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Smoking a Whole Turkey..

post #1 of 11
Thread Starter 
This weekend I'm going to attempt to smoke a whole Turkey in my Char Grilled Duo.

Any suggestions on a dry rub or tips to help this newbie out?

Thx in advanced!!
post #2 of 11

Each Thanksgiving and Christmas, there are countless How-To's on Turkey posted and requested. Search Smoked Turkey, above, and you can read for a week straight. Basically, if you are a skin eater, smoke at 325°F, figure about 15 minutes per pound. Spatchcock the bird, remove spine and press flat, to cut the time. This will give crispy skin. If you don't care, 225-275 gives lots of smokey flavor. Smoke to an IT of 165 and 175, respectively, in the breast and thigh. I plan ahead an Brine my poultry, see below...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


1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional


Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, 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


2T Raw Sugar

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

1T Gran. Garlic

1T Gran. Onion

2tsp Cayenne

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme


Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.


post #3 of 11
Brine, brine, brine.

Best tip you can get is to brine the bird.

I push as many squares of butter under the skin as I can before I put it on the smoker and rub the skin down with a spicy rub, and sriracha as well. It was by far the fan choice away at last years smoker comp.
post #4 of 11

Sounds like the boys got you covered!


Be sure to let us know how it turns out!



post #5 of 11

I would second spatchcocking the bird. Then either a wet brine or a dry brine. I cook mine to an IT of 165° (breast or thigh). I use a high temp pit 325°-350°. I like to keep the rub simple and use SPOG (Salt Pepper Onion Garlic) and a dash of paprika or chipotle.


One more crucial step to get nice skin is to air dry the bird. If you wet brined the bird rinse. Pat dry with paper towels, then place the bird on a rack suspended above a drip pan. Place in refer for at least 12 hours. If you don't have the time to do this then you can use a hair dryer on low right before putting the bird in the smoker.


The last few birds we've dry brined using kosher salt and the spices mentioned above. They have been fantastic!


Here's an example:


post #6 of 11
Thread Starter 

How do I got about spatchcocking the Turkey?

Never mind, I think I got it. But about the dry brine with kosher salt. Do I put that on the bird prior to the dry rub or include it?
Edited by weave423 - 7/19/16 at 9:30am
post #7 of 11
The dry brine, becomes your rub. Add whatever spices you want to it.
post #8 of 11
Thread Starter 

Ok.  Thx again!! 


I will post some pics when it's done.  I'm shooting for Thursday. 


I know I wanted to do this over the weekend, but someone forgot to get the turkey out of the

post #9 of 11
Thread Starter 

Finally got the Turkey done. It's fantastic!!

Thx again for all the advice & pointers!!
post #10 of 11
Thread Starter 
I would say, it was a bit too Smokey for some who ate with us.

Will have to make adjustments next time.
post #11 of 11
Originally Posted by weave423 View Post

I would say, it was a bit too Smokey for some who ate with us.

Will have to make adjustments next time.



Adjustments to the smoke or the guest list......LOL......

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