Smoked turkey

Started by electricshaman, November 28, 2010, 08:24:32 AM

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electricshaman

Hey Everyone,
I am going to smoke a  10# wild turkey today.  I brined it for 24 and dried for 24.  My concern is the smoke/cook time and also the turkey had its skin removed.  Is there any tips for these ?'s and concerns.
Thanks

FLBentRider

I would put some bacon on it, that will help keep the surface moist.

I would smoke it @250F until your desired IT. Domestic birds that is 165F.
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electricshaman

How long should i should this old bird?

FLBentRider

Quote from: electricshaman on November 28, 2010, 09:25:26 AM
How long should i should this old bird?

I think I read "how long should I smoke this old bird"

Most people put two to four hours of smoke on poultry, it depends on how much smoke flavor you want.

Poultry really takes the smoke well, and you can't "un-smoke" it.

It also depends on what flavor of smoke you use. Mesquite and Hickory tend to be stronger than some of the other woods.
Click on the Ribs for Our Time tested and Proven Recipes!

Original Bradley Smoker with Dual probe PID
2 x Bradley Propane Smokers
MAK 2 Star General
BBQ Evangelist!

electricshaman

Yep, sorry.  I meant smoke time. Thanks.  I plan on 2 hrs of smoke and 3-4 hours in the oven @ 325^