Smoked Turkey Process

[Pa_BBQ]

I do not see any recent threads on this and I have my Turkey in a Salt/Brown Sugar / Apple Juice Brine. Will be eating Thursday night.

I plan on cooking at 325-350 on my BGE but had never brined a bird before so looking for ideas on what to do next. I usually inject and fry, but wanted to smoke one this year.

I see some do nothing but brine and smoke, but was thinking about injecting still and rubbing with something.

Any good rub and/or injection recipes and would you do all 3 (brine, inject and rub)

My Turkey is a 15 lb Butterball Young Turkey, not self basting.

Thanks

 

[Ron_L]

There are a bunch of current threads on Turkey. It's turkey season, after all

Here's some threads with info on using an enhanced bird...
http://www.bbq-brethren.com/forum/showthread.php?t=95959&highlight=turkey
http://www.bbq-brethren.com/forum/showthread.php?t=95920&highlight=turkey
http://www.bbq-brethren.com/forum/showthread.php?t=95301&highlight=turkey

Here are some threads from folks doing their first bird...
http://www.bbq-brethren.com/forum/showthread.php?t=95930&highlight=turkey
http://www.bbq-brethren.com/forum/showthread.php?t=95883&highlight=turkey
http://www.bbq-brethren.com/forum/showthread.php?t=95850&highlight=turkey

and here is Smokin' Okie's turkey 101...
http://www.bbq-brethren.com/forum/showthread.php?t=95615&highlight=turkey

Here is what i am going to do with mine in the BGE...

I'll be brining mine for about 12 hours (45 min per pound approx.). Then I'll rinse and dry and let it equalize for an hour or so and then make a compound butter with garlic and some fresh herbs (I have rosemary, thyme, tarragon and sage) and spread the butter under the skin on the breast and over the skin on the thighs and legs. Then stuff the cavity with carrots, celery, onions, apples and oranges. Then put the turkey in a roasting pan on a bed of the same veggies and herbs and add some chicken or turkey stock and white wine. Then I'm going to ice the breast for 20 minutes or so to help the breast get done at about the same time as the thigh and leg. The whole thing will go into the Large BGE at 325 and cook until the thigh is 165 and the breast is 155, making sure that the bottom of the pan doesn't go dry.

When the turkey is done I'll take the pan stuff and either blend it all up with a stick blender or strain off the veggies and herbs and use the drippings to make a gravy. If there is a lot of fat in the pan drippings I will get rid of some of it.

 

[rocksteadyfreddy]

We brine and smoke on a BGE as well. No rub outside of salt and pepper. keep it pretty basic and it always turns out well.

RSF

 

[bam]

My turkey has been in the brine since 6pm last night. Will take out about noon today pat dry back in fridge til 8am. Season turkey inside and out with tasty-licks turkey rub. Then with a butter,olive oil and rub mixture give it a good rub under skin and all over add apples,onions,celery and garlic to cavity. Using oak and cherry chunks cook 325-350 til 165 in breast.

 

[eagle697]

Using oak and cherry chunks cook 325-350 til 165 in breast.

About how long does it normally take?

 

[bam]

About how long does it normally take?

For a 15-18lb.bird about 3 hrs.

 

[Southern Home Boy]

Make sure you temp the thigh, not the breast. White meat cooks faster and will get to temp before the dark meat. Unless you've iced the breast ahead of time, if the breast is at 165, the thigh will be more like 145 and underdone.

 

[eagle697]

Make sure you temp the thigh, not the breast. White meat cooks faster and will get to temp before the dark meat. Unless you've iced the breast ahead of time, if the breast is at 165, the thigh will be more like 145 and underdone.

would you set the bird out before cooking and ice the breast, so the dark meat warms up some and the white meat stays cold?

 

[Atlantaegger]

Well said! How about choice of wood? What do you think works best with Turk?

 

[Bludawg]

Well said! How about choice of wood? What do you think works best with Turk?

pecan or mesquite with a light hand( a little goes a long way)

 

[Phillstone]

You put the lime in the coconut and drink it all up- or ya just rotisserie or spatchcock it best dang turkey ya ever had