turkey

[bighoss]

how big of a turkey will fit and what is the best way to put it in if you put it in standing up should you turn it

 

[DivotMaker]

Hey Bighoss - I have a #1, too.  I bet we could squeeze a 10-12 pounder in there, but haven't tried yet.  I know a 5-lb chicken takes up a good amount of real estate in the #1.  I intend to do a turkey soon, so I'll let you know how it goes.  If you stand it up, you shouldn't have to turn it...just let it ride!

 

[bighoss]

ok and what i mean by turn it is say you put it in like you do a beer can chicken would you have turn over so the neck would be down to keep from burning the legs

 

[UWFSAE]

Steve Raichlen from BBQ University on his PBS show did this a couple of years ago.  He used one of those big Foster's cans and added aromatic spices to 2/3 of the beer in the can and parked the turkey on it.  If I recall, he did brine the bird before smoking.

Burning the legs won't be a real issue since the heat will be so low but you could always foil the tips like you'd do on a grill.

 

[pigsmoke]

try one of those turkey breast things, I think Butterball makes a good one.
It's all white meat and a bit smaller than using the whole un-fabricated turkey carcass.
I brine mine and then inject it with white wine and honey. Rub a little olive oil on the skin.

of course, if you have your heart set on dark meat this might not work for you.
but you could always buy some turkey legs and put them on the top rack to solve that problem.

mike...

 

[bighoss]

ok what kind of brine is good and how long for a 11 pound breast

 

[pigsmoke]

A good basic brine for poultry:
1 cup Kosher salt
1 cup granulated sugar
2 Tbs crushed red pepper flakes
2 quarts "cold" water

This should be enough to cover an 11 Lb bird. 6-8 hours in the brine should be plenty for a bird that size.
Put it in the brine before you go to bed the night before and take it out in the morning.
Rinse the bird really well.
Put 1 Tbs of butter, 2 Tbs of white wine, and 1/4 cup honey on the stove to warm, whisk it together.
Fill a kitchen syringe with the wine/honey and inject the bird in all the right places, you should see it swell up.
Fill the inside cavity of the bird with mirepoix. Just a fancy word for aromatics. Rough chop equal amounts of onion, celery and carrot. Stuff this into the bird along with a sliced lemon.
Rub the skin with olive oil and sprinkle with some parsley, oregano, basil, etc, whatever you got handy.
Then... very carefully transfer the bird to the smoker to begin cooking.

 

[bighoss]

Ok how long and what temp its not the whole turkey its the breast

 

[swthorpe]

I am not sure about the time, but I would guess around 4 hours.  The better method would be to use a remote meat thermometer (like the Maverick) and look for an internal temp of 165 or so.

 

[DivotMaker]

What kind of wood ya' gonna use, Hoss?

 

[bighoss]

idk yet thinking hickery

 

[swthorpe]

I use cherry for poultry, so you might want to give that a try if you have some available. 

 

[bighoss]

i will see if i can find some what temp should i set the smoker at

 

[swthorpe]

I set for 225F.  If you have a remote thermometer for internal temp of the turkey, that will provide the best measure for when the breast is done...I usually shoot for 165F IT.  Good luck, let us know how you make out!