Creole Smoked Turkey - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-24-2010, 09:23 AM   #1
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Creole Smoked Turkey

I typically either brine or inject a brine when I smoke turkeys and they come out great. But the same old turkey gets boring after awhile, so I kicked it up a notch and made an brine injection of Zataran's Creole Seasoning and water, no additional salt was needed. This turkey was for our work Christmas Party.

Brine Injection
1/2 Cup - Zataran's Creole Seasoning
4 cups - Cold water



Pumping all four cups of brine into the bird.


I let it set in the fridge for a couple hours and then onto the smoker it went.


I had an audience. Isn't it cool......looks like he has sunglasses on.


While the turkey was smoking I was taking advantage of Nature's fridge while enjoying a decent day out.


Five hours later, the bird is done. No sliced pic's, it was sliced at work. But the flavor and moisture was one of the best turkeys I've smoked.
__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-24-2010, 10:05 AM   #2
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Creole Smoked Turkey

Looks excellent Larry.
__________________

bigwheel is offline   Reply With Quote
Old 12-24-2010, 10:22 AM   #3
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
Re: Creole Smoked Turkey

YUMMY...
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 12-24-2010, 11:58 AM   #4
Wizard of Que
 
Smokey Lew's Avatar


 
Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
Re: Creole Smoked Turkey

Very nice looking color on the turkey. Do you cover the bird with foil at a certain point to keep the skin form getting to dark?

Our Thanksgiving bird came out real nice but the skin was almost black by the time it was ready to come of the WSM. I brined and then spatchcocked a 14 pound bird. It was cooked at a higher temperature range of about 350 degrees. It only took a couple of hours before it was done.
__________________
Smokey Lew
Riverside, California
WSM 22.5"
Weber Performer, black

http://chaneysgrills.com/index.html
Smokey Lew is offline   Reply With Quote
Old 12-24-2010, 02:09 PM   #5
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Re: Creole Smoked Turkey

Always wanted to try spatchcocked or split turkey but just never quite got a round toit. Now did you do him breastes up or down?

bigwheel
bigwheel is offline   Reply With Quote
Old 12-24-2010, 02:14 PM   #6
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Re: Creole Smoked Turkey

Nice bird and I like the snowbank beer cooler.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 12-24-2010, 05:00 PM   #7
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: Creole Smoked Turkey

Quote:
Originally Posted by Smokey Lew
Very nice looking color on the turkey. Do you cover the bird with foil at a certain point to keep the skin form getting to dark?

Our Thanksgiving bird came out real nice but the skin was almost black by the time it was ready to come of the WSM. I brined and then spatchcocked a 14 pound bird. It was cooked at a higher temperature range of about 350 degrees. It only took a couple of hours before it was done.
Nope, never foiled a turkey other than when I do pulled turkey.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-24-2010, 05:49 PM   #8
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Re: Creole Smoked Turkey

Quote:
Originally Posted by Smokey Lew
Very nice looking color on the turkey. Do you cover the bird with foil at a certain point to keep the skin form getting to dark?

Our Thanksgiving bird came out real nice but the skin was almost black by the time it was ready to come of the WSM. I brined and then spatchcocked a 14 pound bird. It was cooked at a higher temperature range of about 350 degrees. It only took a couple of hours before it was done.
Hey Lew try doin em' at 225*. It takes right at 4 hours to do one and the skin is a shade or 2 darker than Larry's but they are fantastic! Even cold and reheated. Ive done them at 350* on my weber kettle and they are good (& take about 2 hours) but way better at the lower temp cook. Merry Christmas to all you guys........and girls. db

I should have added I was talkin about a 14lb. bird.
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 12-24-2010, 05:52 PM   #9
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
Re: Creole Smoked Turkey

Larry temps? 200* ?
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 12-24-2010, 09:18 PM   #10
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
Re: Creole Smoked Turkey

Great looking bird!!!!
__________________

__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.