Christmas turkey

Discussion in 'Poultry' started by wrwoelfel, Dec 10, 2012.

  1. wrwoelfel

    wrwoelfel Fire Starter

    Wanted your opinions on smoking a turkey with plum wood. Also what would you use for a brine recipe and what kind of home made rub? Thanks guys, and gals.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  3. There are a couple articles posted just prior to Thanksgiving for smoking and brining a turkey to smoke. Check there!
  4. I think turkey roast will be a great option.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here is a Brine and Rub that is a Favorite with members of my Family. Measure the Temp in the thickest part of the Breast and Thigh, 165* and 175*F respectively. If your smoker will get hot enough, smoke at 300-325*F to get one step Smoking and Crispy Skin. If you can't go that high, smoke at 225-250*F, when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin. You can figure 20 minutes a pound at 300-325*F and 30 minutes a pound at 225-250*F. Don't forget a drip pan so you can make gravy...JJ

    Families Favorite Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...

    Bubba Chix Rub

    1/2C Raw Sugar

    2T Paprika (I use Smoked if I'm just Grilling)

    1T Cayenne

    1T Gran. Garlic

    1T Gran. Onion

    1tsp Black Pepper

    1tsp Wht Pepper

    1tsp Allspice

    1tsp Bell's Poultry Seasoning or Thyme

    Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

    Reduce Cayenne to 1teaspoon if less heat is desired.

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