- Dec 8, 2014
- 33
- 10
Im gonna be smoking the thanksgiving turkey this year and i got some questions....
First off ill start off by saying what i am gonna do.
I have a 19.13lb turkey and im going to smoke it in my propane smoker trying to keep temps over 300, prob closest to 325 as i can stay. Im debating on brining it, ive been searching online for some brine recipes but i would love some suggestions from some of you guys here. I will be making my own rub. Im going to cook it in a roaster pan and im gonna stuff some onions, carrots, celery and rosemary spriggs up the butt.
Now the questions i have...
Is it best to brine it? And if so whats a good brine recipe and whats the suggested time to brine? 24 hours?
If i smoke the turkey between 300 and 325 about how long am i looking at? Somewhere in the 6-7 hour range? I will have a probe therm in it so i will be monitoring i just wanna know for planning purposes..
Also what IT should i take it to in the breast?
Whats the best wood for a turkey? I have chunks of cherry and hickory...
How long should i smoke it for to have a light smoky flavor but not overpowering likei smoked the hell out of it?
Also should i inject it? And if so, what would you recommend injecting it with? Melted unsalted butter?
I really dont wanna serve a dry bird and i dont want it to be done at like 8pm(planning on eating between 530-6) so i really could use some help. Ive done like 8lb chickens before but not a bird this big and i dont wanna mess it up.
Is it worth smoking a turkey or should i stick to the oven? My fiance wants me to smoke it but im nervous were gonna wind up just eating mashed potatos and stuffing for dinner...
First off ill start off by saying what i am gonna do.
I have a 19.13lb turkey and im going to smoke it in my propane smoker trying to keep temps over 300, prob closest to 325 as i can stay. Im debating on brining it, ive been searching online for some brine recipes but i would love some suggestions from some of you guys here. I will be making my own rub. Im going to cook it in a roaster pan and im gonna stuff some onions, carrots, celery and rosemary spriggs up the butt.
Now the questions i have...
Is it best to brine it? And if so whats a good brine recipe and whats the suggested time to brine? 24 hours?
If i smoke the turkey between 300 and 325 about how long am i looking at? Somewhere in the 6-7 hour range? I will have a probe therm in it so i will be monitoring i just wanna know for planning purposes..
Also what IT should i take it to in the breast?
Whats the best wood for a turkey? I have chunks of cherry and hickory...
How long should i smoke it for to have a light smoky flavor but not overpowering likei smoked the hell out of it?
Also should i inject it? And if so, what would you recommend injecting it with? Melted unsalted butter?
I really dont wanna serve a dry bird and i dont want it to be done at like 8pm(planning on eating between 530-6) so i really could use some help. Ive done like 8lb chickens before but not a bird this big and i dont wanna mess it up.
Is it worth smoking a turkey or should i stick to the oven? My fiance wants me to smoke it but im nervous were gonna wind up just eating mashed potatos and stuffing for dinner...