TALKIN' TURKEY!! (The official/unofficial turkey thread)

I have a Traeger Lil Tex with an after market smoke generator (thanks to SmokerKing for the idea) to add extra smoke when I want it. Concerned about cooking time / temps Read the 101 and 250-325 seams to be a good temperature for cooking the right bird. but enjoy smoke flavoring Using Hickory and Apple in the traeger. Figured I'd us ethe extra smoke generator for the 1st hour to with Apple wood and Hickory as well Suggestions on this?
 
Alright Brethren... What's the longest period of time you've ever rested a bird after taking it off the smoker? I usually let'em rest for about 45 min loosely foiled on the countertop, but this year I have to travel across town to the parents house...So I am stuck, trying to finish the cook and not be rushed. I've been BBQ'n long enough to realize that one of the worst things you can do is rush a cook. :tsk: It will be wrapped, and placed in a cooler immediately after pulling it.
 
I got bored today and decided to make up an injection for my turkey breaks im going to smoke here us what i came up with.

some Black and Tan beer
Seasoning Salt
Garlic Powder
Cracked Black Pepper
Sugar
Honey

We will see how it turns out
 
caliking said:
Fried turkey for us this year. Just got the Creole Butter injectable marinade for it. Was not planning on brining since I will be injecting. Haven't made a call yet whether I should rub it or shmear some compund butter under the skin? Any suggestions?

And good idea for starting this thread!:thumb:
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I woudl stay away from the compound butter if you are frying the turkey. Go with your favorite cajun rub.
 
smokinin614 said:
Alright Brethren... What's the longest period of time you've ever rested a bird after taking it off the smoker? I usually let'em rest for about 45 min loosely foiled on the countertop, but this year I have to travel across town to the parents house...So I am stuck, trying to finish the cook and not be rushed. I've been BBQ'n long enough to realize that one of the worst things you can do is rush a cook. :tsk: It will be wrapped, and placed in a cooler immediately after pulling it.
Click to expand...

This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.

If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
 
smoked a couple of turkey's before, but since i been really gittin' into the smokin' thang', built my custom job on a trailer, i been doin a little more research and am actually brining some this year. got em on now, will know later. ive heard about it before but seemed like a lot of work, but i guess i'll see....
 
Wampus said:
This past spring, I did one that ended up being done WAY earlier than I planned......mainly because I'd let the smoker temp get way up to 450! Anyway, it was done in 2 hours and I still hadn't made the taters, gravy and other sides. If I recall, I held in in the pan, foiled for about 2 hours and it was still nice and hot when I carved it. You should be fine.

If you are coolering it, you should REALLY be OK. I'm assuming you're gonna carve it when you get where you're going? That's what I would do if it were me.
Click to expand...

Thanks for the response :thumb:
 
I'm going to be smoking a bird this year but don't have the turkey cannon. So I was wondering if anyone sees a problem with doing the orange lemon and onion stuffing and trussing and putting it on the smoker?
 
moda253 said:
I'm going to be smoking a bird this year but don't have the turkey cannon. So I was wondering if anyone sees a problem with doing the orange lemon and onion stuffing and trussing and putting it on the smoker?
Click to expand...

That's EXACTLY what I've done in past years. I just cut a lemon, onion and orange in half, stuff them into the cavity, truss it up and SMOKE AWAY!

They turn out great! Here's one I did a couple of years ago that way....
IMG_4644.jpg
 
my wife got a free turkey this year and it's in an 8% solution of turkey broth, salt.....

I'm going back and forth on wether I should skip the brine or not, I will be smoking the bird if that helps with any advice.
 
Colemanchu said:
my wife got a free turkey this year and it's in an 8% solution of turkey broth, salt.....

I'm going back and forth on wether I should skip the brine or not, I will be smoking the bird if that helps with any advice.
Click to expand...

Check this thread out.....
http://www.bbq-brethren.com/forum/showthread.php?t=120732

I've got a 9.5% enhanced turkey in the brine right now. Read the thread above and you'll see that the short answer is: BRINE IT!
 
Think ill try something new this year. I like mixing up techniques. Im thinking ill try smoking it for about an hour with a generous amount of cherry wood then drop it in the fryer.
 
Interesting......

Let us know how that turns out. I'm curious how this will go!
 
G'Day Brothers... I went to my meatatarium today to see if they had any fresh Turkeys. No Farkin' Dice. They had nothin but frozen marinated birds. I am NOT getting those. I'm going to another place I know tomorrow which may have them, but we shall see. I wanna brine and smoke my own on the Bullet Bill.

BTW, have not read the previous posts yet, but I shall. So much to learn.

Cheers!

Bill
 
thanks, i smoked my first turkey, we are getting ready to eat it. ill be back with pictures and results.
 
This Forum Inspired a Masterpiece....

Today was a test of my budding desire to learn to be the grill master at our house....this (used) to be my husbands title but I think I am going to claim it...LOL.
I grilled a 14 lb. turkey after soaking it over night in an apple cider brine. I stuffed it with apples and onions before basting it with butter and shaking on some poultry seasoning. I put some chicken broth and extra brine in the pan and grilled for 3.5 hours. I added briquetts about every hour. The flavor was the best turkey we have ever had and was by far the moistest. I am quite pleased with myself.
turkey2.jpg

turkey3.jpg

Thanks for all the inspiration and I look forward to learning more from you guys.:clap2:
 
well... The first turkey came out better . the apple juice soak worked well. Should have cooked the turkey leg side to the heat .the wind and storm hit just as the weather man said it would so the legs were finished in the oven. BBQ foul I know :cry: Everybody still loved it .:clap2: Party saved !
 
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