Smoking The Bird

[hookman]

Smoking a turkey next week for the first time. Test turkey for Thanksgiving. Should I put it in a roasting pan or right on the rack? Should I bother with the water bowl or just baste? I am using the directions I found in the left margin. Any tips or secrets anyone would like to share? Thanks.

 

[abelman]

Here's what I did. First, it will be much colder in Nov than it is now. As for the smoke, 350 degrees is what you want to use for the smoker.

I don't know what kind of smoker you have but I have a R2D2. So, I put sand in the water pan instead of water to help keep temps up. Last year when I did a turkey, it was 39 degrees or so out here.

I put the bird right on the rack but you can use a roaster if you want. As for basting, it doesn't hurt especially if the ones grubbing on it like to eat the skin. We don't so it's not an issue. However, if they do and you haven't gotten a crispy skin at 350, you can crisp it up in the oven once done smoking.

Sorry, I didn't read the article, just going by the way I have done them.

 

[pineywoods]

I start by brining the bird. When I take it out of the brine I rinse well then pat dry. Add whatever rub or spices then off to the smoker right onto the grate breast up. I run the smoker at 225-250 for the first hour an a half then I baste it and kick the heat up to 325-350 and baste every hour till done. I don't really do poultry low n slow as my family likes to eat the skin and at low temps it tends to be rubbery

 

[smokin365]

My first turkey was an epic failure, I didnt do anything to it before smoking and was trying to figure out my new char griller. Im just glad it was a free bird. The second and others following have turned out great after i figured out what to do. I would brine it and put lots of butter under the skin, and maybe some onion, maple syrup and apple slices. It is a wise idea to do a test run before the Big One in November. Good luck.

 

[flash]

I leave it on the grate. Sand is a good idea due to your temps. 350º is not a necessity, unless you have to have crisp skin. I don't brine since most commercial birds are already in a solution. A turkey will smoke just find at 250 to 275º. Depending on your smoker will decide if breast down or breast up. Most verticals are hotter at the top, so breast down since white meat cooks faster than dark.

 

[richoso1]

I'm just reading and absorbing your comments, I'm going to test a big bird smoke before November. I'll be watching this thread. Good luck Hookman.

 

[hookman]

When I crank it up to 350 any idea how long per pound?

 

[abelman]

Until you get to 170 internal in the breast.

All things being equal, a 10-12lb bird at 275-350 will take about 2.5 to 3 hours.

 

[walking dude]

12 pack............

 

[walking dude]

here's my last turkey i did for my moms birthday

in brine

on the can.........lol

on the smoker........this is a 18 lber

plated

i soaked this for 2 days to remove the factory added solution........brined overnite......took just under 6 hours at 250...........

and here it is on the table for the family

lolol

 

[walking dude]

i used the water pan, and spritzed with cherry juice.....outside temps were 46 degrees..........

thank god i keep a smoking log..........LOLOL

 

[hookman]

That looks awesome

[
quote=Walking Dude;263657]here's my last turkey i did for my moms birthday

in brine

on the can.........lol

on the smoker........this is a 18 lber

plated

i soaked this for 2 days to remove the factory added solution........brined overnite......took just under 6 hours at 250...........

and here it is on the table for the family

lolol[/quote]

 

[jack2u2]

Check out the weber website for a really good turkey brine. Usual salt, water, etc., but also fruit slices, ginger and cloves.