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#720205 - 11/22/11 12:30 PM Re: Smoking a turkey? [Re: Dogfish]
ParaLeaks Offline
WINNER

Registered: 01/11/03
Posts: 10513
Loc: Olypen
I might add that the legs/thighs were folded and stood on end in the smoker, then spead for the photo. Whole thing was done in less than eight hours......all the way through. No brine, no water. Delicious.
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#720207 - 11/22/11 12:42 PM Re: Smoking a turkey? [Re: Dogfish]
SciGuy Offline
Superstar in diapers

Registered: 11/24/03
Posts: 316
Loc: B.I.
Originally Posted By: Dogfish
I have a digital thermometer, so I am good there. Do you ever add water in a bowl? The reason I ask is that the smoker I have has that as an option.


I use water in the bowl (and thus don't do the cheese cloth thing).

Those pix are making me hungry.

One more thing: I think it is very important to loosen the skin around the thighs and breast to allow better interaction of the meat with the brine.


Edited by SciGuy (11/22/11 12:45 PM)
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#720212 - 11/22/11 01:06 PM Re: Smoking a turkey? [Re: SciGuy]
Katmai Guy Offline
Juvenile at Sea

Registered: 09/28/06
Posts: 249
Loc: Covington, WA
Dogfish, at 200-225 deg. my chicken halves take about 4 hours.
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#720369 - 11/22/11 10:43 PM Re: Smoking a turkey? [Re: Katmai Guy]
jam session Offline
Returning Adult

Registered: 01/08/02
Posts: 268
Loc: Lake Goodwin
This thread comes up every year. I use a Bradley and smoke a 14lb bird in about 4.5 hrs. 225F max at the end. Here is a link to last years thread with the recipe. 2010 smoked turkey thread Its about halfway down the first page.
I'm only doing one thing different this year...we have a larger group so I'm smoking two!

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#720380 - 11/22/11 11:24 PM Re: Smoking a turkey? [Re: jam session]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10979
Loc: McCleary, WA
Test bird is at 159 degrees now, in the thigh. 11 more degrees, and we have dinner. Testing one tonight so I don't totally screw up Thanksgiving dinner.
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#720412 - 11/23/11 01:45 AM Re: Smoking a turkey? [Re: Dogfish]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10979
Loc: McCleary, WA
Turned out well, and Iearned a few things.

Need a bit more brown sugar in the brine, like 3-4x recipe, and 30 minute/lb smoking is right on for my skinny split birds. Brine time was good at 20 hours without loosening skin on breast and thighs. Rinsed the halves and patted dry. Amount of salt was fine. Just missed a sweet finish that I am accustomed to with smoked meats.

Pretty close first try. Thanks for all of your help.
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#720417 - 11/23/11 01:59 AM Re: Smoking a turkey? [Re: Dogfish]
Direct-Drive Offline
ExtenZe Field Tester

Registered: 11/10/09
Posts: 8060
Loc: Vancouver, WA
Originally Posted By: Dogfish

Need a bit more brown sugar in the brine, like 3-4x recipe, and 30 minute/lb smoking is right on for my skinny split birds.

A friend of mine puts up some awesome smoked Chinook with this Maple Sugar Cure. Sounds odd but her smoked salmon eats sort of like ham.
Maple Sugar Cure might work for turkey as well.
http://www.azlwebdesign.com/marketsupply...mp;keyword=cure
The wife wouldn't like the nitrite, though.



















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#721409 - 11/28/11 01:33 PM Re: Smoking a turkey? [Re: Direct-Drive]
Timber Offline
River Nutrients

Registered: 05/27/00
Posts: 2558
Loc: Stumpy Acres
Andy throw yourself one of there 5.99 jobbers together works for me.. smile Side and top vents keep the temp as consistant as I need.





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#721590 - 11/28/11 11:24 PM Re: Smoking a turkey? [Re: Timber]
FishRanger Offline
Carcass

Registered: 09/26/06
Posts: 2312
Loc: Where ever Dogfish tells me to...
Timber, cruious about your "smoker" as I am in the market for one. . . .is your only heat source the charcoal? Just add chips?

I like the simple design !
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#721648 - 11/29/11 09:36 AM Re: Smoking a turkey? [Re: FishRanger]
Timber Offline
River Nutrients

Registered: 05/27/00
Posts: 2558
Loc: Stumpy Acres
I like charcoal best but also use a hotplate once in a while as my wife hates the taste from charcoal..
Start charcoal or hotplate and add fresh alder...
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#721658 - 11/29/11 11:45 AM Re: Smoking a turkey? [Re: Timber]
FishRanger Offline
Carcass

Registered: 09/26/06
Posts: 2312
Loc: Where ever Dogfish tells me to...
How long does it take to do a batch of salmon ( I know it will be weather/temp dependent)?
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Due to a minor mishap, I now have 15# balls. . . ...

Decisions are made by those who show up.

"Shallow men believe in luck. Strong men believe in cause and effect." Ralph Waldo Emerson

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#721742 - 11/29/11 04:45 PM Re: Smoking a turkey? [Re: FishRanger]
Timber Offline
River Nutrients

Registered: 05/27/00
Posts: 2558
Loc: Stumpy Acres
About 2.5-3 hrs. temp about 130-140. I dont bring smoker to temp just white the charcoal throw on alder and go..



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#722229 - 12/01/11 09:14 AM Re: Smoking a turkey? [Re: Timber]
Kramer Offline
Spawner

Registered: 08/24/00
Posts: 855
Loc: GH & PA, WA
My first try at it. Turned out awesome. Pulled the bird when the breast and thigh hit 165. Kind of like a turkey/ham hybrid, but in a good way...



Edited by Kramer (12/01/11 09:15 AM)

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#722235 - 12/01/11 09:57 AM Re: Smoking a turkey? [Re: Kramer]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10979
Loc: McCleary, WA
Nice looking bird Kramer. Smoking a chicken right now, 8.15 lb'er, for tonight.
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"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

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#722245 - 12/01/11 11:09 AM Re: Smoking a turkey? [Re: Dogfish]
Katmai Guy Offline
Juvenile at Sea

Registered: 09/28/06
Posts: 249
Loc: Covington, WA
8.5lbs? sure that isn't a small turkey?
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#722309 - 12/01/11 03:04 PM Re: Smoking a turkey? [Re: Katmai Guy]
Coho Offline
River Nutrients

Registered: 03/09/99
Posts: 2682
Loc: Muk
Looks great Kramer

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#722707 - 12/02/11 10:03 PM Re: Smoking a turkey? [Re: Coho]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10979
Loc: McCleary, WA
Tasted great.
_________________________
"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

The Discover Pass is brought to you by your friends at the CCA.

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#722738 - 12/02/11 10:42 PM Re: Smoking a turkey? [Re: Dogfish]
Achewter Offline


Registered: 02/02/04
Posts: 2276
Loc: N of Seattle
Did a couple of yard birds at work today with Mr. Parkers brine.
about 5.5 hrs at 215. Not as pretty as Kramers bird but damn tastey.
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#727143 - 12/21/11 03:12 AM Re: Smoking a turkey? [Re: Achewter]
Dogfish Offline
Poodle Smolt

Registered: 05/03/01
Posts: 10979
Loc: McCleary, WA


Two down, two to go.
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"Give me the anger, fish! Give me the anger!"

They call me POODLE SMOLT!

The Discover Pass is brought to you by your friends at the CCA.

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