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hey guys little help here please......

the fireman

Joined May 18, 2013
So I was just informed I am smoking 2 birds for thanksgiving. Anyone help me out with rubs, wood, sprits and temp???? I would greatly appreciate the info.


Master of the Pit
OTBS Member
Joined Apr 22, 2011
If you spend about 10 minutes reading recent posts and do a search for turkey, you'll come up with all the help you need.

For me, simple is best as I like a nice browned whole bird for Thanksgiving. So I brine for 24 hours, sprinkle with salt and dry uncovered in the bottom of the fridge for 24 hours.Then stuff the cavity with fruit and sprigs of fresh herbs, brush with melted butter and then smoke at 325˚-350˚ until the IT of the breast is 165˚ and the thigh is around 175˚. For a 14-15 lb bird that's around 4-4.5 hours in my smoker. I like fruit woods for turkey. I've tried hickory, apple and cherry, and cherry seemed the best.


Smoke Blower
Joined Jun 27, 2013
Here's a direct link to the Poultry forum: http://www.smokingmeatforums.com/f/102/poultry  

As mentioned above, it has exploded with turkey-topics over the past few weeks. No searching required. lol :)

The wife and I bought 2 the other night, ourselves, one to take to the in-laws for Thanksgiving, and one for here at the house. Then the 'laws called last night and asked if I could cook 2 so that there would be leftovers...so now I'm cooking 3 14 lb birds. (Kroger has their Private Selction turkeys at $.59/lb right now. Probably all their other associated brand stores like Fry's, etc.)

Good luck with yours!

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