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- As the turkey cooks, you will need to add more wood chips / chunks. Usually I add 4 or 5 pieces ever 30 minutes. You’ll probably need about 10 lbs of wood altogether for a large 20 - 25 lbs turkey, 5 lbs for a small 8 - 12 lb turkey. It’s not an exact science, so it is better to have too much wood, rather than too little. Just use the extra next time. - Source: Internet
- Place the turkey directly on the convEGGtor or slide it onto the turkey roaster and close the dome. Check the bird periodically and baste if desired. Once the internal temperature of the turkey reaches 160 degrees, it is ready to be pulled from the grill. Remove the turkey and loosely cover with foil. Let your turkey rest for up to 20 minutes and then slice and serve. - Source: Internet
- Nope, definitely not a good idea in a smoker. It makes it harder to ensure that the turkey is cooked completely, and the stuffing absorbs the blood and other fluids and insulates the bacteria in them from the heat. If the stuffing is not cooked and handled properly, foodborne illness could occur. I cook the stuffing in a separate covered pan and add cooked juice from the turkey to it! - Source: Internet
- Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones; then store in refrigerator or freezer. Gravy, stuffing and meat need to be stored SEPARATELY from each other. Wrap turkey slices and stuffing separately. - Source: Internet
- Remember that uncooked poultry usually have bacteria like salmonella, so thoroughly wash your hands, and pots, tools, or surfaces that come in contact with the uncooked turkey. Use hot soapy water and rinse a lot on nonfood items (your hands, pots, etc.). - Source: Internet
- Smoking wood - about 10 lbs for a 20 lb plus turkey, 5 lbs for a 12 lb or less turkey. I prefer hickory, Texans like Mesquite, for a light flavor use apple, cherry or peach. The pellets work great, too; you can get them at most big box storsd, too. - Source: Internet
- If you thaw it under water, be sure to change the water every 30 minutes or so. Make sure you keep the entire turkey under water. Parts expose to air will warm to room temperature, and bacteria can grow! - Source: Internet
- about 10 lbs for a 20 lb plus turkey, 5 lbs for a 12 lb or less turkey. I prefer hickory, Texans like Mesquite, for a light flavor use apple, cherry or peach. The pellets work great, too; you can get them at most big box storsd, too. Meat thermometer. I prefer a remote instant digital thermometer, since you do note need to open the lid (which lets out heat) and you can stay inside your house and monitor progress! - Source: Internet
- : I place a Brinkman, MasterChef or Weber smoker over a Bayou brand propane fryer base, so I can control the heat exactly and never need to refuel while cooking. Some people use an electric base and fans of dust and carcinogens use charcoal! :) More power to you if you like charcoal, but it is a mess and you cannot control the temperature. Whichever, you’ll need enough fuel to last 6 to 12 hours. It can vary a lot, depending upon how cold the turkey was and outside temperature. Heavy duty meat forks and oven mitt or gloves. - Source: Internet
- Obviously, you want to keep the smoker operating in the ideal temperature range. If you are using propane or electric, just periodically check that the flame or heat hasn’t gone out, and that the smoker is operating in the ideal range (185 F to 215 F). If the temperature rises much above 215, that may mean that you have either run out of water (DON’T let that happen) or your wood has caught fire. If the latter, use a spray bottle of water to quench it without creating too much dust. - Source: Internet
- ALWAYS count on it taking more time, rather than less. If your smoker is finicky, you get a late start, or open it frewquently (which cools it down) it can easilty take 1 or 2 hours longer than the table above indicates. And you want to let the meat “rest” for about 20 minutes after you remove it. So, if you want to eat at 3 pm and you have a 20 lb turkey, I would start it smoking at 7 am. - Source: Internet
- Remove any neck and giblets that were stuffed inside the turkey - be sure to look in BOTH ends - often they put a gravy packet under the neck skin flap, and the giblets are inside the bird. You can save these and smoke them, too, if you wish. I’ll pass… - Source: Internet
- to fill the water pan. Fuel : I place a Brinkman, MasterChef or Weber smoker over a Bayou brand propane fryer base, so I can control the heat exactly and never need to refuel while cooking. Some people use an electric base and fans of dust and carcinogens use charcoal! :) More power to you if you like charcoal, but it is a mess and you cannot control the temperature. Whichever, you’ll need enough fuel to last 6 to 12 hours. It can vary a lot, depending upon how cold the turkey was and outside temperature. - Source: Internet
- Once your turkey is prepared and the Egg has heated to your desired temperature, it’s time to place the turkey in the grill. Using the convEGGtor or vertical turkey roaster to roast your turkey will allow for indirect cooking. With this method, the heat circulates around the turkey without overcooking the bird. - Source: Internet
- Now is a good time to get your smoking wood soaking in water. But which wood? I prefer hickory, the traditional standard, but Texans often like Mesquite and there are others like apple, pecan and cherry. The last three woods have a very mild flavor though, and I find I get best taste with hickory. Whichever you use, you want to soak it in water for a few hours so that it smokes rather than simply burns! - Source: Internet
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