Smoking Turkey - Need a Little Advise

Discussion in 'Poultry' started by randya, Oct 28, 2014.

  1. randya

    randya Meat Mopper SMF Premier Member

    I have been asked to smoke 8-10 turkey's for a event.  I smoke a lot of other meats but never whole turkey's.  I would not like to get involved with the having to having to brine them. 

    Questions? does anyone have a good pointer on just plan old smoking them?

    They will be 10-12lbs max.  I have a large smoker either reverse or straight can be used.

    Any help would be greatly appreciated.

    Thanks in advance,

    Randy
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Randy You can make a dry rub with, Celery salt, onion salt , garlic salt. you can add paprika for color. Coat the bird with olive oil apply rub, Smoke at 275*  Post some pics when u do it
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Here is some of my smokes, turkey and chicken alls the same really. Fowl is great smoked.

    Smoking Turkey w/ Q-View: (Injected)

    http://www.smokingmeatforums.com/t/147498/smoked-turkey-a-bds-tribute

    Smoked Chicken w/ Q-View: (Brined)

    http://www.smokingmeatforums.com/t/152772/basic-brined-smoked-chicken

    http://www.smokingmeatforums.com/t/153699/national-finals-and-smoked-chicken

    Smoked Chicken w/Q-View: (Nekkid)

    http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

    BDSkelly also does some festive fruit flavors. Then I remember a great thread from Pops, his was a cured smoked turkey. His is always beautiful and professional done.

    Their is all kinds of help in the search engine.
     

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