Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Turkey Tips

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • 6th Borough BBQ
    Former Member
    • Feb 2017
    • 409
    • Jersey City, NJ

    Turkey Tips

    I'm considering smoking my first Turkey this year for Thanksgiving. I normally enjoy how simple it is just throwing it in the oven, but thought maybe it's time to throw it on the stick burner to take it to the next level.

    I've read the instructions here and from what I've gathered probably the most important thing is to cook at a higher temperature than normal to get a crispy skin.

    I wanted to check and see if any of you had some other "tips" to help me ensure I do not mess up the bird? Also, if you can give me a feel for how long it might take that would be great as well. I'll buy the smallest small turkey I can buy as there is only 3 of us, so probably about 12lbs if my memory serves me correctly. I was thinking about targeting 275-300 on my smoker. And if it's not asking too much, if there are any Thanksgiving sides that would also go great on the smoker please let me know.

    Thank you!
    Daniel
  • RonB
    Club Member
    • Apr 2016
    • 13841
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    If you can get the temp up to at least 325* you will have a better chance of getting a crisp skin. I shoot for 350* - 400* on my kettle and the turkey turns out nice and juicy with a crisp skin.. If you are not worried about presentation, spatchcocking will get your turkey done a lot quicker, but I think a high temp is more important on a shorter cook.

    Comment


    • 6th Borough BBQ
      6th Borough BBQ commented
      Editing a comment
      Okay I’m going to have to try and get it hotter...... never tried to get my smoker that hot (Lang) so not sure if it’s possible

    • DWCowles
      DWCowles commented
      Editing a comment
      It’s possible
  • Psinderson
    Charter Member
    • Dec 2014
    • 258
    • Pittsburgh, PA
    • Cookers:
      - 2013 18.5" Weber Smokey Mountain'
      - 2012 22" Weber One Touch Silver
      - 2015 Weber Spirit 210 Gasser

      Thermometers:
      - Thermoworks Thermopop, white
      - Thermoworks DOT, white, with meat probe and air probe

      Accessories:
      - Grill Grates
      - Rotisserie attachment for Kettle
      - Weber Rapid Fire Chimney

      Beverages:
      - Total beer geek
      - Whiskey, preferably a good Rye but I also enjoy Bourbon, Wheat and Scotch

    #3
    I agree with RonB on the temp. 325 to 350 will work best. There is a TON of info in this article if you haven’t read it:

    http://amazingribs.com/recipes/chick...ed_turkey.html

    I am going on my third year of smoking a turkey and my family has been converted. One thing I can’t remember is if I used water in the pan on my WSM.

    Comment


    • RonB
      RonB commented
      Editing a comment
      I don't remember ever using a water pan with poultry. A moist cooking chamber may not produce crisp skin, but I'm not sure as I have never done it.

    • Psinderson
      Psinderson commented
      Editing a comment
      I think you’re right, I will skip the pan.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #4
    Here's my tried and true version, based on over 10 years cooking them. Of course, it's always evolving, and you would have to adapt it to your own cooker (eg forget the 400F starting temp and instead go directly to 325F). This is for those who want their turkey stuffed. Otherwise Meathead's recipe on the site, or Mad Max's on nakedwhiz.com are great (better?) alternatives. https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps

    Comment


    • 6th Borough BBQ
      6th Borough BBQ commented
      Editing a comment
      That was an amazing amount of detail! Thank you for sharing.

    • EdF
      EdF commented
      Editing a comment
      I put it together a few years ago for a good buddy of mine who also has a BGE. Like I said, it keeps evolving. We'll see what happens this year - maybe the KBQ, but that means I don't get to do some of the drudge work on the sides.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Meat-Up in Memphis