Anyone have GREAT recipes for smoking Turkey?

[waytoodeep03]

A recipe that is spectacular?


Im trying to smoke a turkey for thanksgiving I want everyone to be in awe.

 

[the dude abides]

Check out Jeff's link and video on smoking a turkey.
http://www.smoking-meat.com/smoking-turkey.html

Be sure and let us know how it goes and take some pictures to share with us.

 

[travcoman45]

Here's old reliable, a few folks on here swear by it:

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar
Brine overnight, rinse well an pat dry, inject, use some a yer favorite rub on the outside an in the cavity.

Smoke at 300°F - 325°F to an internal temp a 170°F in the breast. Don't do much over a 12 - 14 pound bird, ya wanna get through the 40° - 140° zone in under 4 hours.

Pull off the smoker an let rest fer 30 minutes before carvin, if ya wan't a real treat baste that bird with a mixture of 50% honey - 50% Melted unsalted butter.

Let me know if ya need any help.

Oh yeah, choice a wood, like a stronger smoke flavour, Hickory, milder smoke an a touch sweet, Maple, fruitier, Apple er Cherry. My personal choice fer at home is Hickory, the birds I sell er done with Maple.

 

[fire it up]

Gotta say that Tips poultry injection, well that is what smiles are made from

 

[dutchoven]

how long does it take to smoke a 10-12 lb bird at 325?

 

[coyote-1]

I had a "happy accident" of a smoked turkey last year. It was an 18lb bird that we'd got for free (not really) by spending XX$ at our local supermarket. The one we picked was, unfortunately, not well plucked. Wife panicked when she opened it and saw all those quills the day before Thanksgiving, and ran out to get another.

So that left us with 2 birds.

I cleaned up the first one and brined it. Got up at 2am and prepped it and fired up the smoker. Very cold day, the smoker never got above 225. It took all day, right up until the family arrived. I don't even remember the spice combo I used; it was just whatever dried spices (rosemary, thyme, etc) I had left from the garden plus some salt & pepper. I mopped it every hour or so. That of course meant it took longer to cook, but it also ensured a delicious edible skin.

Anyway, it came out awesome. Moist and tender and smoky throughout.

 

[travcoman45]

It depends on yer smoker some, but they always say 1 - 1 1/2 hrs a pound. I think on the drum the last one took me 8-9 hours. I generally smoke the day before an rewarm, cause theres so much goin on the day of. I got pies ta make, bread ta bake an help momma with taters an corn bread corn. Ok, know I'm hungry!

 

[schmoke]

Check out the video on my Squidoo blog. Food network chef Bobby Flay explains exactly how to smoke a turkey.

http://www.squidoo.com/lensmaster/ne...llingforhealth

 

[mcp9]

i did that slaughterhouse brine, its unreal! didnt do anything else to the turkey except flip it half way thru the smoke.

 

[pineywoods]

I'd be one of those people that use Travcoman's brine and it is very good as is the spritz. My family likes the light fruity flavor of apple wood and their next choice is cherry. I smoke at 325-350 and get a nice crisp edible skin

 

[oneshot]

That sounds great....Now if only I could read the recipe.....My eyes must really be gettin bad in my old age.....

 

[byounghusband]

How's this??

Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
1 ½ Gal Water
½ C Salt - Kosher
½ C Dark Brown Sugar
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cajun Spice (Louisiana Cajun Seasoning)
2 tsp Celery Seed

Slaughterhouse Poultry Injection
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter (non salted)
2 C Apple Cider

Slaughterhouse Spritz (Good fer everthin!)
8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

 

[oneshot]

That's perfect!!!!!! Thanks Bob....

 

[raceyb]

Jeff has sent out email on perfect Turkey and ham smoking. If you're not on the mailing list, check out the links on the left...

 

[mballi3011]

One thing for sure Tips come with a rep for sure. His brine and injection is on my list of have to do's for sure.

 

[pops6927]

Just bought a 12 lb. Honeysuckle White to do TG day (Albertson's, .67/lb.).
Pickle it after it unthaws, about Wed. or so, with

1 gal. water
1 cup sugar or Splenda
1 cup brown sugar or Splenda Brown
1 cup salt
1 ½ tsp. DQ Cure

Let it cure for a week, then pull it and smoke it TG morning; will have a delicious ham-kissed turkey flavor!

 

[pigbear]

I looked up a brine that had white wine it in amongst other things and did a bird last year - it was a hit. Going to do it again this year.

I think if you follow the advice here you'll have a nice juicy bird.

However, I put the bird in a pan to catch the drippings and make gravy with them. My advice is to only use very little of the drippings, the gravy was waaaay too smokey.

Also I ended up spatchcocking the bird as it was a large one and I wanted to get it up out of the danger zone quickly.

 

[gemohler]

Buy a welding blanket.


ya..theyre pricey, but the good ones can take GOOD heat.

During the cold months, I drape it over my firebox and barrel, and I have no probs with temps even when its cold out.

In the summer, it helps as well, you'll use less coals..heck, you start out on a normal summer day at 130d with the blanket on there. ;)

 

[kevntri]

I wrap my GOSM in an old sleeping bag....
Works great

 

[mginani]

For the Slaughterhouse Injection, it says 1/2 package of Good Seasons Italian Dressing. What size package?