Smoking turkey so easy... a kayak fisherman can do it.

So I wanted to try my hand at smoking a turkey this year. 

Started off with a 10 lb'er.  Nice fresh, "free range" bird.
Then I removed the neck and "bag-o-gross" (wife says).
trimmed up the neck skin and fat and the plastic popper-upper.

Next I mixed up my brine and  soaked the bird for 12 hours.

I chose a commercial brand this year to be safe. (Hi Mountain Seasonings, Game bird & Poultry)

Oh I forgot...You have to lift the skin from the breast without tearing the skin...


I also injected the brine into several spots in the breast every 6 hours or so..



 I rinsed the bird thoroughly in the morning and pat it dry with a towell.

Next I gave the bird a good rub down inside and out and tookpicked the skin in place.

Then It was time to fire up the smoker....well...plug it in any ways..

I placed the thermomiter in the breast and let the magic happen..

Happy thanksgiving from the Jackson family!!

Nice work! Looks mighty tasty!

That looks so good! 

that looks tasty Brian. Well done!!!

Is it the first Thanksgiving for the little one?  She looks like she likes the turkey.

That looks DELIGHTFUL!
Lovely family!

You have motivated me to fire up the garbage can.
(But what are the toothpicks for?)

Very nice.  I'm jealous!  Everyone looks happy and healthy.  My best wishes to you all, and a bird well done!

Is it the first Thanksgiving for the little one?  She looks like she likes the turkey.

 
Yep.  first one!  Next year there will be a nice big chomp taken out of the drumstick!

(But what are the toothpicks for?)

 

I put them on to keep the skin in place while smoking..I read that the bird dries out quite a bit if the breast is exposed.

Good lookin' fam and feast. Kickin' back a few Sierra Nevada's while the bird smokes.. now that's cookin'!! 

Z

Great pictures & instructions!

I think the brine makes a big difference. This year I used 3/4 cup of salt & 3/4 cup sugar per gallon of water, & it came out great. It was too wet to fire up the Weber smoker this year, so I cooked it inside. Normally, I like to smoke the turkey for 2-3 hours and then finish it in the oven. You get the smoke flavor, and then the oven gives you more control over the temperature.

Tom

I took the Turkey out of the smoker at a about 170 (to be sure)   when I went to remove a drumstick, the meat was unusually pink..  I put it in the oven for a few minutes while I double checked the appropriate end temp...while resarching I discovered that smoked turkey has allot pinker meat than oven cooked.  As long as your in the 150-180 range it will be safe to eat.
My wife was just happy we didn't have to go to a Chinese food place like on "Christmas Story"  

It was a bit cold down here so I "borrowed" the winshield visor thing from my wifes car and gave the smoker a blanket.  I also preheated a couple of bricks on the BBQ and put them in the smoker on the drip tray.  I also closed the garage door (mostly)  after each smoke cycle was complete.  I did 4 trays of apple wood.  burned for about 15-16 minutes each with an hour in between)

Brian