Goning to smoke my first turkey

Discussion in 'Poultry' started by fl girl, Jun 3, 2012.

  1. Next weekend I'm going to smoke my first whole 13 pound turkey.  I have got some great ideas for the brining from this site, but I have one question.  I keep seeing that the turkey needs to be washed.  Yes, I realize that all poultry should be carefully washed.  However, do I rinse the turkey AFTER the brining process or just before? 

    Hope to have some great pictures next week! 

    Thanks all!
  2. opps...spelling error... Going to smoke...not goning.. :)
  3. I do it before, that way it is not sitting "dirty" in the brine, thus raising the possibility of an issue.  Better safe than sorry!

  4. s2k9k

    s2k9k AMNPS Test Group

  5. Thank you for your help.  Although Jeff's recipe sounds great, I was thinking of making my own brine.  What do you think about apples and garlic?  I thought I'd brine the bird in 1/2 water and 1/2 apple juice with salt and garlic.  Under the skin I think I use the garlic butter recipe and smoke it with apple chips.  In the water pan I though, again, to use 1/2 apple juice and 1/2 water.  Also, I read a few posts that say to keep the temperature at 300 to get the crispy skin.

    Any comments on my idea?  Good or bad, let me know.  Since it's my first turkey smoke and only my second smoke so far I need all the help I can get.

    Again, thanks to all!
  6. s2k9k

    s2k9k AMNPS Test Group

    Sounds good to me! 275* - 300* is good for poultry, it doesn't need to go low and slow like a brisket or butt. Just be patient and take it til the breast is 165* and thigh is 175* and you should have a really good bird!

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