Have always oven roasted my turkeys but Im going to see how the fam likes its smoked this year, came out pretty good I think. Welcoming any tips
by Elip518
6 Comments
Quirky_Ask_5165
It looks great.
MotorFar4730
Phenomenal! Did you do a wet brine?
PghsFinestQcoB
Smoking my first turkey this Thanksgiving. What temp did you smoke at?
Terrible_Tourist_707
Looks great, especially the pose
Miracleman069
Bird color looks good. I’m curious at the moisture level at such a low temp for as long as you are estimating.
Just a few suggestions from my experience…
Always brine poultry. It will add so much moisture and flavor to your final product. Don’t go over 24 hrs and wash the bird off after pulling from the brine.
Injecting can help with getting flavor into the bird but it doesn’t help with over all moisture.
Smoking poultry has to be done hot and fast. Chicken or turkey. Always 300 degrees. Target time should be about 3 hrs to get it done. Any lower in temp and longer in time and things start drying out. Poultry doesn’t have much fat like beef or pork so the low and slow method doesn’t work. The purpose of low and slow is to render fat without torching the meat. Poultry doesn’t have that problem. 300 is the golden temp.
For the last 5 years or so I part my birds out so I can removed each piece when it’s done. White meat and dark meat will finish at different temps and rates. No sense in having it all connected and having the breast cooking past temp because you are waiting on the thigh to hit temp. This was a total game changer. Not to mention making carving SO easy and almost zero waste.
6 Comments
It looks great.
Phenomenal! Did you do a wet brine?
Smoking my first turkey this Thanksgiving. What temp did you smoke at?
Looks great, especially the pose
Bird color looks good. I’m curious at the moisture level at such a low temp for as long as you are estimating.
Just a few suggestions from my experience…
Always brine poultry. It will add so much moisture and flavor to your final product. Don’t go over 24 hrs and wash the bird off after pulling from the brine.
Injecting can help with getting flavor into the bird but it doesn’t help with over all moisture.
Smoking poultry has to be done hot and fast. Chicken or turkey. Always 300 degrees. Target time should be about 3 hrs to get it done. Any lower in temp and longer in time and things start drying out. Poultry doesn’t have much fat like beef or pork so the low and slow method doesn’t work. The purpose of low and slow is to render fat without torching the meat. Poultry doesn’t have that problem. 300 is the golden temp.
For the last 5 years or so I part my birds out so I can removed each piece when it’s done. White meat and dark meat will finish at different temps and rates. No sense in having it all connected and having the breast cooking past temp because you are waiting on the thigh to hit temp. This was a total game changer. Not to mention making carving SO easy and almost zero waste.
Good luck and keep it up!!
You need a NSFW label on this thing