New to WSM, first bird


 
B

Ben Simpson

New member
Hi all,

Just got the WSM for my birthday a couple weeks back. Did one run making some pork ribs and elk jerky, but otherwise new to the smoker. I've been put in charge of the bird this year. Getting it tomorrow, should be 15-20 lbs (won't know until pickup), fresh, and not injected with anything.

I was thinking of doing the salted turkey recipe (http://www.virtualweberbullet.com/turkey7.html), as it's based on Cooks Illustrated recipes and they seem to turn out well. However, given it's my first bird (and it's non-injected), I thought maybe a brine recipe would be more forgiving in the event of overcooking? The salted recipe calls for a smaller bird than I'm getting, too, which should increase the odds of overcooking...

So, basically, I'm looking for recommendations on the most fool-proof tasty recipe out there for smoked turkey... And no, unfortunately no time to do a practice bird at this point.

Thanks in advance - Ben
 
You don't have to worry as much about overcooking, especially if you go low & slow. The time between "just right" and "overcooked" gets longer the lower your temperature, since you're just not dumping as much heat energy into the bird.

That said, the salted turkey recipe is what's called a "dry brine". It has basically the same effect as a wet brine--it will make your turkey stay moist and tender while it cooks.

Every turkey I've made since I started smoking them has been dry brined then cooked low & slow. They have all come out fantastic. The only downside is you don't get a crisp skin--if you want that, you'll need to finish at higher heat. I don't eat the skin, so it's no big deal to me.
 
Ben, I would go ahead with the salted turkey recipe. I would not cook low & slow, I just don't like it for turkey. I would get two chimneys or more of hot coals going in the cooker, with an empty water pan. Put that salted turkey on the top grate. Open up all 4 vents. Run at 325-350*F as best you can. If you can't hit 325, crack the lid with a metal skewer or crack the access door open somehow, letting more air into the cooker to pump up the temp. Of course, if it's running way over 350*F, partially close the bottom vents.

The key to moist, juicy turkey is to NOT OVERCOOK! Take the breast to 160*F, the thigh to 170*F. Remove from the cooker, let rest uncovered for 30 minutes. The carryover heat will cause those temps to increase to 165*F breast, 175*F thigh. Perfect meat!

If you start carving and find the breast is perfect but the thigh is a little red/bloody at the joint, no sweat! Just remove the thigh and bake at 450°F for 10-15 minutes or microwave at 100% for 1-3 minutes until no longer red.

Most of all, take time to have fun and give thanks!
 
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