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Smoking a Turkey for Dummies (Me= the Dummy)
Posted on 11/8/13 at 3:00 pm
Posted on 11/8/13 at 3:00 pm
Planning on doing a turkey on the Akorn sunday to get some practice in for the big thanksgiving day smoke. Got about a 16lb bird in the fridge defrosting. Im completely clueless on anything turkey related so walk me through this.
Should I brine? Inject with a marinade before? Got a pizza stone to do indirect heat, do I need a rack for the bird or can it lay flat on the grill? Teach me oh wise food and drink board.
Should I brine? Inject with a marinade before? Got a pizza stone to do indirect heat, do I need a rack for the bird or can it lay flat on the grill? Teach me oh wise food and drink board.
This post was edited on 11/8/13 at 3:15 pm
7
Posted on 11/8/13 at 3:01 pm to CE Tiger
What type of smoker are you using?
Posted on 11/8/13 at 3:19 pm to CE Tiger
Brining is a good idea, and you can actually accelerate the defrosting of your turkey by soaking the frozen turkey in the brining solution. I use an ice chest that is large enough to immerse the turkey, and let it soak for about 24 hours. I use salt and brown sugar for my brining solution. I can change the flavor of the turkey with the type of wood I use during the smoking process.
Posted on 11/8/13 at 3:22 pm to CE Tiger
Posted on 11/8/13 at 3:43 pm to CE Tiger
Smoked turkey
Its long, but informative and good. I used it last year for multiple turkeys. All turned out good.
Its long, but informative and good. I used it last year for multiple turkeys. All turned out good.
Posted on 11/8/13 at 4:04 pm to CE Tiger
Picture for the finished product of recipe I linked earlier
Posted on 11/8/13 at 5:26 pm to CE Tiger
No way your bird will defrost by Sunday.
Don't brine, let the smoke do the work. You can do a mop sauce.
Don't brine, let the smoke do the work. You can do a mop sauce.
Posted on 11/9/13 at 7:05 am to CE Tiger
Save the carcass for the best gumbo ever.
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