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My 1st shot at a smoked turkey


 
RJ Banks

RJ Banks

TVWBB All-Star
Got a free turkey that needed to be cooked between yesterday and today before it had a chance to go bad. (Neighbor was planning to use today and had family issue out of town come up.) So since I didn't have a chance to plan ahead and brine I just threw it together and hoped for the best.

I just rubbed a mixture of butter and Cajun seasoning under the skin. Brushed the outside with olive oil and black pepper and placed half an orange and small apple inside.

On the 22 and ready to go.



Will post updates as it goes.
 
After 1 hour. Temp set between 260 and 270 for the 1st hour. Opened all the vents and raised the temp to 325 or so for remainder. Will see how it comes out.
 
Well 10 min after my last post I noticed the probe showing the breast temp at 165. Here is what it looked like after I pulled it off.
 
Well after carving it up it was just okay. Kinda reminded me of Christmas Vacation where the bird was all pretty but dry on the inside, lol. Really needed to be brined or injected but didn't have the time to brine or the stuff on hand to inject. It had a good smoked flavor but the breast was kinda dry. Overall not bad for a first attempt and will plan to do one after Thanksgiving to get the process down. Think I'm just going to to with the reliable frying for Turkey Day.
 
Beautiful!!!!!!!!!!!!!!!!!!!!!!!
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Thanks all. That's why this place is awesome. Even when you don't like something, you still get encouragement.
 
RJ,
I think your turkey looks GREAT!
How big a bird you gonna do next?
here's a very simple brine I've used and works GREAT!
2 gallons cold water (I use spring water)
2 cups kosher salt
1 cup granulated sugar
½ teaspoon ground black pepper

Refrigerate for 12 to 24 hours.
That's enough for a 12 to 16 pound bird.
 
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