smoking whole turkey

[WT2121]

so its my turn to host thankgiving again I normally use apple for the pellets what are some of you guys using and give me a flavor profile if you can .I brie the bird in butter milk and bay leaf garlic and onion with salt

I use Pecan and love it. I use a Traeger brine recipe. I use bourbon dark beer (Moose Drool) orange onion apple maple syrup salt peppercorns.

 

[Smokeyholler]

I've got a bird for Thursday and I am hoping my pecan pellets get here but I'm not holding my breath.

 

[bobissmokin]

Not cooking for Thanksgiving, but couldn't pass up Kroger's 99 cents/lb turkey. Tried my first spatchcock turkey. Basic salt and sugar brine. Ended up in brine for almost 72 hours due to rainy weather. Injected with Tony Chachere butter. Meat Church Texas Sugar Rub. PB hickory pellets. 275 until reaching 165 internal (3 1/2 hours). Skin was not crisp but easy bite-through. Moisture was perfect. Taste was delicious. Definitely will do this again. How to get crispy skin and not dry out breast...hmmm. Tips?

 

[Smokeyholler]

4 hours in

 

[Jimsmokes]

Lookin good! I'm getting close.

 

[Smokeyholler]

Probes in the breasts did me wrong. Pulled 5 degrees shy and thighs were running red. Back in for a kick at 350.

 

[Smokeyholler]

Probes in the breasts did me wrong. Pulled 5 degrees shy and thighs were running red. Back in for a kick at 350.

Done

 

[Cowboy1955]

Looks delicious!

 

[Smokeyholler]

Looks delicious!

Was tastey. I wish the pecan pellets had shown up in time. I ran it in Hickory, I think the pecan would of been a better smoke.

 

[OBsCorner]

I watched a Youtube video on the how to's since this was my first turkey on a pellet smoker. I've got the vertical smoker and so I followed the guys directions. I cooked at 300 degrees and cooking time to get up to temp was almost 3 hours. I've never cooked one that quickly before. It turned out well. I just have to figure out how to get more smoke.

 

[Smokeyholler]

I watched a Youtube video on the how to's since this was my first turkey on a pellet smoker. I've got the vertical smoker and so I followed the guys directions. I cooked at 300 degrees and cooking time to get up to temp was almost 3 hours. I've never cooked one that quickly before. It turned out well. I just have to figure out how to get more smoke.

Only 3 hours in it'll be tough to get more smoke other than a tube or more time. I ran mine 180-190 for better part of 4 hours. IT was was around 130 and I bumped the temp to 250. It was in for better than 7 hours.

 

[WT2121]

Today's turkey 7 hours Pit Boss Pecan pellets. Brined overnight with Traeger maple syrup brine recipe. Was delicious!

 

[SeniorChief]

spatchcock/butterfly the bird.....remove bird when temp is at least 170, not 165

 

[NJTony]

Glad.foumd this forum after awhile now lol.

Ok I've done whole turkeys and spatchcocked.

I don't brine family people issues with salt.

Butter mixed with your favorite seasoning under the skin every time

Next outside olive oil mixed with favorite seasoning
PLUS "Baking Powder" one half to one teaspoon no more..

Baking Powder will crisp up the skin.

I cook my Turkeys at 285 then kick it up to 325 after 3hrs... figure still use 30min rule per lb just to hit your cook by time but go by thermometer in breast at165 should be much faster 5 and under ex

Next tip got this from gorden ramsy... Rest your turkey as long as you cook it.. I usually have my turkey done by 10am-11am with a 4hour rest
most day is cooking the sides.

the reason I start at 285 is the upright pit boss tends to run cooler so whenever I see 225 or 250 temps always find I've had to bump 25degrees... Poultry 285 find is the sweet spot time smoke but pull as soon 165 internal does it right

I spray the bird with oil ever 45minutes

Again just watch don't use too much Banking Powder it will give the skin metallic taste of too much ... Small bird 1/2 teaspoon. Again works for chicken and wings

 

[Cowboy1955]

Glad.foumd this forum after awhile now lol.

Ok I've done whole turkeys and spatchcocked.

I don't brine family people issues with salt.

Butter mixed with your favorite seasoning under the skin every time

Next outside olive oil mixed with favorite seasoning
PLUS "Baking Powder" one half to one teaspoon no more..

Baking Powder will crisp up the skin.

I cook my Turkeys at 285 then kick it up to 325 after 3hrs... figure still use 30min rule per lb just to hit your cook by time but go by thermometer in breast at165 should be much faster 5 and under ex

Next tip got this from gorden ramsy... Rest your turkey as long as you cook it.. I usually have my turkey done by 10am-11am with a 4hour rest
most day is cooking the sides.

the reason I start at 285 is the upright pit boss tends to run cooler so whenever I see 225 or 250 temps always find I've had to bump 25degrees... Poultry 285 find is the sweet spot time smoke but pull as soon 165 internal does it right

I spray the bird with oil ever 45minutes

Again just watch don't use too much Banking Powder it will give the skin metallic taste of too much ... Small bird 1/2 teaspoon. Again works for chicken and wings

Welcome from Texas to the group!!
Appreciate the info