I want to smoke a turkey

[Fred Bear]

I want to smoke a turkey for this thanksgiving. I have never done a bird anyone got a good recipe for smoked wild turkey?

[ice fishin nut]

Heres a good one......

http://www.michigan-sportsman.com/forum/showthread.php?s=&threadid=12202&highlight=smoked+turkey

[stickandrock]

I was planning on doing 2 turkey's this year. Deep frying both, but now I'm thinking of doing one smoked and one fried. A couple of questions though. Obviously I have to get right the first time. I have 20 people coming over and if the smoked one doesn't turn out, I'm in deep kaka.

I am working with a 14 pnd turkey...

What whould be some good check and balancies as to how the bird is moving along. For example, after a hour or so what should be the internal temp.. Sign for being undercooked or over cooked...

We are planning on eating around 3:00 what should my time table be..

What type of wood should I use.

How hot should I get the smoker before I start. I know with deep frying I start it a little hotter than desired because the cold turkey will bring down the temp initially.

Thanks for all the input...

[kbkrause]

You just get a really big rolling paper, i use zigzag... :eek: :D ;)

[ice fishin nut]

Wow,,,,, how bout I just come over and do it for ya!!!!!;) Just kidding!!!!

Personally, for turkey day the wife makes me cook the bird. I either deep fry, (which you seem to already know how to do) or it goes into the barbeque.

Here's the way I do it:

Big webber grill
42 kingsford charcoal briquetts
hickory chunks
any sized turkey-I usually use a 16 to 20 pound bird, but have done up to a 24 pounder this way and it turns out great!!!!

Season bird, but dont stuff it. Have the wife do the stuffing in the oven.

Pile up charcoal and get it going. While you are waiting for the charcoal, put the wood chunks in a pan of water and boil it on the stove. Boiling helps to thorougly wet the wood.

When charcoal is ready, seperate it evenly around the outside of the grill, and put a small disposable pan in the center with some of the water that you boiled the wood in. This will keep bird moist and catch the drippings.

Place bird in the center of the rack and cover. If your top wont go all the way down, cover the crack with foil to keep all the heat in. Also add the wood to the top of the coals.

If your vents are set right, in about 2 to 3 hours the coals will have burnt out and your bird will be done. Only once did I have to put the bird in the oven to finish it off, but that was on a cold February day with temps in the teens and windchills below zero.

Hope this helps, and good luck!!!!:D

[stickandrock]

What if the bag of kingsford that I have only has 41 pieces in it.....

I'm just that way. Very detail orioetated, or a*$l. I think I'll end up buying another small 10 pndr. I'll deep fry my two and smoke the smaller. Thanks for the idea about the grill tecnic. I'll give it a try.

As always - I appreciate all input

[Big Frank 25]

I do a 12lb. bird in about 5-6 hours. Brinkman electric water grill. Depending on the outside temperature. I'll put a box over the smoker grill to help retain heat. I like the hickory chunks but apple works well too! I just season the bird as I like, put on the grill and add water/apple juice (50/50). I have used orange juice as well. That bird was great! Looked like it was coated with shellac! Took awhile to get the caramelized mess from the orange juice out of the water bowl. But the that is what makes it so good.:D
I use the lose joint method to check for doneness.

Get used to taking a bird with you to gatherings after you do the first one! ;)

[northern_outdoorsman]

Mike, when you say "Season the bird" what did ya mean? And would the same work with Pheasant?

[ice fishin nut]

Salt, pepper, parsley.... what ever you want!!! And yes it would work with pheasant, make sure to put about 4 strips of bacon on the breast to keep it from drying out. Also, I would probably reduce the coals to about 20 or 25 for 2 birds.....

Let me know how it turns out!!:D

[stickandrock]

I found the following link that seems to be pretty thorough. As to some checks and balances and other tips.

http://bbq.about.com/library/weekly/aa112297.htm
:)

[Fred Bear]

thanks guys I knew I could count on you. I got him thawing now. Just went to my wood pile and got some wood. I'm gunna start him a smoking when I get home from work tomarrow night. This is a dream I've had since I was a kid. To kill my own thanksgiving turkey (with my bow made it sweeter!) and serve it to my family. I hope he turns out tasty!

[Lunker]

The Cajun Marinate Injector is great to permeat the skin. Youlle need about 8 days to get it done in this weather though. I d get it half done in the oven then smoke it till all the way done.

[Fred Bear]

8 days in this weather? why?

[ice fishin nut]

He's referring to the cold temps outside, hard to maintain a decent temp in your smoker when its real cold out!!;)

[Shoeman]

I use a duck recipe on my turkeys.

1 Gallon of orange juice (the cheap stuff)
1 large bottle of Soy sauce
1 1/2 cups of Kosher salt
1 cup of Maple syrup or honey
10 stalks of celery, cut into 4" pieces
5 oranges, quartered and squeezed
2 large onions, quartered and seperated
Add just enough water to submerse the majority of the bird

Mix brine in a large bucket, insert the bird ass end up for 1 day and flip it for another day. Remove bird and strain the marinade and save it for the water bowl in the smoker. Stuff the bird with the oranges, onions and celery. Pre-heat the smoker, insert soaked hickory and fill the water bowl with the marinade.
Add the bird once the smoke gets heavy. Try to concentrate the majority of the smoke in the first hour of the process. Keep an eye on the water bowl. DO NOT LET IT DRY UP. Keep adding the marinade until you remove the bird. Most birds I've done are in the 10-12 pound range and take 4-5 hours on "ideal" heat. Take the birds temp and if it isn't quite ready finish it in the oven. I have found that once the skin splits, it's done.

The meat will have a pink color to it and the first time I thought it was still raw, but it's the combination of the soy sauce and oranges that give it that hue.

The flavor is quite similar to ham and kinda kills 2 birds with one stone.

Try it, it will become a staple, I guarantee it.

[Shoeman]

BTW, line your water bowl with foil. It makes clean-up much easier.
If you happen to run out of the marinade, just add water.

[Keith Sage]

Guys if you have a pan in your smoker for water try cider or beer even a little red pop is great! try the cider just once,,

[The Junkie]

Im with the big ZIGZAGS , the only problem I have is getting them lit.lol :bash: