Apple Smoked Turkey


 
Nice looking Turkey there Bud, great color.
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What's with the tooth picks at the leg/thigh area on the left side, torn skin?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Nice looking Turkey there Bud, great color.
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What's with the tooth picks at the leg/thigh area on the left side, torn skin? </div></BLOCKQUOTE>

Seems when these butchers, butcher the birds, the really do butcher the bird. I've done 10 turkeys so far in the past month and everyone of them the skin that connects the breast and the thigh is sliced and the leg quarter just flops down. So I tuck it all back up nicely and hold it together with some toothpicks. Works pretty good.
 
Larry, Please clarify for my wife: Was the turkey frozen or thawed out. I really like the way the skin looked on yours at 5 hours. She likes the way I cooked one from Mr. Allingham's direction in under 3 hours. It tasted great, but I wasn't in love with the way the skin came out crisp and all dark brown. Yours just looks great.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Reynolds:
Larry, Please clarify for my wife: Was the turkey frozen or thawed out. I really like the way the skin looked on yours at 5 hours. She likes the way I cooked one from Mr. Allingham's direction in under 3 hours. It tasted great, but I wasn't in love with the way the skin came out crisp and all dark brown. Yours just looks great. </div></BLOCKQUOTE>

Thanks Rick, I appreciate the comments. The turkey was thawed completely. Now since I cook the turkey at lower temps (250-260*), the skin will look pretty but is not going to be crispy. But I like the way the meat itself turns out doing them low vs. at higher temps, plus I don't normally eat the skin.
 
Thanks Larry. I told her that you didn't smoke a frozen turkey. Looking forward to smoking a 15 lb. bird tomorrow the nice and easy way. Might even drink a few Heineys in the process. Has the makings of a classic Thanksgiving. You know the kind that family will talk about for years as this will be my first with the WSM.
 
Larry,
That bird looks great all around. I like to do mine the same way, slower & longer. Yeh, the skin is a toss, tasty pink meat is a good trade off.
I am just pulling mine out of a 2 day honey brine to dry a bit. I hope for the same results.
Just wondering, has anyone opened all the vents, & proped the door near the end for a high temp finish to get a crisper skin?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Reynolds:
Thanks Larry. I told her that you didn't smoke a frozen turkey. Looking forward to smoking a 15 lb. bird tomorrow the nice and easy way. Might even drink a few Heineys in the process. Has the makings of a classic Thanksgiving. You know the kind that family will talk about for years as this will be my first with the WSM. </div></BLOCKQUOTE>

That's the best part of cooking slow!!!
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