Smoked Turkey

I wet brine the night before.. Season and form a heat shield of tin foil on the coal side.. I turn it to the other side about half way keeping the shield on coal side. 13lb bird takes about 4 hours or so. Having a constant read thermometer helps a great deal..

With a side smoker it will be hard to focus the heat more on the dark meat than the breast so I suggest separating them and cooking each with its own temp sensor to make sure you don't dry out the breast. Or just do whole chickens because it's easier and will be so much more tender either way.

Inject with 3:1 ratio Cajun butter and Dale’s low sodium marinade. Season outside with favorite poultry rub. Smoke to 165 inside temp

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ruger35

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Do you have any tips on smoking turkey breasts?

Do you buy whole birds and break them down yourself or just buy the breasts?

I do smoked spatchcock turkeys that are damn good. Maple bourbon

Will be doing this one for a while.

This is the one that I use but I have done a few custom touches. I actually add the thyme and Rosemary to the maple butter basting sauce and I make double the amount. I use half to inject.

It’s a Traeger recipe

My daughter did it using an oven for her family and friends and everyone loved it. I also add a smoking tube to add extra smoke flavor. It cooks a lot faster and you need to stay on top of the temp. Best turkey I have had.

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I do smoked spatchcock turkeys that are damn good

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Ditto.

I purchase 2 12/14 lb birds and cut in half. indirect grill with Pecan chunks ONLY. my Webber ranch grill ( 37 inch )can handle that amount,indirect, with ease . cook time is about 2 hours . soooo good , people want to pay me to do birds for them.....

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spatchcock...turn breast away from heat....

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Exactly. You can put a split on the grate next to the bird to use as a heat shield too. When you need to add wood to your fire, take that one and replace it with another.

I like doing a wet brine. I know dry works well too but I just prefer the wet one. I use Oak Ridge Game Changer or Kosmo's Bird Soak. Butcher BBQ makes a good soak as well.

Easy to do.

Wet brine overnight. I love to use crawfish boil. Gives it a good flavor. Rub a mixture of butter and seasoning (your choice) UNDER the skin.

Love smoked turkey! Easy and flavorful!

BRINE BRINE BRINE


Brine it for 18-24 hours before you cook.

I use a 5 gallon bucket do do mine.

Gallon of Apple cider over medium heat, dissolve a cup of kosher salt and a cup of dark brown sugar in the apple cider. Only takes a couple of minutes.

Smash up about 10 cloves of garlic, slice up a handful or so of fresh ginger, quarter up 4-5 oranges, cut up some fresh rosemary, sage, and thyme. Once all that is done, dump the apple cider with the dissolved kosher salt and brown sugar into the bucket. Add the rest of the ingredients to the mixture (you can squeeze the oranges if you want). Add about a third of a cup of apple cider vinegar to the mix. Give it a little stir to mix it up. At this point I go ahead and put the turkey into the bucket. Add some cold water to the bucket just so the turkey is covered. Helps to add some ice to the bucket as well just to go ahead and cool it off from the warm apple cider mixture. Cover the bucket and let it sit for 18-24 hours before you smoke it.

I normally dry it off once I take it out of the brine and coat it with a little olive oil. Use whatever seasoning or rub you would like. Get that good stuff under the skin too!

Put it on for about 30 minutes or so per pound at 225°-250°. Just make sure you have a good temp probe or thermometer.

This will make it damn near impossible to dry your bird out. Adds a LOT of really good flavor. This is how I do ours every year and they are always spot on.