First time ever brining - Turkey

[Habanero Smoker]

KyNolas covered everything you'll need to have a successful smoke.

In case it hasn't been mentioned I bring turkey up to an internal temperature of 162°F-165°F measured at the thickest part of the thigh. Also be careful removing the turkey from the cabinet. The cavity collects a lot of juices, and easily spill out if you tilt the tray too much.

[Kane]

ok, got er brined for 12 hours than let it sit in the fridge for 12 hours to dry good. put in the smoker at 8:30 and planned for 3 hours smoke and 8 to 9 hours total time. Im a lil concerned here - bird has only been in for 2 hours at 200 and the IT temp is already 116. I got 6 1/2 more hours before the planned dinner time. Is this thing gonna hit a point where it slows down?

[bigredsmoker]

Sound like you may have to FTC to keep for serving time. The only concern I would have with that is if it would cause the skin to be more rubbery than it will already be. (At least that is what I read about Turkey in the smoker, the skin gets rubbery). I had FTC'd a pork butt for over 6 hours and it was still very hot. I am far from an expert on this so hopefully one of the more veteran posters will chime in soon. Good Luck, keep us posted, I want to do a Turkey soon.

Terry

[Habanero Smoker]

It could be you don't have the probe in the thickest part or it is too near the bone. Before taking the turkey out of the smoker, move the temperature probe slowly in and out allowing about 5 - 10 seconds for the probe to register after each movement. If the temperature drops leave the probe where the lowest temperature was registered and continue cooking.

If the turkey gets done too soon, you would be better off coating it will melted butter or oil and loosely tenting it and placing it in an oven at the lowest temperature you can set it at. I can get my oven down to 140°F with the door ajar. Many of us finish the turkey in the oven or grill, at a high temperature to improve the texture of the skin.

[Kane]

well. the temp readings I was getting were correct. I even repositioned the probe when I rotated the bird. I got to 165 IT in 6 hours with a pit temp that went anywhere from 185 to 205.  It was in the single digits outside all day here. I placed the bird in a throw away tray and covered it tightly in 2 layers of foil. placed in a 200 degree oven and held for about 45 mnutes than pulled it out and let it rest for 15 minutes. lets just say it was the best turkey Ive ever had! My guests loved it!!!   they also wiped out 7 pounds of pulled pork  I smoked last night and emptied a jar of IceMans sauce. everyone left here full. laughs.

thanks guys. I learned alot

[Habanero Smoker]

I'm glad to hear ever thing work out.

[KyNola]

Way to go Kane!  Glad it turned out well for you.  Next project......canadian bacon!

KyNola

[Kane]

nope. next project is a brisket.  ;)

[KyNola]

I haven't attempted a brisket yet but I want to make pastrami so I'll probably try it soon.

[Arcs_n_Sparks]

KyNola,

You can always start with a corned beef if you want to skip the cured brisket first time around.