Whole Turkey - Help!

Couple of things.

You say the temp was 145. Where did you measure the temp? Breast or Thigh?

The 18 pounder was dry? What was dry? Breast? Thigh?

How long did you Brine it? It's "almost" impossible to overcook a brined bird, unless you really want to try.

Have you calibrated your temp probe and your CS? Sounds like one of those might be off.

Do this. Turn your smoker on, set it for 250. Once it's up to temp, check the temp. Is it 250?

A brined turkey should take "about" 30 min per pound at most.

Be happy to help. I did a non-brined turkey for Christmas, 22lb, done in under 6.5 hours, but I smoked at 300 in my model 150.

Thanks for the reply, I measured the temp to 145 in the breast. I did not calibrate the Smokette or the thermometer (any suggestions on a good quality thermometer?. The breast was very dry and the dark meat was fairly dry. I plan on smoking a 13 pounder for a party tomorrow and want this one to turn out well. Any tips are very much appreciated as I a definitely a beginner. One other question, one of the party guests is a diabetin, does a turkey absorb alot of the sugar in the Smokin holiday brine recipe? Txs again Joe

Oops forgot to answer your question on how long I brined. I brined for 12 hours.

145 is too low.
Dry is not good.

We need to isolate some simple things before we get into some of the minor details.

We need to know that your smoker and thermometer are working.

What did you use to measure your temps?

Test that thermometer. Take a glass, fill it with water and ice and test the reading. Is it 32? (or close)

Definitely test the oven. Sounds like your smoker isn't getting hot enough.

I use Polder type remote probes that you can find most anywhere (Home Depot, Target, Walmart, etc). Look for one with an electronic unit and a long flexible temp probe with about a 42" long wire. I run the probe into the smoke vent and down into the smoker. This $10 to $20 investment is worth the money for beginners to CS smoking.

Turn the smoker on, set for 250 and put the probe through a potato (to hold the probe) and test the temp. You can also use an oven thermometer if you have one (and know it works).

Are you using an extension cord at all? the wrong gauge would affect the electrity definitely.

As far as brining.

For a whole turkey, I'd go for 24 hours.

As far as sugar, you'd have to ask your diabetic friend, there are different levels of susceptibility and the brine does contain sugars.

Ok. here is what I have found out, I have a Taylor instant read model 5989, It was reading about 37 degrees in ice water. I calibrated it to 32 degs. I put a oven thermometer in the cookshack and set the oven temp to 250. Half hour later it read 250. I am not using a extension. I will pick up the Polder you mention (is polder item you mention to measure stove temp or meat temp?)I appreciate your time and any advice is well taken.

okay, so your Smoker is working.

The Polder (brand name) is a remote Meat Thermometer. There are plenty of similar units. Look for one with a remote probe that will run down into the smoker, while the control unit stays on top of the smoker. This way you can monitor it without having to open the door.

Setting the smoker for 200 will take FOREVER it seems and poultry does fine at the higher temps. Low and slow (like 200) is better for other stuff. Try this next bird at the max of 250, about 30-40 min a pound and let's see what that does.

Insert the probe into the center of the breast (don't touch any bones) and smoke until you get 165 to 170 on the thermometer.

Update to my post, I just looked at the oven thermometer (been i for a hour now) It read about 280. Is the smoker element defective.

No, you'll find that because of the type of heating element used there will be a fluctuation up and down from the set temp (such as 250).

now, that being said, go back in 30 min and see if it's still at 280 and then 30 min later and see.

Report back.

Hi, you were right, The temp fluctuated as you stated was 280 then 30 mins later it was 250. Thanks again for all the help, I will be trying another turkey tomorrow. Do you have a favorite non-brine recipe that you would recommend? (just worried about the sugar for my diabetic friend)

Check out my Brining 101 How To Article:

Brining 101

If you're worried about the Sugar in the brine, go for a injectable marinade instead. Or brine the bird (see my article for some other recipes), but do a small breast for the non-brined bird.

You can pump the bird up with some sort of flavored water (there are commercial varieties available). Inject as much as the bird will hold.

Or, keep it simple. Fill the cavity of the bird with some apples and onions and some salt/pepper/other seasonings.

Create a poultry rub and put it on under the skin of the bird.

For other turkey ideas, check out the Poultry Archives for some ideas.