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Smoking Turkey
Posted on 11/17/22 at 2:47 pm
Posted on 11/17/22 at 2:47 pm
Thinking about throwing the bird on the wood smoker this year. It's been a few years, so it's time.
Probably going for a 14-16 pounder.
Y'all throw some info out here, let's get some different ideas/techniques.
Probably going for a 14-16 pounder.
Y'all throw some info out here, let's get some different ideas/techniques.
16
Posted on 11/17/22 at 2:50 pm to GWM
I would like to see some smoking temps on a BGE if anyone has experience with this
Posted on 11/17/22 at 3:01 pm to GWM
I don't smoke at low temp being that it is lean. Mostly BBQ it with some smoke. I normally wet or dry brine, inject and put on the pit at about 325 with some apple wood. Normally pull off at about 160 degrees and cover.
Posted on 11/17/22 at 3:04 pm to GWM
Usually brine and coat with mustard or olive oil and your choice of seasoning. 250-275 until 165 in the breast.
Posted on 11/17/22 at 3:17 pm to GWM
I followed some of the guidance from here a few weeks ago. I brined mine for 24 hours, rinsed it, spacthcocked, and put a poultry rub all over. I then put it on smoker at 275 until temp hit 165 which took about 3.5 hours. Everyone said it was the best Turkey they’ve ever had so that was a huge compliment
Posted on 11/17/22 at 3:51 pm to GWM
Everyone always raved about Dad's and mine smoked turkeys, how good they were.
Simply put bird over drip pan, indirect heat from a small slow fire, add wood (preferably hickory but pecan is good too) for the last half of the smoke which for about 15lb'er would be ~8 hours total. You should rotate 180 degrees halfway through the cook also.
Just Bird, fire, smoke. Delicious!
Simply put bird over drip pan, indirect heat from a small slow fire, add wood (preferably hickory but pecan is good too) for the last half of the smoke which for about 15lb'er would be ~8 hours total. You should rotate 180 degrees halfway through the cook also.
Just Bird, fire, smoke. Delicious!
Posted on 11/17/22 at 3:51 pm to GWM
I spatchcock, brine and season then dry it in the fridge for at least a day. Then I hot smoke it at 350-375 on my BGE until it's done. Takes less than 2 hours and turns out with nice crispy skin.
Posted on 11/17/22 at 4:00 pm to GWM
quote:
Y'all throw some info out here, let's get some different ideas/techniques
Methods will vary depending on the cooker. I have a barrel smoker so I will be hanging mine on some hooks. Probably will cook around 300 degrees with B&B Char Logs and mix of oak and cherry
Posted on 11/17/22 at 4:01 pm to GWM
I wet brine mine overnight and then set my Kamado Joe at 250° until 165 in the breast. I also use a mix of hickory and sugarcane and it comes out perfect every time
Posted on 11/17/22 at 4:23 pm to GWM
Spatchcock, brine, and baste
Posted on 11/17/22 at 4:50 pm to GWM
Brine
Season
spatchcock
Baste
Use a smoker tube to add more smoke and cook at a higher temp. Usually done in 2.5-3 hours 300-325 degrees.
Only way we have done Turkey the last 6 years.
Season
spatchcock
Baste
Use a smoker tube to add more smoke and cook at a higher temp. Usually done in 2.5-3 hours 300-325 degrees.
Only way we have done Turkey the last 6 years.
Posted on 11/17/22 at 4:58 pm to GWM
I inject about two days prior and brine. Smoke at 235 - 30 mins a lb. It never fails..
Posted on 11/17/22 at 5:01 pm to GWM
I followed this guy's recipe last year, just becase he looks like the kinda guy who knows the perfect way to smoke turkey
baw's smoked turkey
This post was edited on 11/17/22 at 5:05 pm
Posted on 11/17/22 at 5:36 pm to GWM
I've smoked one several times and it turns out great. You've heard of beer can chicken, scaled up it's oil can turkey
This post was edited on 11/17/22 at 5:36 pm
Posted on 11/17/22 at 5:36 pm to GWM
Spatchcock and Dry brine has worked great for me.
I spatchcock it and dry brine (Sprinkle with kosher salt and baking powder) the night before and wrap on pan in sarin wrap.
Next day rinse with cold water, pat dry, then season it.
Smoke until it reaches around 165 white meat and 175 for dark meat.
I usually smoke about 275.
Rub
1 tsp of onion powder
1 tsp of paparika
1 tsp of garlic powder
1 tsp of rubbed sage
1 tsp of thyme leaves
1 tsp of rosemary
Dry brine rub
Half cup of koser salt
1 tsp of baking powder
You can also lay it on top of some onion, celery, and carrots while it smokes to give some extra aromatics.
Don't have a pic of a spatchcocked one, but here are some breast I did basically the same way.
I spatchcock it and dry brine (Sprinkle with kosher salt and baking powder) the night before and wrap on pan in sarin wrap.
Next day rinse with cold water, pat dry, then season it.
Smoke until it reaches around 165 white meat and 175 for dark meat.
I usually smoke about 275.
Rub
1 tsp of onion powder
1 tsp of paparika
1 tsp of garlic powder
1 tsp of rubbed sage
1 tsp of thyme leaves
1 tsp of rosemary
Dry brine rub
Half cup of koser salt
1 tsp of baking powder
You can also lay it on top of some onion, celery, and carrots while it smokes to give some extra aromatics.
Don't have a pic of a spatchcocked one, but here are some breast I did basically the same way.
This post was edited on 11/17/22 at 5:44 pm
Posted on 11/17/22 at 5:52 pm to NATidefan
I did one last year on BGE want to say I smoke it at 300-325F. I wet brined overnight. Then in the morning washed it off and applied my rub and let it setup for a couple hours before smoking. Spatcocked ismthe way to go. Point the legs toward the hottest part of your smoker cause they cook slower than breast.
Posted on 11/17/22 at 10:34 pm to SingleMalt1973
Spatchcock
Dry brine
325 on bge till breast 160
I use lump charcoal and pecan
I’ve tried whole vs spatchcock
Dry brine vs wet brine
This is the best
Dry brine
325 on bge till breast 160
I use lump charcoal and pecan
I’ve tried whole vs spatchcock
Dry brine vs wet brine
This is the best
Posted on 11/17/22 at 11:02 pm to GWM
Rub with EVOO, season with Tony’s and Cavenders, stuff with onion, lemon, garlic,celery...smoke on a water smoker.
Posted on 11/18/22 at 3:34 am to NATidefan
quote:
wrap on pan in sarin wrap.
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