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Thread: Smokin Turkey Tips From SmokinTex

  1. #1
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Arrow Smokin Turkey Tips From SmokinTex

    Scott Wallace shows us how to make a smokin hot turkey for your holiday feast!

    See this awesome video.
    SmokinTex.com

  2. #2

    Default Brine recipe

    Where is the brine recipe he says will be posted? Looks great and I am ready to try it tomorrow so I need it asap...
    Thanks!

  3. #3
    Join Date
    Jul 2008
    Location
    Texas
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    Default

    This is the marinade/brine Scott Wallace used for the smoked turkey in the Smokin Turkey Tips Video

    Honey Orange Marinade

    2lb Bottle Honey
    4-6 Oranges
    3 T Salt
    2 T Ground Ginger
    2 t Ground Cumin
    2 t Ground Mustard
    1 1/2 t Ground Cloves
    1/2 t Allspice

    Squeeze oranges into a bowl.
    Add the rest of the ingredients.
    Mix well.
    Massage under skin to flavor the meat.
    Stand turkey in extra large bowl and pour marinade into cavity and over the skin.
    Stuff squeezed oranges into cavity for more flavor.
    Put in airtight bag and refrigerate up to 24 hours.
    See our video for more instructions.
    http://www.youtube.com/watch?v=gdK-OUv8Gkk
    http://smokintex.com/
    Enjoy!

    SmokinTex

  4. #4
    Join Date
    Mar 2011
    Posts
    47

    Default

    Do you leave the orange peels inside of turkey during smoking?
    thanks
    steve

  5. #5
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Steven...I will answer this for you...stuff as many of the orange peels as you can in there and cook with them inside....I mix oranges and onions and we love it!!!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  6. #6
    Join Date
    Mar 2011
    Posts
    47

    Default

    BillyBob, Thanks for the quick reply . I am planning on smoking this Saturday and using the meat for sandwiches on Christmas day. I hope its good.

    Steve

  7. #7
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    152

    Default

    Thanks again BillyBob for answering for us.
    And yes leave the orange peels on.
    Now everybody get smokin!

  8. #8
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Admin...didn't mean to answer for you...I knew the question wanted to be answered quick...so I answered and forgot to tell him to leave the peels on...thanks for the help!!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  9. #9
    Join Date
    Mar 2011
    Posts
    47

    Default

    Well I smoked yesterday and kinda messed up. I went fishing and figured a 10lb bird would be close to being done if I fished till dark. I started smoking at 1100 am ..225f and returned at 5pm (6hrs) and the internal temp of the breast was at 174. It was ok but dry. The only flavor I was getting was from the cumin. There was no moisture left insde the bird at all. With my old homemade smoker I always had to tip and dump the juice out from inside of the bird and that is after smoking until the red poppers had popped which I believe is 180...anyway it was my fault for being tardy. I will try again and hopefully be around when we hit the 165 f mark.
    If I use this marinade recipe again I will cut back on the honey and juice for a 10 lb bird. I had way more than enough and it cost a fortune to mix up...honey is expensive in small town Iowa....I will probably stick with my plain old salt brine recipe......1lb of salt to I gallon of of water...soak at least 24 hours...rinse well the next day and smoke!

    Steve

  10. #10
    Join Date
    Jun 2012
    Location
    Des Moines, Ia
    Posts
    51

    Default

    Does anyone else have any turkey recipes/tips/etc? The mother in law wants me to smoke a turkey and I want to make sure that I get it right on the first try.....

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