I just picked up a fresh 13lb turkey from the Amish market ($2.59 lb OUCH!) and will be brining it tomorrow with a commercial apple and sage brine from Fire & Flavor. I'm a little nervous but I'm sure I'll learn a lot from this. I want to get it right for Thanksgiving. I guess I should have used a cheaper bird for my first smoke but I don't have time to thaw a frozen one. I have some peach and cherry wood chunks available. Wish me luck!
My first turkey on the WSM
- Thread starter Troy D
- Start date
Dwain Pannell
TVWBB Hall of Fame
This is as easy as falling off a log. I recommend smoking at 325-350*F to get from less than 40*F to over 140*F in less than 4 hrs until 160-165°F in the breast, 170-175°F in the thigh.
Here are some articles if needed: http://virtualweberbullet.com/cook.html#poultry
Make sure you post photos of your success.
Here are some articles if needed: http://virtualweberbullet.com/cook.html#poultry
Make sure you post photos of your success.
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KevinT
TVWBB Member
Hello all!
If you live in an area that has a Jewel grocery they have Jennie-O frozen turkeys on sale this weekend for $.79/lb this Fri-Sun. I have injected them and deep fried them before and they are as good as anything else I have had. Going to inject 2 this Turkey day and do them on the WSM. Thinking Creole butter.
If you live in an area that has a Jewel grocery they have Jennie-O frozen turkeys on sale this weekend for $.79/lb this Fri-Sun. I have injected them and deep fried them before and they are as good as anything else I have had. Going to inject 2 this Turkey day and do them on the WSM. Thinking Creole butter.
It finished about 1.5 hours earlier than I expected smoking @ 325. I wanted to make sure the skin was crispy. I thought my maverick was acting up but my thermopen confirmed the temp was correct. It was very moist and tender. I learned that I'm not a big fan of sage.
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