Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: adamR on December 19, 2017, 04:55:53 PM
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I will be smoking my first turkey this Saturday and I'm hoping for a little help. I've got the recipe taken care of but I'm curious about the cooking itself. I have an electric master chief sportsman smoker and a 15.8 pound bird.
1. What shelf should I put it on, or just as close to top as possible?
2. What temp?
3. How long?
4. Any tips or things to avoid?
Thanks for the help!
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Disclaimer: I have a gas smoker
1. I would try to center it as close as possible
2. I run mine at about 200 degrees
3. 165 internal temp, 6ish hours give or take
4. Don't put too much smoke to it.
Good luck, They are amazing right off the smoker. :tup:
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check out the post i had on Nov 27th for a spatchcock turkey...don't know how to attach the link but you should be able to look under this thread (butchering/cooking/recipies) i basically cut the spine out of the turkey and unfolded it. i cut the center of the breast to make 2 different pieces of meat and smoked it with the rub. best turkey we ever ate. actually had some folks come over from the spokane area for our thanksgiving and they took some pieces of meat back home to share with someone who previously smoked a turkey for their company thanksgiving to show them how its supposed to be done. i'm not a fan of turkey but this was really good. internal temp should be 165
http://hunting-washington.com/smf/index.php/topic,221044.msg2940291.html#msg2940291
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I pull my turkeys out of the smoker at 155 then move them either to the grill or over at 450-500 to finish the skin off nice and crispy.
The skin straight out of the smoker can be very rubbery. If you like skin, finish it in the oven or grill.
