Turkey...

[gonefishing70]

Smoking my first turkey today fingers crossed, It has been in Hi Mountain brine for a little over 24 hour's, Just put it in the smoker and can't wait to see the end result.

[Deitz Dittrich]

Slap up some picts when you pull it out.. yummy.

[gonefishing70]

Well the turkey is all done. It really has a good flavor to it wondering on the color it didn't get as dark as I thought it should. looks good all cut up time to dig in. here are a few pic's

[pikebaybum]

looks good from here

[eyeguy 54]

Looks nice. I smoked the snot outa the last bird with applewood. So now I gotta do 2 for Christmas. :>)

[delcecchi]

The turkey will be darker if you smoke at a higher temp. The ones I do on a weber kettle are considerably darker than that. The kettle is over 300, maybe 350 for a good part of the time. Only takes 2 or 3 hours in summer.

[gonefishing70]

It was very tasty, I smoked it at 180 to 200 for the first few hours then up to 250 the rest of the time. it was really tender and moist. I cant complain for being my first turkey. thanks to everyone for there post's in the smoking thread. so much good info in there. I used a rib rub out of there a week ago and they turned out great.

[reinhard1]

looks very tasty to me. thanks for the report and the pics. good luck.

[eyeguy 54]

I like the way you sliced the breast. I've never done it that way but will on the next bird.

[Finns]

What wood did you use for the smoke?

[hockeybc69]

Spray it with apple juice during the smoking process.

That will give a darker more barky look.

Looks awesome

[eyeguy 54]

Why did mine turn dark if I didn't spray with apple juice??? heehee

[gonefishing70]

I used Mesquite chips. Thanks for the tip on the apple juice, does it give the turkey an apple flavor?

Eye Guy I used to slice turkey off one piece at a time it never really looked good so I started taking the whole breast off and then slice it works so much better.

[hockeybc69]

Quote:

Thanks for the tip on the apple juice, does it give the turkey an apple flavor?

Honestly, I would say probably not enough to make much difference. But I add apple slices inside the cavity while smoking and my brine contains apple juice too.

I spray it about every 30-60 minutes through the smoking process.

Yeah yeah.... someone will chime in and say if your lookin, you aint cookin'. LOL.

[OnAFly]

I slice the way gonefishing did. It's much easier and cleaner looking.

The color of the bird might have to do with the amount of smoke used. I do mine at 275F and smoker for 2 of the 3 hours they take. They come out much darker. If you smoker hotter with less smoking time, they will come out lighter.

I also brine mine in a Tenderquick/sugar/spice mix. The skin usually winds up leathery and inedible, but the meat is very juicy and flavorful.