16lb Frozen Turkey, smoke it or grill it?, First time cooking / something this big Options

[brucered]

got a free 16lb FROZEN turkey from our grocerystore (for spending so much this week), so my wife said i can have it to smoke, cook on the bbq.

i realize FRESH would be better, but i got it for free, so i figure i might as well take a crack at it. if it's not going to turn out on the kettle via smoking or grilling it, i'll do it on my 3burner NG bbq.

i was looking at one of these methods:

http://www.bbqsource-forums.com/invboard/i...ost&p=54101

http://www.weberindia.com/WayToGrill/turke..._Turkey_ROW.pdf

if anyone has a surefire method to cooking/smoking this thing, please let me know. i'd like to smoke it if possible on my kettle. it's a 15.75lb frozen your turkey basted with real butter.

[Ronald]

got a free 16lb FROZEN turkey from our grocerystore (for spending so much this week), so my wife said i can have it to smoke, cook on the bbq.

i realize FRESH would be better, but i got it for free, so i figure i might as well take a crack at it. if it's not going to turn out on the kettle via smoking or grilling it, i'll do it on my 3burner NG bbq.

i was looking at one of these methods:

http://www.bbqsource-forums.com/invboard/i...ost&p=54101

http://www.weberindia.com/WayToGrill/turke..._Turkey_ROW.pdf

if anyone has a surefire method to cooking/smoking this thing, please let me know. i'd like to smoke it if possible on my kettle. it's a 15.75lb frozen your turkey basted with real butter.

You can grill & smoke the turkey on your grill. I did it thanksgiving.

Put your favorite rub on the turkey.
Set your smoker tray up
Set the grill for indirect cooking at around 200 degrees C.
Place a drip pan under the grates unless you have a very very large grease tray.
Slow cook until you reach the desired internal temp.
16 lbs should take about 5 or 6 hours.
If you cook it a 350 it will cook faster

[brucered]

yeah, yours was the one i was looking at doing.

that would be great, if it was charcoal smoked/grilled for 5-6hrs. i'd start it around 10-11am and it'd be ready for supper at 5 or 6.

sounds like fun, hopefully it's not -40 when i do it

so did you brine it first or just a dry rub? i want a CRISPY skin

[Sink]

Bruce,

You could boil it.... or just pan fry it. It will suck but you could..

I think the best turkey is smoked. I am doing one tomorrow in my MES. It is also a cheap turkey from the store that is injected with a salt solution so I don't have much to start with but it will be the best it can be if I smoke it!

The biggest turkey ever,
Sink

[brucered]

Bruce,

You could boil it.... or just pan fry it. It will suck but you could..

I think the best turkey is smoked. I am doing one tomorrow in my MES. It is also a cheap turkey from the store that is injected with a salt solution so I don't have much to start with but it will be the best it can be if I smoke it!

The biggest turkey ever,
Sink

Mmmmm, boiled turkey how about a 3lb turkey in a can. never seen one up here, but i see them when we drive south to go shopping etc.


i'm with you guys, i think i'll smoke it. never had a smoked turkey, but they sure look good. and pretty much everything that comes off the kettle tastes good, so i'm guessing turkey would be the same.

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[Tubby's Smok...]

Mmmmm, boiled turkey how about a 3lb turkey in a can. never seen one up here, but i see them when we drive south to go shopping etc.


i'm with you guys, i think i'll smoke it. never had a smoked turkey, but they sure look good. and pretty much everything that comes off the kettle tastes good, so i'm guessing turkey would be the same.

if your going to smoke it Bruce, brine it first it will be super moist and tasty

jim

[Sink]

The cheap turkeys are already injected with a salt solution so you don't have to brine them. Read the label and see. 8 to 9.5% salt solution. Not as good as my brine but it's done. They don't taste as good as a natural turkey that's been brined with a flavorful brine tough...

Almost pickled,
Sink

[shelly]

The cheap turkeys are already injected with a salt solution so you don't have to brine them. Read the label and see. 8 to 9.5% salt solution. Not as good as my brine but it's done. They don't taste as good as a natural turkey that's been brined with a flavorful brine tough...

Almost pickled,
Sink

Actually, many are up to 13% enhanced solution these days. I've been pointing this out time and again around here. It is an unnatural taste not at all like injecting the turkey with your own brine.

Shelly

[Ronald]

yeah, yours was the one i was looking at doing.

that would be great, if it was charcoal smoked/grilled for 5-6hrs. i'd start it around 10-11am and it'd be ready for supper at 5 or 6.

sounds like fun, hopefully it's not -40 when i do it

so did you brine it first or just a dry rub? i want a CRISPY skin

I just used a dry rub
btw
You can always put a piece or two of charcoal in your gas grill for flavor

[brucered]

Actually, many are up to 13% enhanced solution these days. I've been pointing this out time and again around here. It is an unnatural taste not at all like injecting the turkey with your own brine.

Shelly

i don't see any numbers as far as what's injected, just says "BASTED WITH REAL BUTTER" either way, i'll smoke it on the charcoal kettle and see what happens. like i said, it was a freebee, so i might as well take advantage of it.

[raceman]

I do turkeys all the time on a charcoal kettle, you wont be disappointed

[cuskit]

Actually, many are up to 13% enhanced solution these days. I've been pointing this out time and again around here. It is an unnatural taste not at all like injecting the turkey with your own brine.

Shelly

I knew you'd pop in here once you heard about the injection! You've got me actually READING the labels on all my meat now..

Gotta love you for watching our backs!

mikey

[Tubby's Smok...]

i don't see any numbers as far as what's injected, just says "BASTED WITH REAL BUTTER" either way, i'll smoke it on the charcoal kettle and see what happens. like i said, it was a freebee, so i might as well take advantage of it.

Bruce if you read up on that it's basted? with real butter "Flavor" Basting is the technique of brushing, spooning or pouring liquids over food, so what they meant to say is it's injected with water, salt, butter flavor and most likely antibiotics and maybe even steroids. when turkeys are 79 cents a pound they are raised rapidly in a warehouse and plumped with solutions to add weight and flavor, if turkeys 4 bucks a pound its raised naturally(and takes two to three times longer to raise) with zero additives thats why you brine those birds otherwise they would be dry when cooked.

But I am with you it's free toss it on the smoker make some fix-in's with it and mow it down

But I also agree with Shelly the taste of untainted chicken or turkey is amazing and actually requires some culinary skills to prepare properly or can easily become shoe leather.

Heres something helpful I found:

Jimbo


When buying a turkey, it’s helpful to know what certain terms mean. Birds that contain extra water, broth, butter, or other additives must be labeled “basted” or “self-basting,” according to USDA regulations.

“Fresh” turkeys are birds that have never been cooled below 26 degrees Fahrenheit (that’s below the freezing temperature of water, but not cold enough to meet the USDA’s standard of frozen). “Frozen” turkeys must then be stored at or below zero degrees.

“Natural” means the product contains no artificial ingredients or added color and is minimally processed. “Minimally processed” means the raw product has not been fundamentally altered.

“Free-range” indicates that the animals have access to the outdoors (but doesn’t necessarily mean the product is organic).

“No antibiotics” means just that (but only that).


Butterball and other factory-farmed turkeys are available at local supermarkets. Heritage turkeys are sold at Fairway and Gourmet Garage stores (various locations; fifteen to eighteen pounds for about $130) or online at heritagefoodsusa.com (fifteen to eighteen pounds, $160). Dan Barber’s pastured turkeys can be purchased at stonebarnscenter.org or by calling 914-366-6200 ($3.50 per pound). Four Corners Farm turkeys can be ordered through Oppenheimer Meats ($4.59 per pound; 212-662-0246). USDA-certified organic broad-breasted white turkeys are available from D’Artagnan at Garden of Eden and Food Emporium or online at dartagnan.com (10 to 22 pounds, from $65.75 to $125). Wild turkeys are available from Quattro’s Game Farm in Union Square Greenmarket ($5.59 per pound) or from Ottomanelli & Sons (five to seven pounds, $42; 212-675-4217).



Read more: How to Buy a Turkey - Holiday Food Guide 2005 http://nymag.com/nymetro/food/homeent/1499...l#ixzz0ZgwhUsXd

Read more: How to Buy a Turkey - Holiday Food Guide 2005 http://nymag.com/nymetro/food/homeent/14995/#ixzz0Zgpkdmaq

[brucered]

turkey is now in the fridge thawing, probably not ready until the w/end or monday.

so, if i smoke this thing like i'm planning at 200deg for 5-6 hrs or until it's done, i'm guessing (by a quick google search) that i should NOT stuff it. but if i catch the dripping, can i make gravy with it, so should i just pull out some gravy starter from our freezer (we keep it on hand for times like this) and use that for the gravy?

[Ronald]

turkey is now in the fridge thawing, probably not ready until the w/end or monday.

so, if i smoke this thing like i'm planning at 200deg for 5-6 hrs or until it's done, i'm guessing (by a quick google search) that i should NOT stuff it. but if i catch the dripping, can i make gravy with it, so should i just pull out some gravy starter from our freezer (we keep it on hand for times like this) and use that for the gravy?

There is usually a gravey packet inside of the turkey.
If you want stuffing in the turkey, then you add it during the last hour.
I felt that it was too much trouble so I made mine in a different dish