Smokin' a Turkey - Page 5 - The Firearms Forum

geds · 11-27-2011, 08:26 PM

Looks mighty good too!

herohog · 11-27-2011, 08:45 PM

Quote:

Originally Posted by geds

hero - we miss you counting! Now that you got your 300 you've left us!

:-) Now that I reached my needed number, there's no need to post just to run up my post count!

Buckshot · 11-27-2011, 11:18 PM

Absolutely beautiful. Makin my mouth water just lookin at the pictures. Got hooked on mesquite-smoked turkeys years ago. Mesquite has a strong distinct flavor; you'll either love it or hate it. But gravy made from the drippings of a mesquite-smoked turkey and ladled over the meat, dressing, potatoes...that there's a little slice o heaven on earth.

herohog · 11-28-2011, 09:23 AM

I use a lot of Pecan. I get bags of hulls from a local sheller, give them a short water soak and then sprinkle them over the hot coals via the side door during the cooking.

Buckshot · 11-29-2011, 02:01 AM

Hulls...HULLS?! Seriously? I was thinking pecan wood! Heck, It never occurred to me that you might get the same result from the hulls!

Hulls I got!

herohog · 11-29-2011, 07:28 AM

Quote:

Originally Posted by Buckshot

Hulls...HULLS?! Seriously? I was thinking pecan wood! Heck, It never occurred to me that you might get the same result from the hulls!

Hulls I got!

Don't get too carried away when using the hulls as they have a bit more "concentrated flavor" if you will...

The Duke · 11-29-2011, 09:01 AM

Brisket and Pork Roast are my favorites, but when I do smoke turkey, I like to spice it up a little...

Sorry I cant give you exact measurements, but I almost never measure anything exactly, except gunpowder, of course.

I use a combination of Chipolte-Butter rub and a Cajun stuffing...

I call this my Mexi-Jun smoked turkey.

Its a combo of Tex-Mex and Cajun...

To make the rub, I use two or three dried chipolte peppers, seeded...(fresh would be good also, and a local grocery now stocks them)......A big gob of softened real butter...couple large cloves of garlic, a yellow onion, a little cumino, sprig or two of Cilantro or Parsley...I rehydrate the peppers in a little water...salt and pepper..Put everything in a blender or food processor and whizzzz it around until its a paste...add a little olive oil or butter to get the consistancy just right...

The stuffing isnt going into the turkey cavity, but into the meat..Here again, you make as much as you need, but I use about a cup for an average turkey breast....I use a bunch green onions, the whole thing..Small bell pepper..Garlic gloves, 2 at least...Parsley, about a third of a cup...yellow onion, medium...Salt and pepper...Whizz it into a corse paste, using a tiny bit of olive oil or butter if needed...Take the paste and saute it briefly in some butter or olive oil..taste and add more seasoning if needed....Let it sit for an hour or so...(I seem to think Im forgetting something here and may have to call ex-ma-in-law.)

Get yer bird...Make a deep incision the width of the knife blade into the breast meat and run the knife end around inside the breast creating a large cavity inside the breast...Repeat for other side of breast and try to get the cavities to join in the middle...Take the stuffing and poke as much as you can inside the breast, then pokein some more..

Then take the Chipolta-Butter rub and using the incisions you made for the stuffing...carefully seperate the skin from the meat, stuff the butter and chipolte rub inside the skin..(small end of wooden spoon works for me.).You dont have to get it all over, the heat will cause it to run down over the meat, but make sure all the skin is pulled away from the meat...Make other small incisions along the top of the legs and thigh meat, seperate skin and meat and stuff more rub here...Anything left over, rub on outside...

For smoke I use hickory or mesquite chunks and a good quality charcoal..I give it a heavy smoke for about an hour, (Dont even THINK about raising the lid for least 45mins.) then 'tent' the bird with AL foil...Use the pan drippings as a baste and cook at about 300 deg till done on the meat thermometer...

Its a bit of work but the end results are worth it...The stuffing also is great for roasted duck or goose...I use Mallard or other large duck in the oven...I need to try smoking some one day...

geds · 11-29-2011, 11:33 AM

Sounds delicious Duke!

howlnmad · 11-29-2011, 11:53 AM

I smoked one for turkey day on my bullet style smoker. No fancy marinades or brines. I did inject the breasts with chicken stock. I used a heat sink with apple juice and was still able to maintain a minimum of 300°. Smoked it with apple chip for just under 4 hours. Halfway through, I slathered it with mommas homeade jalapeno jam. It came out golden, juicy and delicious.

geds · 11-29-2011, 11:55 AM

Quote:

Originally Posted by howlnmad

I smoked one for turkey day on my bullet style smoker. No fancy marinades or brines. I did inject the breasts with chicken stock. I used a heat sink with apple juice and was still able to maintain a minimum of 300°. Smoked it with apple chip for just under 4 hours. Halfway through, I slathered it with mommas homeade jalapeno jam. It came out golden, juicy and delicious.

Now that's a twist I never thought of!

howlnmad · 11-29-2011, 09:57 PM

I hadn't either but she insisted. I wanted to use apple jelly for the tri-fecta but I lost on the vote. It had a little tingley zing to it.

dad2thebone · 11-30-2011, 03:10 PM

I used hicory this year because i grabbed the wrong bag lol. but it turned out great and i loved the taste. might try it on a roast next.

jwrauch · 11-30-2011, 03:36 PM

I tried smokin a turkey once but my lips got tired. Seriously a vennison hindquarter is my favorite meat to smoke. Unfortunately I haven't gotten one for a few yrs. JR

geds · 11-30-2011, 06:47 PM

Quote:

Originally Posted by dad2thebone

I used hicory this year because i grabbed the wrong bag lol. but it turned out great and i loved the taste. might try it on a roast next.

Hickory is very good on beef and pork.

dad2thebone · 12-01-2011, 07:58 PM

I had a heck of a time gettin mine lit and almost blew a lung keeping it going!lmao. Thanks for the tip geds, gonna try it on a pork roast this weekend. I used it on a ham but it was a bit much for the wife so i wont do that again. hmm might try it on prime rib. anybody tried that? let me know cause id hate to waste the meat.

geds · 12-01-2011, 08:03 PM

Hickory or mesquite would be excellent for prime rib! Hickory has a stronger flavor that overpowers poultry (at least in my opinion). I've used hickory on tuna and it was so good I wanted to smack my momma!

howlnmad · 12-01-2011, 10:20 PM

You should try smoking trout over cherry wood. Lip smackin good. Hasn't this thread taken a turn.

geds · 12-01-2011, 10:24 PM

I started it and don't mind a bit as long as we're discussing smokin' meat! I'm learning all kinds of new things to try!

geds · 12-01-2011, 10:27 PM

If you smoke sushi grade tuna - it just takes a few minutes. Take some it to mash up into a spread to go over crackers as an appetizer. Then take some and set it aside to make tuna salad spread for samiches. Serve the rest of the tuna steak with dinner. Oh, so good!

howlnmad · 12-01-2011, 10:52 PM

The tuna sounds like a great idea. What type of wood, I would think something mild, no?

geds · 12-01-2011, 11:31 PM

I used hickory and smoked the tuna while smoking a ham. The tuna was only on the smoker for a few minutes - you have to watch it as it cooks fast. We made the appetizer and munched while the ham cooked.

howlnmad · 12-02-2011, 09:52 AM

I will definately be giving that a go.

Rhuga · 12-03-2011, 01:04 PM

I have always liked to have smoked turkey basted with butter and bacon strips strapped on.

whymememe · 12-03-2011, 11:22 PM

Guys, please be careful if you attempt to fry the turkey. It should be done outside. There was a dud that got burned pretty bad recently.

dad2thebone · 12-07-2011, 12:00 PM

I've heard bout all the negative points to deep frying whyme. I think i'll stick with my smoker.It's kind of mistake proof.

11-27-2011, 08:26 PM	#101
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey Looks mighty good too!

11-27-2011, 11:18 PM	#103
Buckshot Senior Member Join Date: May 2009 Location: Southern AZ Posts: 918	Re: Smokin' a Turkey Absolutely beautiful. Makin my mouth water just lookin at the pictures. Got hooked on mesquite-smoked turkeys years ago. Mesquite has a strong distinct flavor; you'll either love it or hate it. But gravy made from the drippings of a mesquite-smoked turkey and ladled over the meat, dressing, potatoes...that there's a little slice o heaven on earth. __________________ United States of America - Born July 4th, 1776 - Killed by 50 million brain-dead zombies November 6th, 2012 Mack: Shame what this town's come to. Charley Waite: You could do something about it. Mack: What? We're freighters. Ralph here's a shopkeeper. Charley Waite: You're men, ain't you? Mack: I didn't raise my boys just to see 'em killed. Charley Waite: Well you may not know this, but there's things that gnaw at a man worse than dying. - Open Range MOLON LABE

11-28-2011, 09:23 AM	#104
herohog V.I.P. Member Join Date: Sep 2011 Location: Shreveport, LA Posts: 455	Re: Smokin' a Turkey I use a lot of Pecan. I get bags of hulls from a local sheller, give them a short water soak and then sprinkle them over the hot coals via the side door during the cooking. __________________ Speedy

11-29-2011, 02:01 AM	#105
Buckshot Senior Member Join Date: May 2009 Location: Southern AZ Posts: 918	Re: Smokin' a Turkey Hulls...HULLS?! Seriously? I was thinking pecan wood! Heck, It never occurred to me that you might get the same result from the hulls! Hulls I got! __________________ United States of America - Born July 4th, 1776 - Killed by 50 million brain-dead zombies November 6th, 2012 Mack: Shame what this town's come to. Charley Waite: You could do something about it. Mack: What? We're freighters. Ralph here's a shopkeeper. Charley Waite: You're men, ain't you? Mack: I didn't raise my boys just to see 'em killed. Charley Waite: Well you may not know this, but there's things that gnaw at a man worse than dying. - Open Range MOLON LABE

11-29-2011, 09:01 AM	#107
The Duke Senior Member Join Date: Mar 2006 Location: NW Louisiana Posts: 813	Re: Smokin' a Turkey Brisket and Pork Roast are my favorites, but when I do smoke turkey, I like to spice it up a little... Sorry I cant give you exact measurements, but I almost never measure anything exactly, except gunpowder, of course. I use a combination of Chipolte-Butter rub and a Cajun stuffing... I call this my Mexi-Jun smoked turkey. Its a combo of Tex-Mex and Cajun... To make the rub, I use two or three dried chipolte peppers, seeded...(fresh would be good also, and a local grocery now stocks them)......A big gob of softened real butter...couple large cloves of garlic, a yellow onion, a little cumino, sprig or two of Cilantro or Parsley...I rehydrate the peppers in a little water...salt and pepper..Put everything in a blender or food processor and whizzzz it around until its a paste...add a little olive oil or butter to get the consistancy just right... The stuffing isnt going into the turkey cavity, but into the meat..Here again, you make as much as you need, but I use about a cup for an average turkey breast....I use a bunch green onions, the whole thing..Small bell pepper..Garlic gloves, 2 at least...Parsley, about a third of a cup...yellow onion, medium...Salt and pepper...Whizz it into a corse paste, using a tiny bit of olive oil or butter if needed...Take the paste and saute it briefly in some butter or olive oil..taste and add more seasoning if needed....Let it sit for an hour or so...(I seem to think Im forgetting something here and may have to call ex-ma-in-law.) Get yer bird...Make a deep incision the width of the knife blade into the breast meat and run the knife end around inside the breast creating a large cavity inside the breast...Repeat for other side of breast and try to get the cavities to join in the middle...Take the stuffing and poke as much as you can inside the breast, then pokein some more.. Then take the Chipolta-Butter rub and using the incisions you made for the stuffing...carefully seperate the skin from the meat, stuff the butter and chipolte rub inside the skin..(small end of wooden spoon works for me.).You dont have to get it all over, the heat will cause it to run down over the meat, but make sure all the skin is pulled away from the meat...Make other small incisions along the top of the legs and thigh meat, seperate skin and meat and stuff more rub here...Anything left over, rub on outside... For smoke I use hickory or mesquite chunks and a good quality charcoal..I give it a heavy smoke for about an hour, (Dont even THINK about raising the lid for least 45mins.) then 'tent' the bird with AL foil...Use the pan drippings as a baste and cook at about 300 deg till done on the meat thermometer... Its a bit of work but the end results are worth it...The stuffing also is great for roasted duck or goose...I use Mallard or other large duck in the oven...I need to try smoking some one day... __________________ Ineptocracy (in-ep-toc'-ra-cy) - a system of government where the least capable to lead are elected by the least capable of producing, and where the members of society least likely to sustain themselves or succeed, are rewarded with goods and services paid for by the confiscated wealth of a diminishing number of producers. Last edited by The Duke; 11-29-2011 at 09:06 AM..

11-29-2011, 11:33 AM	#108
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey Sounds delicious Duke!

11-29-2011, 11:53 AM	#109
howlnmad Advanced Senior Member Join Date: Nov 2008 Location: Harriman, Tn Contributor Posts: 2,637	Re: Smokin' a Turkey I smoked one for turkey day on my bullet style smoker. No fancy marinades or brines. I did inject the breasts with chicken stock. I used a heat sink with apple juice and was still able to maintain a minimum of 300°. Smoked it with apple chip for just under 4 hours. Halfway through, I slathered it with mommas homeade jalapeno jam. It came out golden, juicy and delicious. __________________

11-29-2011, 09:57 PM	#111
howlnmad Advanced Senior Member Join Date: Nov 2008 Location: Harriman, Tn Contributor Posts: 2,637	Re: Smokin' a Turkey I hadn't either but she insisted. I wanted to use apple jelly for the tri-fecta but I lost on the vote. It had a little tingley zing to it. __________________

11-30-2011, 03:10 PM	#112
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey I used hicory this year because i grabbed the wrong bag lol. but it turned out great and i loved the taste. might try it on a roast next. __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.

11-30-2011, 03:36 PM	#113
jwrauch V.I.P. Member Join Date: Mar 2010 Location: Flyover territory , USA Posts: 202	Re: Smokin' a Turkey I tried smokin a turkey once but my lips got tired. Seriously a vennison hindquarter is my favorite meat to smoke. Unfortunately I haven't gotten one for a few yrs. JR __________________ People who are willing to sacrifice freedom for security deserve neither. Liberalism is a mental illness.

12-01-2011, 07:58 PM	#115
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey I had a heck of a time gettin mine lit and almost blew a lung keeping it going!lmao. Thanks for the tip geds, gonna try it on a pork roast this weekend. I used it on a ham but it was a bit much for the wife so i wont do that again. hmm might try it on prime rib. anybody tried that? let me know cause id hate to waste the meat. __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.

12-01-2011, 08:03 PM	#116
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey Hickory or mesquite would be excellent for prime rib! Hickory has a stronger flavor that overpowers poultry (at least in my opinion). I've used hickory on tuna and it was so good I wanted to smack my momma!

12-01-2011, 10:20 PM	#117
howlnmad Advanced Senior Member Join Date: Nov 2008 Location: Harriman, Tn Contributor Posts: 2,637	Re: Smokin' a Turkey You should try smoking trout over cherry wood. Lip smackin good. Hasn't this thread taken a turn. __________________

12-01-2011, 10:24 PM	#118
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey I started it and don't mind a bit as long as we're discussing smokin' meat! I'm learning all kinds of new things to try!

12-01-2011, 10:27 PM	#119
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey If you smoke sushi grade tuna - it just takes a few minutes. Take some it to mash up into a spread to go over crackers as an appetizer. Then take some and set it aside to make tuna salad spread for samiches. Serve the rest of the tuna steak with dinner. Oh, so good!

12-01-2011, 10:52 PM	#120
howlnmad Advanced Senior Member Join Date: Nov 2008 Location: Harriman, Tn Contributor Posts: 2,637	Re: Smokin' a Turkey The tuna sounds like a great idea. What type of wood, I would think something mild, no? __________________

12-01-2011, 11:31 PM	#121
geds Advanced Senior Member Join Date: Mar 2011 Posts: 3,706	Re: Smokin' a Turkey I used hickory and smoked the tuna while smoking a ham. The tuna was only on the smoker for a few minutes - you have to watch it as it cooks fast. We made the appetizer and munched while the ham cooked.

12-02-2011, 09:52 AM	#122
howlnmad Advanced Senior Member Join Date: Nov 2008 Location: Harriman, Tn Contributor Posts: 2,637	Re: Smokin' a Turkey I will definately be giving that a go. __________________

12-03-2011, 01:04 PM	#123
Rhuga Senior Member Join Date: Oct 2011 Location: Henderson, Nevada Posts: 656	Re: Smokin' a Turkey I have always liked to have smoked turkey basted with butter and bacon strips strapped on.

12-03-2011, 11:22 PM	#124
whymememe Former Guest Join Date: Oct 2011 Location: FEMA Region IV Contributor Posts: 1,445	Re: Smokin' a Turkey Guys, please be careful if you attempt to fry the turkey. It should be done outside. There was a dud that got burned pretty bad recently.

12-07-2011, 12:00 PM	#125
dad2thebone Advanced Senior Member Join Date: Jul 2011 Posts: 1,357	Re: Smokin' a Turkey I've heard bout all the negative points to deep frying whyme. I think i'll stick with my smoker.It's kind of mistake proof. __________________ 9-11-01 we will never forget.And then we have dec 7 now it's Nov 6th all sad days for our country. And dont whizz on my leg then tell me it's raining.