Awesome Smoked Turkey!

Thanksgiving is one of my favorite holidays! I love the season and I look forward to having family time and mounds of food that we all bring together for this special occasion!

One of our favorite foods on the smoker is smoked turkey. What I would like to do is share the procedure I use when smoking a turkey. I hope you find this helpful and giveS you the best smoked turkey you and your family will ever have!

 

 

Planning and Notes;

·        Figure about 1 pond raw weight per person when buying, not including allowances for leftovers

·        Allow 4-10 hours to thaw a frozen turkey, more if it’s a Tom (18-24 pounds) a nearly thawed bird can finish thawing in the brine.

·        Allow 8-12 hours for brining of your turkey.

·        If a really crisp skin is desired, allow 4-12 hours to dry the turkey under refrigeration.

·        Allow 4 to 4 ½ hours to smoke the turkey which includes extra time to ensure it is ready to serve when your are ready to eat.

·        Allow 6-12 hours cook time to smoke your turkey, depending on your smoker.   

Key techniques;

 

Getting a great barbequed turkey is the result of three key techniques. First, the bird is brined, which is simply letting the bird soak in a salt-water solution. During the soak the muscle tissues absorbs the brine, which seasons and adds extra moisture to the turkey.

The second technique is to cook the bird in two stages so that the faster cooking (and faster drying out) breast meat is protected, and the slower cooking thighs and legs are hit with more heat to speed their cooking.

Finally, the use of a good probe thermometer is employed so that the cooking process is stopped at the right internal temperature to preserve maximum moisture and juiciness.

 

Ingredients;

 

Brine

2 Cups Kosher or 1 Cup Table salt

2 Cups Granulated sugar

2 Cups Brown Sugar

1 Bottle Maple Syrup

2 Gallons cold water

1 Turkey fresh or thawed, not self-basting, giblets and tail removed, and rinsed thoroughly.

 

Turkey Mop

1 Stick of butter

½ cup corn syrup

Black pepper and/or other desired seasonings

 

Wood

Hickory, Oak, Maple or Apple

 

 

 

Brine Procedure

 

Dissolve the salt and sugar into the cold water in a non-reactive (not aluminum) 12-16 quart stockpot or clean bucket. Add the turkey and refrigerate, or set in a very cool place like the garage for 12 hours. If a crisper skin is desired, allow the turkey to dry out after the brining, uncovered, on a wire rack under refrigeration for 4-12 hours.

 

 

 Smoking Procedure;

Pre-heat your smoker to a temperature of 350-400 degrees. While the smoker is heating, remove the turkey from the brine and pat dry inside and out. Tie the wings into the body using cotton string, or cut a small slit into the skin, allowing you to tuck the wing tips inside the turkey.  Leave the legs untied to allow the heat to circulate all around them.

 

Next brush the turkey with the prepared mop, if a dark bronze like skin is desired. If not skip the mop and season the turkey with the desired salt, pepper and other seasonings. Mop the turkey once each hour of smoking.

 

Place the turkey, breast side DOWN on the center of the grill. Use a v-rack or several carrot sticks to balance the turkey on the grill. Adjust the heat of the smoker if needed, but maintain the 350-400 degree temperature for the first hour of smoking.

 

After an hour, turn the turkey over, breast side UP, mop the turkey, and damp down the vents or lower the temperature to 200-250 degrees, then continue to smoke. The goal of this cook is to maintain the temperature of 200-250 degrees throughout the rest of the smoking session.

 

 Check for doneness by inserting a probe thermometer horizontally from the end of the breast into the center of the thickest part of the breast. If a remote thermometer is being used, it can be placed in the turkey breast prior to being placed on the grill. Using a manual thermometer, start checking the temperature of the turkey after 4 hours.

The turkey is done when it registers 160 degrees 165 degrees. If while smoking, the breast stars to split or gets very dark, cover the area with foil.  When the turkey is done, remove from smoker to a platter and cover loosely with foil. Let rest 20 minutes before carving.

This is the best turkey you will every have!  From my family to yours, We hope you have a great Holiday season!

Posted by Chuck Posted in: Recipes No Comments » October 2008

BBQ School Follow-Up- Buffalo’s BBQ

I would like to publicly congratulate Donny Teel and his wife Cindy, and their daughter Whitney of Buffalo’s BBQ for their recent Reserve Grand Champion Win at the American Royal, simply put, The Super Bowl of BBQ Contests!

 

 

 

 

I recently wrote an article on BBQ cooking schools and what I look for in a class. In that article I went over the criteria that I felt was important when choosing a class and what I felt was key points to consider. Here again are my thoughts on the subject.

First, I wanted to learn from someone who has won the awards that we all wish to win ourselves. Second, this individual(s) also needed to still be competing on the circuit. In my opinion this was the most important choice because the class would be centered on what is going on NOW and not what used to be the case when they competed on the circuit.

 

Third, I wanted to have the opportunity to go and not be in an overcrowded class getting lost in the numbers. I wanted to have the ability to watch up close, take notes and ask those questions I’ve had for years but just haven’t found the individual(s) who could answer them. In order to accomplish this, the class would be pricey; I knew this and so prepared to pay the price.

 

In light of Buffalo’s BBQ most recent win in BBQ, I wanted to again let everyone know that Donny is offering one of his schools were you can see up close how he selects the meats, trim and season as well as smoking the meats on the smoker. If you have Ever thought of attending a BBQ cooking class, I would highly recommend Buffalo’s BBQ School!

 

If you have a desire to improve your competition cooking or just want to learn the difference between good Barbeque and the sublime, I would encourage you to contact Donny Teel at: Phone: 918-633-0673 and visit http://www.tbazone.com/alley/  for the next cooking class being held on 10/17/2008 in Sperry, OK .

 

I hope you take this opportunity to learn from a championship cooking family! Let Donny know the Bossman sent you!

 

 

 

 

 

 

Posted by Chuck Posted in: Uncategorized No Comments » October 2008