Thanksgiving turkey

[viper125]

Well did smoke our turkey this year and had our stuffing and ate it too!  ;D Got up early in the morning and smoked for 2 1/2 hours with apple. The color was a very light Golden brown and the breast was at 120 degrees. Brought in side and stuffed and into the oven as usual. 300 degrees for 5 1/2 hours. Baked less time this year as everyone showed up and it was fine. Lots of Smoked Turkey ,stuffing, gravy and mashed taters. 4 big pies also. Great dinner. Got some cell phone pics, but there not the greatest and the color seems lighter then real life. But proof any way right? LOL!

Here is the turkey getting ready to go in.



Then about done



Stuffed and ready for the oven.



Asked here to call me before cutting. Well mother in law was in a hurry and this is what was left to take a pic of. Not very pretty now! :-[



But after supper I hit the pan to save the real goodies. As i like the wet meat and stuffing at the bottom. Also sliced the breast and left over meat! All enjoyed and loved the moist smoked turkey. But next year maybe a stronger hickory smoke for 2 1/2 -3 hours.

[squirtthecat]

Looking good!

[TedEbear]

No rub?

[viper125]

Well I did skip it all this time. She wanted the conventional and all I added was the smoke. I would have loved to o further. But this is the only day she asks so I go along with it. THe rest of the year she goes along with any way I want to. I have 4 turkeys in the freezer and plan to get more before the prices go up. Cant buy them in the summer for 69-79 cents a lb1  ;)

[OldHickory]

You did a nice job.  I do the stuffing/dressing outside the turkey in a separate pan, afraid it will hold the temp of the internal turkey down.  I'm probably over cautious.

[viper125]

Well Its just not the same taste. I have done it lots of times before. but i prefer it in a turkey myself. Actually The  Turkey was only around 120 and warmed up quickly in the oven. Now if I would have let it cool that would be different. But at 120 you dont get burned stuffing and I time it for when shes ready. So it don't really get to cool much at all. 6 people ate and enjoyed and finished it cold. with sandwiches going to others. No problem what so ever.

[KyNola]

V125, what temp were you smoking your turkey that it got to an IT of 120 in 2.5 hours?  I'm having a bit of trouble wrapping my head around a turkey getting to 120 in 2.5 hours in a Bradley but then had to roast for 5 1/2 hours at 300 to get finished.

[viper125]

Set the bradley to 225 degrees . Pid read 120it in the breast 2.5 hours later.

[viper125]

Well Kynola! I think I realize what your saying now. When I smoke or cook fish,Turkey and chicken I tend to prefer to go by the meat and not the temperature. But when we cook Turkey in the oven there are lots of juices and its covered. Also we don't like our turkeys Just "done" We like them falling off the bone and tender enough only the breast's gets sliced. A lot of times my wife will cook hers at 300 for 4-5 hours the day before. Its pretty well done then the next day she cooks at about 300 for another 4-5 hours before dinner. So it is over done to some people and just right to us. Now when I smoke Turkeys I do use a thermometer to know when its safe, but still go by my judgement to know when its done. I my opinion and that of friends and family. People always tend to over cook their fish, and under cook their fowl.
Hope that helps. And that temp of 120 is what it said so don't know how to explain that. But will say doing it this way It worked great and no build up of oil or grease. Will still hang those i finish though.

[KyNola]

OK V, now I understand.  It's a personal preference.   It all makes sense now. :P :)

Thanks.

[viper125]

Guess some of the hill ways dont run the same as you flatlanders huh? Well i do a double take of youl alls recipes sometimes mymyself! Lol!