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Thread: Smoked Turkey

  1. #1
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    Smoked Turkey

    My folks were out this weekend for one of their yearly visits. Since it's around Thanksgiving time, I decided to test out my little MES electric smoker on a 14# turkey.

    I chopped out the backbone to use for making stock, and injected the turkey with some seasoned butter.

    Put it in the smoker. The temp was around 300, or at least that's what it registered. I used a little mix of maple and cherry pellets for the smoke, but only enough to provide smoke for about an hour.

    Honestly, I think my smoker is so well 'seasoned' at this point, anything I put in it would come out smoked even if I didn't use pellets at all!

    Turned out great! Just like having a second, albeit smokey, oven.

    Click image for larger version. 

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    Programmer - An organism that turns coffee into software.
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  2. #2
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    Awwww sweet! We're doing the same thing! How long? Treatment like rub...injection...brine?
    Your Respiratory Therapist wears Combat boots

  3. #3
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    Man, that looks mouth watering.
    Darren

    To a small child, the perfect granddad is unafraid of big dogs and fierce storms but absolutely terrified of the word “boo.” – Robert Brault

  4. #4
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    Quote Originally Posted by Jim Burr View Post
    Awwww sweet! We're doing the same thing! How long? Treatment like rub...injection...brine?
    Well, I tried brine it overnight, but it was frozen solid, so doubt it did any good.

    No special treatment. Just an injection of butter/seasoning salt. Brushed the outside with butter and then rubbed a mix of kosher salt and coarse ground black pepper.

    1 hour of smoke with maple/cherry mix.

    It took about 4 hours to cook, but started off kind of fast. I was moderating the temp manually through the process to extend the cooking time actually.

    It did turn out tender and juicy though!
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  5. #5
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    Brent, I think you missed your career calling; should have been a professional chef! That turkey looks soooooooooooooooooooooo good, I'm salivating!
    Thoughts entering one's mind need not exit one's mouth!
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  6. #6
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    I love eating smoked turkey, and love smoking them, too. Unfortunately, SWMBO doesn't like smoked meats, so I've not smoked one for quite a few years.
    When the going gets weird, the weird turn pro. - Hunter S. Thompson
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  7. #7
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    I usually make the turkey on the weber grill. Usually takes around 3 hours, and generally has more of a smoke flavor than this one did.

    But the cherry and maple gave it a really nice, very light, slightly 'sweet' smoked flavor. Looking forward to turkey sandwiches for lunch!
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  8. #8
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    Quote Originally Posted by Al Launier View Post
    Brent, I think you missed your career calling; should have been a professional chef! That turkey looks soooooooooooooooooooooo good, I'm salivating!
    I had really thought about it at one point, but like many other things, figured why take something I enjoy and turn it into a chore!
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  9. #9
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    Turkeys are showing up in the stores now. I had been looking for a skin on, bone in breast for several months...only found two and I really can't smoke those . They are showing up now so we'll probably get 2 turkeys and a couple breasts for the freezer...turkey is good all year long!! Was looking for non-injected 2% water...blah blah blah...for brining practice. I remember Darrin doing pork in brine for several days, little salty up top but good everywhere else. I have Apple, cherry and hickory. Going to do the practice run on hickory. Years ago my estranged brother did a turkey on a Charbroil H20 smoker on heavy apple...wasn't a fan. I used oak for years in mine and may have a lash at that again.
    Your Respiratory Therapist wears Combat boots

  10. #10
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    That's a great looking turkey, Brent! I can imagine how great it tasted!!!

    We've been waiting for turkeys to show up in the stores - cheap turkeys, that is! It's time to have a couple of good meals, then stock the freezer for the next few months. I usually smoke a couple of 20lb turkeys after brining them overnight with salt, sugar and citrus. Much like you, I inject with a butter mixture that I make by steeping onions, citrus and herbs, then straining it and adding lots of butter. I usually just butter the outside but last time I gave them a little rubdown under the breast skin with some poultry rub. Smoke 'em at 250-275 for 6-8 hours and try to keep the neighbors away!
    Bill Arnold
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