I am going to do a test run on a whole turkey in the DBS and then finish off in the SRG. Here is my game plan, any suggesitons woudl be appreciated.
-inject with garlic/herb butter 4 hours before cooking, rub skin with peanut oil and turkey rub, also rub turkey rub under skin on meat
-Smoke/Cook with Pecan for 3 hours at 240 in DBS
-transfer to SRG with lid up on high until IT of 16o hit in breast
Thoughts?
Thats how I do them but I set my DBS to 250 other wise just the same.
Put the turkey in the SGR basket before you smoke, that way all you gotta do is pull the basket from the smoker and drop it right in the SRG
Ok, normally take about 1 hour in SRG depending on size?
Quote from: OU812 on September 15, 2011, 02:34:44 PM
Thats how I do them but I set my DBS to 250 other wise just the same.
Put the turkey in the SGR basket before you smoke, that way all you gotta do is pull the basket from the smoker and drop it right in the SRG
X2 yep !!! depending on the size, from 1hr to 1 1/2 hr IT of 165 is what I look for...
Do you normally brine the Turkey?
I don't.
Quote from: zueth on September 21, 2011, 10:12:30 AM
Do you normally brine the Turkey?
I dont ether, most turkeys are allready pumped with some sort of weak brine to enhance the moistness.
I do like to inject some flavor though, the Creole Butter one here is good with turkey.
http://www.cajuninjector.com/cajun-injector-marinades.html
I make allot of my own injections,,,,,,,mostly whatever comes to mind at the time. ;D
Have you ever thought of brining your turkey prior to smoking it? I usually don't smoke my turkeys (fried), but I have discovered that there are some great brining recipes out there. Here is one of my favorites:
SAVORY TURKEY BRINE
This is for a 12-14 pound turkey (You may want to adjust the ingredients for a larger turkey)
Ingredients:
1 quart chicken and 1 quart vegetable stock
2 quarts water (cool)
1 cup bourbon
1 cup brown sugar
1 ½ cup kosher salt
1 white onion quartered
3 celery stalks (with leaves on) cut into 1/3
3 carrots cut into 1/3
6-8 garlic cloves (peeled)
1 tbsp black pepper
1 tbsp sage
1 tbsp rosemary
1 tbsp allspice
1 tbsp garlic powder
1 tbsp thyme
2 tbsp pickling spice
1 tbsp old bay
Directions:
Mix everything except for the vegetables into a pot and simmer over heat until the sugar and salt have dissolved. *Do not let the water to come to a boil*. Allow the mixture to cool. Pour mixture over the thawed turkey in a 5-gallon bucket. (I use a 5 gallon bucket for cooking/brining). Fill remainder of the bucket with room temperature water halfway up the leg of the turkey. Top the rest of the turkey off with ice. Allow to brine for 18-24 hours. Keeping the turkey on ice the entire time.
Wash and dry off turkey thoroughly and allow turkey to rest for 30 mins.
That was my thought if I was going to brine. Would be to brine, then smoke, then cook in SRG.
Sounds like if I buy a enhanced bird, don't bother with brine. But if i buy a non-enhanced bird then brine would be the way to go.
I brine wild turkeys as they are much leaner then penraised birds.
If and I say If you find a bird that has not been enhanced then I would brine it.
Some brines make your turkey taste like a ham.
I had a thought on this, has anybody cold smoked the turkey for 3-4 hours the day before, then wrapped and put in the fridge. Then the next day cook in SRG? If so how did it turn out?
Quote from: zueth on October 03, 2011, 02:22:36 PM
I had a thought on this, has anybody cold smoked the turkey for 3-4 hours the day before, then wrapped and put in the fridge. Then the next day cook in SRG? If so how did it turn out?
I wouldnt.
You want the bird to get above the danger point as fast as you can, the danger point is from 40 to 140 F
When your done with the smoke youll be right about the 140 mark and it needs to finish.
Also the nasties grow faster on poultry than other meats.
Quote from: OU812 on October 03, 2011, 02:33:02 PM
Quote from: zueth on October 03, 2011, 02:22:36 PM
I had a thought on this, has anybody cold smoked the turkey for 3-4 hours the day before, then wrapped and put in the fridge. Then the next day cook in SRG? If so how did it turn out?
I wouldnt.
You want the bird to get above the danger point as fast as you can, the danger point is from 40 to 140 F
When your done with the smoke youll be right about the 140 mark and it needs to finish.
Also the nasties grow faster on poultry than other meats.
Ok, that makes sense, but I could cold smoke, then after that put directly into SRG?
Quote from: zueth on October 04, 2011, 12:12:39 PM
Quote from: OU812 on October 03, 2011, 02:33:02 PM
Quote from: zueth on October 03, 2011, 02:22:36 PM
I had a thought on this, has anybody cold smoked the turkey for 3-4 hours the day before, then wrapped and put in the fridge. Then the next day cook in SRG? If so how did it turn out?
I wouldnt.
You want the bird to get above the danger point as fast as you can, the danger point is from 40 to 140 F
When your done with the smoke youll be right about the 140 mark and it needs to finish.
Also the nasties grow faster on poultry than other meats.
Ok, that makes sense, but I could cold smoke, then after that put directly into SRG?
Cold smoking poultry aint a good idea in my book.
I would smoke at 220F for 2 hr then drop in the SRG.
If you put your bird in the SRG basket before you smoke it all you have to do after the smoke is pull the basket outta the smoker and drop it in the SRG
Last bird I did took right about 3 hr start to finish doin it this way.
Quote from: OU812 on October 04, 2011, 01:14:24 PM
Cold smoking poultry aint a good idea in my book.
Yeah... I reckon I'll 2nd
that.
Awrighten.
Quote from: OU812 on October 04, 2011, 01:14:24 PM
Quote from: zueth on October 04, 2011, 12:12:39 PM
Quote from: OU812 on October 03, 2011, 02:33:02 PM
Quote from: zueth on October 03, 2011, 02:22:36 PM
I had a thought on this, has anybody cold smoked the turkey for 3-4 hours the day before, then wrapped and put in the fridge. Then the next day cook in SRG? If so how did it turn out?
I wouldnt.
You want the bird to get above the danger point as fast as you can, the danger point is from 40 to 140 F
When your done with the smoke youll be right about the 140 mark and it needs to finish.
Also the nasties grow faster on poultry than other meats.
Ok, that makes sense, but I could cold smoke, then after that put directly into SRG?
Cold smoking poultry aint a good idea in my book.
I would smoke at 220F for 2 hr then drop in the SRG.
If you put your bird in the SRG basket before you smoke it all you have to do after the smoke is pull the basket outta the smoker and drop it in the SRG
Last bird I did took right about 3 hr start to finish doin it this way.
Ok, makes sense, thanks for the info.
Is turkey better when cooked low and slow or does it dry out? I am thinking of doing beer can turkey for thanksgiving but didn't know if it would be better for it to be done low and slow in the bradley or simply grilling it at 350 with some wood chips in my charcoal bbq.
Any insight will be greatly appreciated.
You can do it all in the Bradley, but I would recommend for the last hour to turn up the heat as high as it will go to get the crisp skin.
Stupid question here from a newbie...what's a SRG?
charbroil's Big Easy Smoker. roaster, grill
Going to do a Turkey this weekend. Have a couple of additional questions. I have heard people say that apply smoke for 2-4 hours. What does everybody feel is the best with Turkey?
When you put the bird in the SRG basket do you put the breast down with the legs up, like you would when cooking in peanut oil?
I assuming the 165 as a IT is measured from the breast.
I am boring in that I use hickory for just about everything
Quote from: GusRobin on October 26, 2011, 04:16:21 PM
I am boring in that I use hickory for just about everything
I just reckon
God likes you.
Awrighten.
Quote from: zueth on October 26, 2011, 03:40:17 PM
Going to do a Turkey this weekend. Have a couple of additional questions. I have heard people say that apply smoke for 2-4 hours. What does everybody feel is the best with Turkey?
When you put the bird in the SRG basket do you put the breast down with the legs up, like you would when cooking in peanut oil?
I assuming the 165 as a IT is measured from the breast.
Thoughts?
Quote from: zueth on October 28, 2011, 10:52:35 AM
Quote from: zueth on October 26, 2011, 03:40:17 PM
Going to do a Turkey this weekend. Have a couple of additional questions. I have heard people say that apply smoke for 2-4 hours. What does everybody feel is the best with Turkey?
When you put the bird in the SRG basket do you put the breast down with the legs up, like you would when cooking in peanut oil?
I assuming the 165 as a IT is measured from the breast.
Thoughts?
Yep! I actually stop at 160 and tent and let rest for a bit.. It'll cruise up to near 165°.
Quote from: zueth on October 28, 2011, 10:52:35 AM
Quote from: zueth on October 26, 2011, 03:40:17 PM
Going to do a Turkey this weekend. Have a couple of additional questions. I have heard people say that apply smoke for 2-4 hours. What does everybody feel is the best with Turkey?
When you put the bird in the SRG basket do you put the breast down with the legs up, like you would when cooking in peanut oil?
I assuming the 165 as a IT is measured from the breast.
Thoughts?
3 hr of Apple works for me.
I like to put the turkey one a beer can holder, with out the beer, then in the SRG basket and put the basket in the in the smoker.
After the smoke transfer the basket to the hot SRG and like Squirt stated pull outta the heat when the IT of the breast hits 160 F
Tent for about 20 min before digging in.
When you do the beer can holder do put it legs down then?
Quote from: squirtthecat on October 28, 2011, 10:54:47 AM
Quote from: zueth on October 28, 2011, 10:52:35 AM
Quote from: zueth on October 26, 2011, 03:40:17 PM
Going to do a Turkey this weekend. Have a couple of additional questions. I have heard people say that apply smoke for 2-4 hours. What does everybody feel is the best with Turkey?
When you put the bird in the SRG basket do you put the breast down with the legs up, like you would when cooking in peanut oil?
I assuming the 165 as a IT is measured from the breast.
Thoughts?
Yep! I actually stop at 160 and tent and let rest for a bit.. It'll cruise up to near 165°.
Thanks
Quote from: zueth on October 28, 2011, 02:40:28 PM
When you do the beer can holder do put it legs down then?
Yes
After smoking it, could I transfer it over to the oven like I do with my butts? If so what would be the time & temp?
I like to brine my turkeys, i like the fact that most people think it's ham when they taste it.(http://i1210.photobucket.com/albums/cc409/ShastaBob/P1000688.jpg)
After
(http://i1210.photobucket.com/albums/cc409/ShastaBob/P1000690-1.jpg)
Thats how i talk turkey! Happy Holidays.