Pulled Hickory Smoked Turkey

posted in: Poultry, Turkey | 2
Pulled Hickory Smoked Turkey
Pulled Hickory Smoked Turkey

Pulled Hickory Smoked Turkey

Pulled Hickory Smoked Turkey - We've all heard of pulled pork, beef, and/or chicken so why not pulled turkey? On Wednesday my local Grocery store's weekly ads came out and they advertised 49¢/lb frozen turkeys. I like to stock my freezer with 3 to 4 14 to 17 pound birds to smoke every couple of months during the year. It's hard to beat the deals you can get during the holidays on turkeys.

I got there around 9 AM and just like Old Mother Hubbard - I found the cupboard to be bare!! Not a single gobbler was available. I had a few words with the person behind the counter about the situation and he told me that they should be getting a shipment on Saturday. Needless to say, myself and another shopper were not happy customers. As I was leaving a woman in the meat department offered to sell me a fresh Foster Farms Young Turkey which was priced at $2.49/lb for the advertised 49¢/lb. I took her up on her offer and selected a 14½ lb bird. She let the cashiers know and also took my phone number so she could contact me on Saturday when the turkeys come in. She offered to set aside 4 turkeys for me. Now, that's what I call 'customer service'!!

Smoked Turkey in the rain
Smoked Turkey in the rain
Resting Smoked Turkey
Rested Smoked Turkey
Rested Smoked Turkey
Pulled Smoked Turkey

Enjoyed a delicious plate with all the fixings (more gravy was added after the photo) ... pulled the remaining turkey off the carcass ... set aside an ample portion to graze on for the next couple of days and vacuum sealed the rest for future use in casseroles and/or soups, etc.

Turkey with Trimmings
Turkey with Trimmings
Sealed Pulled Turkey
Sealed Pulled Turkey
Seasoned 14 lb Fresh Turkey
Seasoned 14 lb Fresh Turkey
Smoked for 2½ hours
Smoked for 2½ hours
Turkey Smoked to 170ºF
Turkey Smoked to 170ºF

Yesterday we received some much needed rain here in Northern California. My MAK 2 Star is under a covered patio so it's not a big deal and the ambient temperature was around 60ºF. Rubbed roasted garlic extra virgin olive oil on and under the skin before rubbing Jan's Original Dry Rub. Wrapped in plastic and refrigerated overnight.

Smoked the 14½ lb turkey at 200ºF with Hickory for 2½ hours before bumping the pit temperature to 350ºF. Cooked at 350ºF until the internal temperature at the thickest part of the breast reached 170ºF. Rested the smoked turkey for 20 minutes under a foil tent while fixing the sides. For planning purposes only: The entire cook took 5 hours - 30 minutes preheat/smoke for 2½ hours/1¾ hours at 350ºF/15 minutes rest. Always cook to internal temperatures.

2 Responses

  1. Bruce Bartl
    | Reply

    Do you get enough meat drippings when you smoke your turkey with a V-Rack to be able to make gravy?

    • smokerpete
      | Reply

      Yes Bruce you can get enough meat drippings to make gravy when using a V-Rack but only if you place the V-Rack in something like a foil pan. I usually don’t care to have all those drippings/grease fall onto the grease tray. For this cook I only had a medium size foil pan but I kind of stretched it out to do the trick. Note the amount of drippings on the bottom of the foil pan. Trust me when I say that there was ample amounts of drippings for gravy.
      Smoked Turkey over foil pan

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