Smoking a turkey


v-8power

v-8power

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Anyone on here smoke a turkey before? I have a 14lber i'll be smoking wednesday. I figure it'll take about 6hrs. This sound right?

I have about 40lbs of hickory and mesquite wood for the smoke. I had thought about using apple instead. Any ideas? Thanks for your input.
 
I suppose it's one alternative to smoking cigarettes. sounds strange but whatever rings your bell.
 
Damn where do you buy papers for that?
 
Yeah, once you get it rolled, you can ask your girlfriend if she'd like to blow a turkey...

OK...in all seriousness, I've never had or smoked a turkey...is that the same as cooking one or do you have to cook it after it's smoked?
 
v-8power said:
Anyone on here smoke a turkey before? I have a 14lber i'll be smoking wednesday. I figure it'll take about 6hrs. This sound right?

I have about 40lbs of hickory and mesquite wood for the smoke. I had thought about using apple instead. Any ideas? Thanks for your input.
Click to expand...
i dunno i remember smoking one in the mid ninties with my father. he was in the usaf at the time he started the fire at like 2 pm the day before. i watched it when he went to work. added a new water soaked wood block every hour or so and filled the water bowl under the turkey every now and then. he took back over after he was off. and it was ready almost 24 hrs later??
 
6 hours may not be enough depending on the outside temp. I have smoked turkeys with charcoal and different types of woods. ( cherry,oak,apple) They all produce a very good tatse. I had to smoke one for 10 hours in mid-winter a few years ago. If you are just smoking the turkey, be sure to check the heat so it dosen't burn too quickly. If you have a water smoker, you will not have as much of an issue regarding direct heat.
 
the slower you smoke it the better it comes out.. my pop says you only need about 4/5 chunks about 4inchs long by 2inches round the hickory would be best.. about 140 degrees for about 8 9 hours also use charcoal for the base. the heat from the coals is going to work best.. all that wood would be too much an over power the flavor..
 
Destroyer000 said:
the slower you smoke it the better it comes out.. my pop says you only need about 4/5 chunks about 4inchs long by 2inches round the hickory would be best.. about 140 degrees for about 8 9 hours also use charcoal for the base. the heat from the coals is going to work best.. all that wood would be too much an over power the flavor..
Click to expand...

:icon_thumby: He's got it figured out! Sounds like we might be cousins, because your dad has it almost word for wordwith my uncle. Chuck Mitch ring a bell?
 
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tried the smoke turkey thing one time.................took about 7 hrs.
i deep fry now........about 45 mins and its done.wont have one any other way.

you gotta use pure peanut oil...............none of that mixed crap.
 
ohh yea deep fried turkey is some good stuff. I know some one that they do not even roast turkey any more just deep fry. You can inject them with what ever you want like Cajun butter there are all types of injections you can put in them. some of the best turkey i have ever had good and crispy on the outside and moist on the inside.
 
I've never done Turkey and have been thinking about it.

I use the old fashioned method and use a wood fire. None of this charcoal biz.

I've smoked 2 Lb chickens for 5-6 Hours and they are fantastic. Meat falls off the bone and the breast meat is moist, not dried out.

I wrap my chickens in cheese cloth. and marinate them for a couple of days in the fridge. The cheese cloth will burn before the meat does, should it get too hot.
 
we deep fry and bake on on thanksgiveing and xmas, good stuff
 
I BBQ turkeys by the indirect heat method. I use peach wood with charcoal to give it a nice smoke flavor. I also put beer in a tray under the turkey to help keep it moist. I keep the temperature at 325 to 350 and it take about the same time as cooking it in an oven, around 3 hours depending on the size of the turkey.

The turkey has a nice dark golden brown color when done and has a great flavor. My family always asks me to to cook the turkey for Thanksgiving or anytime we are having turkey.
 
I figured i would smoke it at or around 350. I use hardwood lump charcoal, usually works good for ribs. I have not tried a turkey yet.

You can't smoke poultry low and slow like ribs because you need to get it above 140deg
pretty fast.

Also i forgot to mention i am brining it for 24hrs. first. I try to post some pics.
 
I did'nt get any pics but i can say it was delicious. This is how i'll cook them from now on.
 
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