Its Turkey Time

[Double D]

I decided to smoke turks this year instead of frying.
anyone want to share their recipe and tech. ??
I just went back and read all the old post
the favorite seems to be a dry pan,temps at 325 or so and brining
and/or marinating

[TN_BBQ]

I decided to smoke turks this year instead of frying.
anyone want to share their recipe and tech. ??
I just went back and read all the old post
the favorite seems to be a dry pan,temps at 325 or so and brining
and/or marinating

That's the way I like to do it.

I also like to inject them and/or rub a little seasoned butter under the skin.

Spatchcocking & air drying the skin prior to smoking helps crisp up the skin.

[Double D]

ok here goes what is spatchcocking ??

[Vinny]

Spatchcocking is the process of cutting the backbone out of a bird so it lays flat on the rack. It helps cook the bird quicker and gets rid of the usless backbone. I do it with all the chickens I cook, but haven't tried a turkey. I think this is the year!

Vinny

[Double D]

Spatchcocking is the process of cutting the backbone out of a bird so it lays flat on the rack. It helps cook the bird quicker and gets rid of the usless backbone. I do it with all the chickens I cook, but haven't tried a turkey. I think this is the year!

Vinny

THANKS Vinney
with all the Food Network I watch I should have known that....felling blonde again

[hogzillas]

I read over some of the older posts on doing turkey but a couple of questions. I'm going to be doing breasts in the Chubby instead of a whole turkey as I'm not feeding as many but how long should I brine - should I even bother doing that since I'm doing breasts doing some kind of marinade instead? About how long am I looking at doing breasts approx at 300-325? Any other tips as well appreciated.

[TN_BBQ]

I read over some of the older posts on doing turkey but a couple of questions. I'm going to be doing breasts in the Chubby instead of a whole turkey as I'm not feeding as many but how long should I brine - should I even bother doing that since I'm doing breasts doing some kind of marinade instead? About how long am I looking at doing breasts approx at 300-325? Any other tips as well appreciated.

If you're marinating the meat a brine is not necessary. I find that you want to marinate/brine it for at least 8 hours (longer wouldn't hurt).

I'd say your turkey breast ought to be finished in less than 2 hours. Only real way to know is to take it's temperature.

[hogzillas]

On the marinating/brining it was either/or not both but was saying that how long to brine breasts or should I not bother & marinade instead since I was doing breasts in place of a whole bird, I just didn't state it well. Thanks for time just needing an approx time for planning purposes but did know about going more by temp than time. Thanks

[jeffbags]

I am using my Maverick with one probe in the thigh and one in the breast. After only 1 hour of smoking at about 325 the meat temps are at 130 in the thigh and 118 in the breast. Does this seem right or are the temps increasing too fast? Is there a stabilization period it will go through because I was using the 30 minutes per pound estimate for my 10 pound turkey (5 hour estimated smoke) and at this rate I will be done in less than 3 hours.

***Update*** Thigh temp up to 155 and breast up to 148 after 1.5 hours!!! What is going on?

***Update 2*** Inserted probes deeper into meat and that helped. Now breast and thigh are both close to 155 at about 2.5 hours into the smoke. Decreased the smoker to about 275. Should I decrease even more to get a longer smoke on the turkey?

Any comments would be greatly appreciated.

Thanks,
Jeff

[TN_BBQ]

I am using my Maverick with one probe in the thigh and one in the breast. After only 1 hour of smoking at about 325 the meat temps are at 130 in the thigh and 118 in the breast. Does this seem right or are the temps increasing too fast? Is there a stabilization period it will go through because I was using the 30 minutes per pound estimate for my 10 pound turkey (5 hour estimated smoke) and at this rate I will be done in less than 3 hours.

***Update*** Thigh temp up to 155 and breast up to 148 after 1.5 hours!!! What is going on?

***Update 2*** Inserted probes deeper into meat and that helped. Now breast and thigh are both close to 155 at about 2.5 hours into the smoke. Decreased the smoker to about 275. Should I decrease even more to get a longer smoke on the turkey?

Any comments would be greatly appreciated.

Thanks,
Jeff

Your times seem about right. I smoked 4 birds at 350* and they were done in about 2 hours. I spatchcocked mine, but they didn't take long at all.

[Double D]

Cooked a 15 lb bird at 350.....4hours................6 lb bone in breast 2 hours.............thanks for the help