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Smoked Turkey

 
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smoken yankee



Joined: 07 May 2009
Posts: 17
Location: Somewhere in Maryland

PostPosted: Thu May 05 11 11:46 pm    Post subject: Smoked Turkey Reply with quote

I need the right way to smoke a turkey step by step.
A turkey around 12 to 15 lbs.
I have a propane smoker "THE BIG BLOCK" GSM
Can anyone help?
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Mish
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Joined: 03 Apr 2011
Posts: 489
Location: Redding, CA

PostPosted: Fri May 06 11 9:52 am    Post subject: Reply with quote

General section maybe since this is not a recipe.

To help you out a quick look at the forums and I saw
http://www.thesmokering.com/forum/viewtopic.php?t=1605
http://www.thesmokering.com/forum/viewtopic.php?t=1159
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Raine
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Joined: 06 Feb 2005
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Location: Dixie

PostPosted: Fri May 06 11 10:42 am    Post subject: Reply with quote

Smoking a turkey can be pretty simple really.
This is what works for us.

Normally, we prefer fresh, but found frozen turkeys came out better. Frozen turkeys gonna come with a 8-12% solution (brine), so we don't do anything else to it.

Rub oil on it prior to placing in the cooker, cook at about 240-250 4-5 hours, (usually when the pop-up timer pops up).

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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri May 06 11 12:29 pm    Post subject: Reply with quote

Here are some basics that will work for you, from Smokin' Okie.
http://www.cookshack.com/turkey-101
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SmokenDevo
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Joined: 04 Apr 2011
Posts: 67

PostPosted: Fri May 06 11 1:09 pm    Post subject: Reply with quote

If the turkey has an 8% solution, if it has a sodium additive or some chemical you cannot pronounce in it then there will be no benefit in brining it. If the solution is only water that has been injected, then you can go ahead and brine it. There are a lot of good brining recipes around so I wont get into them.


I try to smoke whole poultry at the highest temperature my smoker will allow; which usually is 230-250F. I bring the internal meat temperature to 160F, measured at the thigh. It will usually rise to 165F will it is resting.

As for time, depending on how much moisture is in the skin you may be looking at 5-7 hours of smoking/cooking times. I only apply 2-3 hours of smoke, and lately have been using pecan or maple on poultry. If you are running short on time, you can always finish it off in the oven at a higher temperature.

Here is a 13lbs. Turkey I did at easter. It took 6 hours from start to finish

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ceeyahd1
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Joined: 02 Dec 2009
Posts: 72

PostPosted: Wed Feb 05 14 5:12 am    Post subject: Reply with quote

I have 2 21 lb turkeys I would like to smoke along with pork shoulder and brisket for this weekend. Is a 21lb turkey too big for smoking? Will the breast dry out before the rest is cooked?
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