or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › My first smoked turkey
New Posts  All Forums:Forum Nav:

My first smoked turkey

post #1 of 12
Thread Starter 
Hey everyone. I plan on smoking my first turkey at the end of this week. Gonna brine in cranberry juice, and use Applewood with a pinch of mesquite for smoke. Figuring around 250 deg. Any suggestions for a rub or spices that will go good with the (hopefully) cranberry taste? Any pointers for a crispy skin, or can I just remove the skin and concentrate on the meat? Any and all comments and suggestions are welcome!
post #2 of 12

I use my homemade rub. I also like just SPOG. If you can get your smoker temp up to 325°-350° you will get a better skin. If not you can finish it on a grill or in the oven.

Happy smoken.

David

post #3 of 12

Have you ever brined in cranberry juice before? I have not, but one year I brined in red zinfandel wine. That was the year we had a PINK turkey. :duck:

post #4 of 12
Thread Starter 
Never brined a turkey at all. I've deep fried many, and never thought it needed it, but I feel from the smoker it will help. Mule, 300 to 325 the whole way? Does brining a deep fried turkey help? Most of the ones I did were outstanding without it..
post #5 of 12
Quote:
Originally Posted by beefy bill View Post

Never brined a turkey at all. I've deep fried many, and never thought it needed it, but I feel from the smoker it will help. Mule, 300 to 325 the whole way?YES Does brining a deep fried turkey help?YES Most of the ones I did were outstanding without it..

Nobody said that not brining would result in a dry bird. It just makes it better. You can add flavor at the same time. Dry the outside of the bird in the fridge for a while and if needed with a towel. Don't rub it with butter or oil. And by all means keep the door shut or Bottom.gif.

Remember to post a Qview.

Happy smoken.

David

post #6 of 12

Leaving the Smoker door shut while cooing will help keep the Bird moist without a Brining. Prep. , Season , in the Smoker (probed) and leave it in ,shut - up. 165*F in the Breast and that or higher in the Thigh and good eats :drool

post #7 of 12
Quote:
Originally Posted by mneeley490 View Post
 

Have you ever brined in cranberry juice before? I have not, but one year I brined in red zinfandel wine. That was the year we had a PINK turkey. :duck:

That sounds really good.

post #8 of 12
Thread Starter 
I'm sure this one will be pink too. That sounds like a good idea. Was it good?
post #9 of 12

National breast cancer awarness Thanksgiving.  Everyone does a pink turkey!

post #10 of 12
Quote:
Originally Posted by Foamheart View Post

National breast cancer awarness Thanksgiving.  Everyone does a pink turkey!

See y'all in the hospital. I'll bring the Pepto Bismol.
post #11 of 12
Quote:
Originally Posted by ibbones View Post
 

That sounds really good.

 

It sounds better than it tasted.

post #12 of 12
Thread Starter 
Sorry to anyone waiting on Qview. I had some burgers and dogs in the smoker last night, and while prepping the brine for my turkey, my thermometer receiver wound up in it. Fell out of my chest pocket. Needless to say it's shot. It was a junk - ass master forge anyway, so my maverick is on the way here. Maybe next weekend...besides, maybe I'll do 2. Fresh turkeys are cheap the day after Thanksgiving. .
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › My first smoked turkey