First time smoking a turkey? Any Lessons Learned?

ALWAYS, ALWAYS, ALWAYS start with Smokin's Turkey 101.

Turkey 101

quote:

What's your Lesson?

One lesson for the first timer? Thanks Smokin.

My contribution would be,"You smoke the turkey, let the wife make the dressing".

Just something to think about. I always told my daughter while she was growing up, " The only thing better than turtle is the gravy " but, that would be another thread.
Mr. T

Make sure to brine it and DON'T stuff it, except with aromatics. Onion, apple, spices, etc.

I just thought I'd throw out my .02 on cooking turkeys in the 020/025...

Make sure the racks are as low to the smoke box as you can get them.

Make sure the cheese clothe or turkey is not touching the internal temp probe.

At two hours remove cheese clothe.

At 2 1/2 hrs open the door to dump moisture and at this time, spray turkey with butter flavor Pam or olive oil Pam.

Cook turkey on 275-300* and it may be done at 3-3.5 hrs.

Yep, like Smokin' said, "PRACTICE at least once"...it is a VERY important day.

Heck, it might turn out like this....

quote:

Originally posted by cal:

At two hours remove cheese cloth.

At 2 1/2 hrs open the door to dump moisture and at this time, spray turkey with butter flavor Pam or olive oil Pam.

Am I missing something- if you open the door at two hours to remove the cheesecloth- wouldn't you have dumped the moisture then? And then could you spray the Pam at the two hour time?

I think/hope that after you cook a few brined turkeys you may see the need for moisture deductions and with the slow recovery time that the smoker has, you may also see the need to do some other necessary cooking things while dumping the moisture later in the cooking system?

It is always wise to experiment ahead of turkey day though and everyone is welcome to do that.

I plan on smoking a smaller turkey, around 12-14lbs at 300. What size bird did u do CAL, I also plan on using the 101 and brining. I will be putting some rub under the breast skin and using cheese cloth. I can't wait to try it.

Do you think there is any reason I can't try this out on a large roaster chicken? I know cooking times will be different of course. I will probably add legs and a breast of turkey on TG day, brined of course.

Cal, nice looking turkey!

Thanks Vicki, I have found that if I can keep the bird between 12-13#s, I can use a 2 1/2 gallon zip lock baggie and 1 gallon of brine mixture, and Smokin's "Holiday Brine" is the BEST.

Make sure you soak the cheese clothe in butter, ya know, everything is better with butter...LOL!

Oh, one last thing, look at that turkey, I did pin down the skin with tooth picks after putting a butter/rub mixture under it.

Well Cal. You achieved oven finished skin in a smoker. No small feat. Nice looking bird.

Now I see it CAL. I think it was the 101 that I read about seperating the skin for better crisping. Yes I plan on toothpicking it so it doesn't shrink up. No doubt I will use butter on that cheese cloth. And if I remember to, it might just be a compound butter of sage and other spices. Thanks for the tip on the two gallon bag.

You didnt mentioned if you think the chicken would make a good practice bird???

Thanks.

quote:

Originally posted by Vicki B:

You didnt mentioned if you think the chicken would make a good practice bird???

Thanks.

Glad to see you are okay after the storm.

Not to post jump. If you don't mind, I would suggest injecting half of the brined chicken with melted unsalted butter. Just a hint of coarse.

Have you ever tried a Capon?

Sounds decadent mr. T and thanks! I am gonna try that. Cornish game hens, but not sure if I've tried capon.

quote:

Originally posted by Vicki B:
not sure if I've tried capon.

A capon is a castrated chicken. They are a much larger bird and will be in the 8 pound range. You will find that they are exceptionally tender and moist. If you have not tried one, treat yourself and get one. You will most likely have to special order one from your meat source.

The test chicken for the turkey is a good idea as you can also use the results for a capon, which you will find to be a wee bit more costly.

Have fun.
Mr. T

Sounds great. I am gonna look into the capon. Definately wanna.do a test bird.

Wal-Mart has turkeys for .98/#. They are "Riverside" brand and only have 8% enhancement, so they will brine okay.

Vicki, after the turkey has been "Caponed" that's some good eatin' too. Just deep fry em.

That's opening up a whole new can of worms.

quote:

Originally posted by Smokin':
Learn any lessons.

One other thing was the need to let the turkey air dry over night in the fridge, could be me, but it seemed to help with the skin, along with the spraying of the skin with Pam during the cook?

Cal, do you think that could be why my test bird (8lb roaster) had very rubbery skin?

I will let my turkey air dry overnight, that's what me and everyone else seem to do with everything we brine/cure, bacon, salmon, etc. they say it takes smoke better. I just do it because it's recommended.

Smokin' has taught us that rubbery skin is caused by fat not being rendered out from underneath the skin, could be that a roaster has more fat?

It will be hard to get a turkey,in a smokette, from not having soft skin. I can get mine to the point that it is acceptable to my family...oh, I'm sure if you want to invest in a pellet fired smoker/grill we can get ya crispy skin...it is about Christmas time!

Ha, ha. Birthday, anniversary and Xmas already covered by the '55 inch Samsung, 3D-Smart TV, hubby bought me a couple months ago.

I don't care about crispy skin, as long as the meat will be moist and boy was the test bird moist! Brining is definitely the way to go. Now I know why all those little cooked chickens in the supermarkets are always so moist.

Vicky,
You will find it very difficult getting a crisp skin cooking poultry under 325°. At lower temps there are a few things that will help if a crisp skin is absolutely desired. My personal recommendations are, after brining pat very dry, place on a rack above a pan and allow to air dry in refrigerator for at least 12 hours, good air circulation is important here. Prepare as you normally would, butter under skin, aromatics in the cavity while allowing for air flow. If your smoker won’t reach 300°, set the temperature as high as possible. Place the turkey in the smoker on a rack not in a pan, dry while still cold, it will accept more smoke when cold. After about one hour baste one time with compound butter or oil with your desired spices and or herbs. You might consider at this time foiling the ends of the legs and if not being used for gravy the wing tips. When the IT is reached put in a very hot oven for 5 to 10 minutes depending on the temperature. Allow to rest 20 to 30 minutes before carving. Do not tent as moisture will develop under the foil and soften the skin.
Enjoy

quote:

Originally posted by Vicki:
...Thanks for the tip on the two gallon bag.

You're welcome Vicki, but remember it is a 2 1/2 gallon baggie and 1 gallon of brine will fit perfect.

One other thing that I do, is make my brine by using one quart of water and the right amount of spices for a gallon mixture. When the brine has started boiling, I take it off the fire and put in 3 quarts of ice water. You are then ready for the turkey and the baggie, because the brine will be below 40*.

Have a happy Thanksgiving!