Smoking a Turkey

The last one I did I used Pit Boss Competition blend. Was tasty.

 

After reading this now I'm thinking of smoking my bird... Have a bradley smoker. It's no traeger but have done several pork butts and lots of trout. Works pretty well. Think I'll smoke a small one and have the regular roasted one for backup.

 

Highly recommend the brine, we've done it with and without and came running back to brining.

 

Agreed. I've been brining last few years for regular roasts. Can't imagine I'll ever cook another turkey any method without brining!

 

This was my first turkey and I did a brine and used apple chips. Brine really helped keep it moist.

 

Brine is a must. I’ve done two without brining first and they were dry.

 

My plan this year is 18-20lb bird, brined and injected (butter/poultry seasoning like bird booster), smoked at 275 on the campchef pellet smoker with pitboss competition blend.

The only remaining question in the air is spatchcock OR something I haven't seen mentioned on here is the turkey cannon/infusion roaster?

I haven't tried it yet, seems a bit gimmicky but if it fits in the smoker standing up on the cannon it'll make the presentation of a whole golden brown turkey much more traditional. My only concerns are estimating cook time and having white/dark hit target IT at the same time.

 

Anyone use maple for turkey? I used up my hickory and apple on pork butts. Have a pack of maple I've been kicking around for a while. Think maple is considered a sweet wood so should work with poultry yeah?

 

And then there's this.
https://www.theonion.com/fucking-big-shot-chef-over-here-announces-plans-to-smok-1845634302

 

I use the Pit Boss Competition blend. It gives you a good balance between stronger Hickory and sweet apple and maple, or whatever they have in there.

I typically do not brine, although I believe in the benefits; I just typically don't have enough room in the refrigerator since the brine container takes up more room than the bagged bird. I just use a bbq rub and then spray it with apple juice every half hour or so.

 

Line a cooler with a trash bag for the brine, works like a champ.

I just got a call from our butcher shop, the freshy fresh bird is in, going to pick him up in the morning. Stoked!

 

OK that is one impressive looking turkey.

 

Looks amazing.
That's why I dry brine. I always do it overnight. The bird goes in the refrigerator in a roasting pan or small casserole dish. Doesn't take much more room the just in the bag.

For chicken and turkey
Surprisingly, the AmazingRibs.com science advisor Prof. Greg Blonder has proven that salt penetrates chicken and turkey skin (I am doubtful about duck and goose since there is such a thick layer of fat under them). So go ahead and sprinkle salt right on the skin. It will help make the skin crispy. Breasts need more than thighs because they are thicker. 1/2 teaspoon of kosher salt per pound, refrigerate for two to four hours minimum. Overnight is fine.

Edit, if you use a rub with salt, it's ususally better to skip the dry brine and just rub overnight. My go to is below, I typically brine overnight and rub right before cooking.

https://amazingribs.com/tested-reci...on-and-garfunkel-spice-blend-and-baste-recipe

 

I live in cold weather climate so I can brine bird in large container outside overnight this time of year (Some years in garage so it doesn't freeze). For warm weather areas where you have to put it in fridge that would be tough on space. I'd put it in a container, then in a cooler with ice.

That is a good looking bird!

 

Turkey looks awesome JMB also recommended that completion blend. Looks like Ill be going to pick up a bag.

 

Never heard of the Turkey cannon but try the spatchcock method. I first tried it last year and now it's the only way I cook a bird.

 

Reminds me of Grandma's T Dinner - sweet memories!

 

I've spatchcocked a few chickens with great success! Hopefully my bird doesn't fit and I'm "forced" to go that route next Thursday... otherwise I'll report back on the infusion roaster cannon (think beer can chicken).

 

I am doing a practice turkey today. Trying more of a Cajun style turkey. Made up an injection of butter, worscetshire, Cajun seasoning, and garlic. Just used a simple Cajun seasoning on outside from Weber. Stuffed it with apple and onions.

Smoked for the first 1.5 hour at 200 degrees. I just sprayed with a little olive oil and cranked the heat up to 350 until it is done.

I am doing 2 turkeys on Thanksgiving. If good, I will the Cajun above and a Classic Holiday turkey from a kit I bought from All Things BBQ.

https://www.atbbq.com/sauces-and-ru...ue-classic-holiday-turkey-kit-briner-kit.html

 

Happy turkey day!

 

Looking to be done by noon.

 

Happy Thanksgiving all. After many years of cooking the turkey on kamado smokers (spatchcock and traditional) for the family and several of the neighbors, I'm just cooking a 5.5lb breast for the immediate family. It may be too late for some of you, but brining really made a difference for me as far as a moist bird. Those of you getting ready to start, I've been putting red potatoes in the drip pan for the past few years and then crisping them up in a cast iron skillet while the bird is resting and found the turkey drippings/fat to make the flavor amazing!

I've never smoked just a breast and am looking for advice....do I smoke it at 250 or 325?

 

Ok. That bird looks mighty provocative.

 

Started this morning.

Will be done shortly.

 

Put a 20lb bird on a few minutes ago. We eat late. Fresh bird, brined for 24 hours. at out of brine on rack for four hours this morning. Brined with brown sugar, kosher salt, navel oranges, lemons, yellow onions, rosemary, and raw garlic cloves. One stick of butter sliced and placed on top of breasts under skin, and Lanes SPF53 sprinkled all over outside with olive oil under it.

Stuffed with fresh oranges, lemons, rosemary, thyme, garlic, and yellow onion. Using Apple wood chunks for smoke.

I reduce the fire ring to a half ring for this size bird to fit with the roasting ban and v rack.

 

Bird, bird, bird... bird is the word.

Oh. My. Goodness.
This thing is good!

 

Didn’t see your message... hopefully you figured it out. 325 ain’t smoking, that’s just baking it on a wood fire. Only my opinion...

 

Well worth the wait.