Thanksgiving Turkey

[niy-45]

Hello everyone,

I am interested in smoking a Turkey for the first time.  I have my family visiting from new york and I would love to impress them with a nice holiday smoked turkey.

Could you guys give me some recipes and tips?

I know there are a few cautions with smoking a turkey, something about the 40-104 rule and some other cautionary things.  It would be great if you guys could help me out. Thanks

 

[SmokinAl]

There are a lot of threads on smoking a turkey and if you use the search feature you can check them out. 

We like beer can turkey. Of course you have to get a big can of beer like Foster's. Drink half & put some of your rub in it.

I would brine the turkey also. We just use salt sugar & Montreal chicken seasoning for the brine & brine it overnight.

For a rub we coat with EVOO, and dust with Montreal chicken seasoning. If you want you can also inject it with butter & chicken broth.

If your smoker will run at 300-325 you will get crispy skin. If it won't run that high then smoke it at 225 & when the IT gets

to about 150 put it in a 400 degree oven & the  skin will crisp up. 

 

[mballi3011]

Believe me if you smoke your friend/family a turkey you will become a God. I did last year for thanksgiving dinner. I did a smoked, fried, and a smofried turkeys and they just about beat me up to get at them birds. Now smoking them are easy. I would just brine it first with the Tip's Slaughter House Brine and then apply your rub and and some butter all over the bird and speacially under the skin over the beast meat. Then smoke it at maybe 275-300 untill it gets to 165-170 in the breast or 180ish in the thigh. then LET IT REST and then slice and enjoy it believe you will enjoy it.  

 

[chef jimmyj]

There are a lot of threads on smoking a turkey and if you use the search feature you can check them out. 

We like beer can turkey. Of course you have to get a big can of beer like Foster's. Drink half & put some of your rub in it.

I would brine the turkey also. We just use salt sugar & Montreal chicken seasoning for the brine & brine it overnight.

For a rub we coat with EVOO, and dust with Montreal chicken seasoning. If you want you can also inject it with butter & chicken broth.

If your smoker will run at 300-325 you will get crispy skin. If it won't run that high then smoke it at 225 & when the IT gets

to about 150 put it in a 400 degree oven & the  skin will crisp up. 

Al, Could not have said it better!...I got to try the Foster's...They come in CASES!?!  Since YAWYE, I'm Eating 1/3 Less FAT so, I according to my calculations, I can drink 3 times more BEER!...JJ

 

[rbranstner]

I did smoked turkey for Thanksgiving last year for my family and also some people at work and they have all requested that I make them again. It's awesome.

 

[teeznuts]

You won't want oven turkey again once you smoke your own. It's fairly simple to do as well.