Bobkat Posted November 7, 2007 Report Share Posted November 7, 2007 What temp do you guys suggest for smoking a Turkey? I've smoked birds on my old iron lung, but it never gave me exact temps like I have now Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 7, 2007 Report Share Posted November 7, 2007 I dont generally smoke them, I roast them at typical oven temps, with the addition of smoke throughout the cook for flavor. My audience for Turkey meals doesnt like it top be too smokey, if there is such a thing Quote Link to comment Share on other sites More sharing options...
Bobkat Posted November 7, 2007 Author Report Share Posted November 7, 2007 I should have been clearer Monkey, my gang doesn't like a 'really' smoked bird either. I'm thinking just a couple of lumps of Hickory for a hint of smokey flavor. So take the KK up to whatever I'd normally do the bird in the overn at? Quote Link to comment Share on other sites More sharing options...
tkline01 Posted November 7, 2007 Report Share Posted November 7, 2007 My father (U2PLT) and I did this little document for a contest that Mexi-K was having......needless to say they never awarded any prizes! This might give you some ideas.... Texoma Turkey Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 7, 2007 Report Share Posted November 7, 2007 Wow, Tom, you sure did a thorough test! Thanks for the temps and all. You'll have to replicate it on your KKs! Quote Link to comment Share on other sites More sharing options...
tkline01 Posted November 7, 2007 Report Share Posted November 7, 2007 Actually I have been experimenting with some different rubs/pastes and injections....trying to decide how I will do the Turkey this year. I have found that the easiest way to experiment different Turkey cooks is to buy just the breast (with rib bones) instead of a complete bird. Just the right size for a meal and some sammies later! I might even do a video of the Turkey Day Turkey I prepare...not sure yet. If not a video I will have pics to share. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted November 7, 2007 Author Report Share Posted November 7, 2007 You ain't kiddin' Sanny...and I tought my 'Apple Brine' receipe was involved. Wow Tom tks! Quote Link to comment Share on other sites More sharing options...
Amphoran Posted November 7, 2007 Report Share Posted November 7, 2007 Living in Seattle, I've made the Morton Thomson turkey many times over the years (It was published in the local paper every year). It's not as much work as it seems, and it does indeed make a totally succulent turkey! Due to the frequent "in and out" moves to repaint the bird, though, I'd do it in the regular oven rather than attempt on the KK. Mike Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 7, 2007 Report Share Posted November 7, 2007 i will roast mine on the kk at about 325, lump but no smoke wood. i will brine it first and thats about it. probably also just do bone-in breasts tho. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted November 7, 2007 Author Report Share Posted November 7, 2007 325 eh chop? How many hours per pound you reckon? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 7, 2007 Report Share Posted November 7, 2007 I think they cook much quicker in the KK than in the oven - thought its been probably 10 years since I put one in an oven, so maybe its just my perception of time that has changed I think the last whole turkey I cooked in ceramic (ok, actually it was cement ) was probably about 20#, and I think it took about 4 hours at 325 -350 or so. Quote Link to comment Share on other sites More sharing options...
trish Posted November 8, 2007 Report Share Posted November 8, 2007 firemonkey wrote: maybe its just my perception of time that has changed This is a major truth to that.....it flies faster every day......notice how the bills seem to come twice as fast! Quote Link to comment Share on other sites More sharing options...
hOTSAUCE Posted November 8, 2007 Report Share Posted November 8, 2007 I will be doing a brined turkey and the Mad Max trick of icing the breast. What I would like to know (for future reference) is if anyone has done a low and slow turkey, say220-230 degees? Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 8, 2007 Report Share Posted November 8, 2007 What I would like to know (for future reference) is if anyone has done a low and slow turkey' date=' say220-230 degees?[/quote'] I did a bone in breast at 250 a couple weeks ago. Brined, hickory chunks in the lump. Was wonderful! Even the next day, when I brought some in for lunch at work, a colleague had a nibble and exclaimed loudly about the wonderous flavor and texture. Quote Link to comment Share on other sites More sharing options...
Bobkat Posted November 8, 2007 Author Report Share Posted November 8, 2007 On some previous post somebody suggested that 'low and slow' only dries out a turkey. I'm a big brine fan and had kinda thought that this process would hold moisture in. Sounds like that's how it worked out for you Sanny. Hmmm - so which approach for this weekend's "test" bird? Quote Link to comment Share on other sites More sharing options...
Sanny Posted November 8, 2007 Report Share Posted November 8, 2007 On some previous post somebody suggested that 'low and slow' only dries out a turkey. I'm a big brine fan and had kinda thought that this process would hold moisture in. Sounds like that's how it worked out for you Sanny. Hmmm - so which approach for this weekend's "test" bird? Well, with a turkey breast, "slow" is relative. It took 3 hours. Not particularly "slow" in the butt or chuck roll sense. But maybe slower than the usual turkey breast. Quote Link to comment Share on other sites More sharing options...
Saucier Posted November 8, 2007 Report Share Posted November 8, 2007 Slow smoked turkey For what its worth, I (pre KK days) used to get a 22lb bird, have the butcher saw it in half lengthwise and put one half on each rack of a "bullet" style smoker for 11 hours or so, and let it rest half an hour or so. Now that was BIKAL (before I knew about lump) so, I was using Kingsford, and hickory chunks. That cooker had a pan for liquid too, and I would fill er up with distilled H2o, quarted onions, a head or two of garlic, black pepper corns, and a generous supply of bay leaves. One would have to add a gallon or so of water mid cook, and some more Kingsford of course. These turkies looked great, and tasted great and there was no dryness to be found. Also if you let the water get low towards the end, all the juices from the bird (brushed with butter) would mix up with the smoke and carmalize the veggies a little. You would remove the water pan, get rid of the grease and veggies, then make up a roux and make gravy from whats left....... OOoooooH Man! Smoked turkey gravy w/ giblets! I had to keep reminding my family / guests that gravy was a condiment, not a BEVERAGE! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 8, 2007 Report Share Posted November 8, 2007 Moved thread to cooking techniques and out of the recipe section. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
dub Posted November 9, 2007 Report Share Posted November 9, 2007 Re: Slow smoked turkey I had to keep reminding my family / guests that gravy was a condiment' date=' not a BEVERAGE! [/quote'] Really?!?! SINCE WHEN?!?!?!?! dub(NOT surrendering my shotglass) Quote Link to comment Share on other sites More sharing options...
Saucier Posted November 9, 2007 Report Share Posted November 9, 2007 You do a lot of movement, you must have a very high fiber diet ... (just kiddin) Moved thread to cooking techniques and out of the recipe section. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
