Smokin-It User Forum!
Recipes => Poultry => Topic started by: DivotMaker on November 01, 2015, 10:42:52 AM
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Smokeclub (Nick from NYC) had a great suggestion, so here it is! This sticky will be a place for everyone to post their own suggestions for smoking turkey, and a consolidated point of reference to our own recipes/techniques/etc. No need to post whole recipes here, just point us to your other threads on the subject.
This can also be a place, for those new to smoking turkeys, to ask questions. Hopefully, the experienced turkey smokers will be able to get them pointed in the right direction!
I'll start off with 1 of my turkey smokes:
Post-Thanksgiving Smoked Turkey (http://smokinitforums.com/index.php?topic=2441.0)
One note, about this recipe: I now only use 250 as the box temp for turkey. Going higher only serves to shrink and break the skin, making it look terrible.
Let's make this "One-Stop Shopping" for turkey! :D
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This Turkey recipe uses a Butterball Turkey (so no brine is necessary) but I did marinate it for 1.5 hours.
http://smokinitforums.com/index.php?topic=4072.0
Greg
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Smokeclub (Nick from NYC) had a great suggestion, so here it is! This sticky will be a place for everyone to post their own suggestions for smoking turkey, and a consolidated point of reference to our own recipes/techniques/etc. No need to post whole recipes here, just point us to your other threads on the subject.
This can also be a place, for those new to smoking turkeys, to ask questions. Hopefully, the experienced turkey smokers will be able to get them pointed in the right direction!
I'll start off with 1 of my turkey smokes:
Post-Thanksgiving Smoked Turkey (http://smokinitforums.com/index.php?topic=2441.0)
One note, about this recipe: I now only use 250 as the box temp for turkey. Going higher only serves to shrink and break the skin, making it look terrible.
Let's make this "One-Stop Shopping" for turkey! :D
Thanks Divot! And beautiful pictures Greg!
Some things turkey newbies (especially those responsible for putting the turkey on the table for a big gathering this year!) I think would be great to know:
1. What accessories/gear would be a good idea to get for our first turkey smoke?
2. Is there a rule of thumb we should use for smoking time- is it purely time per lb of bird? Do we need to build in oven or resting time before serving? Want to plan out the cooking schedule and definitely don't want to keep the folks waiting at the table while hovering over the smoker yelling "Just a little longer!" (Divot: 13H brine, 4H chill in fridge + about 4 @ 275 = about 21H total)
3. What kinds of bird would you recommend? Fancy heritage vs. butterball vs wild? Brine or no brine? Marinade? (Soy from Greg's link worked great). Fresh or frozen? Does it make a difference?
4. Any options for 'crispy skin' once you take it out of the smoker?
5. Stuffing? Should stuffing be cooked inside or outside the bird? What works well and what doesn't? Divot: stuffed with onions, celery, carrot, Olive Oil + McCormick's
6. Temps, preferred wood? (Divot: 250, 3 oz Cherry for a 14 lb)
7. Bird location in the smoker (top, bottom, middle?) and should we be flipping or turning around at some point?
Sorry for all the detailed questions but I have a feeling I'm not the only one with a first Thanksgiving with a smoked turkey request... tons of information on the boards but scattered here and there.
If you have other thanksgiving related ideas (planning schedule, recommended sides to smoke with the bird, etc.) please share!
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Some things turkey newbies (especially those responsible for putting the turkey on the table for a big gathering this year!) I think would be great to know:
1. What accessories/gear would be a good idea to get for our first turkey smoke?
No special equipment required, other than a brining container big enough for a turkey, should you choose to brine.
2. Is there a rule of thumb we should use for smoking time- is it purely time per lb of bird? Do we need to build in oven or resting time before serving? Want to plan out the cooking schedule and definitely don't want to keep the folks waiting at the table while hovering over the smoker yelling "Just a little longer!" (Divot: 13H brine, 4H chill in fridge + about 4 @ 275 = about 21H total)
Just like any smoke, plan out your prep time, and cook time. If you allow 5 hours on a 14 lb bird, you'll be fine. If it's done early, just wrap it in foil and keep in a cooler (like pork butts or briskets). I like to let turkey rest for 30 minutes, under a foil tent, before slicing.
3. What kinds of bird would you recommend? Fancy heritage vs. butterball vs wild? Brine or no brine? Marinade? (Soy from Greg's link worked great). Fresh or frozen? Does it make a difference?
Any bird will do, but it's great to get a fresh one, that's not injected (if possible). If you get a frozen Butterball (or Honeysuckle White, or any other "store brand," check the amount of solution added. If it's only 3-4%, brining is fine). Wild turkey is a much different animal than a domestic, commercially-produced, white. Some people don't like wild turkey, so be careful on that one.
4. Any options for 'crispy skin' once you take it out of the smoker?
I've long since given up on crispy skin, and no longer care. I would rather have a bird that looks great on the table, as everyone in my house discards the skin anyways. Very difficult to get it crispy, by any method that doesn't shrink the skin and make the bird look like he's covered in tattered clothes!
5. Stuffing? Should stuffing be cooked inside or outside the bird? What works well and what doesn't? Divot: stuffed with onions, celery, carrot, Olive Oil + McCormick's
Never use bread-based stuffing in a smoked turkey!!! NEVER! It is highly unsafe, due to the low temperature used. Bread-based stuffing should be done in a pan in the oven. The "stuffing" I use is actually called mire poix, and is a mix of aromatic veggies and fruit. Aside from onions, celery and carrots, I also add lemon slices or apples. These are things that will not grow bacteria at low temp, but add an incredible amount of flavor to the meat! I also find stuffing with mire poix helps the bird cook more evenly, and stable.
6. Temps, preferred wood? (Divot: 250, 3 oz Cherry for a 14 lb)
Wood smoke flavor is subjective. I like cherry best on poultry, but also use straight hickory, cherry/hickory, maple and oak. Just me, though...you have to find what you like.7. Bird location in the smoker (top, bottom, middle?) and should we be flipping or turning around at some point?
Like any other meat, always place as high as possible. No need to flip/turn/etc. Set it breast-side up on the highest rack, put your probe in the middle of the breast meat, and smoke it. Remove at 165....easy peasy!
Sorry for all the detailed questions but I have a feeling I'm not the only one with a first Thanksgiving with a smoked turkey request... tons of information on the boards but scattered here and there.
If you have other thanksgiving related ideas (planning schedule, recommended sides to smoke with the bird, etc.) please share!
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Hi Tony, thanks for this. Perhaps this marks the beginning of "a very basic guide to smoking most things" that a few of us have been hoping for for a while. The forum contains lots of great information but is very intimidating to a new smoker or someone converting to an SI smoker. Perhaps if we could all put our preferences/egos in check we could produce a basic guide for new guys. How about it?
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In a separate thread, Roger. Let's keep this one focused on Thanksgiving turkey. ;)
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This is my goto
http://www.smoking-meat.com/november-14-2013-smoked-turkey-breast-for-thanksgiving
Pretty easy. I'll throw my 8 1/2 cents in here, make sure you brine the turkey. Weather it be an inbone breast or a whole beast.
It will turn out well.
Good luck!
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This is my goto
http://www.smoking-meat.com/november-14-2013-smoked-turkey-breast-for-thanksgiving
Pretty easy. I'll throw my 8 1/2 cents in here, make sure you brine the turkey. Weather it be an inbone breast or a whole beast.
It will turn out well.
Good luck!
John, how many people does a bone in breast like this feed?
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I'd say check with your butcher and the size they offer. We had 6 people and a 7 or 8 lb yielded lots of leftovers.
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Does anyone mind sharing any rubs/seasonings they use with turkey? If so, how do you apply it (underneath skin or on top of skin)?
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Does anyone mind sharing any rubs/seasonings they use with turkey? If so, how do you apply it (underneath skin or on top of skin)?
I like Lawry's chicken & poultry rub. I get it at Sam's. Good "traditional" turkey flavors - onion, rosemary, garlic, salt, etc.
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Everyone has one they like, here is another option.
https://www.oakridgebbq.com/shop/game-bird-n-chicken/#axzz3ImqhtBQD
A bit of heat to this one.
Under and over skin
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If I'm in the mood for a spicier bird, I like Famous Dave's Country Roast Chicken rub.
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Try this heavenly concoction on your Thanksgiving Tom....................
http://www.spicesinc.com/p-4051-turkey-brine-seasoning.aspx
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Bet that's tasty, Scott!
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Has anyone tried covering the breast with cheese cloth to help maintain moisture, get good color and crisp the skin? I just ordered some poultry rub & injection from Bill Cannon at Real Texas BBQ Rub. He mentioned in his email covering with cheese cloth. I am planning to do a couple of 6.5 lb. breasts, since we only like the white meat.
Also, I bought fresh bone-in breasts at the local grocery that appear to be in a brine mixture (Jenny-O is the brand I think). My buddy has smoked these before and said he did not brine and they came out moist. Just wondering what you guys think.
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Has anyone tried covering the breast with cheese cloth to help maintain moisture, get good color and crisp the skin?
I used to use this technique all the time, when I only roasted turkeys in the oven. I would soak it in melted butter before applying to the breast. It doesn't promote color and crispy skin, just shields the breast from the heat a little longer. You still have to remove it, toward the end, to brown the breast.
....and that was the last time I used this. Now that I only smoke turkeys in the SI, it is totally unnecessary. Especially if you brine, a 250 smoker won't dry the breast meat. Wasted effort, in my opinion. Lazy Q turkey for me! :D
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I bought a small (12 lb) frozen turkey from Kroger. The package says "seasoned with up to 8% seasoning to insure juiciness." My plan was to brine overnight, stuff it w/ carrots, onions, orange slices, inject it with a non sodium mix and then cook at 235 to an IT of 165, using 3 oz of apple. Closer inspection of the lane reveals 230mg of sodium in the seasoning. Should I still brine? Interested in some opinions.
Thanks
HAPPY Thanksgiving to all
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I bought a small (12 lb) frozen turkey from Kroger. The package says "seasoned with up to 8% seasoning to insure juiciness." My plan was to brine overnight, stuff it w/ carrots, onions, orange slices, inject it with a non sodium mix and then cook at 235 to an IT of 165, using 3 oz of apple. Closer inspection of the lane reveals 230mg of sodium in the seasoning. Should I still brine? Interested in some opinions.
Thanks
HAPPY Thanksgiving to all
I just put a 8%, 14 lb bird in the bath for an overnight soak. I don't think injection is necessary, after brining. I would also recommend smoking at 250, not 235. Poultry doesn't need low and slow, and 250 works great.
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I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.
The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.
My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.
Once you do it one time, you will most likely never eat an non-brined turkey again.
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I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.
The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.
My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.
Once you do it one time, you will most likely never eat an non-brined turkey again.
+1!
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I Found this from Jeff Phillps web site, hope it helps clear up some of the brining questions about store bought turkeys ??.......
*****Can I Brine a Store-bough Turkey?
Some folks will tell you to not brine a store bought turkey but, for the life of me, I am not sure why not. I have been brining store purchased turkeys for many years and some of them with as much as 12% solution added and it is NEVER too salty. I am not a big “salt” guy so I would not like it or recommend it if it wasn’t good.
The process they do at the factory does not result in a salty turkey.. not even faintly so. The brining you do at home does a much better job and if you follow my instructions of using 1 cup of kosher salt to 1 gallon of water for an overnight (10-12 hour) brine, it will be a more juicy, moist and tasty bird than it can ever be otherwise.
My recommendation is that you try to find a fresh, no solution added turkey if possible. If you can’t find that, then shoot for a turkey that has 8% or less solution added.
Once you do it one time, you will most likely never eat an non-brined turkey again.
+1!
+2! I have always brined the "solution added" turkeys, and they have never been too salty.
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I inject my turkey with Cajun butter injectable marinade 12 hours before smoking. I put a cut up onion in the cavity and sprinkle Cajun seasoning on the turkey. I only use hickory.
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Some things turkey newbies (especially those responsible for putting the turkey on the table for a big gathering this year!) I think would be great to know:
1. What accessories/gear would be a good idea to get for our first turkey smoke?
No special equipment required, other than a brining container big enough for a turkey, should you choose to brine.
2. Is there a rule of thumb we should use for smoking time- is it purely time per lb of bird? Do we need to build in oven or resting time before serving? Want to plan out the cooking schedule and definitely don't want to keep the folks waiting at the table while hovering over the smoker yelling "Just a little longer!" (Divot: 13H brine, 4H chill in fridge + about 4 @ 275 = about 21H total)
Just like any smoke, plan out your prep time, and cook time. If you allow 5 hours on a 14 lb bird, you'll be fine. If it's done early, just wrap it in foil and keep in a cooler (like pork butts or briskets). I like to let turkey rest for 30 minutes, under a foil tent, before slicing.
3. What kinds of bird would you recommend? Fancy heritage vs. butterball vs wild? Brine or no brine? Marinade? (Soy from Greg's link worked great). Fresh or frozen? Does it make a difference?
Any bird will do, but it's great to get a fresh one, that's not injected (if possible). If you get a frozen Butterball (or Honeysuckle White, or any other "store brand," check the amount of solution added. If it's only 3-4%, brining is fine). Wild turkey is a much different animal than a domestic, commercially-produced, white. Some people don't like wild turkey, so be careful on that one.
4. Any options for 'crispy skin' once you take it out of the smoker?
I've long since given up on crispy skin, and no longer care. I would rather have a bird that looks great on the table, as everyone in my house discards the skin anyways. Very difficult to get it crispy, by any method that doesn't shrink the skin and make the bird look like he's covered in tattered clothes!
5. Stuffing? Should stuffing be cooked inside or outside the bird? What works well and what doesn't? Divot: stuffed with onions, celery, carrot, Olive Oil + McCormick's
Never use bread-based stuffing in a smoked turkey!!! NEVER! It is highly unsafe, due to the low temperature used. Bread-based stuffing should be done in a pan in the oven. The "stuffing" I use is actually called mire poix, and is a mix of aromatic veggies and fruit. Aside from onions, celery and carrots, I also add lemon slices or apples. These are things that will not grow bacteria at low temp, but add an incredible amount of flavor to the meat! I also find stuffing with mire poix helps the bird cook more evenly, and stable.
6. Temps, preferred wood? (Divot: 250, 3 oz Cherry for a 14 lb)
Wood smoke flavor is subjective. I like cherry best on poultry, but also use straight hickory, cherry/hickory, maple and oak. Just me, though...you have to find what you like.7. Bird location in the smoker (top, bottom, middle?) and should we be flipping or turning around at some point?
Like any other meat, always place as high as possible. No need to flip/turn/etc. Set it breast-side up on the highest rack, put your probe in the middle of the breast meat, and smoke it. Remove at 165....easy peasy!
Sorry for all the detailed questions but I have a feeling I'm not the only one with a first Thanksgiving with a smoked turkey request... tons of information on the boards but scattered here and there.
If you have other thanksgiving related ideas (planning schedule, recommended sides to smoke with the bird, etc.) please share!
Turkey breasts cook faster than turkey thighs. Divot recommends, "put your probe in the middle of the breast meat, and smoke it." Using this method, has anyone run into an issue with the breast being done but the thigh is undercooked? If yes, how do you solve this issue?
Thanks!
Scott
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Thank you for all this info.
I'm hosting a large gathering this Thanksgiving and am planning to smoke 2 spatchcocked, 12-pound bird turkeys on my analog Model 3. Looking for tips on timing, temp and rack placement. Thanks.
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I do not smoke any kind of poultry although many folks do. One thing to be aware of is that the skin will not be crisp as the smoke temp is not high enough. For tips, visit the poultry section or search for smoked turkey. I think you will find all the info you are looking for.
And welcome to the forum.