has anyone smoked their thanksgiving turkey?

[not on the rug]

28 minutes ago, Kype said:

i was thinking of smoking at or around 300. with applewood. indirect heat. 

That would work like a charm.  275-300 is perfect

[ElevatedHunter]

Yes!! Smoked turkey has became my new favorite. Unfortunately have only been experimenting with just the breast, but I don’t see the difference between that and whole turkey. Just will have to cook a little bit longer. Simple recipe I could send you that has worked great for me. PM if your interested in the recipe. Just remember always cook to internals not for time!


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[Kype]

what about stuffing the turkey? yes or no. if yes, then with what? or just tie the legs, tuck the wings, and let it smoke? 

thanks for the replies guys, im gonna try it. i will post the progress on this thread throughout the day on thursday

[not on the rug]

I never stuff birds.  It typically takes too long to get the internal temp of the stuffing to 165 and by then the meat gets overdone and dried out.  Cook the stuffing separately.  Both products come out better that way

[bucky]

I tried it once but couldn't get the bitch to light up

Edited November 27, 2019 by bucky

[Nanuk]

No Stuffing , I spatchcocked the bird to speed up cook time and it still took 6-7 hours. I also used an electric smoker and didnt need to baby sit the temp . Used internal temp probe 

[delvalhunter]

It’s one of the best!  What works for me/my recommendations:

1. I do not recommend smoking a very big bird (anything over 14 lbs) at lower temps. It’s best to smoke at 275 but a bigger bird you should bump up to 300-325. This prevents you from having the meat at “danger zone”temp for too long. Make sure you fill your guests with tasty turkey and not salmonella!  And never stuff a bird to get smoked  again...temps are too low and you’ll risk salmonella and your stuffing will not properly cook.

2. Poultry smokes best with a water pan. A dry smoke makes for a super dry bird. I take a water pan directly over the fire/element and above your chips with 1/2 gallon of water and throw in whatever open cheap bottle of wine you have laying around. The steam and smoke generated makes for the tastiest most juicy bird you’ve ever had. 
 

3.  I’ve read a lot here about brining a bird but a smoked bird should NOT be brined!!  When frying a turkey yes...the brine gives flavor as the oil does not provide any flavor. When smoking a bird, however...the smoke provides the flavor!  Brining will actually limit the smoke from flavoring your bird!  I simply rub the bird down before putting it in with a little seasoned salt. It helps to give the skin more crispness....and gives a nice texture to the skin. 
 

Happy Thanksgiving!!!
 

Edited November 27, 2019 by delvalhunter

[TouchofGrey]

Spot on advice Delval.

If you like " Disney Type Turkey Legs" from Amazing Ribs recipe. Super easy. I do them several times a year. I'm doing the cure now for 12 hrs. Remove and rinse tonight. Air dry in fridge over night. They go on before the turkey. 300 plus, no water in pan, about an hour to 160. I take off while bird is smoking, 15 minutes before dinner quick sear on gas grill to recrisp the skin and warm up. These make the best Pea/Lentil soup afterwards. my turkey will look like an octopus.

[Bowhunter444]

Cooking mine on my pellet grill but cooking at 350f so will get some smoke but not really smoking it

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[TouchofGrey]

Going to be challenge today. This is the type of day Electric Smokers are worth the money! Drinking lamp going to be set ablaze sooner than I planned 

[Bowhunter444]

Going to be challenge today. This is the type of day Electric Smokers are worth the money! Drinking lamp going to be set ablaze sooner than I planned 

Yes it is mine is holding within 5f of the set point in this wind which I think is good

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[TouchofGrey]

What is your smoker?

[Kype]

this wind is killing me

[Bowhunter444]

What is your smoker?

Rec tec 700 bull

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[TouchofGrey]

Just now, Kype said:

this wind is killing me

If you don't have a hard time for serving relax.. get as close as you can..you're cooking to temperature not time. If after the first 30 mins or so it get too bad, and you have room. Finish it in the oven. Your Pitmaster Card won't be pulled. Relax you got this