Brined it overnight we’d to thurs, stuck it in the smoker today at 6:45AM. I was expecting it to take all day but to came up to temp in only like 4 hours. I let it chill in the smoker for a while longer to get the nice brown crust (monitoring temp the whole time) then took it out and let it rest. After resting I started to carve and the wings and legs fell right off of it. The breast was still very moist too. We are having our Thanksgiving day on Friday since we have family who works on the day.
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Looks delicious. Happy thanksgiving!
I’m always surprised at how fast birds get to temp in the smoker. I did the same size brisket and it was over 16 hours.
There is no stall with poultry. Different meat/fat/connective tissue doesn’t need the long cook brisket does.
I didn’t stuff the cavity, so it’s gotta be the density. I was worried a bit though since everything I read online says 30 min per pound.
What temp did you do? Any maintenance while it was smoking? Water pan in the smoker? You weren’t worried about salmonella if it took too long to get to temp? I’m in charge of smoking the Turkey next year so any advice is appreciated!
225
Put it it and left it alone
No water or juice in the pan
Not worried about salmonella as long as it hit 165 and held for a bit
This was my first time so I bought this kit from Kinders at my local Walmart
Brined it for 12 hours before, the next morning I rinsed it inside and out, then generously coated it in Tuscan Herb olive oil and coated it in the spice blend that came with the kit and stuck it in the smoker.
Yum!
mmmmm turkey. its better than chicken, fight me!
