Turkey tips?

[Frank_Cox]

Awesome thread guys!

[SMOKIN JAY]

Hey Solo awesome recipe I smoked 6hrs with apple wood
definitly a redo

[SoloQue]

That's a fine lookin bird! Always good to hear when other folks agree with a recipe. I don't know if it is just the brine or the apple pieces but it always amazes me just how juicy the birds are with this recipe. Worth sayin again, that is a fine lookin bird!

[SMOKIN JAY]

Ya i cant believe how juicy that was that was the best bird ever , Thanks again

[jaybird302]

What type of wood do you guys used for Turkey? All I have is Mesquite. Thanks fellas.

Jay

[noXcuse]

I use pear, with the occasional log of hickory just to keep the fire going. Pear burns pretty fast.

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[SoloQue]

I use pecan when ever possible for turkeys but fruit wood is good as well. If you are using Mesquite I'm of the thought that you might want to tone it down with some basic oak as poultry seems to really pick up the smoke flavor. But then I've never cooked with straight mesquite so take that thought for what it's worth just m2c tossed in.

[El Gato]

mesquite makes it a little too strong for my taste

[Smokeone]

Oak and pecan here.

[Pete Mazz]

I use hickory or apple or cherry or pecan. I don't like too much smoke on poultry tho.

[jaybird302]

Ok guys, need help here. I've got a 20lb bird to cook tomorrow(didn't realize it was that big...) wife is telling me that her internet wisdom is telling her it will need a solid 8 hours to cook. Any suggestions?

[El Gato]

NOPE, I THINKING MORE LIKE 3HR 3.5 HOURS MAX.

[Gizmo]

ElGato is probably right (which is annoying)

I'm not sure where those "hour-a-pound" type rules came from but I'd like to have a little sit-down with that individual 'cause they're, well ….WRONG!

The meat's cross-section and the cooking temp always determine the time it takes to get there. We would all prefer being done a little early so the whole meal isn't waiting for the star to show up - just need to hold it warm until you're ready.

If you heat up the oven in the kitchen to about 250 then turn it off it will do a great job for a couple hours keeping the bird warm and ready to serve without over cooking it. Or you can try the comp trick if you have a cooler large enough. Wrap the bird in foil then towels for insulation and set it in a cooler by itself and close the lid. Should keep at least 4 hours that way without cooking itself hardly at all.

[jaybird302]

Guys, thank you so much for the advise. I really appreciate you sharing with me this morning. Merry Christmas guys!

Jay

[Pete Mazz]

I always cook turkey and chicken at 325-350F. No need to render fat or break down connective tissue and it doesn't get too much smoke (did I just say that??? ). I also like to spatchcock (butterfly) them as well. Not only does it speed up the cook time, it also cooks more evenly.

[Gizmo]

I'm with you Pete - spatchcock is the "A" answer for cooking a whole turkey.

…. but it just doesn't have that traditional Christmas dinner "look" to it….

[jaybird302]

5 hours in the mesquite smoke and 1 hour in the oven to finish it off. This thing was fantastic! I followed Solo's brine. All 12 family members were well feed and happy. Merry Christmas guys! Time for a nap....

[The Czar]

Your sending samples right?


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[Smokeone]

Looks yummy, Jay!

[SoloQue]

Fine looking bird!

[Clover Ridge Smokers]

[lifelong jeeper]

I'm a newB on here and am prepping for Thanksgiving. Thanks for the tips.