First Smoked Turkey

Discussion in 'Poultry' started by jteer, Dec 24, 2014.

  1. jteer

    jteer Fire Starter

    I decided I wanted to try my hand at smoking a turkey for Christmas this year so I got a small 9.5 lb turkey and made up a brine of salt, brown sugar, some chipolte seasoning and some jalapeno seasoning I use on everything. I boiled it up, let it cool and placed it all in a 5 gallon bucket with ice on top to sit in the fridge for 24 hours. I then pulled it out, rinsed it off real well and, injected with some Cajun butter stuff, and placed it back in the fridge overnight to dry the skin out some. I pulled it out this morning and rubbed it down with a mix of several seasonings I use and let it sit a couple hours before stuffing some apples into it,  firing up the smoker and loading it up with the bird and some apple wood chips.

    I am smoking it at 275 degrees and have until 5pm before we eat and it went on at 10am so should be plenty of time to cook. What temp is recommended to pull this old bird out of the smoker?

    I just hope it doesn't end up too salty!

  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Recommended temp is 165 for whole Turkeys I take mine a little higher.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That looks real good you may want to cover the wing tips with foil
  4. jteer

    jteer Fire Starter

    I already had it in the smoker and didn't want to open it up so the tips didn't get wrapped.

    Temp is at about 168 so I dropped the smoker down to 210 for about an hour until it is time for dinner.


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