Turkey Time

[Spuds]

View attachment 2515I’m doing this monster breast after last nights turkey I’m going to season one side with salt and pepper and the other with the creole butter injection and the Oakridge rub.
I may cut it in half. It’s 7 pound boneless skinless turkey breast.

What was your temp and smoke flavor

 

[whoareya]

I am in the UK, but been watching a few of the Thanksgiving videos that are out for in the States at the moment. They all seem to be Frozen Turkeys being used, are fresh Turkeys in the States not popular?

We have frozen turkeys over here, but fresh are more popular and readily available.

Personally I don't mind a Turkey breast joint rather than the whole bird, and most Christmases including this years I have a fresh Cockerel ordered for the big day rather than a Turkey, hopefully we can celebrate with family but with lockdown and rates still rising over here because of Covid, not sure yet whether it will happen or be allowed, we should find out next week.

 

[Dassman5]

I am in the UK, but been watching a few of the Thanksgiving videos that are out for in the States at the moment. They all seem to be Frozen Turkeys being used, are fresh Turkeys in the States not popular?

We have frozen turkeys over here, but fresh are more popular and readily available.

Personally I don't mind a Turkey breast joint rather than the whole bird, and most Christmases including this years I have a fresh Cockerel ordered for the big day rather than a Turkey, hopefully we can celebrate with family but with lockdown and rates still rising over here because of Covid, not sure yet whether it will happen or be allowed, we should find out next week.

I only do fresh turkeys from a local poultry farm. Expensive, but excellent. This year I have a 22# young Tom and a 12# breast for just my wife and myself thanks to COVID. Will probably do the whole Turkey and freeze the breast.

Then after serious food coma, will vacuum seal and freeze the leftovers.

 

[MojoBones]

Who is doing their Thanksgiving turkey on the smokefire? Suggested methods and time?

I'm planning on (2) 12# Birds using a Cajun Mix for brine & rub. 350 degrees for 1:45 - 2:15 or whenever my instant thermometer says 165 in the legs.

Method:
Brine 24 hours
Air Dry in Fridge for 24 hours
Oil skin inside and out
Apply rub
Truss legs
Smoker @ 350F until done (165 in legs approximately 1:45 - 2:15 hours)

 

[7un47im3s]

I've always used my WSM to smoke a bird in the past and I'm still torn between tried and tested method on the WSM or going with the SF. Looks like the weather won't be a factor this year so I'll probably give the SF a shot.

Defrost 21# Turkey
Wet Brine Turkey for 48 hours in a 5 gal bucket in an ice chest filled with ice in the garage
Pat dry, put a quartered onion a few celery stalks and carrots in the cavity, S&P on the skin.
Drip Pan under the grates, Water Pans (2) on upper grates
Turkey onto the SF with smoke boost for 2 hours using Weber Hickory pellets.
Set temp at 250* and cook until breast probe hits 165*
Remove bird onto carving, tent w/ foil and allow to rest for an hour
Finish making gravy with pan drippings and finish up side dishes.

In the past when using the WSM I knew if I didn't have the bird cooking by 0700, we were looking at dinner by 1700 if we were lucky but the results were always outstanding nonetheless. This year, knowing that I can better control the grill temp, I shouldn't have to worry as much about when it'll be done. I am concerned about placement of the water pans and how effective they will be in adding humidity when they aren't directly over the heat source as in the WSM. Then again we never had any pan drippings with the WSM because of the water pan. Well life is for learning so we shall see (and learn) how it all works out. Happy Thanksgiving y'all.

 

[Dassman5]

I've always used my WSM to smoke a bird in the past and I'm still torn between tried and tested method on the WSM or going with the SF. Looks like the weather won't be a factor this year so I'll probably give the SF a shot.

Defrost 21# Turkey
Wet Brine Turkey for 48 hours in a 5 gal bucket in an ice chest filled with ice in the garage
Pat dry, put a quartered onion a few celery stalks and carrots in the cavity, S&P on the skin.
Drip Pan under the grates, Water Pans (2) on upper grates
Turkey onto the SF with smoke boost for 2 hours using Weber Hickory pellets.
Set temp at 250* and cook until breast probe hits 165*
Remove bird onto carving, tent w/ foil and allow to rest for an hour
Finish making gravy with pan drippings and finish up side dishes.

In the past when using the WSM I knew if I didn't have the bird cooking by 0700, we were looking at dinner by 1700 if we were lucky but the results were always outstanding nonetheless. This year, knowing that I can better control the grill temp, I shouldn't have to worry as much about when it'll be done. I am concerned about placement of the water pans and how effective they will be in adding humidity when they aren't directly over the heat source as in the WSM. Then again we never had any pan drippings with the WSM because of the water pan. Well life is for learning so we shall see (and learn) how it all works out. Happy Thanksgiving y'all.

Same here...1st year switching from old “tried-and-true” WSM 22” to ex4. Happy Thanksgiving!