BBQ Turkey

Muscle Head BBQ · Posted: Nov 13 2006 Post subject: BBQ Turkey

I want to cook two Turkeys for Thanksgiving but my parents don't want to go through the trouble of brining the turkeys. I know I am cooking them in my Traeger just like an oven but I would like to at least add a little smoke flavor to the birds. How long can i smoke a stuffed bird at 250 degrees before I need to crank up the heat?

flex............
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JamesB · Posted: Nov 13 2006 Post subject:

I will not cook a stuffed bird... Too many nasties to worry about with the stuffing soaking up all of that bird juice as it's cooking... cook the stuffing stuff seperate.

Now if you don't want to brine, get yourself a couple of those factory "enhanced" birds, Butterball works great. It's already pre-brined so to speak... I like to cook smaller birds so that the breast is done about the same time the thighs are... I like turks in the 12lb range and they take about 4-5 hours at temps hovering around 275� - 300�

James.

Muscle Head BBQ · Posted: Nov 15 2006 Post subject:

No thoughts anybody??
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allsmokenofire · Posted: Nov 15 2006 Post subject:

BBQMAN · Posted: Nov 15 2006 Post subject:

I'm with those guys! Very Happy

Stuffed and smoked turkey is not a good idea! Mad

Otherwise, your idea is a good one. It will also free up some oven space. (downside is no turkey cooking smells in the house!)

I dont usually brine mine, just rub with some olive oil, season up real good, and smoke at about 275'.
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Big Mike · Posted: Nov 15 2006 Post subject:

I agree with the others on the stuffing part, I would not smoke it stuffed.

I do not brine my turkeys, I use Tony Chacheres Creole Butter injection. So that is an option to brining. I wrap the turkey with cheesecloth that has been soaked in melted butter and cook smoke at 300 degrees until the breast hits about 165. The cheesecloth and higher temp helps with skin color and crispness. At 300 degrees you will still have plenty of time for the turkey to take on smoke as well.
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skybob · Posted: Nov 16 2006 Post subject:

One thing to think about there Flex, while you're cooking it in the Traeger, even at 300, the bird will be immersed in smoke. You'll be cooking it in a very smoky oven.
I did a 16# wild turkey a month ago, cooked it around 250 for 7 hours, came out great. Brined it first though.

Rubit · Posted: Nov 16 2006 Post subject:

Just to add to the others, if you want to put something the cavity then use a few thin slices of orange, lemon, and onion with a few leafy cerlery tops, but do not stuff it full. Use 325F. A heavy smoked turkey is just not very good so go light on the smoke.
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mlebwill · Posted: Nov 16 2006 Post subject:

I agree on not stuffing the bird - I put a few onion half�s, celery tops and carrots in the cavity and I always brine the bird. I have even gotten into the habit of brining the non smoked turkeys my wife cooks.

One thing to note when brining a turkey - make sure you get a fresh turkey! Turkeys in solution or solution added (otherwise known as self basting - Butterballs) should not be brined. I usually go with a blend of apple, pecan and alder when I smoke turkeys - but I have wanted to try maple to enhance the sweetness of my basting liquid.

Good luck flex!
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jminion · Posted: Nov 16 2006 Post subject:

Flex
I would not stuff the bird either cook the stuffing in the smoker for a bit if that's what your looking for but I don't cook stuffed turkeys in the oven.

I cook on a Traeger myself (one of a number of cookers) and I like turkey smoked at 325, I don't low and slow poultry.
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jminion · Posted: Nov 16 2006 Post subject:

JamesB · Posted: Nov 16 2006 Post subject:

one thing that has been mentioned, but should be remembered is that even cooking a turkey in a smoker at oven roasting temps, you will still get that smokey flavor into the bird. Poultry has a delicate flesh that takes on flavor very easily... I'm overly cautious (sp?) when cooking any type of poultry and opt for higher temps... besides, I like the crispy skin!

Good luck on your cook...

James.

Muscle Head BBQ · Posted: Nov 16 2006 Post subject:

I was thinking about rubbing turkey with some poultry spice since I will not be stuffing the bird. Any thoughts???

Flex.............
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Muscle Head BBQ
Stumps GF223 with Stoker
Lone Star by Bates offset
Hasty-Bake Legacy
Webber Kettle
Beverage-Air Kegerator

Bedlam BBQ · Posted: Nov 16 2006 Post subject:

Muscle Head BBQ · Posted: Nov 17 2006 Post subject:

I'm cooking two fresh 12 pounders. At what temp do I pull them out?

Flex...........
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Muscle Head BBQ
Stumps GF223 with Stoker
Lone Star by Bates offset
Hasty-Bake Legacy
Webber Kettle
Beverage-Air Kegerator

allsmokenofire · Posted: Nov 17 2006 Post subject:

Big Mike · Posted: Nov 17 2006 Post subject:

mrcustomsteel · Posted: Nov 17 2006 Post subject:

I've done quite a few turkeys over the years but this will be the first time with a thermometor. They have always turned out great, six hours on my old rig, no problems. BUT but these days I can't get "internal temp" out of my head. This internal temp thing is screwing up my briskets too. Internal temp, internal temp! I feel like Desi Arnaz screaming "trailer brakes" in my sleep. Help!
Shocked

I have searched and I'm finding a range of 160 to 190, That's a huge difference. Any concensus on pull temp?
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Bedlam BBQ · Posted: Nov 17 2006 Post subject:

I would think if the breast meat temp got to 190, the thighs and legs would be way over done. I too have never done the thermometer way of cooking -- I always just went by time and looked for clear juice. But I'm trying to get myself used to doing things by internal temp also (and I feel your pain about internal temp driving you crazy -- it's taken all the fun out of smoking).

I just can't seem to get the remote thermometers (like the Taylor I have) to get good readings on things like chicken and turkey. I think that Thermopen would be ideal at getting instant reads on temp -- I've got one on my Christmas wish list although thats not gonna do me any good for this Thanksgiving turkey.

Best of luck to all turkey smokers this Thanksgiving.

And for Mike (Smokedelics), if you do smoke your turkey, and I'm not saying you are... Laughing

allsmokenofire · Posted: Nov 18 2006 Post subject: