This year it's my side of the family's turn for turkeys and I get to handle one. To free up the oven I'm debating using our smoker which we got as a Christmas splurge present last year. If anyone has smoked one before, are there any particular rubs/bastes you would suggest that compliment the smokey flavor while still keeping somewhat traditional Thanksgiving flavors? I don't want to go straight into BBQ territory. Also any tips for keeping it from drying out on a pellet grill?
I tried it with just a salt pepper rub last year. I was told it would taste like ham but it somehow came out worse than an oven turkey. Probably ly operator error and I plan to try again next week. Monitoring
I was planning on doing a bit more than salt and pepper, probably a shit ton of butter. The ham thing is what worries me the most. I might try modifying that one Bon Appetit recipe they did years ago since I've done that before and they did a version on a smoker.
Any recipes in particular? I've been browsing through some and just came here to try and make up my mind.
I tend to keep it simple, since the flavors you add via the brine are kind of muted.
I tend to go with a cup of salt & a cup of sugar per gallon of water.
You can add garlic, citrus, peppercorn, bay leaves or whatever you fancy.
Honestly not a big fan of wet brines, flavor isn't much better than a dry one but more of a hassle to do.
Agreed, but if you're smoking the bird, it keeps the meat more juicy.
Good point. This is my first time smoking whole poultry on it and I usually dry brine for oven turkey, guess I didn't consider the obvious.
>I was told it would taste like ham but it somehow came out worse than an oven turkey.
I'm intrigued.
>just salt and pepper
Anon this is a cooking board
you’re right pepper is way too Hispanicy
The ham/hot dog taste comes from salt + smoke, and can be amplified by using apple wood. You probably want less smoke.
With poultry, you generally don't want to go low-and-slow or else the meat will dry out and the skin will turn to rubber. If I were to smoke a whole turkey - and I wouldn't because that's fucking retarded - I'd cook it exactly the same as I would have in an oven.
am are gon smoke a cigar cuz yall frickin ludacris nuts
Brine the turkey beforehand.
There are dozens of recipes online.
You can also use a Cajun injector and inject it with melted butter + white wine.
Season the outside aggressively and rub it with butter or oil before putting it in the smoker.
I nearly forgot.
Stuff the cavity with onions or apples or something.
That tends to keep the meat juicy.
This is my first year brining and while it isn't my first time brining, I am still nervous at the sheer size of the operation. I have a brining bag for the turkey, the herbs, and I should be stuffing the cavity as mentioned. Probably onions if I am going savory. However, the actual seasoning on the turkey hasn't been decided.
I might do a smoked turkey for Christmas so I’ll ask my own questions for the thread. Would rubbing it in compound butter be overkill after a wet brine? Spatchcock or whole? Best wood to use? I’m assuming something mild like cherry or apple.
Get some fancy wood. Alder would probably be the best for the turkey. It won’t be nearly as powerful as hickory or God forbid, mesquite.
I smoke turkeys, turns out great. Dry brine for 48-72 hours before hand. Use a sweet mix; salt, heavy sugar, paprika, garlic, pepper are good choices, maybe a little onion powder or parsley. Don't use a fat, it will inhibit the drying. Remove innards and stuff with garlic+ citrus while brining.
Smoke with a fruit wood. I like cherry, but pecan or apple are good choices too. 200 or a bit higher, definitely not over 225. Tie the legs together so they dont dry out too much. Start breast up and turn once or twice. Takes 5-7 hours depending on size; 165 in the thigh is done. Rest at least 30 minutes; an hour is better. Yes this is lower than most recommend but a long rest will make up for it. You can go 165 in the breast if you're afraid of shot or like well done meat. Still good but will be a bit drier.
Skin comes out nice and crispy, meat is super moist. I have a vertical smoker fueled with charcoal (snake method and lots of wood chips) and managed manually, so an offset pellet should make this a no brainer to do. I don't fuck around with basting or additives in the smoker (eg pan of water) beyond coal and wood. The key is a quality bird and not to open the smoker or otherwise fuck with things. Trust the process.
So would you suggest injecting the turkey then if you aren't gonna rub it down with butter or a glaze?
No, that falls in the category of fucking with it. Leave the citrus slices in while it smokes, they'll release moisture in to the bird. And use a lot, not 3 or 4. The low heat helps prevent drying out the meat.
@19912480
Underage homosexuals who don't cook don't get (you)s.
>they'll release moisture in to the bird
heh
theres no fucking way your turkey skin is crispy at below 225, stop telling lies
unironicaly, look up these youtubers turkey videos.
meatchurch bbq
chuds bbq
howtobbqright