Thinking ahead to Thanksgiving

[Savannahsmoker]

The Big Easy is the best thing we bought in a long time to compliment smoking, grilling and roasting.
Turkey in The Big Easy

Chichen Quarters, taters and corn 

New Idea, Oysters in The Big Easy

[Huntnfreak]

Classicrockgriller what do you mean by "low sugar" and "turbinated sugar"?  I've only been using a brine, so this would be a good time to figure out the whole rub thing.

[Savannahsmoker]

Here is the brine I use for turkey and all fowl:
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
and whatever spice a person wants to add.

[dbondy]

Just pulled a small yardbird off the big easy, I did a lite smoke at 180 in the obs then in the bigeasy to finish off ,came out great. The only thing i put in my outdoor fryer now is fish, fries,onion rings, blooming onions.

[seemore]

huntnfreak. we tried this very good..........
Deep Fried Smoked Turkey
Ingredients
• 1 whole wild turkey (wild optional)
• Lots of oil as per manufacturer of the deep fryer.

Preparation
There are many options to cooking a turkey this way. Marinating the bird for 24 hours prior to cooking it is one option. Use a sugar/salt cure in a 50/50 ratio, and thoroughly cover turkey and store in refrigerator. After 24 hours rinse and pat dry.

Smoking Method
Cold smoke the turkey for 4 hours prior to cooking it in your deep fryer. Using Apple flavor bisquettes, place the turkey in the Bradley Smoker and cold smoke at 40°C (100°F), turning occasionally. Following the directions of the manufacturer deep fry according to the weight of the bird. Try using peanut oil for extra flavor.

To Serve
The deep frying process seals in the juices of the turkey, but the added flavor from the Apple flavor bisquettes in the Bradley Smoker will amaze you... Serve with traditional turkey feast fixings of gravy and mashed potatoes, along with root vegetables and salad, or try a different turkey menu that includes coleslaw and French fries. A boneless turkey breast or whole chicken can be substituted. Try hickory flavor bisquettes for another flavor sensation!
seemore..........

[Huntnfreak]

Seemore that was exactly what I was planning on doing...except my turkey is going to be from the store this time.  Thanks for the info.  I bought the "test" turkey just before I left on this business trip.  I'm hoping to give it a whirl sometime next week.  Thanks for all the great info from everybody.  I've gotten a lot of good ideas I am going to have to try.  The next turkey is going to come straight from the farm though.  I have a new contact for farm raised turkeys!  I can't wait to give it a try.  Going to have to try to get a Big Easy too.  Sounds like that will be a nice addition to the Bradley!

[classicrockgriller]

freak, the big easy is the bombs. I love mine. If I never did anything other than chicken, I would be happy. Did two chicks today, 65 minutes.

My family loves the birds from the BE.

[Savannahsmoker]

You are right classicrockgriller.  The Big Easy is a great cooking enhancement.

[Huntnfreak]

Well my business trip lasted longer than it was suppose to.  I got back just in time to start hunting, so I never had a chance to do a test run.  So.......my not so test run is in the Digital Bradley now.  I thought I had some maple brisquettes left, but I was mistaken, so it's all apple.  I'm gonna smoke it for 4 hours at 120 degrees and then into the "NEW" Big Easy I just got.  I've been doing a lot of reading on all of this and decided to splurge on the BE instead of using the oil fryer.  I would have had to buy peanut oil anyway, so why not spend a couple extra bucks and get the BE I thought.  Anyway the ball is rolling now!!  I am wondering if I should turn the Bradley down to 100 degrees though.  Seemore you commented you were cold smoking at 100 degrees.  I don't know enough about smoking to know if that 20 degrees will make a difference.  I used a Brine to prepare it.

[classicrockgriller]

I don't know about the others but I am setting my bradley to 210, 4 hrs of smoke, continue cooking at 210 till I have an IT of 120, and the BE till IT of 170

[Huntnfreak]

I smoked for 4 hours at 120 degrees.  I then transferred to The Big Easy to finish.  When I made the switch the internal temp was 100 degrees.  It spent another 2 hours and 10 minutes in the Big Easy to reach 165 degrees.  I then pulled it out, covered in tin foil and a towel until I was done with the gravy, patatoes and dressing.  After about 25 minutes I carved into it and served it up.  It turned out great.  It had a nice smoky smell, but the taste was not overwhelming.  I had injected it with garlic butter.  It was very moist, juicy and tender.  Everybody at the table raved about how well it tasted.  I was a little nervous as to how well it would be received since it seemed to smell so smoky.  I like it, but I was worried not everybody would.  I had no complaints and everyone went back for seconds.  Several made a trip back for thirds!  I was happy!  I thought I was going to have smoked turkey to eat for awhile, but I might have enough left for 2 or 3 sandwiches.  Now I wish I would have started with a bigger turkey!!  Thanks to everybody for all the great advice.  I love this site!

[Savannahsmoker]

Smoked the 13 lb turkey at 180 degrees for 3 1/2 to an internal temp of 138.  Now it is in the big easy and it will come out when the inner thigh meat reaches 180 degrees and breast is about 170.

[Huntnfreak]

I think I'm in trouble.  I got a request to do another one soon!   :o

[classicrockgriller]

I think I'm in trouble.  I got a request to do another one soon!   :o

That's what happens when you do a good job. ;D ;D

[Quarlow]

Yep read that tag at the bottom of my post. It says it all.