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Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Vette10R on November 18, 2017, 12:44:46 PM

Title: Advice on smoking turkey tomorrow
Post by: Vette10R on November 18, 2017, 12:44:46 PM
I have an 11 pound butterball and a 22" kettle. We are having 4 people over tomorrow for a pre-thanksgiving since we won't see them Thursday. I want to try smoking it but not sure what to do...

So far it looks like keep it 325 until the breast gets to temp. I have a thermoworks smoke thermometer so I can keep an eye on temp. I have a bag of a bag of webber briquettes and a bag of royal oak lump, also some apple wood pieces.

How should I prepare it, just throw some butter on the skin before hand or and seasoning tonight?

When cooking should I use a pan of water in the grill or No? Should I have the bird in a pan or just on the grate?

Any advice is much appreciated!

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Title: Re: Advice on smoking turkey tomorrow
Post by: Travis on November 18, 2017, 12:50:27 PM
I would suggest making an herb butter and rubbing it under the skin if you are going to cook on the grate. Your temp sounds good and your choice of wood is good. Poultry takes smoke quickly so go light with the wood. I would put foil down under the bird or a tray to catch the drippings and also to not make a mess of your cooker. If it starts getting dark, lightly tent the bird. Most importantly, have fun!


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Title: Re: Advice on smoking turkey tomorrow
Post by: Foster Dahlet on November 18, 2017, 01:06:25 PM
Poultry takes smoke quickly so go light with the wood.

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Excellent and crucial advice right there.
Title: Re: Advice on smoking turkey tomorrow
Post by: kettlebb on November 18, 2017, 01:07:18 PM
Everything Travis said.


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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 18, 2017, 01:12:44 PM
How do I get it under the skin?

Also what fuel and how many pieces of wood should I use? I've used this grill plenty this summer but never with the thermoworks I just got that. I'm a little concerned on keeping the 325 temp. This grill has always ran hot for me unless I use a pan of water...

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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 18, 2017, 01:17:27 PM
Im also considering spatchcock style, would that be a good way to go?

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Title: Re: Advice on smoking turkey tomorrow
Post by: kettlebb on November 18, 2017, 01:21:48 PM
Have you done a whole chicken yet? If so similar to that just a little more time.


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Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 18, 2017, 01:22:43 PM
You're gonna lift the skin and slide your fingers under it. Thermo's probe goes in the breast so that you don't overcook it! We have several recent threads here regarding turkeys. A couple large chunks or a FEW smaller ones is plenty. Right on the charcoal. Let them catch, put the lid on to stop the flare up. When you see blue smoke out of the lid vent, put the bird on.

YES to spatchcock here.
Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 18, 2017, 01:29:54 PM
Awesome thanks guys! I've never done a bird yet, first time!!

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Title: Re: Advice on smoking turkey tomorrow
Post by: kettlebb on November 18, 2017, 01:47:53 PM
Awesome thanks guys! I've never done a bird yet, first time!!

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Definitely practice with your family before hosting in my opinion. I would have bought a chicken or small turkey last week and did a practice run first.


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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 18, 2017, 05:57:24 PM
Awesome thanks guys! I've never done a bird yet, first time!!

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Definitely practice with your family before hosting in my opinion. I would have bought a chicken or small turkey last week and did a practice run first.


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This was kind of thrown on me suddenly but it is family so I figure worst case scenario White Castle is 3 miles away haha! But of course I do want it to go well.

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Title: Re: Advice on smoking turkey tomorrow
Post by: kettlebb on November 18, 2017, 07:35:45 PM
Mmmmmm. Sliders and Turkey. Damn now I want White Castle.


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Title: Re: Advice on smoking turkey tomorrow
Post by: Joetee on November 19, 2017, 03:28:39 AM
This is how I'm doing mine this year.

Don't wash your turkey

Rinsing poultry in the sink cannot removeSalmonella and Campylobacter which are often embedded in the muscle. In fact, rinsing makes things worse by splattering contamination onto the sink and counters.


Thaw in fridge, 24 hrs for each 4 pounds.


After the bird has thawed, open the bag it came in and pour the juices into the pan in which it was sitting. Even if the bird was salted, save those the juices.


Put all the giblets except the liver in the pan with the juices.


Remove all extra fat and add it to the juice pan.


Remove the wing tips and add to juice pan.


If spatchcocked, add the back bone to the juice pan.


Add the rest of the gravy ingredients to the pan and refrigerate for later.


If there is a plastic pop-up thermometer, remove it and discard it. Also the plastic that holds the legs.


Do not wet brine.


Dry brine with salt for 12 - 24 hrs with 1/2 tsp koshire salt per pound. Do not cover with foil. We want it to dry the skin.


Rub with 2 tablespoons of vegetable oil or olive oil.


Season with 4 tablespoons of Simon & Garfunkel rub on and under skin as far in as possible.


Cover wing tips and legs with tin foil for part of cooking time.


Roast at 325°.


Do not baste.


Remove at 160°


Do not tent with foil or skin will soften.

(https://uploads.tapatalk-cdn.com/20171119/a7a59d2ff288d9a6b233e25c917aa9cb.jpg)



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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 19, 2017, 04:26:02 AM
Thanks for the advice. I didn't have much time to prepare for this so nothing will be done as far as a brine. I'll butter it then cook it and hope for the best.

Should I be using a snake method for the charcoal or use the charcoal baskets my grill came with? I've never used the baskets.

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Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 19, 2017, 07:53:55 AM
A snake (or fuse) method is for only having a few coals lit at a time. As they die out, more become lit. This permits a lower temp to occur over a long time. It's for BBQ cooking, aka "low and slow."

The majority of bird recipes like this call for higher temps over a shorter period of time, like an hour or two? That's roasting, when the meat sits right above a pan with juices/broth etc. That's rotisserie cooking, when using instead a rotisserie.

Using the charcoal baskets is easy, just dump a lit chimney into them and place on opposite sides of the kettle, or arrange in more of a V and place the bird with legs closest to the baskets so that the breast is further away from heat.
Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 19, 2017, 07:59:38 AM
Some very recent threads on turkey:

http://weberkettleclub.com/forums/grilling-bbqing/thinking-about-grilling-a-turkey-this-thanksgiving-am-i-crazy/

http://weberkettleclub.com/forums/grilling-bbqing/22-pound-turkey-spatchcock-roasted-or-roti/

http://weberkettleclub.com/forums/grilling-bbqing/basic-rotisserie-vs-not-rotisserie-question-re-turkey/

Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 19, 2017, 11:28:18 AM
(https://uploads.tapatalk-cdn.com/20171119/2147e6fdbc9f8ae014729c78c1cbcf6d.jpg)

The smokes rollin!!

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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 20, 2017, 04:54:35 AM
The turkey turned out incredible! Not one dry piece of meat, perfect crispy skin everyone was impressed. Thanks again for all the help here guys, I see many more birds in my future!!

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Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 20, 2017, 06:36:49 AM
LOVE IT!

Now, we can all call on you to ask how to do it!

What sort of setup did you decide on, for bird prep and grill method? Were there any "gotchas" or surprises along the way you overcame?
Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 20, 2017, 07:59:26 AM
Ask away I love to help!!


I wasn't able to brine due to time but I did put sea salt on a couple hours ahead. I also made a batch of Simon & Garfunkel seasoning and mixed it with melted butter then spread all over everything. I did spatchcock style then got the grill dialed in with about 40 unlit briques and half a chimney lit on top with 1 chunk of apple wood. After that I just kept an eye on the thermoworks and rotated an hour in. Temps were usually around 350 dipping to 330. It turned out perfect!!

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Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 20, 2017, 08:34:49 AM
Sounds like it was kept uncomplicated.

I have a phobia against using unlit charcoal (briquets) in that way, due to the smell as they start up, but it sounds as if that wasn't an issue for you. And I'm guessing it allowed you to keep a steady temp without having to add lit coals every so often, yeah? If that works, I may do mine that way (albeit with rotisserie.)

Did you use 2 charcoal baskets on either side of the grill, or just put them all on the grate under the bird? Or something else?
Title: Re: Advice on smoking turkey tomorrow
Post by: gus9904 on November 20, 2017, 09:07:14 AM
(https://uploads.tapatalk-cdn.com/20171120/d3283fbcb769fe12b5ecf47f0ad05acd.jpg)

I smoked a small (10lb) bird on Saturday. No brine, injected with beer, melted butter, and broth. Cavity had an onion, carrots, and some apple, sprinkled run all over the outside. 2 coal baskets, 350 degrees for about 3 hours. Breast was 165, thighs a little more. Very, very juicy. I thought it needed a little lore of a kick, but the family loved it. Not bad for first turkey on the grill.


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Title: Re: Advice on smoking turkey tomorrow
Post by: Joetee on November 20, 2017, 01:20:29 PM
They bird looks really good man

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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 20, 2017, 05:43:10 PM
Sounds like it was kept uncomplicated.

I have a phobia against using unlit charcoal (briquets) in that way, due to the smell as they start up, but it sounds as if that wasn't an issue for you. And I'm guessing it allowed you to keep a steady temp without having to add lit coals every so often, yeah? If that works, I may do mine that way (albeit with rotisserie.)

Did you use 2 charcoal baskets on either side of the grill, or just put them all on the grate under the bird? Or something else?
I used weber charcoal so maybe that's why I didn't get any odd smell or taste from the fuel?

I piled up the charcoal on the grate up against one side kind of similar to a snake but not nice looking, I still haven't used the baskets yet. I never had to add anything during the cook and actually had plenty left over.

I'd say give it a shot with some weber charcoal on your next one and see if that makes a difference for you?

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Title: Re: Advice on smoking turkey tomorrow
Post by: Shoestringshop on November 20, 2017, 06:02:54 PM
Awesome thanks guys! I've never done a bird yet, first time!!

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Definitely practice with your family before hosting in my opinion. I would have bought a chicken or small turkey last week and did a practice run first.


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This was kind of thrown on me suddenly but it is family so I figure worst case scenario White Castle is 3 miles away haha! But of course I do want it to go well.

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 White Castle stuffing!
Title: Re: Advice on smoking turkey tomorrow
Post by: sage1166 on November 21, 2017, 03:15:35 AM
How did you set up your coals?  I saw 40 briquettes, but which configuration?  Basket, snake, 2 baskets in a V, etc.

Thanks!!!


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Title: Re: Advice on smoking turkey tomorrow
Post by: addicted-to-smoke on November 21, 2017, 04:30:18 AM
How did you set up your coals?  I saw 40 briquettes, but which configuration?  Basket, snake, 2 baskets in a V, etc.


I piled up the charcoal on the grate up against one side kind of similar to a snake but not nice looking, I still haven't used the baskets yet. I never had to add anything during the cook and actually had plenty left over. ...

Title: Re: Advice on smoking turkey tomorrow
Post by: jorrtvh on November 21, 2017, 06:04:50 AM
I love the blue Performer!  That's the one I have!  My Blue Boy will be out in full glory on Thursday with the trusty ol' black One Touch by it's side for backup! That one will be used primarily for the stuffing in a cast iron skillet but the bird goes on Blue Boy. With the constant temps those things maintain roasting a turkey is almost foolproof.  You used apple wood, huh? I've used black cherry in the past and I'll probably do the same this year but I consider apple in the future.
Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 11, 2018, 06:15:32 AM
Well it's that time of year again!! I'm going to do another Turkey today same way as I did last year. I'm going to do it in the kettle again vs the wsm to get the skin crispy!

I just ran threw my old thread here to see if I posted how long it took me last year and apparently i did not. If i remember right the Turkey cooked pretty fast being spatchcocked. I have another 12 pound bird and trying to decide how long it will take. Can anybody advice, will it be about 2 hours going this route?

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Title: Advice on smoking turkey tomorrow
Post by: Travis on November 11, 2018, 07:39:15 AM
Here’s a basic guideline. Average time they say is 20 minutes per lb.

http://dish.allrecipes.com/turkey-cooking-time-guide/


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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 11, 2018, 07:52:09 AM
Yup 20 minutes per pound for a standard cooking style but spatchcocked it cooks a little faster if I remember correctly? I'm going to throw it on soon, hopefully a couple hours will be enough time for a 12 pounder?

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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 11, 2018, 08:55:46 AM
Bird went on a 11:40, I'll update when it's done that way I wont forget next year lol

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Title: Re: Advice on smoking turkey tomorrow
Post by: Vette10R on November 11, 2018, 10:04:30 AM
Well birds off already, I cant believe it but it was about 5 minutes a pound at 375. I didnt want to cook it that hot but I couldn't get the grill any lower...

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