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smoking full turkey

post #1 of 5
Thread Starter 

Well going to smoke my first turkey tomorrow and have some questions. How often do i check on water and chips? Do I add more throughout the cooking? Need help please!

post #2 of 5

Wow lots of options here. Did you brine the turkey? I wouldn't use water at all, I keep sand in my water pan. Not using water will help to get the skin crispy and if you brined the meat will stay moist without it. If the water starts to run low you will need to add to it. Watch your smoke output close, you want thin blue smoke (TBS) not white billowing smoke, when it starts to go away wait a minute then add more chips. Don't know what kind of smoker you are using but that would help with advice a lot.

I see this is your first post so when you get a minute go to "Roll Call" and introduce yourself and let us know what you are working with and also update your profile with your location, it really helps with the advice, Thanks and I'm sure more will be along with more advice to help you. Also you can use the search function at the top and find a lot of answers there!

post #3 of 5

Hello Patricia! If you could give us a few more details would be quite helpful...

did you or are you planning to brine?

what kind of smoker are you using?


here's some from the search

post #4 of 5
Thread Starter 

i am using a smoke hollow electric smoker. i am a beginner and i plan on doing a brine but not sure turkey is 15 lbs and i plan on starting it early. do i use water? how often do i need to check on chips?

post #5 of 5

This is the Brine and Rub I use. Add Chips when the smoke stops. I don't use any water in my pan. Smoke the Turkey at the the highest temp your Smoker will do or 300-325*F. You are going to need a thermometer to make sure the internal temp of the Breast gets to 165*F and the Thigh is best at 175*F...JJ


Families Favorite Brine


1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix


1T Red Pepper Flake Optional


Mix well and Soak the Bird for 24 Hours.

Remove the Turkey, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...


Bubba Chix Rub


1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning (optional)


Mix well and rub on Oil or Butter coated Turkey.

Reduce Cayenne to 1teaspoon if less heat is desired.


Good Luck!

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