Why does no one use hickory wood for turkeys? I grew up in Alabama and I remember the hams and turkeys being hickory smoked which I love. Why does evryone use apple?

Just wondering because I am going to smoke a turkey this weekend and would like to hear everyones opinions.

Thanks in Advance

I use hickory on the few pieces of turkey I smoke. I like it. I just don't use too much. I think apple is used a lot, because people shy away from the stronger woods when they hear that those woods can be a bit much for poultry.
If you like it then use hickory, but less than you would if using a fruit or milder wood. See how you like it and adjust later amounts accordingly

I like a little hickory on a turkey ever so often, nice change of pace.

Tim

I almost predominately use hickory for my turkeys. I'd say about 90% of the time, hickory is what I use on turkeys, butts and briskets.

quote:

If you like it then use hickory

Absolutely!
Anybody remember Rempe, the Crazy Mesquite Man? He'd use an armload to smoke a chicken.

Thanks guys, hickory it will be. I am also going to use a kosher salt brine. I like my turkeys more salty than sweet.

I forgot to stop and buy the turkey yesterday so, I plan on picking one up this afternoon after work and placing in in a 5 gallon bucket of water to thaw before brining. I need it to be thawed by Saturday evening so that I can get it brined overnight and smoked on Sunday. Does that sound doable?

Thanks Again

quote:

Originally posted by RandyP:
Thanks guys, hickory it will be. I am also going to use a kosher salt brine. I like my turkeys more salty than sweet.

Me too! I use a simple brine on my birds as well!

quote:

Originally posted by RandyP:
I forgot to stop and buy the turkey yesterday so, I plan on picking one up this afternoon after work and placing in in a 5 gallon bucket of water to thaw before brining. I need it to be thawed by Saturday evening so that I can get it brined overnight and smoked on Sunday. Does that sound doable?

Thanks Again

Yes, a fully frozen turkey can be thawed in several hours in a bucket or sink full of cold water. Just make sure you keep the water cold and change approximately every thirty minutes to decrease your thawing time.

Thanks Larry, I'm starting to feel like gobbling

Okay, so I'm having a hard time finding a turkey in the 10 to 12lb range. Most are 14lb's and up. I did find a 13.5lb bird but it had the po up thing in it.

My question is can I just remove the pop up thing or is it best not to use one with that in it?

I did find a couple of 14.5lbers that did not have the pop up in them.

Thanks in advance

You can leave it in or take it out, isn't going to make a difference.

Cherry or maple for me, Hickory is too strong for my/our taste.

quote:

Originally posted by RandyP:
Okay, so I'm having a hard time finding a turkey in the 10 to 12lb range. Most are 14lb's and up. I did find a 13.5lb bird but it had the po up thing in it.

My question is can I just remove the pop up thing or is it best not to use one with that in it?

I did find a couple of 14.5lbers that did not have the pop up in them.

Thanks in advance

Like LarryR said, leave it in or take it out, no difference. But, I do take mine out, not sure why but I always do!

Just curious, why are you searching so hard for a 10-12lb bird? Buy a bigger bird, that way you're assured in having plenty of leftover turkey sandwiches!

Are you planning on brining or injecting? If you buy a 'Fresh' bird, (non enhanced ), brining or injecting is highly highly suggested in my opinion.

Larry,
This is my first time smoking a bird and from reading in the cooking topics on how to smoke a turkey it says 10 to 12lb bird is best.

I would prefer to smoke a larger bird. I have been running all over town looking for that size bird with no luck. Am I reading too much in to this.

I am planning on brining with just kosher salt overnight. I have only seen the enhanced turkeys at the stores I have looked. What should I be looking for?

Thanks for the help I really appreciate it.

quote:

Originally posted by RandyP:
Larry,
This is my first time smoking a bird and from reading in the cooking topics on how to smoke a turkey it says 10 to 12lb bird is best.

Matter of opinion.....I have cooked 10-21lb birds and one has not been better than the other.

quote:

Originally posted by RandyP:
I would prefer to smoke a larger bird. I have been running all over town looking for that size bird with no luck. Am I reading too much in to this.

Yes you are reading too much into it. Find a 'fresh' turkey period.

quote:

Originally posted by RandyP:
I am planning on brining with just kosher salt overnight. I have only seen the enhanced turkeys at the stores I have looked. What should I be looking for?

Thanks for the help I really appreciate it.

Since you want to brine, you want a fresh bird. One that has no additives and does not contain any solutions and does not say 'self basting' or 'tender & juicy' etc..... 'If' you are unable to find a fresh turkey, you can smoke an enhanced bird with no problems, they come out very good, just not as good as a self brined one will. There's really no need to brine an enhanced bird as they're already pumped full of broth, salt, etc.

quote:

Originally posted by Shawn W:
Anybody remember Rempe, the Crazy Mesquite Man? He'd use an armload to smoke a chicken.

How could anybody forget Rempe?? I've tried.....

Bill

quote:

Originally posted by Bill Hays:

quote:

Originally posted by Shawn W:
Anybody remember Rempe, the Crazy Mesquite Man? He'd use an armload to smoke a chicken.

How could anybody forget Rempe?? I've tried.....

Bill

ROFLMAO!!!!

What about the bullet hole in the arm post........

Thanks again Larry, all of the birds I saw were enhanced so, I guess I won't need to brine.

My cooking plan is to rub the bird with olive oil and use some cajun seasoning for spice. I am planning on using two full chimneys and hoping to reach 325 to 350 and cook until done.

Does that sound right?

Thanks

quote:

Originally posted by RandyP:
Thanks again Larry, all of the birds I saw were enhanced so, I guess I won't need to brine.

My cooking plan is to rub the bird with olive oil and use some cajun seasoning for spice. I am planning on using two full chimneys and hoping to reach 325 to 350 and cook until done.

Does that sound right?

Thanks

That sounds fine going the high heat method, but I do my birds around 250º. Either way is perfectly fine and will give you a great bird.

I prefer low and slow for turkeys because I like the flavor and the texture of the meat better than high heat birds. The downfall to doing them low and slow is the skin is inedible, but IMO the meat is worth sacrificing the skin.

Thanks again larry, I'll post the resuults on Monday.

Just a thought on the hickory issue. If you're worries about the hickory being too strong, use pecan. Similar flavor but not as strong. Or use half hickory and half apple.

Well, the turkey came out great. It smoked for four hours at 300 degrees to reach 160 degrees in the breast. All of the meat was very moist. The skin didn't crisp up enough to be eadible but everything else came out great.

I used a lot of hickory probably eight peices and the turkey really soaked up the smoke. The next one that I do I will probably back off on the smoke but I needed to see how much smoke to use.

Thanks for all of the advise the turkey came out great.