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Smoking a turkey today, need guidance!!

Muscrat

Muscrat

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Ive had a turkey in the freezer since christmas and decided to see how bad I could screw it up today in the smoker.
Anybody have any good advice on what to inject it with. I'm gonna look on youtube on how to spatch cock it.

Thanks everybody!
 
I inject with a cajun butter mixture that you can get at Menard's or Bass Pro. I also have a solid food injector that works great. I use it to put pieces of garlic gloves deep into the turkey. The final touch is to drop a whole white onion into the chest cavity prior to smoking. Good luck. Smoked turkey is ridiculous.
 
i usually just put it on the smoker whole and let it go. You will be surprised that at 325 it will take must less time than a conventional oven. 22lb turkey took me about 4 hrs.
 
Rap the turkey with butter soaked cheese cloth. It will keep it from drying out.
 
Make sure it has not already been injected. I believe all frozen turkeys available in our stores are injected. I wouldn't add anything to that if so.

You could still loosen the skin and put a mix of butter and herbs between skin and meat. And for sure put some stuff like onions, apples, oranges and more herbs in the cavity.

On my next turkey I'm going to release the legs from the factory binding (if present.) The thigh area is the last part to fully cook and binding the legs down can only delay that.

Pictures when done!
 
I cut the back bone out and trimmed it out so it lays flat. To I need to put it in a shallow pan with butter in the bottom?
 
Also, if you have bags to hang it in, it cooks much better than sitting on a rack. However, if bags are not an option, the rack will work fine. Here is a picture of the one I did on Thanksgiving this year. Everyone thought it was pretty awesome!:p
 

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Muscrat said:
I cut the back bone out and trimmed it out so it lays flat. To I need to put it in a shallow pan with butter in the bottom?
Click to expand...
It can go right on the grill grate but not too close to the charcoal. If you were using a Weber, you would want to do indirect cooking. If you are using a smoker with a separate fire box, then you're set.

I don't believe that fowl benefits from a long slow smoke like pork and beef. Just start the fire and let 'er rip!

Since the meat is milder flavor, I go with milder smoking woods like apple, cherry, oak and/or maple.
 
It's an offset. It actually listed for sell in the sales section. Is there an internal temp to check for in the breast?
 
Plan on using a drip pan, or putting the bird into a pan.

I spatchcocked and cooked a 22 pound turkey on my UDS. Turned out great. All I did was dry rub it, and put it on. About halfway through the cook, I had to put it in a pan. The juices were dripping onto the coals, and putting them out. Plus, turkey fat stinks.

Matt
 
Gee thanks Wampus. Just what I needed to see, another thread that I just got addicted to. I don't know how I missed that thread this far.
 
oifmarine2003 said:
Also, if you have bags to hang it in, it cooks much better than sitting on a rack. However, if bags are not an option, the rack will work fine. Here is a picture of the one I did on Thanksgiving this year. Everyone thought it was pretty awesome!:p
Click to expand...

Whatcha talking about "bags to hang it in"? I am intrigued. How is the turkey oriented in the bag?
 
Depends what type of smoker you have. You need a vertical smoker. Here is a picture. Hanging it in the bag allows the smoke to penetrate evenly throughout the bird.
 

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Muscrat said:
Ive had a turkey in the freezer since christmas and decided to see how bad I could screw it up today in the smoker.
Anybody have any good advice on what to inject it with. I'm gonna look on youtube on how to spatch cock it.

Thanks everybody!
Click to expand...

I would inject it with Paul Newman's Italian Salad Dressing. Depending on the type of injector you are using, you may have to strain it first. I tried switching to Cajun Butter injection once, and it wasn't as well received in this household. I have also been known to use lemon pepper shake for the rub. May also want to try Paul Prudhomme's Poultry Magic mixed with some clarified unsalted butter. Good luck on what ever you decide.
 
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