Smoked turkey

Mike79

Mike79

Senior Member
Multi-Factor Enabled
Joined
Dec 16, 2016
Messages
3,069
Location
Washington NC
Rating - 100%
32   0   0
We fried one last year and did catfish for Christmas......this year I picked up a nice sized LP smoker on sale @ Lowes.....it turned out GREAT! By far my favorite Turkey to date....did a simple seasoning rub under the skin and used Jack Daniels oak chips for the smoke.....230ish for 30-40 min per lb. I did flip it for the last hour or so. Skin was perfect for carving.....every thing fell apart in the right places....I was able to carve the beasts and debone the rest in no time at all.
 
Last edited:
Do either of you inject when you smoke?

I inject with a simple mix of butter, garlic salt and Texas Pete.

I do the same thing when I fry one.
 
I smoked one too. A 20 lb-er. Put some thick sliced butcher bacon btwn the skin and meat. Turned out amazing!!

Don't mean to toot my own horn, but it was hands down the best turkey I've ever had.

Only pics are on MIL's camera. I was too busy trying to feed 20 people and show them the door to remember to take pics
 
Murph XIII said:
I smoked one too. A 20 lb-er. Put some thick sliced butcher bacon btwn the skin and meat. Turned out amazing!!

Don't mean to toot my own horn, but it was hands down the best turkey I've ever had.

Only pics are on MIL's camera. I was too busy trying to feed 20 people and show them the door to remember to take pics
Click to expand...


I like that idea keeping some fat on top of the meat im guessing to ensure moistness and add that flavor. Sounds like it would be awesome.
 
I smoked two breasts (turkey) on my WSM came out even better than last year. Injected them with a simple butter and garlic mix and rubbed them with a few of my favorite spices.

Came off the bones easy and was juicy. Mmm
 
Spatchcocked 22lb the turkey and then dry brined for 48 hours. Smoked it over apple and hickory for about 5 hours. I used to wet brine but gave it up for dry 2 years ago.
 
Last edited:
Chdamn said:
Do either of you inject when you smoke?

I inject with a simple mix of butter, garlic salt and Texas Pete.

I do the same thing when I fry one.
Click to expand...

I fried one. Injected with Butter and Cajun seasoning, rubbed outside with Cajun seasoning and everyone said it was the best turkey they’d ever eat
 
I didn't inject this one....turning it breast down for the last hour helped I think. I injected the one I fried and most of it came out into the oil. From what I have read smoking anything over 15 lbs isn't the best....but the same stated to smoke at a higher temp.....to each there own.
 
Last edited:
Mike79 said:
I didn't inject this one....turning it breast down for the last hour helped I think. I injected the one I fried and most of it came out into the oil. From what I have read smoking anything over 15 lbs isn't the best....but the same stated to smoke at a higher temp.....to each there own.
Click to expand...

With turkeys over 15 lbs you have to be careful not to overcook them and dry them out. That is why I cut the back out the turkey, spatchcocked, and made sure there was a water tray inside the smoker the entire time. The smoked turkey was as moist as the one that was roasted in the oven which was 23 lbs. The dry brine also helps the bird retain its natural flavor and moisture.

I smoke a larger bird like this one at 275 instead of 225.

uouHOJH.jpg
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom