- Jun 3, 2010
- 28
- 10
Thanks to the help of several threads here, I successfully pulled off my first turkey in the smoker. There's definitely some things I want to do different next time, but this time went well...no complaints during Christmas dinner at least.
I got your standard 12 pound 6-8% solution turkey at the grocery store, so no premium meat here or anything. I brined it in a basic apple juice, kosher salt, and water solution for around 20 hours in the fridge. Then I rinsed it and let it sit for another 12+ hours in the fridge uncovered. I pulled it out around noon on Christmas day and separated the skin and lightly coated it inside the skin and out with an olive oil and rosemary/garlic off the shelf spice. I loaded the inside up with pineapple, apples, onions and celery. Then I tied it up and put it on the smoker. I kept the smoker going pretty hot the whole time...between 280-300. All I had on hand was oak wood, so that's what it got smoked in. I took it off when it was around 155 inside the breast and let it rest while covered in foil. It rested for about 20 minutes and then we sliced it up.
Anyway, it turned out fine, but this is what I will change next time:
1 - I will separate the skin before the brine process and I will get a little more adventurous with the brine solution
2 - I'd like to smoke it with apple or pecan wood next time
3 - I think I will let it smoke a little longer, and maybe a little slower
Here's a before and two after pics:
I got your standard 12 pound 6-8% solution turkey at the grocery store, so no premium meat here or anything. I brined it in a basic apple juice, kosher salt, and water solution for around 20 hours in the fridge. Then I rinsed it and let it sit for another 12+ hours in the fridge uncovered. I pulled it out around noon on Christmas day and separated the skin and lightly coated it inside the skin and out with an olive oil and rosemary/garlic off the shelf spice. I loaded the inside up with pineapple, apples, onions and celery. Then I tied it up and put it on the smoker. I kept the smoker going pretty hot the whole time...between 280-300. All I had on hand was oak wood, so that's what it got smoked in. I took it off when it was around 155 inside the breast and let it rest while covered in foil. It rested for about 20 minutes and then we sliced it up.
Anyway, it turned out fine, but this is what I will change next time:
1 - I will separate the skin before the brine process and I will get a little more adventurous with the brine solution
2 - I'd like to smoke it with apple or pecan wood next time
3 - I think I will let it smoke a little longer, and maybe a little slower
Here's a before and two after pics:
