HELP!!!NEED TURKEY TIPS A.S.AP!!!

[MIKE MOORE]

Help!!!

I need tips on smoking a turkey. I
have a homemade pit, similar in
design to an Oklahoma Joe. How long?
What Temperature? Marinades? Mops?
Rubs? Any tips would be greatly
appreciated.

Thanks,
8ball

8b...@vvm.com

[Trish Craig]

MIKE MOORE wrote:

Well, you asked for it. ;) Lets see.....How long? Depends on the
size of the bird. Roughly 40-60 mins. p/lb when you have a steady temp
of 160F. Just plan on spending the better part of the day with it. I
find clock watching a great distraction and a dis-service to the art of
"smokin".

Marinades? Nah, not for a turkey. "Birds" can be smothered in a
variety of seasonings, inside the cavity and out, but actually take on
very little flavor of said spices. It just isn't absorbed through the
skin and into the meat. IMHO, (which is what your asking for, right?)
the flavor you ~want~ to impart on a bird is the SMOKE flavor.
Otherwise you may as well just toss it in the oven. I use a little bit
of salt, a little pepper inside and out and stuff some cut up onion and
apple into the cavity. Get your fire going and get it steady. Put the
turkey on the smoker once it's reached room temp. Your only taking time
away from cooking by putting a refrigerator cold bird on there.

Once you start smoking, try not to peek. You loose smoke and heat and
if your working with charcoal or just logs, your going to lose a little
anyway each time you "re-stoke" your fire. I have been doing deep fried
turkey's and really like them, but....it get's old quick! I have
decided the next time I do a turkey, I'm going to inject it with the
same cajun spice I use for deep frying, and then smoke it. By injecting
it, the spice get's actually into the meat which is something I truly
enjoy. Heck, buy a cheap chicken, and injector and some spice. Give it
a whirl and let us know if it worked! :)

[Tyler Hopper]

Trish Craig wrote:
>
> Well, you asked for it. ;) Lets see.....How long? Depends on the
> size of the bird. Roughly 40-60 mins. p/lb when you have a steady temp
> of 160F. Just plan on spending the better part of the day with it. I
> find clock watching a great distraction and a dis-service to the art of
> "smokin".

Yeah, what Trish said. The only way to get spices deep into turkey meat
is to inject it as she mentioned.

If you want not-so-dry skin and feel led to mop, wrap the bird in a few
layers of cheesecloth. It will hold the mop next to the skin and keep it
from drying out. OTOH, as Trish observed, the more you open it the more
heat you lose and the longer the cooking time. I experimented a while
back and observed a 65 degree drop in temp. with the smoker open for _30
seconds_. It took 12 minutes to come back up after closing.

__________________________
Tyler Hopper

"He's a High Tech Redneck"

Fight Spam. Join CAUCE. http://www.cauce.org

[dg...@myhost.ccsinc.com]

The best thing you can do for a turkey is to brine it overnight. Use about 1
1/2 cups of salt per gallon and 3/4 cup molasses. For more details, visit
http://members.tripod.com/~DanGill/Survive.HTML click on smoke cooking and go
down to poultry.

Dan

In article <35CEFC02...@vvm.com>,

8b...@vvm.com wrote:
> Help!!!
>
> I need tips on smoking a turkey. I
> have a homemade pit, similar in
> design to an Oklahoma Joe. How long?
> What Temperature? Marinades? Mops?
> Rubs? Any tips would be greatly
> appreciated.
>
> Thanks,
> 8ball
>
> 8b...@vvm.com
>
>

-----== Posted via Deja News, The Leader in Internet Discussion ==-----
http://www.dejanews.com/rg_mkgrp.xp Create Your Own Free Member Forum

[RMM]

>>Put the turkey on the smoker once it's reached room temp. Your only
taking time
away from cooking by putting a refrigerator cold bird on there.<<

ouch! poultry in the 40 - 140 degree temp danger zone. you may try this at
home but if you're doing any restaurant aka general public feeding, then
it's cold bird on the smoker. also, 165 deg F interior is min safe temp for
cooking a bird.

[BBQKING]

In article <35CEFC02...@vvm.com>, 8b...@vvm.com says...

> Help!!!
>
> I need tips on smoking a turkey. I
> have a homemade pit, similar in
> design to an Oklahoma Joe. How long?
> What Temperature? Marinades? Mops?
> Rubs? Any tips would be greatly
> appreciated.
>
> Thanks,
> 8ball
>
>
> 8b...@vvm.com
>
>

I have ALL the info you need about TURKEY pal.. just stop in and go to
the RECIPE page and have a peek. Feel free to steal what you need...

Good luck!
--
_______SuperHiWay______________________
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Stop by and say "HI!" to
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http://www.glasscity.net/users/mharmon
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[janelaw]

MIKE MOORE wrote:
>
> Help!!!
>
> I need tips on smoking a turkey. I
> have a homemade pit, similar in
> design to an Oklahoma Joe. How long?
> What Temperature? Marinades? Mops?
> Rubs? Any tips would be greatly
> appreciated.
>
> Thanks,
> 8ball
>
> 8b...@vvm.com

I did this at Thanksgiving with a handful of fresh herbs in the
cavity. I hated it.

[Edwin Pawlowski]

>MIKE MOORE wrote:
>>
>> Help!!!
>>
>> I need tips on smoking a turkey. I
>> have a homemade pit, similar in
>> design to an Oklahoma Joe. How long?
>> What Temperature? Marinades? Mops?
>> Rubs? Any tips would be greatly
>> appreciated.
>>
>> Thanks,
>> 8ball

First, I'd brine the bird. Mix a cup of kosher or pickling salt per gallon
of water. You can also add a cup of sugar and some herbs if you like. This
helps keep the texture of the bird. Rinse well before smoking.

Turkey does not have to be tenderized so you can cook it hotter than typical
bbq. Go for a minimum or 275 deg, or 300 is even better.

I just use a simple rub of garlic, salt, pepper. Rub the skin with oil
first and it will look good and get crisper, especially at 300 deg.

Cook to 165 deg in the thigh. Let it stand for 20 minutes before carving.

I also recommend checking out the bbq FAQ as listed in another post here
today. Lots of good turkey info in there.
Ed
e...@snet.net