This will be my first time smoking turkey (and only my second time smoking ever). I don't know a reliable site or cookbook for smoking turkey, or smoking in general. Do you all recommend brining turkey or not? Either way, please share how you would recommend to smoke turkey and a good cookbook or website to look up how to smoke.
Hi there and welcome!
You are getting great info here. I think
chef jimmyj
broke it down with a ton of info for ya.
My $0.02 is that I always brine. I do what is called an equilibrium brine which guarantees you can never oversault your bird.
The magic of an equilibrium brine is that you get the weight of the bird AND the weight of the water (water weighs 8pounds per gallon). Take that total weight and convert to ounces or grams and then multiply by 0.02 (which is 2%) and
that number is the weight of salt you need to dissolve and use. At 2% you shouldnt oversalt an "enhanced" bird (I never have) so u can brine like this no matter what.
Then do the same thing but at 0.01 (1%) for regular sugar or brown sugar you dissolve in.
I dissolve by saving some water and putting in a blender and doing it this way which is the fast way :) Then I pour that in and stir it around. It doesn't have to be a perfect dissolving as it will continue to dissolve while brining in the fridge... it always does for me this way :)
Finally add black pepper, onion powder, and garlic powder and any other seasonings you want by eyeballing it to the brine if you like OR once the bird is done brining you can season the bird with pepper, onion, garlic, etc. EXCEPT DO NOT season with salt, you already salted the bird.
As for smoking this is super important and Chef JJ hit on it.
Smoke at 325F smoker temp if you can so your skin is edible. This is just how poultry skin works. If you smoke at under that temp you will likely get rubbery or leathery inedible skin. If you smoke under 275F you can basically guarantee some form of rubber/leather skin.
Also DO NOT baste or spritz the bird unless u want to keep the skin from cooperating with you, this is not the oven AND you already brined the bird to avoid it drying out so don't waste the time it hurts your smoked bird.
If you smoke at 325F a 22 pound bird takes right at 4 hours to smoke when NEVER opening the door and taking the bird to 163-165F Internal Temp (IT) deep in the breast meat.
I hope this info helps :)