How Much Butter Do You Use When Smoking a Turkey?

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None

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I concur. I wet brine my turkey for a day or two, take it out the brine and rinse it off and pat it dry. Then put it back in the fridge uncovered on a cooling rack for 24 hours so the skin dries out good.

Once the smoker is ready, I lightly oil the skin with a little olive oil so the seasoning I'm using will stick to the skin and let it cook to temperature.

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I inject mine with a cajun garlic butter mix, but I have never used fresh butter rubbed into the meat. Assuming that is what you are planning. Try it and find out how much you use, I'd expect not more than one stick for a 12 lbs. bird. I'd rub it under the skin, and I'd probably mix my dry seasoning in the butter, using the butter as a binder. Let us know how it turns out.

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I smoked a 12lb bird this weekend using applewood (on a BGE). I dry-brined it with salt (only) for about 36 hours. After the breast reached 135F, I took it off the smoker and buttered it heavily with a herb butter. Wrapped it in tin foil and finished it in the oven. The meat was tender but I wasn't crazy about the flavor.

Next one, I'll probably use some black pepper or Lawry's before smoking and cut back on the butter some.

Was really curious how others are doing it. Many thanks.

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I took it off the smoker and buttered it heavily with a herb butter. Wrapped it in tin foil and finished it in the oven. The meat was tender but I wasn't crazy about the flavor.

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I've baked many chickens and baking hens in the oven and I'll let a stick of butter get soft on the countertop and chop up some garlic, sweet basil, oregano, parsley, add some salt and pepper to make an herb butter mixture.

Then I separate the skin from the meat using the handle of a wooden spoon and spread the herb butter between the skin and the meat prior to putting the bird in the oven to bake. They always come out moist and packed with flavor.

Mad max smoked turkey

Use this old big green egg recipe. 2 sticks of butter to make the herb butter. Comes out great every year.