smoking a turkey???

[alwyze fishin]

I am looking for a recipe on for smoking a turkey.

Jeff

[jokester]

I've had more than one person tell me that if you can smoke up some good salmon, that you can smoke a darn good turkey too! Don't konw how much truth there is to this but i'd say do a search on it. You're bound to come up with tons of brines for fish, that you could probably use on a turkey too if the above saying is true? I'd probably add a few more spices in there for a turkey though just to flavor the meat a little.

Did a quick search on YAHOO and came up with this...sounds like it would work.

SMOKED TURKEY

1 (10 lb.) turkey, thawed
2 c. salt
1 c. brown sugar
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1 tbsp. red hot sauce
6 drops liquid smoke (only if you weren't going to smoke it with chips)

Mix all ingredients (except bird) into a porcelain pan. Fill with enough water to cover bird and mix well. Add bird to brine and weight down so bird is totally covered.

Brine bird for 8 hours in a cold spot. Remove bird and drain (do not rinse). Hang on hook in smoker for 4 hours. Remove from smoker and place in oven at 350 degrees. Bake 2 hours. Cover with foil and bake 2 more hours or until bird is done. Serve hot or cold.

Hope this helps a little.

-jokester

[Tulelicious]

I've done a few turkeys and chickens as well. I just rub them down with a generous amount of Lemon pepper and smoke it. I like to use fresh cut (that Day) alder for my smoker wood. I smoke it for almost 10 hours. I havent ruined one yet. When you end up smoking it let us know the result, Im always up for new ideas.

[ 11-13-2003, 05:30 PM: Message edited by: Tulelicious ]

[Freakwater]

Alwyze,

I did a bit of research on the internet last year about cold smoking turkeys. Google turns up alot of sites on how to quit smoking cold turkey! Most every site said never to smoke a turkey over 12#. This is because it is very difficult to get a bird any larger out of "the danger zone" (40-160 deg F) within 2 hours, whuch seems to be a rule of thumb. Unfortunately, I had already bought two 20#+ Safeway $0.29/lb. turkeys. Though in the end I did not get sick, it cut down on the enjoyment as I wondered. A meat thermometer takes alot of the guess work out. Most recipes seem to be a simple dry rub brine. If you have a day to spare, they are dang tasty. Tell us how it comes out.

Freak

[Fish mojo]

I think the best way is to just BBQ in a weber. It tastes awesome. Use apple chips on the coals. I would be careful about trying to smoke at lower temperatures...

[alwyze fishin]

thanks i think i will stick to the brines i use for fish and deer

[StickFish]

Originally posted by alwyze fishin:
I am looking for a recipe on for smoking a turkey.

Jeff

<font size="2" face="verdana,arial,helv">There are two tricks to smoking a Turkey

1. Finding a paper big enough to roll it in!
2. Having enough fire on hand to keep it lit!

[img]graemlins/dork.gif[/img]

Couldn't resist - My Bad

[fishhog1]

AF, I have smoked store bought turkeys for years. I always buy the ones with a tender timer and brine for 2 days in a mixture of frozen apple juice and salt, 2 cans AJ, 2 TBLS salt.The best way to brine is in a plastic bag. My smoker is big and runs on propane, I like to smoke turkey at 180 with apple chips and I can usually do 4 to 6 turkeys in about 10 to 12 hours. The cool thing about the tender timers is it takes the guess work out of it and if you are stuck with a little or big chief you can just smoke it for 8 hours or one bag of chips and finish the bird in your oven. Once the timer pops your in! The fishhog

[crabbait]

I smoke several turkeys every year in my brinkman wet smoker (two at a time). I just rub butter on them so that the seasoning sticks and salt and pepper inside and out. No brine.

I stick to 10-12lb birds and either hang them in the smoker or empty the liquid out of the body cavity a couple times while they cook (hanging is better).

Average cooking time is about 12 hours. Hardest part to get done (when not hanging) is the thigh/drumstick area. I use alder and have people at work begging me to smoke a turkey for them for the holidays. Much better to get two small turkeys and eat one the traditional way and smoke the other for those sandwiches and "leftovers".

[King Kong]

I have smoked turkeys for the past six years on the holidays. I usually inject the turkey breast and other areas with a lot of honey that has been warmed a little to thin it. Then I just put the standard poultry seasoning on the outside and occasionally baste it with more honey. Choose wichever chips that you like, I usually use apple or mesquite. Get a good meat thermometer so that you can be accurate determining when it is done. This is hands down the best way to make a turkey!!! My entire family looks forward to it. Good luck.