Smoked Turkey


 
T

tmfast

TVWBB Super Fan
Hey all,
Getting ready to smoke another turkey this weekend. Just looking for some advise, and maybe clear up some confusion. My 1st was on a EBC, got me hooked, and bought a WSM soon after. The WSM manual says it will take about 7-8 hrs. The cooking section of this site says 3-4hrs. I am in no hurry. I would like do one that has that moist, very pink, and smokie flavor like my 1st. I will start brining around midnight tonight to cook on Satureday morning.
What are the best woods?
 
Take anything the WSM manual says with a grain of salt. Fruitwoods are nice on turkey. Don't overdo the smokewood on poultry-- use less than you would for beef or pork. Cook using high heat-- dry pan and two fully lit Weber chimneys of briquets should get you in the 300-350° range. You might have to prop the door open a hair to hit that range. The brining will preserve moisture. Cook to 165° in the white meat (175 in the dark)-- pull a few degrees early and residual heat will take you on up to the the target during the rest before carving. No reason whatsoever to do turkey low & slow-- we're not looking to render internal fat or break down connective tissue.
 
Doug,
Thank you for your reply. I gotta tell ya, The best turkey I ever did was the very 1st on a EBC with no mods. Not sure of the temps with that wimpy gage. smoked it in about 8 hours. The best. moist, pink, and smokie. The ones I've done on the WSM were done pretty fast. OK, but not as pink & smokie. I will experiment with lower temps, but not too low. Turkey has been brining since last night. Costs $14 for a kosher 10 pounder. No big deal I wreck it.
 
Hi,

During the Koshering process,tukeys are salted. Sooooo you might have a very salty turkey and it might have a slightly "hammy" texture.

Let us know how it turns out.

Al
 
I use a combo of apple and cherry wood. The cherry seems to give the bird a nice color. I stay away from hickory or you will get a hammy taste.

Depending on how much salt you have in your brine, and how long you leave it in, will give you a salty taste. Search this site for some good turkey brines.
 
Well I guess I don't know anything about koshering. I just though it was a plain ole turkey. It was all I could find. I will see how it turns out.
Thanks for the update.
 
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