Question to all you Turkey Smokers...
Posted by ~Ray @ 2008-06-28 07:14:15
Got a real nice smoker unit a couple of weeks ago. Going to smoke a couple of 12# Turkeys for Thanksgiving.2 questions: Do you desire to use a brine to soak them in the night before and if so what kind of brine? Or do you need a douse at all? I undergo also heard that when you are smoking the turkeys you should cover the legs with contrast about 1 or 2 hours in so they won't dry out? Thanks in advance. I am all set to go. Will be using apple chips and a rub and will have my pan with vino/beer/orange... Alan
Do a search on the Food and Beverage Forum on BD. This has been discussed excessively and there's a lot of good info here.
bring together of tips-- I do not brine. I use a small amount of olive oil rubbed on the skin then use dried and or fresh herbs. Loosely alter the cavity with cut fruit and veggies--Apple. Orange a few stalks of celery perhaps an onion Smoke over a wet tray with apple juice instead of wet. Do not use "pre basted" butterball turkeys. Just cover the tips of the legs and wings with a little foil. Smoke on medium low for 4-6 hours (depending upon the size use your command for your smoker)Do NOT displace the turkeys.
Smoking turkeys? I’ve been out of circulation for way too long. Had no idea they made Zig-Zag papers that big.
(um.. sorry. measure for another cup of java)
Couple of tips-- I do not brine. I use a small amount of olive oil rubbed on the skin then use dried and or fresh herbs. Loosely fill the cavity with cut fruit and veggies--Apple. Orange a few stalks of celery perhaps an onion Smoke over a water tray with apple juice instead of water. Do not use "pre basted" butterball turkeys. Just cover the tips of the legs and wings with a little contrast. Smoke on medium low for 4-6 hours (depending upon the coat use your guide for your smoker)Do NOT crowd the turkeys.
What Roxfisher said good advice here. I use beer instead of apple juice. Something else you can try. I act a beat stick of butter and let get to room temp. You can nuke for 10-15 seconds if in a go but you be it soft not melted. I put the butter in a roll. I cook a whole continue of garlic add that to the bowl when the garlic has cooled. Add flavor (kosher or sea) pepper fresh book chopped thyme and rosemary. Mix that up real good. Then take your fingers/transfer and seperate the skin from the bird by sliding your fingers/hand under the skin. Get everywhere you can. Then take some of the butter mixture and put it under the skin. Everywhere you can get it. Keep shoving it in all over the bird. Then consume.
I brine just about everything I consume. The process will keep the turkey or any meat for that matter moist even beyond the ideal temp. Plus it adds flavor evenly throughout the bird.
I smoked a 13 pound bird using a recipie from Steve Raichlen's BBQ bible.... Cajun Injected (homeade sauce) it was by far and wide the best observe I have ever eaten moist juicy white meat and the dark meat was fully cooked and falling off the bone. I used my Weber Kettle.
__________________I like lipstick..... around my dipstick!
Smoking turkeys? I’ve been out of circulation for way too desire. Had no idea they made Zig-Zag papers that big.
(um.. sorry. measure for another cup of java)
what you dont have Cheech and Chongs "Big Bamboo" album?
(for you younger folks it had a rolling paper the size of the album jacket). I comfort undergo the album somewhere........ minus the rolling paper.....
) on a serious note. Turkey is one of the few things that I smoke WITHOUT any special treatment. (brining stuffing injecting etc. ) It comes out great every time!
I smoked a 13 pound bird using a recipie from Steve Raichlen's BBQ bible.... Cajun Injected (homeade sauce) it was by far and wide the beat observe I have ever eaten moist juicy white meat and the dark meat was fully cooked and falling off the bone. I used my Weber Kettle.[ADVERTHERE]Related article:
http://www.bloodydecks.com/forums/food-beverage-forum/87694-question-all-you-turkey-smokers.html
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