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Turkey in March!!!

post #1 of 12
Thread Starter 
Im doing my first Turkey this Sunday, its about a 10 pounder. Any ideas, stories, or help would be great! Im planning on between 220-240 degrees til temp of the bird is right.
post #2 of 12


I love smoked turkey and do them more often then beef or pork, I have found that low temps don't matter with turkey and a higher temp gets them out of that danger zone faster, generaly I cook my birds at 280 - 300 but that's me , just thought i would toss in my two cents worth, icon_rolleyes.gif
post #3 of 12
i try to run mine about 230 and usally cook mine overnight on a stand i built like a drunken chicken stand smoke about 1 a month always come out great 10 to 12# are the best for me anyway i never stuff em just rub em set em on some beer and shove some butter down their neck.PDT_Armataz_01_34.gif
post #4 of 12

I'm Smokin Turkey Saturday Too!

I'm smokin a turkey this weekend too. In the past I have always done mine at around 240. I asked the same question on another thread recently and had a few tell me that they did their birds at around 300. That is what I'm going to try this time. Will let you know how it comes out.

If you smell smoke...bring some napkins!
post #5 of 12
Many people here smoke poultry at higher temperatures because:

It cooks quicker (more time to eat )
The skin gets crispier.
The meat of poultry doesn't benefit from low and slow like the tougher, fattier cuts like pork butt or brisket.

Poultry can always benefit from a good brine and some favor injections. Keeps the meat nice and moist.

I usually smoke mine at 325. Perfect every time!
post #6 of 12
Thread Starter 


Ill try around 300 degrees sounds good, thanks for the help!
post #7 of 12
I'd shoot for 275* to 300* will give you a nice crisp skin. Marinades are great to, you can inject the bird with flavorings similar to a fried turkey (hey they are fantastic too!). Good luck!
post #8 of 12
Thread Starter 
Im gonna Brine the turkey the night before and the next day I'll rub it down with V-oil and some creole spices before it hits the smoker. Im doin it Beer Butt style (yes they have beer butt turkey!!) with a dark Beer, garlic and onions. Ill keep the skin moist with a mop of butter,beer, and some creole.
post #9 of 12

Good Morning

I am planning to brine mine this evening too. Then tomorrow I am going to season with Jeff's rub and fire it up! I use the Cowboy brand lump and apple wood. [b]Question:[b]Is it necessary to spritz a turkey? I never have before. Let me know what you think.
post #10 of 12
What is this smoke a turkey weekend? Kroger had a great deal on turkey breasts so I've got one for Saturday although it may be smokin' in the rain.
My experience has always been to brine that bird for 12 hours before smoking.....mmmmmmmm that's some moist meat.
post #11 of 12
Thread Starter 
I alway used a spray with all my chickens I smoked and they turned out very good. Im gonna use hickory for my bird.
post #12 of 12
Great minds think alike. Thats almost exactly what I did at Thanksgiving except I used a touch of cure #1 in the brine and injected the bird too. I hung mine in the smoker mounted on my deep firer turkey hanger. Pretty mush the same as a beer can would do, I did have to tie the legs and wings in with wire though, BTY it was phenomenal, or so everyone told me!
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