Smoking a turkey for the first time. What are the do’s and don’t?

Smoke at a higher temp than you would brisket or pork

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Wrap and let rest as temp will rise a few more degrees.

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This will result in rubbery skin.

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Take it off the smoker when internal temperature reaches 165 degrees. Wrap and let rest as temp will rise a few more degrees. Watch for the temperature “stall” and keep it in the smoker until 165 reached

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What?

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What are the do’s and don’t?

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Don't wait until the weekend before Thanksgiving to learn how to smoke a turkey.

Good luck, though. I hope it turns out great.

I smoked my first one ever last week and it was pretty damn easy, and came out amazing.

My only mistake was just watching the temp on the breast and not the dark meat.
Take it out when Turkey reaches 165 on the breast, cut off the legs and thighs, put back in smoker until they reach 180+. Let the breast rest upside down so liquids stay in the breast.
Don’t do what I did and put thighs and legs in oven. Put it back in the smoker.

Has anyone done a smoke then fry turkey? Love doing wings this way wonder how it would work with the bigger bird

Spatchcock, dry brine and smoke at 350-375 until it’s done!

break the turkey down into a whole breast on the rib and keel bone, two thighs and two legs. You can throw the neck on there as well for the chefs treat

the dark meat will benefit from a longer smoke and should be cooked to 180 or so (or more). The breast should be pulled at 155 or 160 for carry over

You're serving 4 day old turkey on thanksgiving?

7 lbs of turkey breast


3 lbs of mix for turkey salad


Making stock