Here's the game plan after searching the forum:
8.5 Turkey
Brine 4-6 hrs
Pat dry-frig overnight
tomorrow prepare:
Beer Can w/seasonings (bay leaves/thyme)
Season Bird
Smoke @250-2.5 hrs (it's pretty small)
Finish in oven to crisp the skin.
Pulled information from here that many of you contributed to: http://forum.bradleysmoker.com/index.php?topic=11784.0 (http://forum.bradleysmoker.com/index.php?topic=11784.0)
Brinning now.
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05989.jpg)
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05991.jpg) Should I use this
(http://i175.photobucket.com/albums/w146/LindaCC1/BeerCanTurkey.jpg) Or this
I just put mine on the rack.
I brine overnight, but 4-6 should be good.
FWIW, I pull back the skin and put the spices underneath and put the skin back over it.
We don't eat the skin much, so I do the whole cook in the Bradley.
Good Luck.
What kind of wood will you use ?
Hi Linda and wow. Love your enthusiasim.
I would use the first with the base as opposed to the beer can. I think the base would stabelize the turkey more. I would also use a combo hickory / apple for the smoke.
HR
Myself I would do as FLB said and putthe spices under the skin after Spatchcocking the bird. then spritz or rub melted butter on the bird about half way through the smoke to get that dark red smoked look to the bird.
I thinks Apple is the only puck flavor I do not have yet. Not sure how I missed that. Must order asap. That sounds like it would have been a great combination (Hickory and Apple).
We do love the skin. Sounds great to put spices underneath the skin.
10.5-what is Spatchcocking the bird mean???
BTW...last of the Cordon Bleu
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05997.jpg)
Ummmmm!!!!
I agree with FLBR about brining overnight and then just placing directly on the rack. However I agree with you about finishing in the oven after the smoke period. Use whatever wood you prefer. I like hickory/and or apple. I have used maple as well.
The one big piece of advice, vent 100% open the entire time as poultry has a lot of excess moisture in it that you need to have escape from your smoking tower. Otherwise it can condensate inside the tower, holding your temp down and possibly cause the smoke to back up into your smoke generator and eventually destroy it.
Let us know how it goes.
KyNola
Linda here is a link to a chicken that I spatched you can do the same thing to a turkey. I would leave the breast halves connected when smoking so when you lay it on the bed of lettuce for plating you see the whole bird.
http://forum.bradleysmoker.com/index.php?topic=11817.0
Ok...Sounds good. I think I got it.
Brine all night..... Place straight on rack w/out beer can..... Leave vents wide open....finish off in Oven for great skin.
Finally have an opportunity to post my fabulous Smoked Turkey dinner. It couldn't have been better.
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC05998.jpg)
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC06011.jpg) After Smoker before browning in Oven
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC06025.jpg) After browning
(http://i175.photobucket.com/albums/w146/LindaCC1/DSC06039.jpg)
Found my Apple puks so I smoked with pecan/apple. Perfect!!! Smoked up Corn on the Cob pieces, Potatoes, Onions, Red Peppers, Zucchini, and Yellow Squash.
Thanks for all your help guys
Now I have 2 Chickens in Smoking.
Linda, that looks fantastic. Great job. BTW.... what time did you say dinner was? ;) :)
Looks very nice LCC.
You are going to have to load that 6rk down and get it black on the inside.
Isn't this fun?
Great Job Linda. Keep up the good work.
HR
Wow, Very Nice!
Looks great Linda!
Very very nice Linda. Time to 'fess up. What's your culinary background? I've been hanging around this forum a while and I have never seen a first timer whip out 3 of the best looking dishes in a row! ;)
Keep smoking and show us the results!
KyNola
Thanks for the encouragement. I brined a couple of chickens night before last and smoked them yesterday. Finished off in the oven like I did the turkey. My daughter (26) said "Mom, when you said you were getting a smoker, I thought oh no, I don't really like smoked food. But now I am dreaming about this food while I'm at work and just can't get enough".
While we were carving the chicken she kept sneaking tastes.... Amber stay out...I can't it's the best chicken I've ever had!!!
KyNola, seriously I have always cooked good, but have never smoked until the Bradley. I really think it has been the hours I have read here before Bradley came. I learned so much here that has helped me understand the concept and not have to go through the trial by error.
Linda, I've enjoyed your cooks. They look great, they must taste great, and the photography is first notch. The flowers are always a great touch as well as the tableware!
An interesting thing to do with either a chicken or a turkey is to put sliced spicy sausage under the skin. Acts as not only as a spicy touch, but also acts self-marinating.
Linda,
You have a great knack for using a smoker. Always fun to watch other folks results. Can't wait to see what's next from you.
KyNola
Linda,
How long did you have the bird in the oven to brown? Did you fully cook in the smoker and then brown it or partial then finish in the oven. Thanks for the help, it has been too long since I did a bird but will for Thanksgiving. I usually smoke salmon most of the year.