Turkey Smoking Tips?

Admin

Admin

Administrator
Staff member
So I got the temperature controller hooked up to my ceramic smoker and used them last night. It is going to be a dream to use. Not that the smoker did not hold heat well, but it did need checking every hour or so to make sure it was not too hot/cold.

Going to smoke a turkey this weekend and looking for any tips (what kind of rolling paper to use, how fine to chop it...etc.)

Seriously, I will brine it. Plan to keep the seasoning minimal and base with clarified butter occasionally. Any other tips welcomed!
 
5

5_spot

Member
Love Smoked Turkey!

I use the same process when I do on my Kamado or Pellet Grill -

- Brine the day before ( I've also injected with comparable results)
- I add a little seasoning to cavity & stuff with apples & onions. These are discarded later and just in there as filling for a more even cook
- Use fingers to release skin from meat, lightly season and put a few tabs of butter between meat & skin, put skin back to normal
- Season exterior. I try something different every time for a binder, butter, olive oil, franks red hot, etc
- Pre heat smoker to 225 and smoke until 105-110 internal
- Then I crank it up to 350 until 160 internal, this makes the skin crispy instead rubbery. Will go up to 165ish during rest
- Rest 30 min then carve it up!

When I do Turkey on either smoker, I put a mini bread loaf tin pan with water to keep some moisture in there. Not sure if it makes a difference, as I've never done without. I just know birds dry up easy, so can't hurt.

Many ways to do it, this has been my most consistent with family approval

Good Luck!!

I'll be smoking Tri-Tips tomorrow for Steak/Garlic/Arugula sandwiches and pork belly burnt ends on Sunday to try a different technique than last time. I try do have something on almost every weekend year round.
 
eagle1

eagle1

Well-known member
Pro tip: have plenty of adult beverages on hand. Lol

Mine have always turned out good with brining.
 
C

chunk06

Active member
I was always warned not to smoke large birds because the meat can stay at a unsafe temperature for too long. I always kept them under 14-15 pounds, even though you hear people smoke larger ones. Besides that they are hard to screw up. we have been smoking a lot of turkey breast the last few years, it makes for awesome lunch meat!

- - - Updated - - -

5_spot said:
Love Smoked Turkey!

I use the same process when I do on my Kamado or Pellet Grill -

- Brine the day before ( I've also injected with comparable results)
- I add a little seasoning to cavity & stuff with apples & onions. These are discarded later and just in there as filling for a more even cook
- Use fingers to release skin from meat, lightly season and put a few tabs of butter between meat & skin, put skin back to normal
- Season exterior. I try something different every time for a binder, butter, olive oil, franks red hot, etc
- Pre heat smoker to 225 and smoke until 105-110 internal
- Then I crank it up to 350 until 160 internal, this makes the skin crispy instead rubbery. Will go up to 165ish during rest
- Rest 30 min then carve it up!

When I do Turkey on either smoker, I put a mini bread loaf tin pan with water to keep some moisture in there. Not sure if it makes a difference, as I've never done without. I just know birds dry up easy, so can't hurt.

Many ways to do it, this has been my most consistent with family approval

Good Luck!!

I'll be smoking Tri-Tips tomorrow for Steak/Garlic/Arugula sandwiches and pork belly burnt ends on Sunday to try a different technique than last time. I try do have something on almost every weekend year round.
Click to expand...

good tips! I love smoked Tri Tip
 
K

katden4

Active member
When i do them on the grill, i top them with a full pound of bacon. It slowly cooks and helps keep the bird moist. Not sure if it would work with a smoker, but I dont see why not?
 
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