I'm doing a turkey this weekend to get some practice under my belt so there are no surprises on thanksgiving. With that said, I naturally have some questions:
Where do you guys put your temp probes? I'm thinking one in the breast and one in the drum?
I'm doing it vertically. I ordered this:
(http://i824.photobucket.com/albums/zz165/Unclepigfat/BGEVTR-2.jpg)
but received this:
(http://i824.photobucket.com/albums/zz165/Unclepigfat/BGEST-2.jpg)
I'm not sure that I really care about the mistake as having the steamer stand gives me some cheeky ideas. However I'm concerned more about smoke. If smoke isn't filling the cavity am I going to run into some bird lacking some smokey goodness? If worse comes to worse, some power tool play might occur. Either way I don't feel like shipping it back, nor do I have time before my smoke. What do you think?
How often should I spin the bird? I'm thinking every 2 hrs? I'm cooking it at a pretty low temp so it's going to take a while.
That sounds like a reasonable plan, just remember the more you play the longer it takes. Too bad about the order, I've actually got one of the type you ordered, that's what I used for mine.
I check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
I'm doing my first turkey this weekend also. I plan on splatchcocking the bird. I have done it with chickens but this will be the first time for turkey.
Quote from: KevinG on August 30, 2010, 04:29:54 PM
Too bad about the order
No kidding. I should have checked yard and pool first. Last time I make that mistake. I'm returning the ceramic thingee after thinking about it for a while and bought the wire one from yard and pool so hopefully it'll be here by Friday before I skip town. It also gave me an excuse to pick up a set of bear paws...you know, to not waste shipping...
That sucks --- yeah - send it back, and order one from Bryan!
QUESTION -- Where are you finding a WHOLE turkey this time of year?
Coincidentally - I almost clocked a wild turkey a couple of days ago...
There's an old railroad underpass - going the back way outta my neighborhood...
It just happens to be a good place to CUT LOOSE in my new (old/used) roadster...
Wuz just hammering 2nd, when he stepped right out in the road.
I still ain't sure which of us sh*t first!
most of the markets in my area have whole turkeys, but you have to get them frozen>
For whole poultry I only use one probe, and I place it in the thickest part of the thigh. If the dark meat is under cooked it tend to be slimy, and have a metallic taste to it. Since you are using low temperatures, I would take it out when the internal temperature reaches 165°F.
Also because of the low temperatures, I probably would not do the first rotation until four hours because a lot of the initial time the smoker is recovering; then every two hours. Also when I smoke turkey in the Bradley I double up on the racks for more support. This is especially important when using a vertical smoker.
Quote from: hal4uk on August 30, 2010, 09:11:24 PM
That sucks --- yeah - send it back, and order one from Bryan!
QUESTION -- Where are you finding a WHOLE turkey this time of year?
I think my mom said she got if from Meijer. It's frozen, but it's injected with only 6% solution as opposed to 8% which is good for my purposes I imagine since I plan on brineing it. They had fresh birds as well but nothing under 23 lbs. We ended up with a 13.5 pounder.
Thanks for the advice everyone. I'll have some pictures on Monday.
So the turkey experiment is well underway. I just pulled gobbles out of the brine, gave him a quick rinse and he's in the fridge for a 12 hour dry before he meets the smoke. In the mean time, I figured why not do a 9.3 lb brisket for my parents? They've never had one and the smoker looks awful lonely after all...
rubbed with Wild Willie's and CYM - 6 hrs hickory/apple blend
(http://i824.photobucket.com/albums/zz165/Unclepigfat/72655efb.jpg)
Turned out unbelievable! Very moist. I fork tested at 180* - only took 12 hrs @ 220* in high winds and 55 - 65 degree temps. I was surprised.
(http://i824.photobucket.com/albums/zz165/Unclepigfat/69aaebe7.jpg)
Dead man chillin':
(http://i824.photobucket.com/albums/zz165/Unclepigfat/cc6db354.jpg)
*the KC Masterpiece is my parents deal. Not mine. I make my own q sauce. The Great Lakes however, all me.
Gobbles after 4 hrs of maple
(http://i824.photobucket.com/albums/zz165/Unclepigfat/ff346cb8.jpg)
Delicious.
(http://i824.photobucket.com/albums/zz165/Unclepigfat/43c08516.jpg)
This is the best shot I could get after we dug in:
(http://i824.photobucket.com/albums/zz165/Unclepigfat/f2e9b6cb.jpg)
Nicely done UPF!
Awesome job on both brisket and bird!
Looks like it came out good!
That (flat-chested) turkey looks awsome!!!
I guess you didn't have a LEMON handy?
How long did it take to come out looking that good?
I think it took around 9 or 10 hours, give or take. The skin was really tough so next time I'll definitely pull it from the smoker earlier and blast it in the oven longer. Either that or cook it at higher temps the entire time. Either way, the meat was juicy (too juicy according to my father who likes his meat the texture of sandpaper apparently) and delicious. I'm looking forward to the thanksgiving bird with a few tweaks. Special thanks to KevinG for the advice and brine recipe.
Glad it worked out for you.