Green Hornet
Head Chef
I've done a couple. I usually do mine like chicken on a can. I use a can of Fosters beer. Perfect size for most Turkey. Cook at about 300* to about 170* inside and enjoy! :P
Larry Wolfe said:I am different than most people when it comes to cooking turkeys. I cook my turkeys low and slow and some will certainly disagree, but I do what has been working for me from the beginning. My preference is to buy fresh "unenhanced" turkeys or turkey breasts and brine them myself. However, enhanced turkeys will work just as well without having to brine them yourself. But do not brine an enhanced turkey.
I smoke turkeys in a WSM with a dome temp in the 245*-260* range WSM Turkey, WSM Turkey Breast, and on an offset with a grate temp of 225*-235* range, Gator Pit Birds.
Cook them breast side up and pull when the breast reads 160-163* and the thigh is between 170-175*, cover with foil and let rest about 30-60 minutes and allow to cool before slicing. Smoked turkeys are best if you cook a day ahead of time and slice cold.
Bigwheel is correct, do not go by the pop up timer that is included with the turkey, they are set to go off at 180* and if you pull the turkey when the breast is 180* you will have a nice plate of turkey jerky. If you cook it breast up, go ahead and leave the pop up timer in, however if you decide to go the upside down route I would remove it for fear of it melting on the grate. Good luck!
Rag said:Larry Wolfe said:I am different than most people when it comes to cooking turkeys. I cook my turkeys low and slow and some will certainly disagree, but I do what has been working for me from the beginning. My preference is to buy fresh "unenhanced" turkeys or turkey breasts and brine them myself. However, enhanced turkeys will work just as well without having to brine them yourself. But do not brine an enhanced turkey.
I smoke turkeys in a WSM with a dome temp in the 245*-260* range WSM Turkey, WSM Turkey Breast, and on an offset with a grate temp of 225*-235* range, Gator Pit Birds.
Cook them breast side up and pull when the breast reads 160-163* and the thigh is between 170-175*, cover with foil and let rest about 30-60 minutes and allow to cool before slicing. Smoked turkeys are best if you cook a day ahead of time and slice cold.
Bigwheel is correct, do not go by the pop up timer that is included with the turkey, they are set to go off at 180* and if you pull the turkey when the breast is 180* you will have a nice plate of turkey jerky. If you cook it breast up, go ahead and leave the pop up timer in, however if you decide to go the upside down route I would remove it for fear of it melting on the grate. Good luck!
I have no personal experience here on Turks, but did read a ton of stuff these last few months trying to come up to speed on Q. One thing I came across is to cook whole turks (or chickens) at higher temps so the inside of the cavity does not stay in the temp danger zone as long. Larger birds make the problem worse.
Then again you are still alive and bitching, so that must mean you haven't crossed the danger line. My 2 cents (sorry, don't have a cents key)
wdroller said:This is all good information.
I remember a thread in which a cheesecloth covering was discussed. I'm trying to find it. No one has addressed the use a shallow pan to collect juices, especially if the bird is raised above it on a roasting rack. I can't see how it would affect the turkey inasmuch as the back doesn't have that much meat that is served at the table.
Someone mentioned cold sliced turkey. I've had it and it was greatl. I may just do this a couple of days ahead and hold it in the fridge.
wdroller said:bigwheel said:Size aint real important. Cook it at the temp you will find wrote on the bag..should be about 340 or so. Cook it breastes down the entire time and dont spill the juice which will accumulate on top of the inside of the breastes. Might have to prop in place with some spoons or beer cans..lot of them turkey lurkeys have a real fat breastes which make it like to roll over on its side. Ignore the pop up timer (but leave it in place). Pull when the temp in the thick part of the thigh hits 175. Dont poke no holes in the breastes. Wrap in foil and let it sweat in the hot for a few hours. Squirt it with butter flavor PAM last hour or so gives it a nice color. You can even flip it about then to make the breastes purty as can be expected from getting cooked face down. Make sure you get a nice pumped turkey like a Honey Suckle White..Butterball etc. Try to get some rub under the skin while you prepping it. Simple huh?
bigwheel
Thanks, bigwheel.
Sounds like what I do in the oven, except I place the turkey on a rack which I then put in a roasting pan. I usually cook the turkey breast side down for an hour or so and then turn it up for the remainder of the cook. If I use the same roasting rack and place it in a shallow foil pan to catch the drippings, I should be OK, shouldn't I.