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Thanksgiving help

 
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Kilroy76
Newbie


Joined: 26 Oct 2008
Posts: 29

PostPosted: Mon Oct 27 08 1:46 am    Post subject: Thanksgiving help Reply with quote

Reposted from intro section...

The girlfriend and I are having a turkey contest on Thanksgiving. She'll be baking one in the oven (ptthh) and I'll be smoking one (yay!). I'll be using cherry wood and lump charcoal, unless you think it'd be better to stick with only cherry wood. I've done turkeys before and usually cook them at about 225-250, and I love the smoke flavor and the way the turkey stays moist. They always come out better than any oven-baked turkey on earth. Except for the skin...

I've seen that poultry skin seems to be the bane of a lot of smoker afficionados. The solution seems to be either increasing the heat, which I don't really want to do, or placing the bird over hot coals afterwards to crisp it, which makes me afraid of overcooking it. I appreciate any comments on this, and the charcoal/wood matter.

Thanks for your help. I want (need) this to be the greatest turkey that has ever graced a Thanksgiving table.
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Mon Oct 27 08 1:58 am    Post subject: Reply with quote

Cherry wood + Cajun rub will beat her if smoked at oven temps 325-350 in my opinion.

But,

If you put a smoked or baked turkey along side of a deep fried turkey.

The deep fried turkey will be the 1st gone of the 3.






Mike Lawry.
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1MoreFord
BBQ Pro


Joined: 28 Jun 2005
Posts: 594
Location: N. Little Rock & Hot Springs, Arkansas

PostPosted: Tue Oct 28 08 10:11 am    Post subject: Reply with quote

If you're going to smoke - definitely smoke Hot. Like Mike said, 325-350. Brine, or (dare I say) use a "Butterball" type solution added bird. My next one will have a Cajun butter injection as well. Apply a thin coating of veggie oil to the skin - and some seasoning if you want. Absolutely NO sugar in the seasoning at those temps. Be careful of other spices that could burn too.

Deep fried is excellent as well. Both are far better than the usual oven bird.
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Joe
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