Smoked Turkey

[800Stealth]

Well I had never tried one before and I figure what better time to give it a try than around Thanksgiving when you can get a 15 pound bird for 7 bucks. It smoked over apple wood at 215-230 degrees for around 7 1/2 hours, I brushed it with olive oil every half hour or so. I was very pleased with the way it turned out for a first try. The flavor was awsome and it was really tender. I just need to get the cooking a little more even, the breast reached almost 180 degrees before the thighs got to 165 degrees so the white meat was a little dry. I think I'll try again next week but I may put a few hot coals directly under the bird to help move the dark meat along a little quicker so the whole bird gets to 165 evenly. I also thought about stuffing the cavity with apples to help slow down the breasts cooking a little. If anyone has some tips please post them up.

About an hour in, the smoke really browns the skin super fast.
http://inlinethumb26.webshots.com/45081/2401399700100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2401399700100377561RngWbV)

4 hours in, a pan of apple juice boiling away really help keep the steam going.
http://inlinethumb09.webshots.com/40840/2670950500100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2670950500100377561owwVhO)

7 1/2 hours later, she looks burnt to a crisp but it's just the skin.
http://inlinethumb59.webshots.com/21562/2072221410100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2072221410100377561EoOrcJ)

Letting the bird "rest" for a half hour before carving sure was tough LOL.
http://inlinethumb26.webshots.com/45465/2195821380100377561S600x600Q85.jpg (http://good-times.webshots.com/photo/2195821380100377561usZvbk)

[Rebel64]

Looks real tasty Ray!
I'd like to try doing that one of these days...need a good grill/smoker first though.

[800Stealth]

Thanks Mark. Yea you really need a smoker or a grill with a side fire box to do big pieces of meat. I smoked a couple chickens back when i was using a Weber kettle grill, but it was really hard to do with the heat directly below the bird.

[mm800]

Filling both cavities with your liquid of choice (we use white wine) works wonders for keeping the white meat moist.

[800Stealth]

How do you fill the cavity with wine? seams like it would all just spill out. Do you just poor a little in every time you baste it?

[mm800]

Do you just poor a little in every time you baste it?

Yes sir

[800Stealth]

Gotcha, thanks for the tip.

[06sportsman]

try doing a rotisserie with the bird stuffed with lemon wedges. Really moist meat and purfectly cooked all over

[Mud Duck]

When smoking a turkey I always stuff it with fruit wedges (don't try and eat the fruit).

Not having a rotisrie, I smoke it breast down!

I also brine it first.

[silverz98]

na that takes to long ill just pull out the turky fryer:)

[Mud Duck]

That's what we're doing this year.

[hunterdan]

try this one



Ingredients:
1 whole turkey
1 large lemon, cut into halves
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on
each side. This way the juice from the lemon will release into the breasts.

Cover and bake for 30-45 minutes. Remove cover and continue
to roast until juices run clear, basting every 15-20 minutes.

If you've followed these steps correctly, your turkey should
look like the one in the picture below.

Bon Appetit!

[froogle]

GOOD ONE! lmao

[800Stealth]

Now that's a good looking bird Hunterdan LOL



Thanks for the tips guys

[Rebel64]

Sexy bird there!