For those interested in how my experiment with smoking a turkey went

[jim cummings]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

 

[LafayetteBear]

Thanks for the update Jim. My favorite part of your post:

"Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF)."

Does that make me a bad person?

Also, what do you have planned for his Christmas gift?

 

[sluggo72]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

Thanks for sharing, it sounds like it worked!!
2 things
USDA says you only need to take the bird to 165( change from 160 white meat 175 dark)
2) checking temps? That's why I bought a treager!! Set and forget

 

[jim cummings]

Thanks for the update Jim. My favorite part of your post:

"Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF)."

Does that make me a bad person?

Also, what do you have planned for his Christmas gift?

Hopefully nothing.

I have the noisiest neighbor. I can write a novel on my negative experiences with him. He's a nice guy, but for some strange reason feels like what happens on my property is somehow his business.

Wednesday morning, my cousins husband and I went to the store and came back to unload groceries. Backed into the driveway with his truck, no big deal. I took a load up and then came back down and he's sitting in the door staring and trying to say something. I ignored him like I always try to do (it's almost a daily thing for me to come home and quickly run inside to avoid having to mingle) and took another load up. I came back down and he's talking to my cousins husband asking him who he is and what he's doing at my house and if he has permission to be there.

Shook my head and we came back up stairs. Phone rings... the neighbor.

Asks me "where are you?".. I say I'm at home, why, what is it, Ed?

"There's a strange truck in your driveway, a GMC, and I wanted to make sure you knew that"...

Ok... truck was there overnight and it's the day before thanksgiving and there are 20 blue giant eagle bags being unloaded and carried INTO the house. Not like the truck pulled up and all of a sudden TVs are being loaded up and hauled away.

I said in the nicest way possible to him, please stop concerning yourself with what's going on at my house (this has happened before several times so my patience deteriorated), I appreciate it but it's not necessary.

So he gets shitty with me and says "Hey! I'm trying to be a good neighbor, here"

I followed it up with "Yeah well a good neighbor is one who minds their own business. Stop harassing my company. Happy thanksgiving" and hung up.

I live in the city in Pittsburgh and houses are pretty close. Our houses are separated by a 4' wide patch of grass. He has a piece of crap kid who does nothing and every time the guy needs something he calls me. When I moved in, I was the nice guy who just tried to lend a helping hand but it turned into the guy calling and asking me to take him to the doctor, bothering me about asking for something while I'm grilling on my patio which is 4 feet from their sun room where they sit year round, I can go on and on. I lost it Wednesday.

 

[jim cummings]

Thanks for sharing, it sounds like it worked!!
2 things
USDA says you only need to take the bird to 165( change from 160 white meat 175 dark)
2) checking temps? That's why I bought a treager!! Set and forget

Yeah I saw that and kept that in the back of my mind. The remote thermometer targeted 175 so being im hypochondriac I didn't want to take any chances and certainly didn't want to make anyone sick. Once everything got to 168-170 I started to wrap up the grilling and instructed my cousin to go ahead and start whipping up the other stuff. But to me there wasn't a hint of it being overcooked but next time around I won't be concerned about the higher temp.

 

[sluggo72]

Hopefully nothing.

I have the noisiest neighbor. I can write a novel on my negative experiences with him. He's a nice guy, but for some strange reason feels like what happens on my property is somehow his business.

Wednesday morning, my cousins husband and I went to the store and came back to unload groceries. Backed into the driveway with his truck, no big deal. I took a load up and then came back down and he's sitting in the door staring and trying to say something. I ignored him like I always try to do (it's almost a daily thing for me to come home and quickly run inside to avoid having to mingle) and took another load up. I came back down and he's talking to my cousins husband asking him who he is and what he's doing at my house and if he has permission to be there.

Shook my head and we came back up stairs. Phone rings... the neighbor.

Asks me "where are you?".. I say I'm at home, why, what is it, Ed?

"There's a strange truck in your driveway, a GMC, and I wanted to make sure you knew that"...

Ok... truck was there overnight and it's the day before thanksgiving and there are 20 blue giant eagle bags being unloaded and carried INTO the house. Not like the truck pulled up and all of a sudden TVs are being loaded up and hauled away.

I said in the nicest way possible to him, please stop concerning yourself with what's going on at my house (this has happened before several times so my patience deteriorated), I appreciate it but it's not necessary.

So he gets shitty with me and says "Hey! I'm trying to be a good neighbor, here"

I followed it up with "Yeah well a good neighbor is one who minds their own business. Stop harassing my company. Happy thanksgiving" and hung up.

I live in the city in Pittsburgh and houses are pretty close. Our houses are separated by a 4' wide patch of grass. He has a piece of crap kid who does nothing and every time the guy needs something he calls me. When I moved in, I was the nice guy who just tried to lend a helping hand but it turned into the guy calling and asking me to take him to the doctor, bothering me about asking for something while I'm grilling on my patio which is 4 feet from their sun room where they sit year round, I can go on and on. I lost it Wednesday.

Leland (so?) pine trees. They help make good neighbors. They grow pretty fast. They helped me

 

[psu00]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

Wait- this wasn't you yesterday???

 

[jim cummings]

Leland (so?) pine trees. They help make good neighbors. They grow pretty fast. They helped me

I own a landscape company so I have the green thumb syndrome but I rent, and the owners weren't interested in reimbursement. Had no issues with that plan, but said cost was all on me, so the cost isn't worthwhile.

 

[Norm Petersin]

I'll sleep better tonight.

 

[jim cummings]

I'll sleep better tonight.

Happy for you.

If someone asks me for advice on doing something, I'd be interested in following up to see how it went.

 

[h8ru]

How big was the turkey?

 

[olelion]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

Whew. Was worried you were moving into a motel while the restoration company took care of the fire, smoke and water damage

 

[jim cummings]

How big was the turkey?

15 lbs

 

[m.knox]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

Love it....

Big question, what wood? I love Apple. Poultry takes smoke very well.

 

[HairyLion]

Complete success. A masterpiece.

Brined the bird for about 21 hours...
1/2 Gallon veggie stock
1/2 gallon of water
1/2 TBSP cayenne pepper
1 TBSP thyme
1 TBSP rosemary
1 TBSP crushed black pepper
2 TBSP Prudohm New Orleans seasoning
2 TBSP minced garlic
3 bay leaves
1 cup of brown sugar
1 1/2 cup of coarse sea salt
1 sliced orange
1 sliced medium onion
1 sliced lemon

All this in a stock pot, brought to a rolling boil and then set aside to cool down.

Put turkey in a 5 gallon bucket, added brine and a gallon and a half of ice water. Sealed bucket and placed in a trash can and covered with ice and left in garage overnight.

Brought the bucket out and pulled out the bird and set in the kitchen. Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF).

Rinsed the bird and patted dry.

Injected bird with 15 oz of butter/jalapeño injection.

Sprayed outside of the bird with olive oil spray and covered with mccormicks sweet and smoky rub.

Threw bird in the smoker for 5.25 hours at 275-280 degrees. Made it from 40-140 in 3.25 hours. Bird was 175 internally all the way around. Let set for 30 min and then carved away.

Phenomenal. Didn't make it past breakfast this morning.

Thanks for everyone's suggestions. I find it hard to take one recipe and roll with it so instead I pretty much combined all info and went with what was described above. Not sure I want to make this a yearly tradition. I never understood the amount of work that goes into it. I kinda enjoy sitting on the couch all day watching football instead of in and out of the house, checking temps.. but everyone raved over the turkey so I'm pleased.

What did you use for aromatics when you were smoking? I usually put a bunch of fresh herbs, some onion, garlic and apple slices in the cavity. Also used applewood smoke and an apple rub. Turned out great, but the bird cooked pretty fast for some reason. Grill was at 275 to 300, but the bird (15 lbs) was done in about 3:45. Next one will be lower and slower.

Try a brisket!

 

[psu00]

Whew. Was worried you were moving into a motel while the restoration company took care of the fire, smoke and water damage

You were expecting this?-

 

[Nittany18]

"Poured brine over fence into the neighbors yard (he pisses me off so I didn't GAF)."

Yes!!! Best part of you story!! Sounds great, I'm trying is for sure!!!!

 

[jim cummings]

Love it....

Big question, what wood? I love Apple. Poultry takes smoke very well.

Just a bag of hickory chips that my buddy sent with the smoker.

 

[jim cummings]

What did you use for aromatics when you were smoking? I usually put a bunch of fresh herbs, some onion, garlic and apple slices in the cavity. Also used applewood smoke and an apple rub. Turned out great, but the bird cooked pretty fast for some reason. Grill was at 275 to 300, but the bird (15 lbs) was done in about 3:45. Next one will be lower and slower.

Try a brisket!

I agree. I thought it cooked a lot faster than I was expecting but before I put it on I figured to cook it at 22 min per pound.

All I put in the cavity were some celery sticks, an apple and an onion.

 

[Creek Side]

Nice job. That is one hell of a brine. Did you do some research for that recipe or just wing it (no pun intended)? Just curious because the smoked turkey thread has really peaked my interest on giving it a go. Once we're past the holiday season I'm going to have to do one. It sounds like it turned out good. It must have been loaded with flavor. Is there anything you would want to do differently if you did it again?