smoking a turkey

[SeanB]

The outside temp should not be a factor. You should be maintaining a steady temp in the smoker regardless.

I'll be smoking ours on my Grill Dome this year for the 1st time. It should turn out really good.

 

[meatloaf]

I've been smoking turkeys for years in both hot and cold weather. It does take a bit longer in cooler weather so just keep your temp in the ideal range and resist the temptation to open the lid. :chef:

 

[SeanB]

If you maintain a steady temp, why would it take longer in cold weather? 220 degrees is 220 degrees, right? I could see it taking longer to get the smoker up to temp and more wood to reach and maintain temp, but otherwise, I'd think it would be the same cooking time. Or do you let the temp drift?

 

[meatloaf]

From my experiance a bird that size would take about 6 hours.

 

[No P in my ool]

Weber recommends that amount of time as they have you "smoking it "at 300 degrees. I do my turkey at these temps for two reasons. 1,the skin comes out crisper and 2,there is no reason to "low and slow"a turkey as there isn't any fat to render. I do brine my turkey.

 

[MikeInTN]

Weber recommends that amount of time as they have you "smoking it "at 300 degrees. I do my turkey at these temps for two reasons. 1,the skin comes out crisper and 2,there is no reason to "low and slow"a turkey as there isn't any fat to render. I do brine my turkey.

I agree on both the temp and the brining.

One thing I do like to mention about brining - you have to be careful about what type of container you brine in, so the salt doesn't react with it (metal pots especially). I use a big stock pot, but I also use one of the Reynolds baking bags as a liner of sorts. They are made of food-grade plastic, and are safe for brining.

 

[No P in my ool]

I brine in a 5 gallon food grade plastic bucket.

 

[MikeInTN]

The food-grade plastic is the important part, as I'm sure you know. Just wanted to mention it for anyone who might be reading this and who hasn't brined anything before.

What smoke wood do you use for your turkey? I tried apple last Christmas, and it was a big hit!

 

[No P in my ool]

The food-grade plastic is the important part, as I'm sure you know. Just wanted to mention it for anyone who might be reading this and who hasn't brined anything before.

What smoke wood do you use for your turkey? I tried apple last Christmas, and it was a big hit!

I use apple also plus a bit of pecan.

 

[SeanB]

I think I'm going to try hickory and pecan.

 

[meatloaf]

I personnally prefer hickory.

 

[MikeInTN]

I've used hickory in the past, and decided to try apple last year after doing a bit of research. Seems like the apple flavoring wasn't as strong as the hickory was in years past. Heck, I might smoke one using apple and one using hickory this year, and do a taste test.. :lol: I usually smoke two birds anyway, one for my family and one for my wife's family.

 

[ztxm10]

I used Hickory last year. Could someone explian the brining process please?

Yes, someone please explain the brining process. I am not familiar with this. Also, I will be smoking my first turkey this year on my Primo grill. Thanks for the help.

 

[JohnT]

I used Hickory last year. Could someone explian the brining process please?

Yes, someone please explain the brining process. I am not familiar with this. Also, I will be smoking my first turkey this year on my Primo grill. Thanks for the help.

Brine solution is 1 cup Kosher salt to one gallon of water. I heat the salt and some of the water in a pan on the stove to get it dissolved. Get a container that will allow you to completely submerge the bird in brine, make enough brine to cover it and store in the refrigerator overnight. I've heard you shouldn't let it go more than 12 hours, and I've also heard up to 24 hours is okay.

You can add sugar or seasonings to the brine if you like. My neighbor adds apple juice.

 

[ztxm10]

Thanks John T,

Is this process to make the turkey juicier, tenderer or stricly for flavoring? The reason I am asking is I have never heard of the brining process and am willing to give it a try.

Thanks again.

 

[MikeInTN]

Brining helps keep the turkey moist, and also adds to the flavor a bit. Google "brining turkey" and you'll find several articles and recipes.

 

[ztxm10]

Brining helps keep the turkey moist, and also adds to the flavor a bit. Google "brining turkey" and you'll find several articles and recipes.

Thanks for your reply. I'll Google it.

 

[No P in my ool]

You will want a fresh turkey for brining. The frozen ones all ready are flavor enhanced.

 

[MikeInTN]

I've heard that to get the juices flowing in the turkey, you should spank it before you cook it. Does anyone do this? (Get your mind out of the gutter guys!!)

Ummm..no, I've never spanked my turkey...and that felt incredibly dirty saying that.....

 

[No P in my ool]

Had Thanksgiving early. This is what the bird looked like when I pulled it off the Webber Bullet.