Canadian Thanksgiving smoked turkey

DFG,
never done a slow smoke, but for the last 7 years have always cooked our Christmas, Easter and Thanksgiving turkeys / goose on the BGE.
Get the temp up to 375-400 with plate setter, added a lot of soaked wood and cook bird for 10min per pound.
We use our own turkeys and add butter under the skin to add a little moisture - have found with store bought birds, the butter is not usually needed because of their water content.
Happy Thanksgiving.

On my Primo Xl which is pretty much the same as an Egg I've always spatchcocked them at around 375. Never had a bad one yet.

Simply put; if you can smoke a pork butt then you can smoke a turkey.

Smoking a turkey is really very simple, however most people tend to over think the process making something easy, more difficult.

Turkey, like most poultry has a lighter more delicate flavor. One does not want to lose the lighter flavor of the meat with an overpowering smoke flavor. The difference between a great turkey and a good turkey may be the type of wood you are using, the amount of wood, or possibly the temperature you are cooking at. Because of this careful consideration should be given to the smoking temperature as well as the type and amount of wood being used.

You will get many recommendations, but I prefer to smoke my turkeys at 325 degrees and I prefer apple wood chunks, or an apple/cherry wood chunk mixture.

I also feel one should really consider the benefit of using a brine, not only for moisture, but for imparting great flavors as well. If you plan to brine, make sure you do not select an "Enhanced" turkey as these birds have already been brined by the processor. If the bird is "Enhanced" and you brine it, you may end up with a salty flavored turkey, and it may also effect the texture of the meat.

I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine.... The flavor is truly awesome!!!!
http://www.patiodaddiobbq.com/2009/11/ultimate-thanksgiving-turkey-brine.html

Here is a guide to smoking the turkey by the same person.
http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html

There is also a good article in Smoke Signals Magazine starting on page 26...
http://issue13.smokesignalsmagazine.com/

and of course the Brethren Unofficial Turkey Thread....
http://www.bbq-brethren.com/forum/showthread.php?t=120494

and lastly Wampus Smokes a Turkey.....This mirrors the article in Smoke signals.
http://www.bbq-brethren.com/forum/showthread.php?t=176618

Happy Thanksgiving!
I figure about 3 1/2 hours @ 300, for a 15lb natural turkey.

Happy Thanksgiving! Looks like some good advice above!

Also note there are alternative methods of cooking a turkey as well.....

Thanksgiving turkey Ideas...

There are several options on how to cooking your holiday turkey this year, Smoking, Deep Frying, or Radiant Infrared.

Start with the preparation, in my opinion brining is a must for a great flavorful bird no matter which method you use to cook it. One should really consider the benefit of using a brine, not only for moisture, but for imparting flavors as well. If you plan to brine, make sure you do not select an "Enhanced" turkey as these birds have already been brined by the processor. If the bird is "Enhanced" and you brine it, you may end up with a salty flavored turkey, and it may also effect the texture of the meat.

When shopping be be sure of what you are buying:
Enhanced Bird - Contains 3% (sometimes higher) salt solution.
Frozen Turkey - Completely Frozen Bird.
Fresh Turkey - Yes these can be found frozen and labeled "FRESH" as long as the storage temperature does not allow the blood to completely freeze. Do not confuse these turkeys with a farm fresh bird which has not been commercially processed.
Farm Fresh - No definition needed here.



For all methods of cooking the turkey, I prefer the flavors imparted by Patio Daddio's Ultimate Thanksgiving Brine....
http://www.bbq-brethren.com/forum/showpost.php?p=1087814&postcount=1


Smoking a Turkey:

Here is a guide to smoking the turkey by Patio Daddio.
http://www.patiodaddiobbq.com/2009/06/simple-barbecued-turkey.html

There is also a good article in Smoke Signals Magazine starting on page 26 which mirrors the above thread...
http://issue13.smokesignalsmagazine.com/



Deep Frying a Turkey:

Here is a post by caliking on deep frying a turkey.
http://www.bbq-brethren.com/forum/showpost.php?p=1863197&postcount=1



Cooking a Turkey with "The Big Easy" Radiant Infrared Cooker:

I have smoked turkeys, deep fried turkeys, but this method in the simplest, quickest, and easiest method of cooking your holiday bird. It is not smoked, it's not deep fried, but it is a very flavorful, moist, and tender turkey. Here is a tutorial by "Toast"
http://www.bbq-brethren.com/forum/showpost.php?p=3098916&postcount=1



I usually smoke a turkey and also cook one in "The Big Easy" to have the best of both worlds to serve at the table, and for leftovers. Keep in mind that if you have a vac-sealer you can seal meal sized portions and freeze them for a later meal after the holiday.

Happy Thanksgiving!
One hour in, 1.5 - 2 more to go...

I see a perfectly cooked turkey in your very near future...

I was given one as a gift and almost returned it. It was Toast and MCIMike that convinced me to "Try it, you'll like it". Now I smoke a turkey and do one in the Big Easy. Leftovers vac-seal for another meal.

grc_42 said:

Happy Thanksgiving!
One hour in, 1.5 - 2 more to go...

Click to expand...

That's it for today. Another one tomorrow and Monday...