Newbie advice smoking turkey

[clawj]

Hi folks!!! I'm a total novice when it comes to smoking anything. But I loved smoked food so I bought myself an electric smoker and happen to have a turkey in the freezer so I figured I'd make the turkey my first attempt at smoking. Problem is I Google recipes and get such a range of advise.....some say brine some don't. Some say use hickory others say don't ever use it. Just looking for some general advise for this turkey project and even better some tried and true recipes for you care to share them. Thanks!!

 

[ab canuck]

Hello Clawj, and welcome to SMF. We do a few turkeys a year. One of the favorites has been when we brine. I used to use mortons, tenderquick,(ham brines) and then adjust it to what we wanted to do. We thaw completely clean and rinse and use turkey fryerpot to brine in. We do a min. 24 hr brine. Pull it out and pat dry with paper towel and then season and or rub. We then put it in the smoker and begin the smoke process. When doing poultry always do it by IT. and constant temp. It is a long process depending on the size of your bird. Getting the skin crispy is a challenge also when smoking. So we started smoking our birds for 2-3 hrs then pull it and we have been deepfrying it until cooked.

It has been a huge hit at our local get togethers, A ham brined smoked deep fryed turkey. The flavor is amazing. 

  There are also threads here and recipes so browse and enjoy. 

 

[SmokinAl]

If it isn't a Butterball, then I suggest brinning it.

Also it will cook much more evenly if you spatchcock it.

I like to smoke my turkeys at 270-280, but we don't eat the skin.

Take the turkey out of the smoker when the breast is 157, & rest it on a counter for 30 minutes before carving.

The carryover cooking will bring it up to 165, which is the safe temp for poultry.

The thighs should be at 175-180 for the perfect doneness.

Here are a few recipes to look over.

http://www.smoking-meat.com/?s=turkey

Good luck!

Al