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1st time whole Turkey questions.

post #1 of 6
Thread Starter 

Hi all,

 

Smoking a whole turkey tomorrow (about 14lb's) and am wondering a few things:

 

1. Doing cherry wood - read that it's decent for poultry

2. Higher temp - going to smoke at 250-275

3. Internal temp of 170 as normal

4. Rub? What do you guys normally do for a rub? Just some light spices? That's my biggest question. Not sure what to do to make it tastier. I'm not brining it this time (trying it without a brine for the 1st time) so I definitely want something on it to help enhance flavors.

 

Any other tips/thoughts?

 

~Allen 

 

 

post #2 of 6
Quote:
Originally Posted by Valien View Post

Hi all,

 

Smoking a whole turkey tomorrow (about 14lb's) and am wondering a few things:

 

1. Doing cherry wood - read that it's decent for poultry

2. Higher temp - going to smoke at 250-275

3. Internal temp of 170 as normal

4. Rub? What do you guys normally do for a rub? Just some light spices? That's my biggest question. Not sure what to do to make it tastier. I'm not brining it this time (trying it without a brine for the 1st time) so I definitely want something on it to help enhance flavors.

 

Any other tips/thoughts?

 

~Allen 

 

 

1.  Cherry is fine

2.  Yes if you want crispy skin go for higher temps. I try to get to 300 on the smoker

3. 165-170 is good

4. I salt and pepper bird including cavity, then melt some butter a little and combine with garlic and rub under skin.  Then Olive Oil or mayo the skin and rub.  I use what herbs I have around and fine interesting.  Oh on the no brine, I would inject with apple juice and what ever else you like.
 

 

post #3 of 6

... for a rub I just use cajun shake.  All else is good to go.

post #4 of 6

This Rub is a good all round mix...Bump it up with some Sage or Poultry Seasoning if you wish...Mix a couple Tbs Rub with a stick of soft Butter and give a Schmeer on and under the Skin...JJ

 

Mild Bubba Q Rub

 

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

post #5 of 6

We like Montreal chicken seasoning mixed with some Cajun spices for a rub.

post #6 of 6
Thread Starter 

thanks all! got the turkey on and smoking. Temp is getting up there but it's so windy here today might take a bit. Hopefully I'll be able to post a qview once done!

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