First attempt at Smoking a turkey

[selli]

I have a 13 LB. turkey that I will be smoking in my electric smoker. It is brining right now and will dry in refrig. uncovered tonight. My questions
1. how much rub do i put on (similar to rub amount on pork or brisket?) do i put rub under the skin?
2. Best temp. To smoke the turkey?
3. Is it ok to place turkey on drip pan?
Thanks in advance for any insight anyone can provide

 

[yardbird]

If you ONLY rub the skin, you may have great tasting skin, but not much of that rub will get into the meat. Get it in there under the skin and you will be rewarded for your efforts. I don't pack the rub on my poultry. I'm not looking for bark like on a pork butt.

Temp? You'll get lots of varying advice on this. I've done poultry low and slow and also at higher temps. I prefer the higher temps as it gets me crisper skin. It comes out just as juicy and moist as when I did them slow. If you want a strong smoke flavor you'll need to run a strong smoke if you cook at higher temps. My family prefers a lighter smoke. I run apple for the first hour or 2 then let the chips die. My last turkey weighed 14.5 pounds and running at 335 degrees it was done in 4 hours and 40 minutes. I'm trying this one at 350. So far the ONLY thing I'm losing by going higher heat is smoke flavor. And since we like the poultry a bit lighter smoke, this is working out great. It's still definitely a smoked turkey. Just doesn't make your lips tingle heheheh

I put my turkey on the smoker rack and put a drip pan on the rack below it. I have cooked chickens in pans and I think as long as you get them raised up off the bottom of the pan it works fine. You can also just chunksome onions, carrots and potatoes and set your bird right on those. Keeps it off the bottom of the pan.

 

[selli]

Thanks for the detailed reply. That really helps. One additional question
do you put water in the pan? I had read that it is a good idea to NOT put water in the pan to get crispy instead of soft skin
Thanks again

 

[yardbird]

I do mine without water in the pan. Some folks say to put sand in it instead and cover it with foil. Basically it is then just a thermal mass. It would help stabilize the temperature. I do find I get better skin on my poultry if I go dry and I don't seem to need the thermal mass. I've considered adding some bricks to the bottom of my smoker :) So far haven't needed it.

OH... and keep in mind I'm relating what's working for me. I have a gas smoker. Smokers run different and cooks have all kinds of opinions about what's best. What's best is what works for you. :)

 

[whistlepig]

Thanks for the detailed reply. That really helps. One additional question
do you put water in the pan? I had read that it is a good idea to NOT put water in the pan to get crispy instead of soft skin
Thanks again

Brining will give you the good moisture in the meat. Water in the pan won't add much to that. If you have brined let the smoker take care of the skin.