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fishingred
11-15-2009, 04:08 PM
I tried my first turkey:
13 pound bird
225 deg
no brine
handful of apple
12 hours to 180 internal temp

It was dry, FDA says internal temp to 165. Does anyone else stop at 165?

Thanks,
Mike

Herman
11-16-2009, 05:01 PM
Try this
let bird smoke for first 2 to 3 hours to get smoke flavor
place in rosting pan with about 2 inches of water, foil and continue to cook until done. Done for me in a restaurant is 175 I don't take chances with part of a bird being undercooked.
Turkey will be moist and have some smoke flavor, use the au jus to make your gravy.
Herman

fishingred
11-30-2009, 11:01 PM
Hello?????????

kylougrad
12-01-2009, 07:19 PM
TRIED Henry's formula and it was great. The gravy was also super. Used the thermometer with probe thru smokehole into breast. Won't do it any other way.

kylougrad
12-01-2009, 07:31 PM
Meant Herman's formula, not Henry's. Keep up the good work Herman and thanks again.

fishingred
12-07-2009, 10:32 PM
Follow up, I have since cooked 4 turkeys to 170 at breast and they all were the same, GREAT. Only thing I did was wipe them down with butter to brown them. Ended up with awesome looking and tasting birds.
Mike

Herman
12-08-2009, 12:29 PM
Glad your turkeys are tuning out so good.
I should have mentioned that I use a rubdown with butter and a little salt and pepper with my turkeys.

Herman

Omaha Jack
12-15-2009, 08:43 PM
How do you keep them moist? How do you keep them from drying up?

kylougrad
12-16-2009, 05:09 PM
Both recipes produce moist turkey without doing anythig else but I put lemons and oranges inside the turkey for a little more kick. :)

fishingred
12-16-2009, 08:56 PM
all of the bird was moist when cooked to 170 at the breast. I cooked 2 more last weekend with the same results. There is one thing for sure this smoker is consistant.

Rubi1
11-20-2011, 09:31 AM
I take my Turkey out at 160 carry over time + 5* = 165* juicy & Moist also safe temp for Poultry.

n5zbj
11-21-2011, 05:54 AM
I too, smoked a 13# turkey Sunday, same temp and it was great, juicy & moist... The SmokinTex 1400 is the best smoker I've own and I will never need any other...

Augwen
11-26-2011, 09:20 AM
I deep fried 5 birds (biggest was 24 lbs) for friends and then smoked a 19 lb in my 1400 using the orange/honey recipe from this site for our family meal. Thought the bird might be too big but after 15 hours it was great. I inject the deep fried birds with different seasonings and they taste wonderful but we liked the smoked one better. Will be doing this recipe again.

admin
11-26-2011, 01:11 PM
We also experimented with deep fried turkeys and agree smoked turkey comes out so moist and we too liked the smoked turkey better.
We smoked 2 turkeys in a 1500-CXLD.
Thanks and happy smokin!

Augwen
11-29-2011, 05:21 PM
The deep fried turkeys come out very moist actually. They also only take an hour for a 20 pounder. If you are having a large gathering, deep fried is the way to go. If it is just a family meal where you will have leftovers, smoking is best. If I am smoking or baking I will always put the bird in a brine. This way always guarantees a moist bird with leftovers that will not dry out after a day in the fridge!