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  • smoked turkey

    fired up the smoker for some thanksgiving turkeys[]



    start with a 10 to 14 pound turkey

    in stainless or plastic container big enough to hold the bird make a brine from a gallon of water, half of a cup of non iodized salt(kosher, sea, etc) and half a cup of honey. stir the brine well till the ingredients are dissolved. put the container in an ice chest to chill while you clean the turkey.

    put the bird in the brine,make sure it is completely covered, keep it iced down and let it soak for 24 hours.

    fire up the smoker and bring it up to temp 210 - 230 degrees.

    pull the bird out of the brine and rinse it off.

    if you like inject the bird with a mix of melted butter and cajun seasoning, try not to pierce the skin.

    rub the bird with your favorite rub and put it on the smoker breast down

    smoke over hickory, pecan, cherry, or apple wood chips. pour the smoke to the bird for the first three hours and gradually ease up on the smoke as it cooks

    a 12 pounder will take 8 to 10 hours to reach the desired 160 degree temp at the middle of the thickest part of breast. don't guess, get a meat thermometer!

    let the bird rest for at least 20 minutes before carving. if you have to wait wrap it in two layers of foil and put in a small ice chest for up to 2 hours.

    enjoy[]
    76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

  • #2
    Hot damn that looks good. I did my injecting tonight. Creole beer and butter. Should be good. I used store bought last year, and figured I would kick it up a notch. Next year it is getting done on the BGE.
    1996 Intrepid 339 WA[br]1986 Mako 21B - Clearwater,FL [br] [br]

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    • #3
      Leo would you send me more pic's of your smoker. Thanks Ed
      Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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      • #4
        this one or the monster?

        This one is a smokey mountain "big block" stainless, the company went out of buissnes and was bought by vermont castings. I don't think they make them anymore.

        the lid on top is the lid from a webber mini kettle grill I use it to keep rain water from going directly into the vent on top.

        I lowered the smoke box directly above the fire so it will make smoke at lower temps and I also added an adjustable propane regulator with a longer hose to replace the original one so i can adjust the flame more accurately
        76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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        • #5
          The one with the turkeys. I am going to try Vermont castings. Thanks Ed
          Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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          • #6
            Ed, Smoking a turkey with a Boston butt on top dripping all of it goodness is cheating. It's my secret too.
            95 MAKO 201[br]73 Montgomery Ward Sea King 13.5[br]Slapout, AL[br]

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            • #7
              You got that right.
              Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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              • #8
                This is the closest thing i can find currently available.

                http://www.landmann-usa.com/vertical-smoker-sale.aspx

                this is a different version or copy but the price is pretty good. one thing i noticed is the lack of a gasket on the door and don't ever trust the temp gauge on the front, get a digital thermo!

                and yes the pork drippings do wonders for brisket as well[]

                one thing i agree with emeril on is "pork fat rules!"[)][)][)]
                76 25 \"Aenigma\"[br]73 17[br]Richland/Long Beach, MS[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=14182[br][br]17 project[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=56176

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                • #9
                  Ed, If you are looking for a vertical smoker, I may be able to hook you up. I have the large Smokey Mountian like the one in the picture and have literally used it 3 times. I bought it at Bass Pro Shops in Destin. There's not a thing wrong with it and it does a great job. If you remember, I built a monster trailer smoker last year and this one has not seen any action since. If you are intrested, I can send you some pictures. War Eagle! Matt
                  95 MAKO 201[br]73 Montgomery Ward Sea King 13.5[br]Slapout, AL[br]

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                  • #10
                    Matt please send me a picture.

                    Thanks, Ed War Eagle!!!!
                    Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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                    • #11
                      Ed, Sorry it took me so long to get these and they are still terrible photos. If you are interested, give me a shout.








                      95 MAKO 201[br]73 Montgomery Ward Sea King 13.5[br]Slapout, AL[br]

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                      • #12
                        It looks great. What is the price.
                        Perdido Key, FL[br]Birmingham, AL[br]\"Old age and treachery will always win out over youth and inexperience.\"[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=18523[br]http://www.classicmako.com/forum/topic.asp?TOPIC_ID=22153

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                        • #13
                          give me a call three three four 412 1306
                          95 MAKO 201[br]73 Montgomery Ward Sea King 13.5[br]Slapout, AL[br]

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