Thanksgiving Turkey idea

[bozer]

Hi,

I have a crazy and wild idea. I'm thinking I will smoke my turkey for 3 or 4 hours (suggestions on pucks to use??), then put it on the rotisserie. Does that sound insane or am I onto something here? The hard part will be taking it from the smoker and getting it on the rotisserie while is presumably hot.

thoughts?

[tskeeter]

Sounds like a plan to me.  Not really much different from moving the bird to the oven to complete the cooking and crisp up the skin.

As far as handling a hot turkey goes, someone was talking in another post this morning about how they use the cheap cotton gloves (I assume the brown ones, not Grandma's elbow length white gloves) covered with a pair of nitrile gloves, or vinyl food handler's gloves, to handle hot food.  The person posting said they found their approach provided more dexterity than using the gloves sold specifically for handling hot food.  And the cost less and are easier to get.   

[Saber 4]

I think that could be a good plan, I have done many turkey's on the rotisserie with herbed butter rubbed under the skin but haven't smoked first, these were done in the Pre-Bradley days. I would think you would want to pull the turkey from the smoker and place on a flat tray for easier access to putting the rotisserie in, I would already have pre-mounted the handle side prongs and made sure that it would position the turkey where I wanted it in the grill, then I could slide it in and quickly finish with the other prong set and onto the grill before it had time to cool much. I would also have a pan of apple juice or water steaming under the bird at this point to help keep it moist. Just my thoughts however.

[KyNola]

Your plan should work just fine and no doubt will have a crispier skin than if you cook it entirely in the Bradley.  One word of caution when moving the turkey to your rotisserie, be careful of your feet because the cavity of the bird may have started filling up with hot liquid from the turkey.  If you are not very careful you may pour hot liquid on to your feet and legs.  Don't ask me how I know this. :o ;)

[Gafala]

Your plan should work just fine and no doubt will have a crispier skin than if you cook it entirely in the Bradley.  One word of caution when moving the turkey to your rotisserie, be careful of your feet because the cavity of the bird may have started filling up with hot liquid from the turkey.  If you are not very careful you may pour hot liquid on to your feet and legs.  Don't ask me how I know this. :o ;)

We won't ask.

[bozer]

You guys think it will be a noticeable advantage to using the rotisserie over just finishing in the oven? I'm wondering if it's worth the risk of burning my feet off .

[beefmann]

Thinks its a  great  idea,,, i would tie the turkey legs and  wings  before smoking  and  get it  ready  for the rotisserie first before  smoking .. then  smoke and  cook at  225  with apple... 

[Saber 4]

Thinks its a  great  idea,,, i would tie the turkey legs and  wings  before smoking  and  get it  ready  for the rotisserie first before  smoking .. then  smoke and  cook at  225  with apple...

X2 and as far as the feet are concerned that's why I suggested something like a sheet pan to put it on while you rig the rotisserie up.

[KyNola]

Thinks its a  great  idea,,, i would tie the turkey legs and  wings  before smoking  and  get it  ready  for the rotisserie first before  smoking .. then  smoke and  cook at  225  with apple...

X2 and as far as the feet are concerned that's why I suggested something like a sheet pan to put it on while you rig the rotisserie up.

Ditto on all  counts!

[bozer]

Ok, so apple for wood should be best, right?

3 hours probably smarter then 4 for the smoke right?

[KyNola]

Choice of wood and amount of smoke comes down to personal preference.  My personal opinion is that apple is a good smoke for poultry and 3 hours of smoke should be ample as poultry is a smoke sponge and sucks up smoke quickly.

Others will have a different opinion.  Ultimately it is up to you.  Go with what your family and you like.

[Saber 4]

I like apple and pecan for poultry and I would have to go 4 hours on the smoke because my wife likes lots of smoke, I have yet to reach her smoke threshold. You have plenty of time before Thanksgiving if you can find turkey cheap pick one up and do a trial run so you can adjust things for a perfect Thanksgiving. I am already looking for turkey to test a couple of different methods out for our annual Thanksgiving camping trip.

[Redneckinthecity]

If you want the crispy skin with the smoked flavor - I highly recommend the smo-fried method.  Smoke for 2-3 hours and then deep-fry.  You won't need to fry it as long as the usual 3-4 mins a pound like you would if it were going into the oil cold.