Looks like I'm smoking a turkey for T-giving

[wdfifteen]

We're having ham. I was real happy about that.
But my neighbor came over and one thing led to another. She works the 10PM to 10AM shift as an ER nurse (they call that shift the Gun and Knife show), has four kids under the age of 7, her husband is a high school teacher building a career. They are great people, great parents, and are working their behinds off. I like to help them out when I can. (There is a thread here about another time I helped them.)
Home water systems experts - advice needed please)
So she bought a turkey for Thanksgiving and came over to get advice on how to cook it. She will be at work until 10 AM tomorrow. No way she is going to bake a turkey in time for 2 PM dinner. So I volunteered to smoke it. She brought it over this morning - 22 pounds It was still partially frozen this AM.
I have it brining now and figure up to 14 hours in the smoker. So it will go in around 10PM and I'll be up all night.

[Rikao4]

excellent..
always good to have an ER connection..

Rika

[MikeSid]

I have never understood the need to have Thanksgiving dinner at 2:00. Or 3:00 or 4:00 for that matter. Dinner should be at a civilized hour. 6:00 pm. But for some reason, people all over the country, get up at the crack of dawn to put a bird in the oven so they can eat a big ceremonial lunch. I don't get it.

But...good on you for helping a neighbor out. That's more in the spirit of the holiday than whatever is on the menu.

[Shaun @ Tru6]

I will be taking notes. My mom is giving me an extra turkey and I plan on smoking it.

[GH85Carrera]

We cheated.We called a local BBQ place that smokes turkeys for customers. They have one choice, smoked 12-14 pound turkey. Very tender and juicy. We just go pick it up today. Then we debone it, and bring with us to my MIL's house. She is in her 80s and loves having everyone over, but can't do a thanksgiving meal anymore. We bring turkey, and other family members bring their part.

No big carving the turkey ceremony.

[wdfifteen]

Originally Posted by MikeSid

I have never understood the need to have Thanksgiving dinner at 2:00. Or 3:00 or 4:00 for that matter.

When my grandparents were alive my family would go to my father's mother's house and eat with my paternal cousins, then go to my mother's folks for another celebration. A lot of families I know do that.

[VincentVega]

Originally Posted by wdfifteen

When my grandparents were alive my family would go to my father's mother's house and eat with my paternal cousins, then go to my mother's folks for another celebration. A lot of families I know do that.

Ha, I have the same issue with eating so early. Its 3pm for us this year. I dont get it. Oh well.

Smoked turkey sounds good, never tried that. Do you do the entire thing or in pieces? I really like chicken on my Egg, different technique for a bigger bird for sure.

[WPOZZZ]

No legalized marijuana to smoke?

[Bob Kontak]

Originally Posted by VincentVega

Do you do the entire thing or in pieces?

Turkey smoker pal hanging at the garage with me says the deep insides don't get permeated with smoke to the degree of the outside. If you don't stuff the turkey, the core will get smoked.

He, after a few beers, says "Why the eff would you cut up a turkey".

I'm like, the dude was just asking. I think it's a legit question.

He then said it would cook faster. Greater risk of drying out if you mess up time wise, though.

Then he says like an 80 year old grumpy dude, "I never heard of anyone........................

He's 50.

Welcome to my world.

All the best to all for the holiday.

[VincentVega]

good stuff

I would be concerned about burning or at least overcooking doing it whole if temp gets over 250 or so. This has piqued my interest, I'll give this a shot. Just not going to experiment for tday.

[rfuerst911sc]

I will be deep frying a 14 lb. bird in peanut oil . I love fried turkey

[Bob Kontak]

Originally Posted by VincentVega

I would be concerned about burning or at least overcooking doing it whole if temp gets over 250 or so.

He says 220. Smaller bird.

[Danimal16]

I brine, then smoke for about one hour, just to infuse the flavor. Then into the oven, in a bag.

[craigster59]

I'm smoking a turkey breast (bone in) and a boneless. Got busy with work so didn't get around to a brine or anything. I'm going to rub them and throw them in the Kamado and pull at 165. We'll see what happens.

[WPOZZZ]

Originally Posted by rfuerst911sc

I will be deep frying a 14 lb. bird in peanut oil . I love fried turkey

Hahaha, yep. I don't have the patience to bake a turkey. Crank up the deep fryer pot, and a 20 lb turkey is done in about an hour.

[VincentVega]

Originally Posted by craigster59

I'm smoking a turkey breast (bone in) and a boneless. Got busy with work so didn't get around to a brine or anything. I'm going to rub them and throw them in the Kamado and pull at 165. We'll see what happens.

that sounds great, hope it turns out

[wdfifteen]

Originally Posted by Danimal16

I brine, then smoke for about one hour, just to infuse the flavor. Then into the oven, in a bag.

That sounds excellent! Unfortunately, Mrs WD and I have been negotiating for oven time tomorrow. She wants time for her ham, I want time for my punkin pie, and then there is the turkey. As I write this it is 12:15 AM and I just put the bird into the smoker. If it isn't 140 plus by 4:00 AM it's coming inside to the oven. Smoke a little and finish in the oven sounds pretty good at this hour.

[wdfifteen]

I injected garlic butter under the skin of the breast and legs and put the bird in the smoker at midnight. I set the temp at 245 because the bird was so big. Got up at 7 and it was at 153 degrees inside. I started basting, and I'll cover it with foil baste it every hour until my neighbor comes to pick it up. It looks good, but it got up to temp a lot faster than I anticipated.

[cabmandone]

Good thing you posted that pic.... you know the rules..
Looks good!

[wdfifteen]

Originally Posted by Shaun @ Tru6

I will be taking notes. My mom is giving me an extra turkey and I plan on smoking it.

OK. Notes:

Brined in 1 cup salt to a gallon of water for 12 hours.
The bird was about 35 degrees when I rinsed off the brine at midnight.
Injected 1/2 cup of butter and this much garlic ( after chopping it finely) under the skin of the breast and drumsticks.



Put it in the smoker at 245 degrees at midnight with apple wood in the burner. At 4 AM the internal temp was 138, which is real close to the 4-4-4 safety number, so no one is going to die. Glad I raised the temp from the recommended 225 to 245 for this 22 pound monster.

Lowered the temp to 225 at 4 AM.

Internal temp was 153 at 7 AM. WTF? At the recommended temp of 225 it should have taken 12-14 hours to reach 165 finish temp, but it was already 153 after 7 hrs. I left it at 225.

11 AM (11 hours in the smoker) the internal temp was 165 - just right.

Held it at 200 degrees until they picked it up at noon. It looked and smelled great. No report back from them yet.

BTW heading to Boston next week with some Copra onions and Chesnok Red garlic from our organic garden.