new to smoking turkey

Discussion in 'Poultry' started by bucfan7273, Dec 21, 2014.

  1. I have a 22lb turkey and have a few questions. I plan on smoking it on Christmas eve. Should I brine or inject? How long per pound? And last What is the best wood?
  2. bear55

    bear55 Master of the Pit

    I smoked a 13 pound turkey for Thanksgiving and I would recommend that you brine it before hand.  I used a buttermilk brine and brined it overnight.  Since your turkey is 22 pounds you need to be sure you pay attention to the four hour rule.  You want to keep the amount of time the bird's internal temp is between 40 and 140 to less than 4 hours.  You don't want to take a chance on someone becoming sick.  You did not mention what temp you would smoke at, so please keep the 4 hour rule in mind.  I used hickory for my wood and was very happy with the results.  Good luck.

  3. Richard is spot on. I treat turkey like Kryptonite. I recommend 325*F pit temp and plan for 3.5 - 4 hrs.
  4. Use the search bar and find a brine. You can use about anything as long as it has some salt in it. You should have no problem getting out of the danger zone. I like a fruit wood for turkey. You can use any wood that you like. I like the higher temps for poultry if your smoker will do that. If you have one that won't do above 275° set it their then give it a little time in the oven above 325° to crispy up the skin.

    Happy smoken.

  5. I'm able to smoke at 375. Thank you for all your advice. I will let post ho the turkey turned after Christmas.
  6. Ill tell you what -- just about any advice you find on here is golden, no matter how you do it. These guys on here helped me smoke a 23 ibs turkey that turned my whole house into 'smoked or nothing else' Ive got a smaller one for christmas and im exhausting myself looking through these forums -- but its so worth it. Im sure yours will turn out great!
  7. pabs

    pabs Newbie

    I raised a 50 lb doublebreasted bronze turkey. we had to quarter it. I am going to smoke 1 breast and wing. it weighs about 20 lbs. I just put a rub on it. what temp should I set and how long? will i be able to cook it long enough or will I have to finish it in oven? I have a masterbuilt 30". would appreciate any help.
  8. red dog

    red dog Smoking Fanatic

    You might want to start a new thread with your question pabs. I think you will get more action that way.
  9. pabs

    pabs Newbie

    thanks red dog. thought i was doing it wrong.
  10. Sorry it took awhile to post. I did smoke the turkey. I had trouble with temp control due to windy weather. Turkey turned out OK but I did burn some of the skin off. Thank god the turkey was free. Hope I have better luck next time.

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