Smoked Turkey

 

Well, when the proverbial Turkey Day is upon us once more.  This year, I deviated from Spatchcock which I have done in the past in favor of smoked.  Was this in deference to the loss of the infamous Greenberg smoked turkey enterprise in a fire?  Perhaps.  80,000 birds lost.

 

Regardless, I started thinking about this 3 weeks out.  Steps.  Process.  Help I would need.  Ellen has always been really good about helping.  And whenever the Egg involves low and slow, I need her help. 

 

Let’s get to cooking. 

 

Ellen had purchased a frozen turkey a week or so before Thanksgiving, but we miscalculated the time to thaw and a day before injection, she was essentially hard as a rock even after four days in the fridge.  Plan 2: Off to the store for a fresh bird.  She found one at Whole Foods.  Slightly larger at 15 pounds and pre-brined, but no matter. 

 

The day before smoking, we pull her out and prep her.  Which means pulling out the innards, etc.  I prepare an injection of chicken stock, butter, salt, pepper, garlic powder and lemon juice.  I inject the breasts, just a little at a time, but all over the place.  The thighs get a little, but not much as they are inherently juicier.  Then, back into the fridge, uncovered, overnight.  This dries out the skin and helps make it crispier. 

 

Smoking day.  We pull out the turkey as soon as possible to begin cooling it off.  She doesn’t look like much, but I know she is full of potential. 

 

A plastic container with food in it Description automatically generated

 

I get the Egg going to 250.  After she has been at the temp for about 30 minutes, it’s time to start.  The steps, in order, are this. 

 

·      Place about 6 chunks of pecan wood on the lump

·      Put the placesetter into place

·      Put the water pan on the placesetter and fill it with 3+ cups of warm water. 

·      Put the grill on top of the water pan

·      Put the turkey onto the grill

 

Now, she’s ready to go. 

 

A picture containing indoor, pan, metal, food Description automatically generated

 

I use a FlameBoss 300 to control the heat and monitor the turkey temperature. 

 

I initially set the Egg at 250, but the turkey is warming up too fast for my comfort, so I drop it down to 235.  I am really happy at the Egg response – it’s almost immediate. 

 

I baste it 2 – 3 times, not the hourly I had been reading about.  The first time is at about 2 hours into the cook.  I use the same recipe for basting the turkey as I used for the injection.  Butter and chicken soup – how can you go wrong? 

 

A piece of meat on a grill Description automatically generated

 

After 7 hours, the breast is reading 165 and the thighs just over 170.  Which is ideal. 

 

 

A close up of food on a grill Description automatically generated

 

We are actually eating the following day, so after letting her rest 30 minutes, I remove the breasts intact and then the dark meat which I pull from the thighs and drumsticks.  The following day, the turkey is reheated at 250 for 90 minutes. 

 

Sorry, there is no final shot.  But, the results are great.  Wonderful smoke flavor, but not overpowering. 

 

Lots of leftovers, which is mighty fine by me.