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The Head and I will be smoking turkeys for Thanksgiving. We should have room for at least 10 on the smoker.
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"If I asked people what they wanted, they would have said faster horses." - Henry Ford -
1. Wow, nice smoker to fit 10. I'm lucky to fit 4. (Like really tight fit)
2. Really nice offer to utilize the space and help folks out.Originally posted by MR EDD -
That is pretty sweet.Originally posted by MR EDDComment
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Thanks."If I asked people what they wanted, they would have said faster horses." - Henry FordComment
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How do you smoke a turkey? Do you still use the injectable marinades or just throw it in? I've never had a smoked turkey so I don't know how dry they are in comparison to a fried one. My wife's grandma usually bakes one in the oven but she's getting a little old and I've offered to relieve her of her duties and just fry two of them....only problem is that equates to buying another fryer and double the oil...or wait another 45 minutes for the second one to cook but I don't see that going too well with a bunch of hungry people.
And lastly, how much?Comment
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You end up with quite at bit more smoke flavor in the meat, and they tend to stay nice and juicy. I prefer smoked (well, properly, I dried out one once) over fried, and either of the two over baking in an oven.Originally posted by GeorgeG. View Post
We've been discussing price. The easiest way would be for us to pick up a few, brine, season and smoke them, and that would be around 3.75/lbs."If I asked people what they wanted, they would have said faster horses." - Henry FordComment
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I'm also thinking of smoking mine for thanksgiving this year, haven't tried a turkey yet... I need to read up on it, things like what wood works best, cook to what internal temp, stuff it, cut in half first, etc? I already know I'll do the brine, I always do for poultry. I just kinda think this'll be more like a big ass chicken.Originally posted by stevoComment
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So that includes the cost of the turkey?Comment
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correctOriginally posted by GeorgeG. View Post"If I asked people what they wanted, they would have said faster horses." - Henry FordComment
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I smoked turkeys for years without the brine and they were always big hits and really good. When I tested a brine and made a fairly large turkey - my family ate turkey until they were sick to their stomach and then ate a little more. I was a little bummed because there were no leftovers for sandwiches. haha
Point=put that bird in a 24 hour brine for anyone asking
Additionally I use 45 minutes per pound as a starting point for "how long." That's maintaining 225-250ish. Then I'll check a couple of points on the bird and go from there. I hate poking it too many times so I usually just check ones. If I guesstimate another hour - I'll leave it on 1.5 to 2 hours and pull it. 95% of the time it's all good, but one time I undercooked and that was not a pleasant experience.Originally posted by MR EDDComment
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If you have not had smoked turkey yet, you are missing out. It is the best way to prepare it, IMO. I now do the bird for my family, as well as the in-laws and one other family. My mother was skeptical at first, perhaps a little reluctanct to release some of the food prep for the holidays, but now its mine.Comment
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BTW - I apologize for helping derail the thread. Seemed like some were curious, so I just put in my .02Originally posted by MR EDDComment
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Always brine your bird! I can't cook shit except a holiday turkey!! Lol
Christian makes pretty much everything we eat except our turkey. I'm out of a job this year!! Woot!
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Cook to temp, not to time!!!Originally posted by davbrucasComment
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