)
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