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Smoking a turkey?

Discussion in 'Poultry' started by ncage, Dec 1, 2013.

  1. ncage

    ncage Fire Starter

    Hey guys, just curious i'm sure there are plenty of you that have smoked a turkey in here. Do you actually prefer smoked or roasted turkey? The thing i know i'll miss i smoke it is the turkey gravy and maybe the crisp skin. I found the "Slaughter House Poultry Brine" recipe here so i will brine the bird for about 24 hours. I've heard there might be a way to get gravy even though you have smoked a bird but i don't know but smoked gravy doesn't sound appealing to me. If i smoke it i'll probably throw it on my masterbuilt electric smoker since it will be a lot easier than my WSM. If i had a pellet grill i'd use that but unfortunately i don't. Believe it or not this will be the first turkey i've ever fixed (fixed a turkey breast before only).
  2. nmaust

    nmaust Meat Mopper

    I smoked my first turkey Thanksgiving day & did it breast up in a roasting pan to save the drippings for gravy & speed up cleanup. The gravy definitely had a smoke flavor to it, but it was a big hit. I used the same brine, & the gravy retained some of that flavor. It ended up a delicious combo.
  3. fwismoker

    fwismoker Master of the Pit

    If you have a WSM or any other charcoal grill then use that....Don't use the watt burner.  Poultry is best done @ 325-350 and last time i checked watt burners can't get that hot.   Also you'll get better flavor from the WSM so why not use it?[​IMG]       I sure don't get the "easier" thing at all. 

    I did 2 turkeys this year one on my UDS and the other my Jimmy (jumbo mini) and  they put the other turkeys we had to shame. 
    Last edited: Dec 1, 2013