Smokin a Turkey

[nascarchuck]

Like I said before, I have never smoked a turkey before.

I have one important question. How do I do it?????

I figure that it is getting close to that time of the year and I am not the only one wanting to know.

[DaHorns]

Last year was my first one, I will try to remember how I did it.

First I brined the turkey in a 5 gallon food grade bucket for 36 hours. Then I rubbed it down with a poultry rub and wrapped it with a cheese cloth that had been soaked in melted butter. The turkey was FULLY wrapped and no skin was showing. I cooked it for approximatly 6 hours and in the last 45min-1 hour I unwrapped in and allowed the skin to brown and crisp up. Then I allowed it to rest for about 30 minutes in a cooler covered in foil and wrapped with a towel.

[DATsBBQ]

A brine is a must in when it comes to smoked turkey.

[DATsBBQ]

MOVED TO REQUEST A RECIPE

[Papa Tom]

Chuck I do them just like chicken so refer to that in poultry recipes:
Oops edit note it takes longer than chicken just go to 170* at the thigh.

http://texasbbqforum.com/viewtopic.php?t=2121

[Burnt Food Dude]

I use a brine recipe from the Virtual Bullet. Then I smoke at 325 - 350 degrees.

[DATsBBQ]

While not really low and slow, on the weber kettle I'll bank coals left and right using a coal rack about 4 rungs in from the edge. Home made foil pan under the bird as big as will fit.

No temp gage on the weber but the bottom vents are usually wide open.

I stuff the bird (I know you're not suppose to do that) and lay bacon slices across the breast and thighs. Usually replace the bacon about half way through.

Takes about 4 hours for a 22 pounder. Good stuff Maynard.

PS: If you're going for a big bird on a kettle, a flat breast is preferable.

[OSD]

This is a good reference for brining and smoking turkeys.


http://www.texasbbqforum.com/viewtopic.php?t=146

[JamesB]

Cranks the temp up! Just like when I'm doing chicken, I like to cook turkey hotter than the tradional low-n-slow... I cook'em no lower than 275 degrees, 300 is even better. They will pick up plenty of smoke the skin will crisp up some what and they won't get too dark.

This is the ONLY time that I will recommend a pre-pumped piece of meat. If you don't have the time or inclination to brine or inject your own bird, get one of those butterballs or similar that have that % of broth added... These are basically pre-brined. Of course, if you brine/inject, you get to decide what goes in...

Season the bird inside, outside and under the skin as best you can...

When I place the birds in the pit, I cover them with a few layers of cheesecloth that has been soaked in vinegar and the wrung out. The vinegar will help the cloth from sticking to the skin... butter would work good too I suppose...

If your using an offset, place the birds hiney toward the firebox. Learn how to "shake hands" with the birds... that is when the leg is loose in the joint it be done... I do'em breast up, some do 'em breast down... I like the way they come out cooking breast up and have not had a dry bird yet....

Good luck and take pics!

James.