Turkey basics--cheesecloth? time & temps?

[Scootergirl]

Hi! I need some help with my thanksgiving turkeys.  It is our first time making turkey, let alone in the smoker.  We are making two test turkeys today--one in the bradley & one on the grill.  They are both whole, fresh turkeys that we brined for 18 hrs.  

For the smoked turkey...I put a nice rub on it (no salt in the rub), wrapped it in cheesecloth, and put it in a smoker that, last time I checked was 150 degrees & rising.  So my questions are...

Do you think I need the cheesecloth?  I've read you should put the cloth & then take it off later on so to prevent the skin from getting too done.

What about time & temperature?  A smoke & spice recipe I found had it at about 10-12 hours for a turkey the size of mine.  that seems like so, so long!  Any suggestions?

THanks for your help.
ScooterGirl

[Scootergirl]

Hi again.  Talking to myself, here...

My test turkey turned out fantastic.  I had it in for 6 hrs, witha cheesecloth for 3 hrs, actual smoking for 4 hrs, and a pound of bacon dripping on it for about 2 hrs.  My BF basted it on the grill for the last half hour, and I think that made the skin rubbery, unless that was cheesecloth related.  How do I make the skin crispy?

[ritzdeliman]

Did one for cdn thanksgiving, about the same cooking time as yours. when finished it was popped into the oven at 350 for 45 mins to crisp up the skin. Turned out great. ritzdeliman

[JJC]

Hi SG, welcome to the Forum!

Glad your turkey came out well despite the lack of input from the Forum members.  I've smoked dozens of turkeys and would say the following:

1) turkeys much over 14# can be smoked in the BS if they fit, but are probably better off being finished off in the oven or on the grill.  Turkeys in the under-15# category can be smoked/cooked entirely in the BS or smoked/partially cooked in the BS and finished off in the oven or on the grill, as your time and taste for crispy skin dictates.

2) you don't need to use cheesecloth to get great results

3) you shouldn't have to baste it whether its on the grill or in the oven to finish off.  If I'm worried that the skin is getting too dark, I cover it with a loose aluminum foil "tent".

On the other hand, since you had great results with the method you used, perhaps you should stick with it.  Consider the above if you want to experiment.  [:)]

John
Newton MA