Apple wood smoked turkey

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LarryWolfe

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I'm doing this bird for a guy at work. He will get 5 vacuum sealed frozen bags (2 bags of breast, 1 bag of thighs, 1 of legs and 1 of wings).

This is an enhanced Shadybrook Farm Bird, which I use often and are pretty good without brining.

Royal Oak with 3 chunks of Apple
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Normal set up of 2 firebricks
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Covered with foil
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Put the bird on
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Then lit the WSM with the hose torch. Then left all vents open 100% until the dome temp hit 200º, then shut the bottom three down 75%.
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Didn't touch it again for 6 hours until the breast hit 160º. The weather was perfect, high 50's and no wind!
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Cut up the bird and into the freezer overnight and will be vacuum sealed today.
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dollarbill said:
Oh wait my second guess would be to hold the skin down.

Yes.......for some reason every freaking turkey is butchered and the skin is cut away from the breast. So I pull it back over and pin it back down with toothpicks.
 
dollarbill said:
You dont rub under the skin Larry? I always go up underneath the skin with rub.

No, whether I brine or not, I never rub unless I'm doing pulled turkey.
 
I wouldav guessed different on that. I gotta go get primed for drinkin beer now. Fresh keg in the fridge. Have a great day everyone.
 
Fine looking bird. Gonna have to remember that firebricks in the water pan deal. Who woulda thunk it? Start rubbing under that skin and also starting cooking them face down. Since you dismemerbing the po unfortuant critter anyway..dont think anybody notice the breastes aint looking like a Norman Rockwell lithograph and will make it much mo juicy. It took me years to teach Emeril this little subtle nuance. Course he is a dumb Portugese yankee from Falls River, Mass so whut could he possibly know about cooking huh? My sentiments eggxactly. I like to give the boy some tips occasionally.

bigwheel
 
Shores said:
Turkey looks great! Love the color. What temp did you smoke at?
245º-260º range.


JamesB said:
Great looking bird! ? tho... Why no rub? I always rub under the skin...
I just like to keep smoked turkeys simple, so you taste the turkey and a hint of smoke. I've always done turkeys without rub and really like them plain. Once in a while, I'll put pepper on them or if I'm pulling, I'll rub.
 
I hope mine turns out that well on Thursday. What size bird? I'm picking up my 16 lber. tomorrow and will brine on Wednesday.
 
Smokin' U said:
I hope mine turns out that well on Thursday. What size bird? I'm picking up my 16 lber. tomorrow and will brine on Wednesday.

That was a 20lb bird. I'm gonna brine ours on Wednesday night too, probably a 10-12lb bird just for us.
 

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