Smoking turkeys

[woodsforums]

Hey there,

As we near turkey season, would like to get people's methods for smoking turkey's so I can get some of them into the newsletter. Post here and the best ones will make it in!

[woody]

Heres my recipe for the turkey; i always use fresh birds never frozen always under 15 pounds.

The night before i smoke my bird, i brine it. 1 C of Kosher salt, 1 C of sugar, 2 Carrotts, 1 onion cut in half, 3 celery staks, 2 bay leaves, 1 TB of crushed red pepper, corrander and black pepper. I bring 12 cups of water to a boil than add the salt and sugar. When they disolve, i add the other stiff and take it off the heat.
Before i drop my bird, i COMPLETLY cool the liquid(cold bird, cold water). I let it sit over night in the fridge or in a cooler with ice.
An hour or so before I start my fire, i take the bird out of the brine, and wash it good with cold water and dry completely. I let the bird sit out and come up to room temp. I smoke my birds a high heat, 350 with no waterpan. I use a few pieces of soaked fruit wood, usually apple and/or cherry.
Brined and fresh birds cook a lot faster than unbrined birds ones. I cooked a 12 pounder in a 95 minutes, the thigh was 170 degrees when i pulled it.
I then tent the bird with foil for another 30 minutes.

[Big Al]

I would not mind smoking a turkey. I just never could figure out which end you light and which end you put in your mouth?

[RiverCityRub]

10-12 pound Turkey
1 cup of Italian Dressing
4 tbls of Dry Rub (Use your favorite rub)

Basic Apple Brine
1 gallon of Apple Juice( Can use water)
3/4 cup of Morton Kosher Salt
1/2 cup of packed brown sugar

Put brine mixture in plastic bucket or glass container. Place turkey in the mixture and let sit in refrigerator for one day.

Remove turkey from brine and pat dry with paper towels.

Add dry rub under the skin of the breast using a spoon to help smooth the rub out making it even.

Inject Italian dressing all over the turkey.

Preheat smoker to 325*

Place turkey in smoker, add 3-4 chunks of apple wood and cook 2-3 hours. Make sure that the internal temp in the breast is 170* before removing from smoker.

Wrap turkey in foil and let sit in a dry cooler for 30 minutes. Remove and carve.

Theron
RiverCityRub

[wc]

Theron, That looks like one good recipe, I will have to try it, Thanks Clyde

[RiverCityRub]

WC,
That bird was smoked on a party model. You love the party once you get it.

Theron
RiverCityRub