Comments on: Rockridge Orchard Apple Cider Smoked Turkey

By: Dark Days Week 5

Dark Days Week 5 — Mon, 21 Dec 2009 07:29:12 +0000

[...] Smoky turkey kale soup made special with Rockridge Orchards hard cider. The cider totally made the soup despite the yummy smoked turkey broth we had left from our smoked turkey. [...]

By: admin

admin — Mon, 14 Dec 2009 21:00:07 +0000

It’s an outdoor smoker and in the winter like this it takes forever to reheat the box once you open it and let the warmth out. It’s for outdoors only. I didn’t know you could get them for indoors!

I didn’t actually know that about the smoke not penetrating after a few hours. That probably explains why no matter how long you smoke something it never really gets oversmoked.

Thanks for the tip on the thermometer!!! Just in time. :p

By: Daniel W

Daniel W — Mon, 14 Dec 2009 16:01:38 +0000

Is the Bradley an indoor unit? If you want to avoid opening the door due to smoke, use only the heating element after the first few hours and not the smoke element. You probably already know this, but once the meat warms up a certain amount, the smoke can’t penetrate anymore. Smoke rings are formed in the first hours of smoking.

By: Daniel W

Daniel W — Mon, 14 Dec 2009 15:44:07 +0000

I give my Traeger a B+ because the firebox really should be outside the smoking chamber. Having the firebox inside causes uneven heating. I don’t use a permanent probe in the meat, instead using a digital instant read thermometer (bing “super fast thermopen”). A 16 to 18 pound turkey takes 6+ hours to smoke. Make sure it is at room temperature before smoking it — I brine mine overnight on the counter to make sure they are at the right temp. I start checking temps at about 5 hours. Opening the smoker every 15 miutes or so shouldn’t be an issue, use a lot of dense ceramic (not lava) bricks for good thermal mass if the smoker is cooling off too much when the door is opened. I buy pellets for the Traeger at my local grocery store at $15 for 20 pounds.

By: admin

admin — Fri, 11 Dec 2009 07:15:51 +0000

Hi Daniel,

How do you like your smoker? We have a Bradley which works great but it makes me mad we have to buy their proprietary pellets for it. Do you have any suggestions for a good thermometer so my husband can read the meat without opening the smoker door? That might have helped and Christmas is right around the corner…

By: Daniel W

Daniel W — Thu, 10 Dec 2009 14:57:26 +0000

I’ve been smoking turkeys in my Traeger smoker for over a decade and agree that smoked turkeys are great. It is perfectly safe to only cook them to 150 degrees, as long as your thermometer technique is good and you are sure you are measuring the coldest part of the bird. Alternatively, cook to 155 without being so fussy. You’ll notice a large difference in juiciness.

By: admin

admin — Sat, 28 Nov 2009 04:08:42 +0000

Hi Laura, I wish you lived closer – I’d gladly give you some!

By: kitsapFG

kitsapFG — Fri, 27 Nov 2009 23:11:59 +0000

I love smoked turkey! It’s such a treat. That recipe sounds delish.

By: Dark Days Thanksgiving Feast

Dark Days Thanksgiving Feast — Fri, 27 Nov 2009 22:41:37 +0000

[...] apple cider and local honey brined smoked turkey from Pastured [...]