I haven't been reading my mail too much lately so I am late in getting in on this thread. I do a lot of BBQ turkey and I love it but I am not sure it is the same as putting it in a smoker. I just use an old Weber charcoal BBQ and use plain ol' charcoal or maybe sometimes I use some mesquite of hickory chips mixed in with it. I never use chemicals to start the fires; just some dried oak twigs from around my house and I am sure that must affect the taste some. The most we have BBQd is probably a 12 pound turkey and if smoking is the same then 6 hours is way too much. On the conventional BBQ you will probably finish in 2 or 3 hours. I always baste the turkey in some kind of sauce, for example honey-mustard or these days I have been trying to use up a large bottle of a good Asian dipping sauce--and I do this every 15 minutes to 1/2 hour. This locks in the juices thoroughly and the result is a very moist turkey. Sometimes it comes out with a little pinkness inside, but this should not be interpreted as the turkey being underdone; it is just from being so moist. The result is slices of turnkey that are almost like a moist roast beef. The BBQ is a really nice way of cooking a turkey, especially if you are having lots of people over and doing lots of cooking. It frees up the oven for other things, keeps the heat outside, is faster, and is delicious.
It was quoted, bbq'ing keeps the heat outside. well if you are say.... in chicago, this time of year.. or further north, then the heat inside might not be a bad thing afterall really :). On that though, smoking is different than a BBQ, it can take a lot longer. Last turkey I did was about 14 pounds and took almost 9 hours. Smoking uses lower temps than a BBQ. The meat will be a pink color at times, it's just the reaction with the smoke / way it was cooked, and is still VERY well done. You might also turn the skin almost black it will be so brown, don't let this worry you either, it's the way it is when smoking,but oh my god, it is SOOOOO good. Word of advise though, if you brine your turkey prior to smoking, collecting the drippings to make gravy is probably not a good idea... way way too salty... have fun aaron
On Nov 22, 2007 10:21 AM, Aaron wrote: <Snip> ...and that gravy would probably have the flavor and aroma of liquid smoke! YMMV, but I have never heard of gravy with a smoked turkey. Maybe I'm not adventurous! Happy Birdday, Tom
Tom the gravy would be to use on your taters or stuffing. It it typically made by taking the drippings from the cooking turkey and mixing it with other stuff to make the gravy. Many times the giblets are chopped up and thrown into the gravy as well..... if you use the drippings from a brined turkey it tends to be way too salty, the degree varying on how well you washed out the bird after the initial soak. The smoke flavor will add to the flavor of the gravy but I have found is generally not overwhelming, the turkey really doesn't start 'juicing' into well into the cooking cycle, and I generally put my collection pan in after it's at that point so it doesn't get the full slam of all the 'smoke cycles' I use. aaron