Turkey

beretta92_fs2003

Fire Starter

Original poster

May 30, 2008

66

10

Northern Micigan

• Dec 9, 2009

• #1

I am going to be smoking a 12lbs. turkey in the next couple of days and was thinking about using adler wood. I have never used it before so I have know idea what the flavor is going to be like.Is this a good wood for turkey?

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

16

The "Show Me" state

• Dec 9, 2009

• #2

I used alder wood for my pastrami and it was perfect. Alder is a gentle flavored wood that will go perfectly with poultry, especially a turkey which will be under smoke a lot longer than a chicken. You will be enjoying a fine turkey, bud!

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Dec 9, 2009

• #3

Nothing wrong with using alder for a turkey.
I love the flavor of apple and the look of cherry on poultry but I'm sure alder will make for one tasty bird.
Good luck.

 

rcaf36

Newbie

Jun 29, 2010

5

10

• Aug 11, 2010

• #4

Another Newbie here with questions about smoking a turkey: Preparation (Rub etc.,) Wood chips to use (I am using a charcoal grill and controling the temp with a pan of water over the hot side,) What should the internal temperature be when fully cooked, how long for a 12-15# bird and any other tips youmight have.

Will thank you in advance because I know I'll get good stuff from you.  

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Aug 11, 2010

• #5

rcaf36 said:

Another Newbie here with questions about smoking a turkey: Preparation (Rub etc.,) Wood chips to use (I am using a charcoal grill and controling the temp with a pan of water over the hot side,) What should the internal temperature be when fully cooked, how long for a 12-15# bird and any other tips youmight have.

Will thank you in advance because I know I'll get good stuff from you.  

Click to expand...

This is just my personal way of doing a turkey, But maybe I can get you started in the right direction; For a rub I like the basic rub with dried Italian seasoning( thyme, oregano, etc) For the wood I like Hickory or pecan, These can be over powering on a long smoke so you don't need to use too much. For the internal I go for a 170* and then tent for about an hour (if you can wait) For the time it's unknown, I usually go by temp not time. Get the temp up around 250*-275* and let it smoke ;-)  I hope I have helped in some (small) way. Good Luck and lets see the Q-view  

 

 

rcaf36

Newbie

Jun 29, 2010

5

10

• Aug 12, 2010

• #6

Thanks,  Raptor 700. Your advice sounds as the road to a great smoke. Have to wait a little, though,  my child bride just came in from the market with a couple of T bones and two beautiful racks of ribs. She was so impressed with the ribs I smoked for her birthday last week that she bought more... .Good on me!

I'll keep you all up to speed re smoking activities here in the frozen North.