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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Smoking a turkey...skin-on - how to get smoke past skin?

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Author Topic: Smoking a turkey...skin-on - how to get smoke past skin?
Over&Under
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Smoked a turkey last weekend and although it came out great, juicy, some flavor and done just right, it surely didn't have the smoke flavor I was hoping for.

Using a Masterbuilt electric smoker...added several rounds of chips...5-6 hours at 225.

The skin was browned to perfection with the that perfect smoked look. How do you guys get the smoke yo penetrate the skin and into the meet more...yet keep it juicy?

Thanks

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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northener
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I heard that resting the meat covered for several hours will help the smoke flavor penetrate.

I know tough to do but i have heard of guys resting the whole turkey wrapped in foil for a week in the the fridge just to get the desired smoke flavor all the way through.


Some ideas; rub entire surface with salt before smoking helps smoke flavor to penetrate.
Inject breasts with liquid smoke or your favorite juice

I recently purchased a Smoke-it brand smoker but have not done a turkey yet, on my to-do-list though

Visit Smoke-it site and amazingribs.com site for more info on smoking all kind of meats.

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Over&Under
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Northerner

Thanks a lot for the tips... I rubbed the entire bird with a garlic salt and season salt mixture... So I may need to try some of the other tips you mentioned to try to get it to sink in

Those websites look like they have tons of info I'll give them a look see

Thanks again

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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northener
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no problem I am a novice for the most part on smoking meats but I enjoy learning the art.

I did a 4Lb pork rib loin that was amazingly good.

FWIW I made the rub recipe Memphis Dust from amazing ribs.com site real good lot cheaper than already made stuff too.


amazingribs.com site is endless info

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Intellectuals solve problem, geniuses prevent them

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Over&Under
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Ya same here...I've smoked a few things but still no expert.
I've smoked a few pork loins and they have always come out good with plenty of flavor...my favorite is loin, split with green chillies and cream cheese in middle...wrapped in bacon.

I'll have to check out that site as well

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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Mint
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What kind of wood did you use for smoke? I've never had a problem with getting a mild smoke flavor. I use hickory and Cherry mix.

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Over&Under
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quote:
Originally posted by Mint:
What kind of wood did you use for smoke? I've never had a problem with getting a mild smoke flavor. I use hickory and Cherry mix.

I used hickory...the drums had a good smoke flavor but the main body/breast was lacking.

I may need to just add chips more often to increase the amount of smoke.

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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Al Dente
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First, brine the turkey overnight. This keeps it moist. Second, let the bird come to room temp before putting him on the smoker. An hour before, while the smoker is coming up to temp is fine. While it is sitting out, loosen the skin all over the bird. This should help the smoke penetrate deeper into the meat.

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Over&Under
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Loosen the skin...that is a great idea.
I thought of brining it too...but just didn't have the time to get it done.

Thanks for the tips!

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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Ga.boy
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quote:
Originally posted by Al Dente:
First, brine the turkey overnight. This keeps it moist. Second, let the bird come to room temp before putting him on the smoker. An hour before, while the smoker is coming up to temp is fine. While it is sitting out, loosen the skin all over the bird. This should help the smoke penetrate deeper into the meat.

I have been an "Al Dente" fan for a bunch of years and he has never steered (no pun intended) me wrong. In my opinion he is the "Guru of the grill".

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Nattybumppo
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#1 brin the bird for at least 24 hours. I use a salt, sugar, beer mix.
#2 I'd smoke a little lower. I have a masterbuilt electric as well. Mine smokes good at around 205 at the lowest setting or you can start it higher then go lower once the chips catch.
#3 make sure you completely defrost the bird if it is frozen. Wild or tame doesn't matter it takes a while for that much meat to completely defrost.
#4 before putting it in the smoke really dry it off. Make sure before addign spice or anything that it is dry.
#5 let it come up to room temperature before putting it in the smoker. This means the meat is not frozen and is open to smoking.

You might need to rotate the bird as well. If it is a large bird and the medium smoker then probably need to turn or even flip it.

If you still want more smoke then split the bird on the back bone to flatten it out. That opens it up and will get more smoke to to the breast.

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iron_llama
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Brining is a great idea. Also, you might try cutting up the bird before you put it in the smoker. This makes it easier for the smoke to get all around the meat. I flatten out chickens when I smoke them, but turkeys are big enough that I find it easier to just cut the backbone out, then slice off the leg quarters.

I buy a pack of turkey wings and include them in the smoker whenever I fire it up. I use the wings (and the carcass and whatnot) to make smoky turkey stock, which is really very delicious. I'd encourage you to try making stock with your smoked turkey.

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lpcjon2
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Any meat will take the majority of smoke in the first hour and a half, after that the outside of the meat will be at the point it will not allow any more smoke to penetrate the inner tissues.

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difference in the world, but the Marines don’t have that problem.
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Over&Under
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Thanks a lot for the various inputs guys...starting with a brine is a first idea.

Also making a stock is a good one

I'll have to give that a try this spring [Wink]

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“Elk (add hogs to the list) are not hard to hit....they're just easy to miss" [Smile]

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