Thread: Turkey Time!

Good looking bird you got there.

I have to agree about a smoked bird is the best kind of bird.

X 2 on the smoky bird!

Question: How do I prevent my smoked turkey from becoming black? Using an electric smoker with thermostat and meat probe, use wet chips for the smoke, and usually a temp or around 225 and cook the meat until I reach an internal temp of 160. It taste great, but looks horrible and the skin leaves an after taste of greasy smoke in your mouth. Need some feedback soon, have to make a choice between now and tomorrow evening on whether to smoke it or bake it, thanks.

My guess is too much smoke caused either by adding more chips or saturating the ones you start with. Most of the smoke flavor penetrates the meat early in the process so keeping the smoke going past say the first hour coupled with the incomplete combustion of saturated chips creates that sooty product. When I used a bullet smoker with charcoal I started with wet chunks and never added any after that. Perfect mahogany colored turkey every time- smoky to the bone even tho I never saw smoke coming from the unit after the first hour. I smoke with wood now and have to wrap the bird in foil once it reaches that mahogany look- before it blackens. Hope this helps. I imagine there are many who use an electric who will have maybe more specific advice . Good luck Stink and for goodness sake don't panic and go over to the dark side- I mean the oven!

Thanks ciller, I will try that.......... lol at the dark side, that's funny.

Good luck. Let us know how it goes. I will be frying up some beef tenderloin smothered in garlic and onions for the big day. Here, in a land starving for more protein, we see several turkeys running loose- all pets apparently. But the good news is that tenderloin costs the same as any other cut of beef. Bad news is that it's all grass fed so you gotta cook it low and slow or it's gonna be tough AND dry.

Now remember...I don't like turkey...but I have smoked several in my electric smoker that other people really liked. Stuff it with two apples and one sweet onion (quartered). 225°, fresh or brined turkey 35 min per pound, basted unbrined turkey (Butterball or Honeysuckle White) 45 minutes per pound, 2-4 ounces dry wood (preferably hickory) that ain't much!!! I use about 3 ounces. If it starts going past golden cover it with foil. Check it with a thermometer, if you want. Throw away stuffing.

Floyd

This is the smoker I used to have.