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Smoked Turkey

MaggieD

MaggieD

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Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

Smoked turkey is the only turkey I can abide.
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

We cooked a 24 pound turkey the traditional way, and cooked about 100 pounds of pork and beef in my homemade smoker. I have an 18 pound Prime Rib Roast (with freshly shredded horseradish root on the side) that would make you slap yourself for not eating it all in one sitting because it just melts on your fork before you even get it in your mouth.
 
A couple of years ago I smoked a turkey for Thanksgiving - that was in addition to a traditional roasted one. There was no leftover smoked turkey.
 
LowDown said:
Smoked turkey is the only turkey I can abide.
Click to expand...

George Jefferson used to have a great recipe for jive turkey. Have you tried that?
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

I did not know I should give your post a LIKE or report it fora racial slur. ;):mrgreen::doh

But hey - its you so that was quickly settled
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

Every Thanksgiving except for 2 over the last 30 years....smoked on a Weber, usually with Hickory.



MERRY CHRISTMAS
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

I have never eaten smoked fowl of any kind. Other smoked meats or fish can be excellent. I think I will try it. Do you think the carcass could make a soup?
 
joG said:
I have never eaten smoked fowl of any kind. Other smoked meats or fish can be excellent. I think I will try it. Do you think the carcass could make a soup?
Click to expand...

Yes, I,m pretty sure. Just discard the skin.
 
MaggieD said:
Yes, I,m pretty sure. Just discard the skin.
Click to expand...

If the smoke is done right the drippings are out of sight. The smokiness works great for Turkey and dumplings.




MERRY CHRISTMAS
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...
Welcome to the 21st century!

Just giving you a hard time. It's been around a pretty long time, though.

I've been eating smoked shrimp for awhile, too. Not for everybody maybe, but dip them in a little Sriracha sauce and their heaven.
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

Not a fan of turkey, but I live in texas, even though bbq is everywhere here bbq too often means slow smoked. Yes we will find a way to smoke anything, turkey yes, chicken why not, heck if it can fit into a homemade smoker made from 2 55 gallon drums it can be smoked and it will be great!
 
Beaudreaux said:
We cooked a 24 pound turkey the traditional way, and cooked about 100 pounds of pork and beef in my homemade smoker. I have an 18 pound Prime Rib Roast (with freshly shredded horseradish root on the side) that would make you slap yourself for not eating it all in one sitting because it just melts on your fork before you even get it in your mouth.
Click to expand...

You did all that just for Christmas? How many armies are you feeding!?
 
Lutherf said:
You did all that just for Christmas? How many armies are you feeding!?
Click to expand...

We give some away to friends and family, freeze some for later in the year (pork mostly), and eat what's left. The cooker is a size that it's actually easier with temperature control and fire management to cook 100 pound of meat than it is to cook just 10 pounds. It will hold up to a 250 pound whole hog split open, or 300+ pounds of precut meats.
 
Beaudreaux said:
We give some away to friends and family, freeze some for later in the year (pork mostly), and eat what's left. The cooker is a size that it's actually easier with temperature control and fire management to cook 100 pound of meat than it is to cook just 10 pounds. It will hold up to a 250 pound whole hog split open, or 300+ pounds of precut meats.
Click to expand...

ray's country smokehouse-grill in your neck of the woods has some of the best beef brisket i have ever eaten ... smoked turkey, too. after i found it i wondered why my (native) wife had always wanted to go to ROs
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...

Discard crispy turkey skin!? NEVER!!
 
Beaudreaux said:
We cooked a 24 pound turkey the traditional way, and cooked about 100 pounds of pork and beef in my homemade smoker. I have an 18 pound Prime Rib Roast (with freshly shredded horseradish root on the side) that would make you slap yourself for not eating it all in one sitting because it just melts on your fork before you even get it in your mouth.
Click to expand...

Wow! You should have a DP Christmas party next year.......please!
 
MaggieD said:
Never made one before, but have eaten one at friends'. We cooked one today, and I can understand their allure.

First, a 10-pound turkey takes about an hour and a quarter at 325-degrees. They're already "cooked" (smoked), so they just need heating. (Discard the skin... feed it to the 'coons.)

They're delicious. Tender, juicy. Tom carved all the meat away, and he's taking the carcass down to the woods for the animals. Plenty of leftovers.

Try one some time. I think you'll like it!

Ever tried a smoked turkey?
Click to expand...
Smoked turkey is awesome.
 
justabubba said:
ray's country smokehouse-grill in your neck of the woods has some of the best beef brisket i have ever eaten ... smoked turkey, too. after i found it i wondered why my (native) wife had always wanted to go to ROs
Click to expand...

348s.jpg


RO's is just different, and it's more their slaw and the curb service that brings you back rather than the meat. At Ray's, it's the meat.
 
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