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It is currently Wed Apr 24, 2024 3:57 pm
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Going to try and smoke a turkey this year. Few questions
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WUAD
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Location: On the beach Joined: Thu Nov 9, 2017 Posts: 115
Real Name: Rod
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Smoked mine 275 the whole way turned out great. I haven't tried not using a brine. I do use the butter injection concoction though.
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Wed Nov 28, 2018 2:38 pm |
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lamrith
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Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340
Real Name: Larry
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Jagerbomber35 wrote: A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well. What wood do you like to use for it? You run till center of breast hits 165* or..?
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Wed Nov 28, 2018 2:52 pm |
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deadshot2
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Location: Marysville, WA Joined: Fri Jul 22, 2011 Posts: 11581
Real Name: Mike
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Ever since I was a kid I was never a big fan of Turkey. My mother had a knack for drying them out that you just about had to take a drink of water with every bite.
NOW, I love smoked turkey. Being as I only cook for myself now I just smoke the small turkey breast roasts. I brine them and add some Cure #1 to the brine. Salt, Brown Sugar, and the Cure, that's it although sometimes I add some crushed Allspice.
I toss the roast in a large stainless steel pot, cover with brine and forget about it for a week or so.
Remove, rinse, let dry in fridge overnight, then smoke at 220 degrees until internal temp hits 160-165.
Not only is meat tender and moist, it tastes almost exactly like ham. The last couple of years I do three or four of these small 3# roasts and then give the extra to my kids. I run them through the slicer too for nice even pieces. The one I took to my Daughter's for T-Giving lasted about 15 minutes. The time it took to go around the table. Good thing I had one at home for me because there were no leftovers.
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Last edited by deadshot2 on Wed Nov 28, 2018 3:59 pm, edited 1 time in total.
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Wed Nov 28, 2018 3:58 pm |
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WUAD
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Location: On the beach Joined: Thu Nov 9, 2017 Posts: 115
Real Name: Rod
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lamrith wrote: Jagerbomber35 wrote: A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well. What wood do you like to use for it? You run till center of breast hits 165* or..? Typically one would use a couple chunks of apple wood for turkey. Breast at 165*...I like warm breasts.
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Wed Nov 28, 2018 3:59 pm |
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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WUAD wrote: lamrith wrote: Jagerbomber35 wrote: A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well. What wood do you like to use for it? You run till center of breast hits 165* or..? Typically one would use a couple chunks of apple wood for turkey. Breast at 165*...I like warm breasts. 165* in all the tight spots. Where the breast meets wing, thigh, etc. I use almost exclusively Maple wood. Alder works fine, but prefer Maple if I can. Have Apple and Cherry to toss in when I feel like it.
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Wed Nov 28, 2018 7:39 pm |
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Powderman
Location: WA State Joined: Fri Feb 8, 2013 Posts: 658
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Massivedesign wrote: I am going to do mine with a sweet wood blend. Dry rub, and stuff pads of butter under the skin. I am planning on 300 for more of a hot-n-fast cook. I'll probably wrap the legs with foil so they don't get dried out too. You know, if you get some soft whipped butter at room temp--or maybe just a hair warmer--you can put it through a meat injector. Takes a bit of effort, and you have to go slow so you don't break it...but it will work.
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Wed Nov 28, 2018 7:44 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Jagerbomber35 wrote: A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well. See, higher temperature. Even higher, and you'd not have time for it to dry out and not need the butter injection. That said, with the higher temperature I use, I don't get it as smoky as Jaegerbomer35 does. That's your trade-off.
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Wed Nov 28, 2018 7:58 pm |
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