Turkey Smoking?

[Grizzly95]

Anybody got any good recipes for smoking birds? I've tried it before and it was OK.

[rasbo]

I brine wild turkeys and smoke them they are great.For every gallon of water I put 1 cup salt, 1cup brown sugar, black pepper and garlic powder to your taste,heat the water dissolve sugar and salt  let the brine get cold and sink the bird in it overnight, next day rinse the bird pat dry and smoke it

[Grizzly95]

How much or long do you run the smoke? I was gonna trial run a chicken.

[JoshT]

  I tried it once... all it did was give me a headache and mess up my bong!

[downyonderbbq]

Try brinning your Turkey with some Northwest Salmon Candy, I know it sounds odd but the balance of sugar, salt, garlic and onion are all blended by a lab and is extremly popular.....

[rasbo]

How much or long do you run the smoke? I was gonna trial run a chicken.

most folks will tell you the whole time,truth is meat will only take so much smoke.Get your smoker heated up,put your smoke in ,then the turkey I use hickery,smoke it for an hr with chips or whatever you use then just keep the heat the same 225 is where I try to keep it,when the bird hits 170 yard it out.I dont like the skin,but sure  makes a good turkey.Dont stress just enjoy it takes a while ,trying a chicken first good idea,Good luck

[downyonderbbq]

Smoked Turkey

INGREDIENTS
1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
1/2 cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1 apple, quartered
1 onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper

DIRECTIONS
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

 

Apple Brined & Hickory Smoked Turkey:

Ingredients:
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
3 oranges -- quartered
4 ounces fresh ginger -- thinly sliced
15 whole cloves
6 bay leaves
6 cloves garlic -- crushed
14 pounds turkey
vegetable oil -- for brushing turkey
cotton string -- for trussing turkey
roasting pan
heavy-gauge foil pan
hickory chips -- soaked in water (for at least 30 minutes)

Directions:

In a large saucepan over high heat, bring apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat, and skim off the foam. Allow the mixture to cool to room temperature.

In a 5 gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.

Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to be sure it is completely immersed. Refrigerate for 24 hours.

Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.

Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them in aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about one hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature is bout 180d F, and the internal temperature of the breast is about 165d F. Figure 12 to 14 minutes per pound.

Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil and let rest 20 minutes before carving. The pan drippings may be used to make gravy

[dogtuk]

dybbq

how much salmon candy and water do you use for the turkey brine i would like to try this recipe out

grizz

go to sportsmans warehouse or cabelas and get hi mountian season poultry brine i follow the instructions in box for brining the bird i also inject the bird in the breast and thighs and legs with the brine
i smoke the bird at 225 until it reaches a temp of 155 160 then i bump the smoker temp up to 350 to finish the bird this will crisp up the skin a bit when bird reaches 170 bird is done i use cherry for poultry good luck

huey

here is a pic of a bird i did a while ago

[robodad]

Anybody got any good recipes for smoking birds? I've tried it before and it was OK.

I couldn't figure out which end to lite !!!   

[downyonderbbq]

I use about 3 to 4 cups of NWSC for a large bird, brine for 2 days in the fridge. Pull and rinse then let air dry to room temp. Use apple sauce and beer and stuff inside then smoke. I use apple pellets and mix with some cherry 75 to 25. And no I dont use a treggar

[dogtuk]

thanks brent

will give this a try not sure i have enough nwsc for the brine will get back to ya if i need more i will post results

[Wea300mag]

I'm going to give one of those a try when I get back from Montana. 

[Rick]

I brine the turkeys I smoke in straight apple juice for a day before smoking.

They turn out awesome.

[Grizzly95]

Should I hang it or just put it on a rack?

[rasbo]

either