AndyK
TVWBB Wizard
I smoked a turkey on my wsm for the first time today.
It was an 14 pounder and it turned out pretty good.
My son and wife liked it anyways.
My wife normally cooks the turkey here.
I spun one earlier this year on my performer and that was like the first one in about 30 years.
To be honest I'm not a fan of turkey and I did this to learn how to smoke one.
I quartered the bird plus 2 wings so there was 6 sections.
I did an overnight brine with salt, brown sugar, citrus and some fresh herbs.
Rubbed it down with a couple rubs and injected it.
I ran it at 275f for 2.25 hours then .75 hour at 325f thinking that it would only take 2 hrs but 3 was the magic #.
I’m not sure that I even needed to quarter the bird because it cooked very evenly.
I read today that a 14 pound bird tends to cook even, more so that a really big bird.
That makes sense but I dunno.
To critique myself I’d say the skin could have been crisper ( I mopped it probably more than I should have) and while it wasn’t overly salty I could taste salt.
Tenderness/juicy wise the bird was spot on and all pieces were properly done.
Here some pics.
It was an 14 pounder and it turned out pretty good.
My son and wife liked it anyways.
My wife normally cooks the turkey here.
I spun one earlier this year on my performer and that was like the first one in about 30 years.
To be honest I'm not a fan of turkey and I did this to learn how to smoke one.
I quartered the bird plus 2 wings so there was 6 sections.
I did an overnight brine with salt, brown sugar, citrus and some fresh herbs.
Rubbed it down with a couple rubs and injected it.
I ran it at 275f for 2.25 hours then .75 hour at 325f thinking that it would only take 2 hrs but 3 was the magic #.
I’m not sure that I even needed to quarter the bird because it cooked very evenly.
I read today that a 14 pound bird tends to cook even, more so that a really big bird.
That makes sense but I dunno.
To critique myself I’d say the skin could have been crisper ( I mopped it probably more than I should have) and while it wasn’t overly salty I could taste salt.
Tenderness/juicy wise the bird was spot on and all pieces were properly done.
Here some pics.
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