› Forums › Smoking Meat (and other things) › Poultry › Turkey Placement
New Posts  All Forums:Forum Nav:

Turkey Placement

post #1 of 11
Thread Starter 
With all the talk about Turkey, I've read brine/no brine, different rubs, etc. What woods to use. Haven't much about placement in the smoker. There's in a pan. On the rack with a catch pan underneath, but haven't heard anything about maybe hanging the bird. Kinda like when doing sausage. Seems like it would get full smoke. A pan underneath to catch all drippings. Any thoughts about this ?
post #2 of 11
If you can rig it, why not? You're right, it would get lots of smoke that way... keep us posted if you try it!
post #3 of 11
Thread Starter 
Figured spritzing would be alot easier. Could spritz the entire bird by turning it.
post #4 of 11
We have a rack with our deep fryer, wonder how that would work. Looks like it would do fine.
post #5 of 11
Sounds like a sound idea! That's using the old noggin!
post #6 of 11
Thread Starter 
I was in my garage looking for something, when I ran across some stainless steel "s" hooks and chain that were for another home project. A light came on.
post #7 of 11
It should be mighty interesting Tim. I'm wondering if the brine would be forced down to one end? With a horizontal turkey you have lots of flat surface area to hold the brine in and sprizted juices.

A friend of mine bought one of those air blowing turkey cookers that were popular a few years back, the bird stood on end and all the birds were dry at the top end. I always wonders if it was because it was so easy for the juice to pour out. Some times I over think things ....
post #8 of 11
I did mine last year in a foil pan and it was awesome, real juicy. But it really didnt get enough smoke on the bottom of the bird. So this year I'm going to go without the pan and see how it goes. I want that beautiful brown smoked color from top to bottom!
post #9 of 11
Thread Starter 
I had thought of hanging from the legs. If the brine did run or move, would it not head toward the breast? Sounds juicy ...
post #10 of 11
Tim -
I'd think as long as you brine and inject that bird it should have plenty of juices to spare even if it does leach out some. They have those turkey cannons that's almost standing right? I think brining is the key here! Maybe if you inject pointing down it won't leach out as much too?
post #11 of 11
Thread Starter 
Couldn't find a bird with less that 8% solution. So my brine time will not last very long. Probably slightly overnight. Less than 8 hours.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › Turkey Placement