smoking a turkey

[wildeyes]

I'm going to smoke a turkey in a gas smoker I have, any tips, ideas? I would hate to ruin 10 lbs of goodness because of something I should have done. What i got so far, I will brine it for 12 hours, use a rub of some kind not sure what kind yet. temp around 250 for roughly 5 to 7 hrs done when it gets to 170 internal temp on breast. When it comes to the wood for smoking will use apple. How much smoke should I give it. Thanks in advance for your help.

 

[fullrut]

Apple is a pretty mild smoke. I shoot for 2 hours personally. 3 hours max.

 

[guywhofishes]

that's outside my realm of experience - wild or domestic?

as for poultry rubs this one (Jan's original) is the only one you'll ever need - anybody who tries it loves it

be careful with brining AND rubbing - don't want to oversalt

http://www.smokinpetebbq.com/wordpress/jans-original-dry-rub/

 

[dewey89]

I use apple as well for Turkey, 2-3 hours will work for smoke. If you want crispy skin pull her out of the smoker at 160-165 and finish her on a hot grill.


I quit smoking whole turkeys after smoking several, just buy on the bone breasts now. Either way you can't go wrong.

 

[2400]

Where do you guys find papers big enough?

 

[Hornhunter]

Where do you guys find papers big enough?

That's what I was wondering

 

[wildeyes]

thanks for the info

 

[KDM]

Sliding some hickory smoked bacon under the skin prior to putting into the smoker doesn't suck. It keeps the moisture in the breast meat. I would shoot for a lower temp, say 200 or so, and let'er buck for about 4 hours or so and keep a good heavy smoke on'er for the first hour. With a gas smoker, a cup of water in the corner to add a bit of moisture to the air wouldn't hurt either. Gas smokers tend to be quite a bit drier than wood smokers from my experience. Good Luck!! Smoked Turkey is Very Not Bad!!!!

 

[shorthairsrus]

anybody smoke it upside down? let the juices flow down? i generally use hickory - i leave smoke on most of the day. its never over smoked.

 

[deleted]

I've smoked turkeys a number of different ways and the old Weber grills are my favorite. I brine for 5 days in sugar cure. Put a water pan on the coal rack......surround the pan with coals and woods chips then throw it on. About as simple as ya can get. Better have a pan under the bird when you make the first cut or your counter is going to be covered in juices.


I see in the pic. I used one of Owen's BBQ smoke tubes on that cook.

 

[hogslayer]

Everyone has good tips. Definitely brine it and it helps it cook faster and more evenly if you spatchcock it (remove the backbone and butterfly it open). Creole butter is a great injection for turkeys or just a bit of melted butter. Anything over 12 lbs it gets hard to get the thighs done without overcooking and drying out the breasts. If it starts getting too dark and you care about the presentation you can just lay a sheet of tin foil over the top of it. That will actually help with the cooking too and simple honey makes a nice glaze. There are some good videos on youtube. Check out the how to barbecue right channel.

 

[remm]

I've "smoked" quite a few wild turkey's that have turned out excellent. Just have cut off the entire breast plate and the legs/thighs, soaked them in a bucket in the fridge with water, tenderquick and liquid smoke. Soak for a couple days, put in a roasting pan with water in it and cover it with tin foil on the grill and cook low and slow for a couple hours. Don't even need any wood smoke. Turns out excellent, dam hard to tell it wasn't done in a smokehouse. Quick and tasty way to make smoked turkey.

 

[wslayer]

14# bird in electric smoker done in 4 hrs.@ 225. Brined for 48 hrs, rinse thoroughly. Any seasonings for a rub that you like, under the skin. Apple smoke in Owens tube for 2 hrs. Fantastic. ! Outdoor temps at the time were mid 60's. Gas will dry out bird like others have said, unless water in smoker.

 

[deleted member]

What's the standard tender quick brine? How about mortons sugar cure? I've got both in the cupboard. But, have never completely understood brining even though it's probably really simple

 

[deleted]

What's the standard tender quick brine? How about mortons sugar cure? I've got both in the cupboard. But, have never completely understood brining even though it's probably really simple

I've used both...they're both excellent, but I've heard the Sugar Cure's additives are better for ya.????
As far as brining I use a strong cup and enough water to cover a 10-12 pound bird. I'll throw in an extra half cup if it's bigger. Seems like they'll only take on so much brine as I've never had one over brined. Freeze a bowl of water every day and add it if keeping the cooler in the house.

- - - Updated - - -

Gas will dry out bird like others have said,

Question on that.......are you guys leaving all vents wide open for smoking? When propane burns it produces moisture so that's why I ask.

 

[remm]

A good starting point is about 1.5-2 cups for 3 gallons of water. I don't usually measure anymore, just eye it up. We usually soak our deer jerky for a few days in this solution before adding any seasoning, seems to get most of the blood out and open the meat up some so it can really soak up the seasoning and the smoke. As far as adding liquid smoke to the turkey brine, I think the last ones I did I just poured one of those small bottles 3-4oz? in with the brine and it turned out good.

When I passed you in leevers the other night, I was on my way to the tenderquick and other spices for my experimental duck jerky.

What's the standard tender quick brine? How about mortons sugar cure? I've got both in the cupboard. But, have never completely understood brining even though it's probably really simple

 

[guywhofishes]

pasmoker's is my favorite brine

http://www.fishingbuddy.com/favorite-pheasant-recipes

 

[deleted member]

remm,

so brine and then season with jerky? that seems like it has all sorts of potential for being over salted. does your follow up seasoning then not involve any salt? i'm all ears on new ways to make jerky. pretty much been doing high country for the last few years. but, i really used to like a good brine jerky when my dad made it when we were kids. but, my first attempts were too salty. so, i just went to dry seasoning. post on the jerky thread if you want. or shoot me a PM.

 

[snow]

All good points,dry rub?everyone has a fav,I use "slap your momma" Cajun rub,brine for 24-48hrs if possible,if not no big deal,I'll inject the bird with a hot garlic butter from the inside cavity otherwise if you inject through the skin the juice will flow out the needle hole (tried it),small group of folks or alone I'll spatch the bird in half completely,pecan,cherry or hickory are my choices and used them all,Doin a small jake that was having his way with one of my goose decoy's last month10lb'er maybe,should be perfect for the weber rotissory

 

[Davy Crockett]

anybody smoke it upside down? let the juices flow down? i generally use hickory - i leave smoke on most of the day. its never over smoked.

Yup. Breast down is the only way I will cook a turkey