Comments on: Smoked Turkey

By: David

David — Sat, 02 Jan 2010 17:45:33 +0000

Good info. I smoked a premium fresh real butter basted 15lb tky as heard they are the best. covered it in rub and put onion and garlic and halved orange inside, Weber running full blast, 325F+. Breast down and bird temp began at 65F and 3 hours later at 145F I moved it to the oven to finish. It was -20 outside and was short on good briquets so used some crappy ones and temp was dropping and had to have it done.
Was excellent and made gravy from foil lined pan I put on bottom rack. Meat was amazingly moist and skin was nice and crispy. Had to skim butter off gravy but lots of compliments on taste. Going to brine next one and see how it differs. Best of 2010 to all.

By: BBQ Guy Too

BBQ Guy Too — Wed, 04 Nov 2009 06:06:28 +0000

If you buy a kosher turkey, there’s no need to brine it. It’s already brined. Cuts out quite a bit of prep time. A bit more expensive, but worth it.

By: Smoked Turkey | The Perfect Barbecue

Smoked Turkey | The Perfect Barbecue — Sat, 11 Jul 2009 07:34:30 +0000

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By: Smoked Turkey | The Perfect Barbecue

Smoked Turkey | The Perfect Barbecue — Fri, 10 Jul 2009 09:44:52 +0000

[...] Smoked Turkey Smoked Thanksgiving Day turkey all the other one of all together just because of all the bottom grate. I was trying to get out of doing the craziness that having a new baby brings, but my first smoked Thanksgiving a new baby brings, but my family wasn’t going to allow [...]Tags: baby, craziness, doing, family, grate, having, rub, smoked, thanksgiving, turkey [...]

By: Smoked Turkey | The Perfect Barbecue

Smoked Turkey | The Perfect Barbecue — Sun, 21 Jun 2009 05:58:48 +0000

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By: Sophie

Sophie — Mon, 11 Aug 2008 17:33:33 +0000

We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks

By: Mark

Mark — Thu, 31 Jul 2008 03:10:38 +0000

I have found my New Thanksgiving Project! The past few years we have deep fried the bird (doesn’t everyone nowdays?) but I will really impress them this year.

Wonder if I can get him to stand up on a Fosters Can?

Thank you,

Mark

By: Smoked Texas Barbecue

Smoked Texas Barbecue — Sat, 26 Jul 2008 23:57:26 +0000

That’s a massive bird. Did your in-laws like them? At any rate I hope to smoke my first turkey soon. I hope it tastes as good as that looks.

By: Keenbbq

Keenbbq — Tue, 20 May 2008 13:48:37 +0000

I would have to agree with you Keith. As good as it is to cook a large bird you cant always be sure it is fully cooked so I alway select a small bird to cook and alway keep the skin as this prevents the meat from dying out.

By: Keith

Keith — Sat, 10 May 2008 15:21:39 +0000

For best results I’ve experienced, use a mix of herbs like sage, thyme and a bit of rosemary; and some garlic salt and crushed black pepper as a rub. Get most of your flavor from your wood. I like making a big fire with Mesquite(honey locust) and letting die down to embers with some flame and use Pecan for the duration of the bbq. Small birds are best