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Turkey smoking question

 
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barry
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Joined: 13 Jan 2007
Posts: 141

PostPosted: Nov 25 2015    Post subject: Turkey smoking question Reply with quote

Gonna brine my turkey overnite and smoke it tomorrow.
Should I put it right on the grates of the smoker or place in aluminum roasting pan?
IF using pan should I add some broth to the pan?
One more question...will I be good with these internal temps... Breast at 165 Thighs at 180-190

Thanks everyone and Happy Thanksgiving!
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Rosco
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Joined: 29 Jul 2005
Posts: 184
Location: NW IN

PostPosted: Nov 25 2015    Post subject: Reply with quote

I usually put the pan under my bird, below the grate. You can put veggies in the pan to cook in the drippings, plus keeping the turkey out of the pan results in a crispier skin for me. The temps you mention are ok for finished product, I usually pull mine at 10 degrees or so sooner, tent the bird with foil, and let it come up to final temp while it is resting. It will continue to cook after you remove it from the smoker. Adding liquid to the pan is a good idea, to start. can be broth, water, juice, beer...whatever you like. After cooking for a while, the turkey will add more liquid of it's own to the pan, but I usually start with some liquid in the pan, to prevent drying out the bird and to slow down the cooking. Good luck, allow yourself plenty of time, and have a Happy Thanksgiving. Rosco
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k.a.m.
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Joined: 12 Dec 2007
Posts: 26020
Location: Southeast Texas.

PostPosted: Nov 25 2015    Post subject: Reply with quote

We pan our bird with a little water or broth. We also add the giblets to the pan so they can smoke. Debbie uses the juices and giblets for her giblet gravy. I bring my birds to 170° in the thigh then tent and rest for about 30 minutes to an hour.
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