or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking Turkey - Need a Little Advise
New Posts  All Forums:Forum Nav:

Smoking Turkey - Need a Little Advise

post #1 of 3
Thread Starter 

I have been asked to smoke 8-10 turkey's for a event.  I smoke a lot of other meats but never whole turkey's.  I would not like to get involved with the having to having to brine them. 

 

Questions? does anyone have a good pointer on just plan old smoking them?

 

They will be 10-12lbs max.  I have a large smoker either reverse or straight can be used.

 

Any help would be greatly appreciated.

 

Thanks in advance,

 

Randy

post #2 of 3

Randy You can make a dry rub with, Celery salt, onion salt , garlic salt. you can add paprika for color. Coat the bird with olive oil apply rub, Smoke at 275*  Post some pics when u do it

post #3 of 3

Here is some of my smokes, turkey and chicken alls the same really. Fowl is great smoked.

 

Smoking Turkey w/ Q-View: (Injected)

http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute

 

Smoked Chicken w/ Q-View: (Brined)

http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

 

http://www.smokingmeatforums.com/t/153699/national-finals-and-smoked-chicken

 

Smoked Chicken w/Q-View: (Nekkid)

http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

 

 

BDSkelly also does some festive fruit flavors. Then I remember a great thread from Pops, his was a cured smoked turkey. His is always beautiful and professional done.

 

Their is all kinds of help in the search engine.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Smoking Turkey - Need a Little Advise