Smoking a turkey
- Thread starter funkejj
- Start date
ATL
BoM 10/12, 9/13, & 8/14
I have always heard not to put stuffing in when you're smoking them because you're cooking at a lower temperature, thus it will take longer to cook and you'll dry the turkey out. But smoked stuffing sounds good. I guess just brine it really well. Sounds really good.
Craig Mac
BoM 4/10 7/11 12/14
We gonna change your name to Yin and Yang Matt. Either overly helpful or not a damn bit, haha
Ive done this once before.. no problem with the stuffing or the bird at all.... just injected the hell out of it on the front end... brined it (as has already been suggessted)... and made sure I gave it a good spritzing with a coca-cola based mopping sauce about once an hour.. turned out absolutely excellent..
As much as I love my smoker.. Ive normally done baked turkey for thanksgiving... (that.. or I make sure I go to someone elses house for turkey day... thanksgiving dinner is a lot of work!
).....
As much as I love my smoker.. Ive normally done baked turkey for thanksgiving... (that.. or I make sure I go to someone elses house for turkey day... thanksgiving dinner is a lot of work!
).....
xFreebirdx
Patriot Guard Rider
I cough my brains out every time I smoke turkey........wait.......what? lol
I take it your smoking the bird stuffed, JJ and not just smoking the turkey and the stuffing seperate? Never thought of it, I'm sure as long as you baste it every now and then it'll turn out fine, your already a step ahead by both brining and injecting. I'm also sure that you can just smoke the bird then smoke the stuffing seperate. Not sure how much the actual smoke flavoring can penetrate the stuffing thru the bird.
Well damn, my bad.
I brine for 24 hours and I actually oven roast the bird for a couple hours and then smoke it the rest of the way. It's a great way to cook a turkey.
TravelingJ
Banned
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That sounds backwards.
funkejj
BoM December 09
Always start on smoker and finish in the oven. I am a purist and do all on the smoker unless a huge rain storm hits then finish inside which has only happened once.
Not really answering the question, but once I smoked a brined turkey and stuffed the bird with onions and oranges, rather than injecting it. Juiciest bird to date.
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TravelingJ
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Exactly my point. If you start in the oven, might as well finish it there.
I've smoking turkey's for several years now and would have to think that the inner most parts of the stuffin may not get hot enough to cook. It might remain all mushy in there. I would def think that the exposed part of the stuffing would really take the smoke well and get cooked too.
On a different note, I always brine for 24 hours and have nEVER ha any issue with a dry bird. In fact they're always more juicy than an oven bag roaste turkey
On a different note, I always brine for 24 hours and have nEVER ha any issue with a dry bird. In fact they're always more juicy than an oven bag roaste turkey