Smoking a Turkey

[TXOFFSHORE]

Also a lot depends on your smoker. My green egg vs my traeger is way different!!!

 

[robertc1024]

I'd give an update. It was ~12 lbs. Brined it for ~16 hours before hand. Smoked it for 8 hours at 225 over apple wood. It was barely done, and it was eating time, so off it came. I would have liked to have had the time to cook it a little longer, but the taste was fantastic - I'm definitely going to do another one.

I was surprised about the cooking time. Most of the articles I read said ~.5 hrs/lb is typical. I did have a tray of water under it in the smoker and I wonder if that influenced it any - reducing radiant heat me thinks.

Anyway, the wife went from meh on smoked turkeys to Hell Yeah! so I consider it a success.

 

[Lonesome Dove]

Only way I'll smoke a Turkey is with a 22 head shot.

 

[no2gates]

I'd give an update. It was ~12 lbs. Brined it for ~16 hours before hand. Smoked it for 8 hours at 225 over apple wood. It was barely done, and it was eating time, so off it came. I would have liked to have had the time to cook it a little longer, but the taste was fantastic - I'm definitely going to do another one.

I was surprised about the cooking time. Most of the articles I read said ~.5 hrs/lb is typical. I did have a tray of water under it in the smoker and I wonder if that influenced it any - reducing radiant heat me thinks.

Anyway, the wife went from meh on smoked turkeys to Hell Yeah! so I consider it a success.

About 4 years ago, we smoked a 12lb turkey and it took almost 10 hours, but it was sooo good...

 

[Mike_from_Texas]

I don’t see how anyone doesn’t like a good smoked turkey.


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[Polekitty]

I’ve brined, injected, dry rubbed, spatchcocked and smoked both on a pellet and a stick burner. Last year we tried a turkey from Greenberg Turkeys and I will never cook another turkey again. They are absolutely the best I’ve ever had and well worth the money. Best part is they come from Tyler Tex.

 

[jjkukla]

I know it's too late for this Thanksgiving, but this is the recipe I use... scaled up x2 for turkey. Brined overnight in my ice chest.

I cook on my Weber Smokey Mt with charcoal and pecan at 250* until breast is 170*.

Tuscan Rosemary-Smoked Whole Chickens

Get Tuscan Rosemary-Smoked Whole Chickens Recipe from Food Network

www.foodnetwork.com

 

[1911'S 4 Me]

I’ve brined, injected, dry rubbed, spatchcocked and smoked both on a pellet and a stick burner. Last year we tried a turkey from Greenberg Turkeys and I will never cook another turkey again. They are absolutely the best I’ve ever had and well worth the money. Best part is they come from Tyler Tex.

Thanks, I am going to order a small one since it is just me.

 

[Polekitty]

You won’t be disappointed.

 

[Lead Belly]

You won’t be disappointed.

Thanks for tip-- I'm sending one to my son. They look delicious.