Smoked Turkey MH Style*

[FLBuckeye]

Hard to tell by your pic, but did you get the S&G rub under the skin as recommended?

[Marauderer]

What would I do different next time. I would keep it in the fridge in the mid 30*F range. When I put it on the smoker iot was at 56*F and at 325*F it cooked to fast. I would also lower my cooker temp to 275*F for the first 2 hrs and then bump to 325*F. Iam not a huge fan of the S&G rub and will use something different next time. I will tell more after supper.

[Marauderer]

Temperatures were all over the place from 138*F where I had my probe tp 180*F in the other breast. My gill must not have consistant temps so I lowered the box temp to 280*F to minimize the over cooked parts. At 160*F minimum IT in all parts of the bird I removed.





I then promptly cut the bird up and stripped the carcass as much as possible.


Put all the left over pieces and carcass in a stock pot and simmer an hour before going to bed. turned it off left the cover on and went to bed. It was still at 120*F when I got up the next morning. I immediately stripped the carcass, strained out the broth and proceeded to make soup. I added 1 tsp salt to the broth, 4 sliced carrots, 6 sliced celery, 1 med diced onion, 1 med lg diced apple, 3/4 tsp S&M rub, a handful of fresh green beans w/ends trimmed and sliced into 1" pieces. I had about the same amount of turkey off the carcass as is in the bowl in the pic above. Added it all and simmered for 20 min. I added 3/4 cp of barley and cooked for another 20 min and it was ready to serve. That is not potatos floating it is the apple. when cooked it sinks like everything else.



​My wi8fe says the soup is excellent. That means that it is really good and we will have some turkey breast for supper

[Jerod Broussard]

sweet, yeh that greater than 10 percentage on the sodium has to account for something.

And concerning that broad breast....even salt can't help this!!

"[The breast] protrudes quite a bit and physically gets in the way when the birds need to reproduce," said Long. "In the commercial turkey industry there are no birds that naturally mate."

[Marauderer]

I smoked a 13.5 lb turkey mostly using NH's "Ultimate Smoked Turkey" recipe. Bought the bird at Publix. $1.49/lb and that was the Publix brand. Everything else was $3.00/lb and up. If it isn't the holidays turkeys are not readily available. I was wondering on another thread how to tell if it was salted. Kathryn told me if the sodium was at 225 mg or higher on the ingredients label it was. And it was and on the front it said that.




So after I defrosted it, MH goes into great detail on the defrosting procedure, opened it up and removed the neck and the giblets, I then removed the plastic that trussed the legs. I rinsed mine out to get all the yuckies out of the cavity.



I then dried it out and put it in the fridge for the night to dry out the skin. I won't do that again as I then had to clean the fridge after that to make sure no buggies were in the fridge.


Anyway the night before I mixed up some Simon and Garfunkel rub and mixed some with oil and let sit over night. The next day I got the smoker going set it on 325*F and then coated the bird with the oil and S&M rub mixture.



After the grill stabilized at 325*F I placed the bird on my Frog Mat and realized I hadn't covered the leg and wing tips to prevent them from burning.


So, I went and got some foil and wrapped the tip with them shiny side out on the foil and installed the IT thermometer.


Closed it up and didn't touch it until the IT read 135*F. Why did I check it then? I didn't trust my Mav and wanted to use my Tpen to check varies places on the bird because there are so many different thicknesses.