It has been a while since I posted, but I'm in charge of the turkey this year so I decided I better try out a smoked turkey for the first time on my Traeger, a Lil Tex Elite. As we speak my 15lb turkey in brining in the Slaughterhouse brine. Can't wait to see how that brine works out.
I had a few questions regarding my smoked turkey which I hope some of you can help with.
1. I've been asked to try and save the drippings from the turkey to use for gravy. My Lil Tex Elite has its own drip pan, but a lot of stuff that falls on it usually is heated up and not useful. Is it ok to set my turkey in an aluminum foil pan? Will doing that affect the amount of smoke that gets into the bird? Will turning the bird help with that?
2. Can anyone suggest a good rub that will compliment the Slaughterhouse brine. I had to buy a pre-brined bird so keeping the salt intake down would be good. For my first turkey I just want a basic rub that showcases the turkey flavor. Any ideas would be great!
3. I'm going to take the bird out of the brine tonight and set the turkey in the fridge so I can get some crispier skin. Should the rub go on after the turkey has sat in the fridge and I'm close to starting smoke?
4. And finally what wood/pellets would work best. I was thinking about two different types, maybe Mesquite and Apple? I again don't wany anything too powerful, just something that compliments the turkey flavor.
I'm planning on smoking at 325*F and hopefully it takes 4-5 hours. I read that is the best temp to achieve crispy skin.
I'm sure most of these questions have been asked a ton of times before. But rather than searching for hours I thought I would make my own post. I appreciate your thoughts and hope everyone has a great Thanksgiving. I will be sure to get some pics and post a Q-View of this. Happy Smoking!!!