Smoked turkeys

[twilliams]

Well the two turkeys for today is a total flop, supposed to eat at 12 and they are only at 146*……lol. Been in the smoker since 7 am. Only a 10lb turkey

[mrobisr]

twilliams sorry to hear that, been there done that and had to oven them to finish.

[bocephus]

twilliams Give everyone another cocktail.

[Tex_77]

twilliams spatchcock next time, done in 2-3 hours.

[Jamieson22]

Must have been still frozen or cook temp got way too low?

[twilliams]

Jamieson22 no wasn’t frozen, followed the smoke schedule on the Walton’s video and my smoker easily handles those temps consistently. It’s experience gained, no biggy. I’m just glad I wasn’t hosting the whole family.

[Randie N]

Wow that’s a long time.

[gus4416]

I use a turkey canon I got it from cam chef it works great you can put liquid seasoning in it to infuse the bird and cuts cooking time in half I love it

[mrobisr]

Tex_77 said in Smoked turkeys:

twilliams spatchcock next time, done in 2-3 hours.

Excellent, why didn’t I think of that, probably the most underrated poultry cooking technique ever!

[calldoctoday]

twilliams I am very sorry to hear about that. However, that is just one more reason why I am partial to a lot of the modern day business of a hard scheduled eat time & prefer the old days where everyone participated & it was an enjoyable affair where everybody worked together, cooked together, drank together, etc. & it was done when it was done. So many factors can get in the way to cause that buzzard to get ready early or late. I typically figure 30 - 45 minutes per pound at 225/250. Outside temps, wind, high humidity, low humidity, & then some more can figure in when it comes done time at everywhere from too early to late. I have even discovered incorrect posted weights on a rare few turkeys. Of course you can pull a crutch on it & wrap them in foil at 130 for an hour or so, before finishing unwrapped, but the skin will not be as nice. Of course you can always count on everything being perfect when no time is given & no one but the immediate family is eating. Then you need to figure on at least a good 30 minute rest before carving the buzzard. On average with everything being perfect, you were probably looking at a five hour cook at 225°/250° plus at least a 30 minute rest. I hope it all worked out in the end & everyone was satisfied. I am sure you did a good job after it was all said & done & provided a wonderful meal for everyone. Hopefully everyone was patient & respected your efforts.

[sheleyp1]

twilliams I had same problem. Turkey was doing just fine until about 148-degree internal temp and stalled. I think it has a lot to with patience for it to get to the done temp.