Turkey Smoking?

[stevew]

I picked up an electric smoker recently and was considering smoking the turkey for next Thursdays Lions Game. It is a big box type.

Now I've never done anything as large as a turkey before. And was having some concerns. One thing I read is that the meat sits in the Danger zone too long(40-140 degrees). I was considering just doing the breast. Also I could probably cut the turkey in half if it would speed up cooking time. I was just wondering if anyone smoked their bird and how they did it.

[JonInMiddleGA]

If the turkeys have started smoking I'm sure the USDA will be along shortly to add a sin tax to them too.

[albionmoonlight]

I've smoked breast before, but never a whole turkey. I can't see how you could get the inside cooked without oversmoking the outside of it if you try something as big as a whole bird.

One hint for the breast is to brine it. A good basic brine I use is 4 cups of water to 1/4 cup of salt and 1/4 cup of brown sugar. Then I add apple cider and rosemary to it.

Look online to see how long to brine per pound. People have different opinions on that.

If I were you, I'd either just do the breast or cut a whole bird into smaller pieces.

[Easy Mac]

you should ask the girls at Virginia Tech, they're probably experts.

[Schmidty]

Originally Posted by Easy Mac

you should ask the girls at Virginia Tech, they're probably experts.

Too soon.

[stevew]

albion

Schedule something like this?
Tuesday-Brine all day
Wednesday-rest the bird
Thursday-throw turkey in smoker around midnight for 2PM dinner

[Karlifornia]

Originally Posted by Schmidty

Too soon.

Too soon? What?

[Toddzilla]

If you're going to the Lions game, I'd suggest putting your head in the smoker.

[Airhog]

Originally Posted by stevew

I picked up an electric smoker recently and was considering smoking the turkey for next Thursdays Lions Game. It is a big box type.

Now I've never done anything as large as a turkey before. And was having some concerns. One thing I read is that the meat sits in the Danger zone too long(40-140 degrees). I was considering just doing the breast. Also I could probably cut the turkey in half if it would speed up cooking time. I was just wondering if anyone smoked their bird and how they did it.

You should be okay, as long as the internal temperature reaches 160F.

[albionmoonlight]

Originally Posted by stevew

albion

Schedule something like this?
Tuesday-Brine all day
Wednesday-rest the bird
Thursday-throw turkey in smoker around midnight for 2PM dinner

Brine is not marinade. It is hard to over-marinade things, but you can overbrine something and make it too salty. I have rarely brined anything for longer than a half-day.

This page says to do it for an hour per pound with a cold brine: Turkey Brining 101 - How to Brine That Bird - Slashfood

Also, I see no need to "rest" the turkey for a day. I'd just take it from the brine to the smoker.

[DanGarion]

A local BBQ smokehouse smokes turkeys for thanksgiving. Then when you taken them home you cook them for another 1 1/2 hours in your own oven to finish.

[flere-imsaho]

I've smoked whole turkeys on my charcoal grill successfully using instructions from Steve Raichlen: How to grill - Google Books

To me, these are the following keys:

1. Brine the bird.

2. Don't let the turkey, before cooking, get over 40 or it might spoil.

3. Some sort of gauge that shows the temperature of the grill/smoker is really key, otherwise you're kind of operating in the dark.

4. Take it off at 160, it'll come to 165 while resting. And make sure to let it rest of 30 minutes for MOAR JUCINESS!!!oeoneone


Now the stuff about the meat sitting in the danger zone too long is BS, unless you're talking taking 10 hours or something to go from 40 to 140. I mean, if that was the case then slow-cooked brisket would kill people. So don't worry about that.

Doing just a breast would certainly make it go faster, and I suppose cutting it in half might. The key here is checking the right part of the bird for finishing temperature. Again, Raichlen is your friend. Oh, and a solid instant-read thermometer.

Good luck!

[stevew]

I'm kind of pressed for time, would it still be pretty good tasting turkey if I smoked it all day Wednesday, and then reheated it thursday for a few hours?

[flere-imsaho]

Well, our leftovers were awesome. But if you're going to go that route, I'd probably cut up the turkey after smoking it, and then reheat on Thursday. This simply because with the smaller amount of time available to you I'd not be sure if you could adequately reheat a whole intact bird safely while also keeping it from drying out.