Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Smoked a Turkey Today!
Thread Tools
Old 07-23-2011, 02:32 AM   #1
Feedback Score: 0 reviews
Join Date: Feb 2009
Location: Lebanon, OR
Posts: 385
Liked 46 Times on 30 Posts
Likes Given: 43

Default Smoked a Turkey Today!

I've heard the folks who seemed to have learned the hard way that smoking your very first turkey on Thanksgiving is generally a bad idea. It seemed like sage advice, so this week I hunted down a frozen turkey at the grocery store and smoked it.

After poking around some sites and looking for tips, I found this newfangled spatchcocking method and thought it was interesting, so I tried it. If you have no idea what I'm talking about, this link will tell you everything you need to know:

If you haven't tried spatchcocking, please do yourself a favor and give it a shot. The meat is much easier to handle, and it cooks faster.
And it's a great word to work into a conversation.

The other things you're seeing in the pic are supposed to be jalapeno poppers, but all I found at the store were habaneros. Cut in half, seeds and membranes removed, filled with smoked garlic (from a previous smoke) and cream cheese, wrapped in turkey bacon. Unfortunately, I left these in the cooker for far too long and they were kind of black when I checked on them. They were good, though. Well, 'good' in a charred and crunchy hellfire kind of way. I'd make them again.

I defrosted my 14 lb birdie for a few days in the fridge, and Thursday night it was spatchcocked and dumped in a brine (salt, brown sugar, garlic, and Worcestershire sauce).

It brined for about 12 hours (not sure if this was actually necessary; the birdie was pre-brined with an 8% solution of something when I bought it).

I loaded up the beloved WSM with a full chimney, and then lit about 3/4 chimney. While the charcoal was doing it's thing, I put a zip loc of ice on each breast (the turkey's, not mine) and let it sit for about 30 minutes.

The reason you would only ice the breast meat is to cool it down enough so it finishes cooking at the same time as the thigh meat. No more dry breast meat with this method!

Anyways, it cooked for about 3ish hours. I took it off and tented it with aluminum foil for about a half hour, and then we dug in.

Because this is summer and I didn't want this meal to seem all Thanksgiving-ish, I grilled up some jojos, onions, and peppers.

The turkey is just amazing. The smoke flavor is there, and it's super moist and flavorful. This was definitely the perfect meal. I have some 2 Towns cider from a local cider house to pair with it. Yum!

Kittyfeet is offline
Reply With Quote
Old 07-23-2011, 07:27 AM   #2
Feedback Score: 0 reviews
thataintchicken's Avatar
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 8,537
Liked 1368 Times on 1337 Posts
Likes Given: 11


Welcome to the Big Leagues Kitty.

+100 because you made Jojo's.

-from a Portland Boy, turned Chef and exiled to the SF Bay area.
thataintchicken is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Just wondering(Smoked Oysters) Vance71975 Meat Smoking, Curing and Sausage Making 6 08-09-2011 12:22 PM
Cold Smoked Salmon and Gouda paulthenurse Meat Smoking, Curing and Sausage Making 12 04-29-2011 07:34 PM
Turkey! Fusorfodder Meat Smoking, Curing and Sausage Making 7 03-26-2011 01:44 PM
Canning Smoked Jalapenos barnyard Meat Smoking, Curing and Sausage Making 4 02-25-2011 02:44 AM

Forum Jump