Smokey smoked turkey!

[Pete590]

My last turkey I cooked at 300-325 and it came out good but not a lot of smoke taste. This time I smoked it at 225 for 3 hrs and at 300 for 1 1/2 hrs till it was up to temp. Definitely more smoke flavor!

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[Motodad1776]

I do the entire smoke/cook at 275, works like a charm and best of both worlds.

 

[RezMonkeigh]

After smoking a turkey a few years ago, my family no longer wants it any other way. I would highly recommend brine. I usually brine for 2-3 days with some herbs and lots of fruit. Never been dry.

 

[Pete590]

I’ll have to try that! Thanks

 

[FF Cory]

My last turkey I cooked at 300-325 and it came out good but not a lot of smoke taste. This time I smoked it at 225 for 3 hrs and at 300 for 1 1/2 hrs till it was up to temp. Definitely more smoke flavor!

thanks for watching! Feel free to comment and subscribe! Thanks for your support!

Hey Pete! What temp did you finally pull it off at?

 

[FF Cory]

I do the entire smoke/cook at 275, works like a charm and best of both worlds.

What temp and time frame were you working with? Thanks!

 

[Pete590]

Hey Pete! What temp did you finally pull it off at?

It was 165 to 170,depending on where you checked

 

[FF Cory]

It was 165 to 170,depending on where you checked

I have a 590. Do you think you could do 2 for thanksgiving dinner on that? Enough room? And did you check final temp in the breast and thigh? Thank you!

 

[Pete590]

I have a 590. Do you think you could do 2 for thanksgiving dinner on that? Enough room? And did you check final temp in the breast and thigh? Thank you!

Definitely would fit 2 turkeys, that was a 12 pounder and there was plenty of room for a second. Yes I use a thermopen to check the temp in the breast, thighs and other areas, I use the probe as a guide, but do multiple checks with the thermopen
Thanks

 

[FF Cory]

Definitely would fit 2 turkeys, that was a 12 pounder and there was plenty of room for a second. Yes I use a thermopen to check the temp in the breast, thighs and other areas, I use the probe as a guide, but do multiple checks with the thermopen
Thanks

Awesome! Thank you. I guess I’ll be the one to cook the turkey’s this year. First time in 5yrs that I’m not on duty. Hopefully I can impress them.

 

[Pete590]

Definitely would fit 2 turkeys, that was a 12 pounder and there was plenty of room for a second. Yes I use a thermopen to check the temp in the breast, thighs and other areas, I use the probe as a guide, but do multiple checks with the thermopen
Thanks

Happy to be of help!

 

[Motodad1776]

What temp and time frame were you working with? Thanks!

I only do 9/10 lb breasts now, but at 275F it typically takes between 3.5 to 4 hours to hit 165 internal. I then let rest for about 20 minutes before slicing. I have injected and brined several and beyond having a bit more flavor than un-brined or not injected, I have noticed ZERO difference in juiciness or tenderness. I do a light rub of avocado oil, and then coat liberally with Cavenders Greek seasoning........ABSOLUTELY INCREDIBLE.

 

[DenStinett]

Spatchcocked is the only way for us now
Avocado Oil with Ground Garlic, Salt and Pepper
Smoke for 3.5 hours at 275
Spray or brush with Avo Oil every half hour
Crank the Temp to 450 for the last half hour

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Spatchcock Turkey

275 - 450 for the last 30+/- mins

3.5 - 4.0 hours

B/165 T/170

Avo Oil w/ Garlic, Pepper, Salt

Spray or brush with Avo Oil on the half hour

 

[llbts1]

Spatchcocked is the only way for us now
Avocado Oil with Ground Garlic, Salt and Pepper
Smoke for 3.5 hours at 275
Spray or brush with Avo Oil every half hour
Crank the Temp to 450 for the last half hour

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Spatchcock Turkey

275 - 450 for the last 30+/- mins

3.5 - 4.0 hours

B/165 T/170

Avo Oil w/ Garlic, Pepper, Salt

Spray or brush with Avo Oil on the half hour

View attachment 16886

Whats the weight of your bird?

Thanks

 

[DenStinett]

Whats the weight of your bird?

Thanks

Momma seems to think it was 12 pounds

We eat the majority of the Bird, but pull the Breasts, remove the Skin and Double Smoke them:

MEAT

SMOKER TEMP

SMOKING TIME

MEAT TEMP

RUBS OR SAUCES

MISC INFO

Double Smoke Turkey Breast

250

2.5 - 3 hours

140

Avo Oil, Garlic, Pepper and Salt Blend

Add Smoke Tube

 

[llbts1]

Looks great.

Thank you

 

[SmokeZilla]

I use recipes similar to others in this thread. Most definitely a minimum of 24 hours for a wet brine is preferred. Some mods I make include the following:
- Inject with a mix of sage, fennel, clarified butter and pepper
-Full cook at 230F, remove to rest while the Bull hits 475, spray or wet with purified butter and put it on the smoker to crisp up the skin rotating as it crisps
-Remove and lightly foil for 20 minutes and serve.

 

[nitinkarkhanis]

I have an RT-590 and am wondering if it's large enough to smoke a 22 lb. turkey. Any thoughts? Thanks.

 

[Pete590]

I have an RT-590 and am wondering if it's large enough to smoke a 22 lb. turkey. Any thoughts? Thanks.

I’ve done a 14 lb and there was plenty of room to spare. If its too tall you co spatchcock it. or do 2 12 lbers