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Smoking a Turkey

bullsi1911bullsi1911 Posts: 12,426 Senior Member
Never tried a turkey on the smoker so I decided to do a test smoke today. Brined in a brown sugar brine for just over a day, then rolled smoke this morning at 250 over applewood smoke 

Almost ready to pull it and rest. Will post an update when it’s done
To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov


  • JayJay Posts: 4,629 Senior Member
    Looks good.

    I smoked a good size turkey breast last year for me and dad. Came out good.  I've also done smoked beer can turkey using a big can, such as Foster's. That is REALLY good.
  • JaphyJaphy Posts: 576 Senior Member
    looks like you nailed it Bullsi if thats your first effort you are a natural!
    been smoking turkeys for years .. I tend to cut back on the smoke with more charcoal and less hardwood after an hour and get the temp to 160 -165 dark meat portions can go a little higher. I keep a pan of water in the smoker to keep it from becoming too dry. Apple is the perfect hardwood for turkey.
  • JustsomedudeJustsomedude Posts: 1,465 Senior Member
    Looks good. I use mustard as a rub and smoke with hickory chips at 225 for about 8 hours. Always turns out great.
    We've been conditioned to believe that obedience is virtuous and voting is freedom- 
  • bullsi1911bullsi1911 Posts: 12,426 Senior Member

    About 5 hours of smoke (it was a small bird), and it turned out REAL good. Tasty, juicy, smoky… skin is a little rubbery, but that is to be expected with low and slow on poultry..

    this will be added to the holiday arsenal
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
  • TugarTugar Posts: 2,479 Senior Member
    edited November 2021 #6
    Mine will be brined starting tomorrow. Then roasted. Smoked turkey is awesome. Good job Bullsi1911

    Last year

    Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery.
    Winston Churchill
  • Big Al1Big Al1 Posts: 8,813 Senior Member
    I do my turkey on the grill and add smoke chips to a small pan. The skin comes out crispy with that great smokie flavor. 
  • JermanatorJermanator Posts: 16,244 Senior Member
     Looks good to me. Next time, spatchcock it though. It will cook faster, more evenly, and be juicier. Most directions call for cutting out the backbone and flattening it out that way, but I split the chest right up the center then dislocate the thighs from the pelvis-- only because that is the way I learned to do it when I worked at a chicken place for most of the 1990's.
    Reason obeys itself; and ignorance submits to whatever is dictated to it.
    -Thomas Paine
  • JKPJKP Posts: 2,771 Senior Member
    As recommended, spatchcock is the ticket for turkey (and chicken). I cook chicken over direct heat on my egg at 360-375 and it turns out great. Last time I did turkey at around 300-315 indirect and it also turned out great. 

    I'm going to try a smaller spatchcocked turkey over direct heat at some point...
  • bullsi1911bullsi1911 Posts: 12,426 Senior Member
    My original plan was spatchcocking- 

    ...but I ran out of time.  Just barely had time to get the rub on it, and get it on the smoker before I had to 'work'

    That will be on the next one!
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
  • breamfisherbreamfisher Posts: 14,104 Senior Member
    I spatchcocked a 16 lb. turkey. It did smoke quicker and come out juicier. To get good, crispy skin I did 3 things:
    1. Separated the skin from the meat last night.
    2. Made sure it was dry before I put it on the smoker. 
    3. Once it hit 150 or so internal temp, I cranked up the heat to about 375.

    Turned out good. Used a blend of hickory for flavor and cherry for color.
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