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Smoking another turkey

Kachina26

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I had bought 2 for Thanksgiving but only did 1. So, I figured I'd do the second one for New Year's Eve.
Starting with a brine recipe that I found online, modified slightly. (mostly less salt)
https://thepioneerwoman.com/cooking/my-favorite-turkey-brine/
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DLC

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Looks good we are doing one on NYD! I got a 22.5 lb’er

My brother in law always grills it on his Weber.
 

DB / HAV

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Please post some after pictures and details- temp and length of time. I would love to try this!
 

Kachina26

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Spent most of my day on the roof, so not too many pictures. Did 165* for 3.5 hours, kicked it up to 225* for an hour (was waiting for 150* internal temp) then took it to 375* until it hit 160* internal temp. Rested 30 minutes to finish. It turned out great, but I think I pulled it at 155* last time and the breast meat was better. It was good this time, but better last time.
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DB / HAV

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Spent most of my day on the roof, so not too many pictures. Did 165* for 3.5 hours, kicked it up to 225* for an hour (was waiting for 150* internal temp) then took it to 375* until it hit 160* internal temp. Rested 30 minutes to finish. It turned out great, but I think I pulled it at 155* last time and the breast meat was better. It was good this time, but better last time.
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Thank you! Looks awesome, I’m gonna duplicate this, much appreciated
 

mobldj

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smoked food.....for me straight to the trash can.hate the taste of burnt wood in my meat.
 

Groper

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Round 2 coming up!
I have (2) 14.5lb birds DRY brining right now as of last evening I have used this recipe before tweeked a bit using (Apples, Oranges & Onions in the cavity instead) in the oven and it's amazing, How to Dry Brine a Turkey - Chef Dennis (askchefdennis.com) this year I'll be using the Traeger first time smoking a Turkey though I have smoked other meats for several years.

The Traeger Website calls for a 175F in the Thigh & 160F in the Breast again then rising to 165f at rest. when using a 300f oven and for me it seems the oven is way TOO HOT.

It seems like you and I are on the same page when it comes to "Low N' Slow" my question is 155f seems low on the pull, and you could tell the difference between 155f & 160f ? and the lower 155f was better ? it wasn't too rubbery ? can you explain a bit. Thanks
 

Kachina26

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Not rubbery at all on the 155 pull. It seemed a little juicier and more tender. 160 worked out fine as well, it was just a little different. Could also have just been a difference between the 2 birds.
 

sintax

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Most people over do it in the smoke department. If done right it adds to the flavor not be the flavor.

correct, its also super important to understand which woods to use on what. Its not a one size fits all situation .
 

Groper

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Most people over do it in the smoke department. If done right it adds to the flavor not be the flavor.
Hahah most kill the Meat, Hickory is one of the most harsh smokes and way over done in most cases.
correct, its also super important to understand which woods to use on what. Its not a one size fits all situation .
Apple, Cherry & Pecan are my go too for most of the time and Hickory or Mesquite are what I use on Pork's mixed in with Apple or Cherry depending on availability. ;)
 

sintax

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Hahah most kill the Meat, Hickory is one of the most harsh smokes and way over done in most cases.

Apple, Cherry & Pecan are my go too for most of the time and Hickory or Mesquite are what I use on Pork's mixed in with Apple or Cherry depending on availability. ;)

for sure man, Pecan is my jam usually. I feel it is as close as i can find for a "do everything" wood.
 

Javajoe

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Yea I got one brining as well. Water, molasses, brown sugar, salt, Thyme, Bay leaves, peppercorns and some bbq seasoning. I always smoke one and wife cooks one in the oven. Last year my 19lb. Took 4.5 hours on 325 with Pecan pellets. Pulled it at 155 / 160 I think and it rested an hour. Perfect and juicy. They reach temperature as they rest. Stuffed it a bit with some onions, orange slices and apple slices when it went in the Traeger. Rubbed that baby with butter and rosemary mixture under the skin and all over. Put it on a rack in a pan with about a1/2” of chicken stock then put some of the orange, apple onion mixture in there also. Had to foil the top half way thru the cook to keep the bird from getting too dark on top. Had a nice little Smokey flavor but not overbearing at all. Super juicy
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rivermobster

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Kachina26

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Got up before work today and made the brine, planned on smoking it on Sunday as I worked on Thanksgiving. Got it all put together and fetched the bird from the fridge. Opened it up and damn near puked. Bad bird. The tag says sell by 11-29 and it's 11-28. Not sure what the fuck happened.
 

yz450mm

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Got up before work today and made the brine, planned on smoking it on Sunday as I worked on Thanksgiving. Got it all put together and fetched the bird from the fridge. Opened it up and damn near puked. Bad bird. The tag says sell by 11-29 and it's 11-28. Not sure what the fuck happened.
Damn, that's shity. I will donate a tri-tip from the freezer if that will help, it's top quality grass fed beef from @wash11.

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Kachina26

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Damn, that's shity. I will donate a tri-tip from the freezer if that will help, it's top quality grass fed beef from @wash11.

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Much appreciated. I got a backup plan, thanks for the offer. I have a brisket from him that I'm afraid to cook. I'm worried about fucking it up.
 
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