Smoking a Turkey

[bballbaby]

Smoking a turkey today. Had a couple in the freezer for some reason. 13.66 lbs.

Put it in an apple brine for about 18 hours. Rinsed it and propped it up.

Here it is propped up on the turkey rack


Here it is in the smoker after .005 hours


and here it is about 20 minutes ago, after about 2.5 hours. It's at 147 degrees, so it's got a few more minutes to go.


for inquiring minds...smoking it using apple wood. first 2.5 hours was at 300 degrees, then upped it to 320 degrees to hopefully finish it at 1pm, which would be a total of 4 hours.

 

[Diplomatico]

At first I thought this was thread about Ghurka cigars. :grin:

That looks absolutely fantastic and I'm free for dinner.

 

[SDShark]

I bet the aroma coming from that is amazing! I know when I smoke ribs, or chicken, I can't wait! Great job!

 

[zama80]

Looks awesome. I love smoked turkey. The leftovers are great for making gumbo too. What kind of smoker is that? I am in the market for a new one.

 

[Monsterdg]

Nicely done sir! What's your recipe for the brine?

 

[jjon90]

Nice!! How many biscuits did it use??

 

[Fourtotheflush]

I looked at this quickly and was wondering what new cigar was a Turkey

 

[bballbaby]

The finished product.




Next time I'll allow for a little more time and I'll put it in an hour or so earlier and lower the temp to 275. THis will allow more of the smoke flavor to infuse deep in the turkey. The pink smoke ring wasn't as deep as I'd have liked.

 

[bballbaby]

Looks awesome. I love smoked turkey. The leftovers are great for making gumbo too. What kind of smoker is that? I am in the market for a new one.

It's a Bradley. My wife got it for me for Christmas. I haven't used it a whole lot yet. did a few sets of ribs and a pork but I think. Still working out the kinks with cooking temps and times.

 

[bballbaby]

Nicely done sir! What's your recipe for the brine?

I use a 5 gallon bucket. I add 2 gallons water, 4 TBSPN Worchstershire, 1 cup Kosher salt, 2 cups brown sugar, 1 apple, sliced into 8 pieces, about 10 peppercorns, 2 bay leaves, 1 TBSPN each of garlic powder, cumin, thyme.

Put in fridge for at least 24 hours. Rinse well before smoking.

 

[Fitze55]

Looks great. I love beer but chicken on my grill. Soooo, good.

Yours looks killer plues some nice leftover sandwiches for a few days.

 

[Hot_Sauce]

Thats looks good Gale

Just picked up a box style smoker like yours. Did up some alder/apple smoked chicken and ribs yesterday.

They turned out pretty good for my first time.

Look forward to smoking a Turkey and a Prime Rib later this year