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Thread: Smokin Turkey Tips From SmokinTex

  1. #11
    Join Date
    Jul 2011
    Location
    Michigan
    Posts
    125

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    I'll be Smokin a turkey tomorrow. I won't be doing anything fancy with the seasoning, just seasoning salt and course black pepper. My turkeys always turn out juicy. 250 @ 35 to 45 minutes per pound. (Max). I'll show some q-views tomorrow.
    I think the world is wearing bi-focals, I'm the only one with perfect vision. 'Paul Newman" in "Cool Hand Luke"

  2. #12
    Join Date
    Jun 2012
    Location
    Des Moines, Ia
    Posts
    51

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    SkokeRing.... Looking forward to seeing how that turkey turns out!

  3. #13
    Join Date
    Jul 2011
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    Michigan
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    http://m.youtube.com/watch?v=v78-mP82cEs

    I have to say that this was one of the juiciest turkeys I have smoked yet. Damn. Was it guuuuuudddddddd!
    I think the world is wearing bi-focals, I'm the only one with perfect vision. 'Paul Newman" in "Cool Hand Luke"

  4. #14
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

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    I can't seem to be able to access this?

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  5. #15
    Join Date
    Jul 2011
    Location
    Michigan
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    125

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    Try this.

    http://www.youtube.com/watch?nomobile=1&v=v78-mP82cEs

    I posted the first one from my mobile. This one is from the desktop.
    I think the world is wearing bi-focals, I'm the only one with perfect vision. 'Paul Newman" in "Cool Hand Luke"

  6. #16
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

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    That worked...looks good!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  7. #17
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    598

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    Bwalk,

    I smoked a turkey last fall, using Scott's honey-orange brine. What a beautiful bird! Here is the recipe, to save you a minute scrolling up

    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.
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  8. #18
    Join Date
    Jun 2012
    Location
    Des Moines, Ia
    Posts
    51

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    Thanks DReeves.... I plan on using that recipe and hopefully it doesn't turn out like Clark Griswolds turkey in Christmas Vacation. Mother in law wouldn't be happy

    http://youtu.be/Spmqbs8YCW8

  9. #19
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    598

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    Classic, Bwalk! Love this movie!

    Thanks for the chuckle

  10. #20
    Join Date
    Jun 2012
    Location
    Des Moines, Ia
    Posts
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    All I can say is WOW, I smoked my first turkey yesterday, 10 pounds and it was by far the best turkey I have ever tasted. Lets just say the mother-father in law were very happy with the finished product, they commented for hours on how moist it was.

    I did a two part brine for 48 hours, for the first 24 hours I used salt, brown sugar, garlic, and water brine. I then drained and added apple juice, fresh sqeezed OJ and let that sit for 24hrs. Then used a rub for under the skin and on top and injected with butter, garlic powder, chicken broth and let marinate for several hours.

    After spraying the turkey with Pam, I turned the ST on to 250, the bird took about 6 hours to get to 165 and then I let it rest for about 20 minutes.

    I cant wait for leftovers today for lunch!

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