The wife and I decided to smoke a whole turkey for a belated Canadian Thanksgiving.
Started out with a 14lb bird and hit it with a rub. Put it into the smoker at 265 for just shy of 6hrs for an internal temp of 170.
I smoked with a combination of Hickory and Mesquite for 4hrs and then just held the smoker at temp till the end.
Both the wife and I like the smoked flavor to be a little stronger, but not over powering and this worked well for us.
We had friends over and served it with cabbage rolls, perogies, mushroom gravy, salads, cheese and of course a couple bottles of wine.
At the end of the meal, we were advised that we can invite our friends over any time the smoker is going :)
I am thinking that the next whole smoked bird will be for Christmas cold and snow be damned!
The rub was pretty simple:
1/4 cup garlic salt
1 1/2 tbs ground pepper
2 tbs paprika
1 tsp poultry seasoning
Rubbed the bird liberally and hit it inside the cavity as well.
Here are the pic's .. unfortunately a couple turned out a little blurry but you get the idea.
Started out with a 14lb bird and hit it with a rub. Put it into the smoker at 265 for just shy of 6hrs for an internal temp of 170.
I smoked with a combination of Hickory and Mesquite for 4hrs and then just held the smoker at temp till the end.
Both the wife and I like the smoked flavor to be a little stronger, but not over powering and this worked well for us.
We had friends over and served it with cabbage rolls, perogies, mushroom gravy, salads, cheese and of course a couple bottles of wine.
At the end of the meal, we were advised that we can invite our friends over any time the smoker is going :)
I am thinking that the next whole smoked bird will be for Christmas cold and snow be damned!
The rub was pretty simple:
1/4 cup garlic salt
1 1/2 tbs ground pepper
2 tbs paprika
1 tsp poultry seasoning
Rubbed the bird liberally and hit it inside the cavity as well.
Here are the pic's .. unfortunately a couple turned out a little blurry but you get the idea.
