Hi Folks, Anyone have tips on smoking a whole deboned turkey then rolled and tied with a lamb sausage stuffing? Is it worth it? Thanks! Thinking of about a 12 pound bird, so timing info and temps.
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That is one of those meals where you are going to need an accurate internal meat probe for food safety. Which electric cook shack smoker do you have?
@oldsarge I have one similar to the SM025 Smokette Elite. I have had it for 11 years. It has a probe.
I would probably go the 225/250 degree route although I do not smoke poultry. Try the search feature for hints, tips and recipes. Maybe someone who smokes poultry will come along.
My only smoked turkey was a butterflied one last year which turned out great. If you proceed (and succeed) with your plan of a deboned turkey stuffed with lamb sausage, please report back and post pics! I wanna try it!
@jay1924 absolutely! Will do!
Came out Great! Smoke at 250 initially but lowered it down to 225 half way through, took 5 1/2 hours original weight before boning 14#. Pulled out at 165d.
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Fantastic! So this was a whole deboned turkey, or just the breast? It looks great. I am looking for a smoked turkey recipe for Christmas and this is in the running.
@jay1924 it is an entire turkey!
Nice!