questions about smoking a turkey

Brining helps a lot with a big bird, directly on the grates, breasts up, and I would rotate 180 about halfway if you are using a side box smoker.

Here is the brine I use
Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt (picklin er kosher)
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed


I usually brine for 12-18 hours. I smoke my bird to 165, remove it and foil it till it cools.

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- I am thinking hickory and apple wood blend. in a 50/50 ratio. to much hickory?

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In my opinion that is too heavy on the hickory.

I'm just throwing this out there and you can take it for what it's worth, but consider Pecan instead of hickory. In my opinion it goes much better with poultry and I think it is not as strong as hickory and a tad bit milder.

Also,
If you can get your hands on some apricot or orange I would consider those as your fruit wood. Apple is not a bad choice at all, but I've used those before but they are harder to find. Cherry is a great one as well and should be pretty easy to find.

1) I find that brining necessary. Make SURE to pat the bird dry after brining with paper towels and let air dry for another 30 minutes before seasoning and oiling. If you don't pat the bird dry it will be too salty.

Brining keeps the turkey from drying out during the smoking process. Basting the turkey only results in soggy skin. Overly seasoning the skin just makes inedible skin – let the brine and aromatics add flavor.

I use 1 quart water, 1 cup KOSHER salt, 1/2 cup of honey, 1/4 cup of worcestershire for my brine. Heat up half the water and stir in honey until it dissolves....let cool. Then add the rest of the water, salt and worcestershire sauce. Put all in a turkey oven cooking bag (reynolds) and put in fridge for 12 hours.

2) Your wood ratio should be more 70 (fruit) -30 (other). I use straight apple or cherry chunks.

3) Place directly on grate. Put aluminum foil over wings for the 1st hour. You can put roasting pan under the turkey. BUT, put it at the bottom of your pit under the grates. With 1" of water. This water will keep the grill moist but also catch the turkey drippings and can be used to make gravy afterwards

4) Breast side down so all the juices run down to the breast. Flip bird over for the last 3- 45 min to crisp skin.

5) Handle bird with your hands. Use gloves or a sheet of aluminum foil to handle the heat.

I also stuff the bird with a quartered onion, 3-4 garlic cloves, celery, 1 fresh sprig of thyme and rosemary, and orange rinds. (Make sure not to overstuff the bird) You need air flow...

GRAVY-As it smokes, take the turkey neck and gizzard (not the liver) and about 10 peppercorns and simmer them in a quart of water on low. When you take your bird off the pit pour all the liquid from the cavity into your drip pan. Take all the contents from the drip pan and drain into the sauce pan with the necks and gizzards. cook another 20 minutes then separate fat and take out necks, gizzards, peppercorns, etc. In a separate pan make a roux with 2 tablespoons of flour and 2 1/2 tablespoons of butter. Then, add that to the other pan and season to taste with salt and pepper and cook until thickened. (About 5-10 min)

DO NOT put aluminum foil on the turkey after. It will make the skin soggy.

You've got plenty of good advice from all the previous posters.

But they left out one of the most important facts: if, by some freak chance, the weather drops to the high 20's while you are trying to smoke, take the bird to the oven. The family was real impressed with my smoking skills that day.

One web page that will answer all of your questions.

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the weather drops to the high 20's while you are trying to smoke, take the bird to the oven.

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Yes, it will that cold here. I drape a thermal blanket over my smoker to combat those temps.

do you guys still brine even if the turkey has been injected with a 8% solution pre freezing? read its not a good idea because you will be making a salt bomb

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Nowadays most grocery store turkeys have a salt solution injected and say so on the label. Kosher birds have also been salted at the factory. If your bird has salt added, you're good to go. You don't need to add any more.

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....Also I would smoke at higher temp than say pork shoulder or brisket. I like about 325 so the skin is somewhat rendered and crisp. I hate rubber skin.