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Old 03-09-2011, 12:25 AM   #1
Fusorfodder
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SWMBO wants a smoked turkey this weekend, so I pulled out of the freezer a butterball we picked up at thanksgiving time. Can't beat 29 cents a pound! Anyhow, it does say it's has an 8% solution so I suppose brining will be skipped. Any good ways to treat the outside or cavity of one of these things? I don't have a ton of smoking under my belt, so any info would be appreciated!
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Old 03-09-2011, 01:13 AM   #2
jetmechG550
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Check this out. It's a pretty fool proof way to do your turkey and it will come out tender and juicy guaranteed. I used pecan wood this past thanksgiving but the method is fool proof.
http://www.nakedwhiz.com/madmaxturkey.htm
and there's video's on this page:
http://www.nakedwhiz.com/madmaxcentr...maxcentral.htm

 
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Old 03-24-2011, 01:06 PM   #3
smokewater
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I do the thanksgiving bird on a brinkman charcoal smoker. Put the turkey on the lower rack with a Boston Butt pork roast on the top rack so it drips onto the bird. I just cut up an onion and stuff the cavity loosely with that and some fresh rosemary off the bush growing in the back yard. I throw it on the grill around 10 PM and its ready to eat by noon the next day.

 
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Old 03-25-2011, 01:00 PM   #4
jmp138
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http://www.cookshack.com/turkey-101

Follow this guys suggestions and it will be absolutely perfect. Having an "enhanced" bird definitely makes brining a no go, but he hits all those points in his tutorial. Also, he smokes them a bit hotter so my bird was ready in about 4 hours and was unbelievably fantastic.

 
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Old 03-25-2011, 02:37 PM   #5
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it depends what cooker you are using and what you are going for. If you are going for easy and taste I would stuff the cavity with onions, butter and something green, IE celery, green oinons/chives, bell peppers, okra, maybe even sausage. If you do this right you can use it as stuffing later.

Depending on what type of cooker would dectate the outer. I love spraying birds with all sorts of solutions while cooking. Its kind of like basting but easier. Beer, butter/olive oil, butter/garlic powder, cilantro/onion juice.

Damn im getting hungry.

 
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Old 03-25-2011, 02:47 PM   #6
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I recently did a turkey breast, took about 5.5 hours. I injected it with hefeweizen every 1/2 hour, smoked with hickory. Everybody asked for the "recipe". Smoked it at 225F until deep meat @ 155F.

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Old 03-25-2011, 03:21 PM   #7
jetmechG550
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Quote:
Originally Posted by BARBQ View Post
it depends what cooker you are using and what you are going for. If you are going for easy and taste I would stuff the cavity with onions, butter and something green, IE celery, green oinons/chives, bell peppers, okra, maybe even sausage. If you do this right you can use it as stuffing later.

Depending on what type of cooker would dectate the outer. I love spraying birds with all sorts of solutions while cooking. Its kind of like basting but easier. Beer, butter/olive oil, butter/garlic powder, cilantro/onion juice.

Damn im getting hungry.
The method I posted from MadMaxx via Nakedwiz works on any grill or oven, it's nothing out of the ordinary just guarantees a juicy bird

 
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Old 03-26-2011, 01:44 PM   #8
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I ended up using this recipe here. It was pretty good, but what really made it amazing was the aji amarillo sauce to go with it. While this isn't specifically Peruvian style, it is simply awesome with smoked turkey/chicken. I used the recipe I found here for the aji amarillo sauce. I would probably back off a liiiittle bit on the lime juice and sour cream, and maybe add a little bit more ketchup. However even without tweaking it that sauce was awesome. I think I'll have some of it whipped up whenever I smoke poultry.
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Primary - More Beer
Secondary - Still More Beer
Kegged - Yet More Beer
Planning - A Bunch of Beer and some mead

I always forget to update this thing, so the above should in general hold true.

 
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