I've seen a lot of recipes that call for smoking in the 325 -350* range for turkey. What are the thought of doing a bird for something in the 6-8 hr range at a lower temp? How are the results different?

Fritz

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Originally posted by fritz:
I've seen a lot of recipes that call for smoking in the 325 -350* range for turkey. What are the thought of doing a bird for something in the 6-8 hr range at a lower temp? How are the results different?

Fritz

I only do my turkeys in the 245º-265º range with great results. The biggest factor when cooking low and slow is the skin is rubbery and pretty much inedible. But the meat is very moist and tender. HERE's a link to a recent turkey cook.

I've been doing Shake's Honey Brine Smoked turkeys for about 5 years running. I usually do 4-6. I do them at 250-275 until i get a 165 or so in the thigh area. I give them as prezzies to friends. No one complains about the inedible skin. Most of the commercial smoked ones have rubber for skin so i got used to ti being that way. Persoanl choice.

quote:

Originally posted by Pat Barnes:
I've been doing Shake's Honey Brine Smoked turkeys for about 5 years running. I usually do 4-6. I do them at 250-275 until i get a 165 or so in the thigh area. I give them as prezzies to friends. No one complains about the inedible skin. Most of the commercial smoked ones have rubber for skin so i got used to ti being that way. Persoanl choice.

Ditto!

They sure do here--and I'm one of the first to do so. If the skin isn't delicious and much better than 'edible' I'm not happy, nor are several of my usual guests who gravitate to the kitchen for the skin. Can't abide rubbery skin and it definitely is a personal preference thing, but since it is easy to get moist meat and good skin in the process, I'm there.

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Originally posted by K Kruger:
They sure do here--and I'm one of the first to do so. If the skin isn't delicious and much better than 'edible' I'm not happy, nor are several of my usual guests who gravitate to the kitchen for the skin. Can't abide rubbery skin and it definitely is a personal preference thing, but since it is easy to get moist meat and good skin in the process, I'm there.

Keep in mind you're referring to a 'Barbecued' turkey and not a 'Smoked' turkey, Kevin. I know you know the difference, but some may or may not......You're temps you suggest/cook at are BBQ'ing and not hot Smoking. The methods are different as are the results.

Perhaps. Except my last few I started at low temps for some time, raised to the lower end of moderate for a while, then raised to higher temps to finish the skin. Not sure if one would call that smoked, barbecued, or smoked-barbecued. Doesn't matter to me. I'm more interested in results--so I don't really care. Low/slowing turkey from start to finish (unless one has cured it) doesn't offer any advantage or improved results, imo (and if one likes skin then the results are inferior), so I don't, but I certainly wouldn't disparage those that do.

Kevin, understand what you are saying, but I do not have a lot of friends who gravitate to the kitchen for crispy skin. My buds are into moist meat with a modicum of smoky flavor. Skin texture, to me, always is secondary. If I get it good...

I'm not saying that what I do is better, just that you can end up with very moist, flavorful, smoky tasting turkey and flavorful crisp, or at the very least non-rubbery, tender skin if that's what you'd like.

quote:

Originally posted by K Kruger:
Perhaps. Except my last few I started at low temps for some time, raised to the lower end of moderate for a while, then raised to higher temps to finish the skin. Not sure if one would call that smoked, barbecued, or smoked-barbecued. .

Call it Kruger Qued!

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Originally posted by K Kruger: Doesn't matter to me. I'm more interested in results--so I don't really care.

This is the only thing that is important and why I mentioned the differences in the finished product due to the different methods being discussed.

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Originally posted by K Kruger:Low/slowing turkey from start to finish (unless one has cured it) doesn't offer any advantage or improved results, imo.

Well this is where my opinion is different... I think a slow smoked (uncured, which is a totally different approach/method) turkey is far superior than a high temp cooked turkey.... the difference is night and day personally. In my opinion the texture, flavor and moisture of the meat is far superior.

I am not saying one method is better or worse, just that I prefer turkeys smoked not BBQ'd.

In the end if the cook and the guests are happy, that's all that matters.