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Old 11-12-2007, 03:00 PM   #1
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Don't oversmoke it...poultry take smoke very easily, use very little wood and then only use milder woods.

If you insist on using hickory, use it sparingly. Cherry, peach, or for something a little exotic Guava wood from Hawaii gives poultry a nice flavor.
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Old 11-12-2007, 03:12 PM   #2
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Ut oh, I'm doing one on a stick burner tomorrow.
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Old 11-12-2007, 07:10 PM   #3
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I'm making turducken with 3 other people... Yippee!!!
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Old 11-13-2007, 05:40 AM   #4
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Smoke the turkey on the WSM with 1/2 ring of Kingsford and 3-4 medium hickory chunks. Keep your dome temp between 250-260 and pull the turkey off when the breast hits 163*. The thighs at that point should be around 175*, let cool then slice. Smoked turkey is so much better if you let it sit in the fridge overnight before slicing.
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Old 11-14-2007, 12:37 AM   #5
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Quote:
Originally Posted by Larry Wolfe
Smoke the turkey on the WSM with 1/2 ring of Kingsford and 3-4 medium hickory chunks. Keep your dome temp between 250-260 and pull the turkey off when the breast hits 163*. The thighs at that point should be around 175*, let cool then slice. Smoked turkey is so much better if you let it sit in the fridge overnight before slicing.
What is your re-heat advice Larry ?
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Old 11-14-2007, 06:00 AM   #6
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brine it first
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Old 11-14-2007, 06:22 AM   #7
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[quote=Cliff H.]
Quote:
Originally Posted by "Larry Wolfe":221d6a1h
Smoke the turkey on the WSM with 1/2 ring of Kingsford and 3-4 medium hickory chunks. Keep your dome temp between 250-260 and pull the turkey off when the breast hits 163*. The thighs at that point should be around 175*, let cool then slice. Smoked turkey is so much better if you let it sit in the fridge overnight before slicing.
What is your re-heat advice Larry ?[/quote:221d6a1h]

If whole, wrap in foil or oven bag and reheat in a 325 oven until warmed through to 160*. My preference is to take the bird out of the fridge and slice cold. Or if you plan to carve your bird ahead of time, then remove the breast lobes, wings, thighs, legs and vacuum seal then reheat in boiling water and then slice the pieces into serving sizes.


Quote:
Originally Posted by Diva Q
brine it first
Only brine "Fresh Turkeys", do not brine Kosher or "Self Basting" turkeys. Kosher turkeys are already brined and the self basting turkeys are injected with broth which essentially does the same thing as brining.

However, the best turkey you will ever make is a fresh bird you have brined yourself and added your own flavors to. The others are good, but your self brined bird will be great.
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Old 11-14-2007, 09:15 AM   #8
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I agree with Larry, he's the turkey expert. Helped me out last year and everything came out great!
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Old 11-14-2007, 10:10 AM   #9
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WashPost Food section today has a piece about spatchcocking a turkey.

--John
(There's a link to a video, mostly about presentation. You have to watch an ad first. )
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Old 11-14-2007, 10:52 AM   #10
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Going to my daughters for thanksgiving...Should be interesting..lol

Ill hold all other comments till after the dinner there..We are bringing a turkey..
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