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Hope you've noticed, but I've moved the "annual" reports threads to the top of the turkey forum.

I had a lot of fun re-reading some of the threads, some fun/funny stuff in there and some good lessons learned.

2004 was the year of the Turkey 101 re-do, so I didn't find one for reports (in case you run across it let me know)

The idea is that the reports REALLY are a great place to read on how people did what they did.

Put your 2010 reports here:

We annually create this thread to report your results. One of the most common questions is "how long do I smoke it"

Your reports will help answer that:

Please report:



1: Which smoker
2. Turkey Size
3. Preps
4. Smoker temp
5. Total Time
6. Comments


Thanks in Advance
Original Post

Replies sorted oldest to newest

I'll go first Smokin', even though it was a practice turkey!!

Smoker: SM020 that's well broke-in

Turkey size: Wal-mart 13.72lb 8% enhanced "Riverside brand"

Preps: I brined turkey in a 2 gallon ziplock bag for 46 1/2 hrs. The brine consisted of 1/2 cup non-iodized table salt,1/2 cup minced garlic, 1/2 cup brown sugar,1/4 cup dried onions, 1/4 cup black pepper,1/4 cup honey(added when cooled),1tbsp poultry seasoning,1tbsp crushed red pepper. I took bird out of brine the night before and let air out in frig. I pulled skin back 4 hrs before smoking and added a mixture of butter and spices,which consisted of McCormick chicken rub, white pepper,black pepper,paprika,Kosher salt. I then pinned the skin back on with toothpicks. I put a sliced orange and quartered onion in the cavity.

Smoker temp: 275* in a warmed smoker with 1oz oak, 1oz pecan,1oz cherry

Total time: 2hrs 50minutes, opening the door 4 times

Comments: I used a butter cheese cloth and removed 50 minutes before finish time and hit with butter Pam spray at this time. I pulled turkey at 160* in breast, let rest 25 minutes. It had a nice golden brown color with good textured skin. Best I've done yet! I totally liked the brine with table salt, THANKS for setting me straight on this guys!
Oh Mike... Mike, why did you have to get me in trouble? I used a little more butter than my 2nd turkey. I would GUESS 1/2 cup with the spices mixed in, it was just enough to cover the whole breast and two legs, before pinning the skin back down.

My McCormick rub came in a 3.25 oz container and I used 1/4 of it. Now I would say a pinch of the other spices, maybe 1/2 tsp at the most. This really would be up to the individual that was eating/cooking the bird. My 2nd bird I only used the McCormick rub and thought it really needed a little more pepper and salt taste for this bird.

Yep!, it all comes down to practice so don't wait until the last minute to do your bird!
Wanted to do a turkey to practice with the Amerique. Read the turkey posts for the last two years. Got a 14 1/2 pound fresh turkey. Brined it in “Williams–Sonoma” turkey brine for 48 hours. Rubbed the skin with canola oil. Placed pats of butter (~1/4 cup total) beneath the skin and used Rufus Teague rub throughout. Set the smoker temperature at 250°F with approximately 2 ounces of CS hickory chunk.

About one hour later we checked on the turkey. When I opened the door I was confronted by a gray/black carcass. It was covered in what appeared to be soot. I tried to rub the black particles off the skin without success. One look by my wife and the turkey was covered in a roasting pan with f---.

At 5 1/2 hours, was able to convince the wife to remove the 'foil' and finish for 30 min. at 300°. The turkey appeared anemic and was definitely blackish gray.

The meat was bitter, skin was inedible, and only the deepest part of the meat could be eaten. Most of the meat and bones were used for Turkey soup. Even that had to be diluted with fresh chicken stock.

After much consideration, I think it was the wood chunks being wet. We are full-time RV years and the wood is kept in a plastic box. The box doesn't seal. We have been in some areas with rather high humidity and it has rained once a week for last few months. Wood is 7 months old.

Thinking back, I recall that there was a lot of dark gray smoke to start, which I usually see disappear in just a few minutes. This time, it was still present at the one hour mark and I almost gagged getting the turkey out when we went to look at it.

Do I need to look for fresh wood or can I simply put it in the smoker and dry it out by putting the smoker at say 150° for 10 hours? Any other suggestions? This was our first disaster with the smoker and has everyone talking about using the oven to cook this year's turkey.
Yes, you had wet wood. #1 reason why we never recommend soaking. All it does is make the wood smolder, not burn.

Too bad it happened.

Several people like to "pre-warm" the smoker (not me) as a way to get the smoker up to temp. You could also pre-warm to let the initial smoke burn off.

You really want clear or blue smoke. Gray or white means it's full of impurities.

I know it doesn't help you, but thanks for posting, it will be helpful for others.

MODERATOR NOTE:

Please follow the format for posting reports, it helps with consistency and finding the standard info (not you New2) you had your hands full

TURKEY REPORTS:
1: Which smoker (insert your info)
2. Turkey Size (insert your info)
3. Preps (insert your info)
4. Smoker temp (insert your info)
5. Total Time (insert your info)
6. Comments (insert your info)
1: Which smoker - Smokette Elite (SM025)
2. Turkey Size - ~15LB Breast
3. Preps - William Sonoma Brine
4. Smoker temp - 300
5. Total Time - ~4.5 hrs

This was the first experience with Turkey.
I have to say this was probably one of the best I have had so far though.
I started with a 15.75LB turkey breast. I dont remember what enhancements it said (I will look in a week when I repeat this) I know it was enhanced though.
I used a William Sonoma Apple and spice brine that my wife got with employee discount (first time and convinced briner now).

I brined the breast overnight about 18 hours probably.

I used a cheese cloth soaked with just over 1 stick of butter (next time I will use a bit more cloth and a bit more butter, only because of coverage).

No Rubs, nothing else.

The Turkey had a very nice flavor throughout the breast and a nice smoke flavor.

I used 1 piece of Apple wood (about 2oz probably). The wife isnt crazy about smoke.

That said my two kids and wife all said this was probably the best turkey they have ever tasted. Very moist and very nice almost fruity/smokey flavor that penetrated all the way to the bone.

picture attached. The presentation was a little off. but for a breast only I dont think it was real important. If I wanted better, I probably should have removed the cloth and basted at least once...

Attachments

Images (1)
  • IMG_0489
Last edited by bbqbob 2
1: Smokette CS020
2: 9 pound breast (fresh)
3: Brined in SmokinOkie's Holiday Brine for 20 hours. Separated skin from meat and rubbed meat lightly with CS spicy chicken rub.
4: 275 degrees (my smokette did eventually reach this temp but it took about 1.5 hours to do it. 1 small piece of hickory and 1 small piece of apple wood. Covered with butter soaked cheesecloth.
5) Total time was 2:45 to 165 degrees on my probe.

Turkey tasted great. Very moist not too salty - slightly spicy from the rub. My wife - who doesn't like anything that I make, said it was the best turkey she ever had. I am doing 2 7 pound fresh breasts this weekend for her work early Thanksgiving party which is on Monday. Just put them in the brine 10 minutes ago.
I just finalized my strategy with 3 turkeys in 3 different brines; one in the AmeriQue with cherry, one in the Smokette with apple, and one in the oven for the conscientious objectors. Satisfied with my choices I started my shopping list. The turkeys are already thawing. I just got a call with an offer for my Smokette I don’t think I can refuse. Panic is beginning to set in.
smokin,

i just did the first turkey yesterday on my FEC500! brined it for 48 hours using your brine, then for extra flavor i injected it with a creole butter, with a little chipolte seasoning. it was 18 pounds of pure goodness! smoked it for 4 1/2 hours at 326, using a soaked cheese cloth. and boy did it turn out great! i fed a group of 18 people [did a ham too]. there wasn't much leftover. by far the best turkey i have ever done. today im doing 2 turkey breast and a ham for friends. looking forward to turkey sandwiches for lunch...........thanks for the help and guidence...

jeff heaton,"The Smoque Shack BBQ" lake city colorado.
1: SM66 Amerique
2. 13.0 #'s
3. Spatchcocked, and legs & thighs separated from bird, THEN brined 2 days my new sweet brine, rubbed with melted butter then covered with butter soaked cheese cloth
4. 275 degrees with pecan and apple (2.5 oz total with a ratio of 2 to 1 apple to pecan)
5. Legs/Thigh quarters pulled at 175 ~ 1 1/2 hrs, breast pulled 164 degrees ~ 2 3/4 hrs
6. Again new sweet brine gave bird a nice flavor without additional seasoning. New sweet brine http://forum.cookshack.com/eve...1001264/m/2642985996
1.smoker...sm020
2.turkey size...12lbs
3.preps...Smokins' holiday brine for 48hrs and butter spread rub under skin
4.smoker temp...300*,1 1/2 ozs pecan and 1 1/2 ozs cherry
5.total time...3hrs,pulled at 160* in breast
6. comments...got smoke for 1hr then butter soaked cheese cloth...opened door at 2hrs...2hr20min took off cheese cloth and hit with butter flavor Pam spray...2hrs 40min turned over turkey with breast down.

OMG, I ate way too much turkey and got a lot of awes from everyone,needless to say the CS was a big hit!
1. Cookshack AmriQue
2. 11.99 lb. Fastco turkey with 8% solution ($0.28/lb on sale)
3. Cranberry-Pomegranate brine
After 48 hours in the brine I took the turkey out, washed off, quartered an apple and an onion and stuffed them in the cavity along with two stalks of celery and trussed the turkey up, smeared it with butter, and rubbed it with Smokin’ Okie’s Turkey (Poultry) Rub.
Then I returned it to the fridge to dry for 12 hours
4.Into the AmeriQue at 275⁰with 4 oz cherry wood chunks Added butter soaked cheesecloth after 1 hour.
5. 3 hours 10 minutes 161⁰ so I pulled it out double wrapped it in foil and towels and slipped it into the cooler for 1 hour
6. Very moist, tasty, slightly tart from the cranberry smoke flavor was a touch strong
Last edited by chef-boy-arnie
1) SM20 4 chunks of apple.
2) 10lb Butterball 8% enhanced
3) Brined for 49 hrs then dried in fridge for 12hrs. Slathered in compound butter under and on the skin.
4) 250 degrees, cranked it up to 300 the last 45 minutes since it was taking longer than I thought it would.
5) 4 1/2 hrs. I figured on 3 1/2 but as Smokin Okie says, it's done when it's done.
6) 1st smoked turkey, didn't do a test one. Came out AWESOME! Juiciest turkey I've made in years. Used all the drippings to make gravy. Little too smokey, probably should have used only about a third or so, but it was still pretty tasty.

Smoking another one next year!
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