What to Stuff a Turkey With for Smoking

mudd801 · 11-20-2012, 10:26 AM

Hey gang! Going to be smoking a 20lb turkey Thursday, and looking for options as whether or not to stuff the cavity with anything. I've read some articles on apples, oranges, onions, etc. Any input? Also it is already brine according to the packaging from Whole Foods. Should I still brine it? Thanks everyone and happy Thanksgiving!

Wampus · 11-20-2012, 10:29 AM

If I stuff, I always use aromatics (apple, orange, lemon, onion).

Brine if you want. I still brine enhanced birds when I can't find fresh non-enhanced.

Don't forget to TRUSS:

MS2SB · 11-20-2012, 10:33 AM

I go with lemon, onion, garlic, celery, rosemary & parsley.

mudd801 · 11-20-2012, 01:35 PM

What do you recommended for Trussing? Regular butchers string? I've also heard about seasoning under the skin itself. Lastly, what about injecting?

JazzyBadger · 11-20-2012, 02:01 PM

I season on the skin, and under. Olive oil and a homemade rub of Thanksgiving type herbs, that compliment my stuffing seasoning.

I don't usually inject when I smoke/roast, but I do inject whenever I fry them. Personal preference of mine. Some people will brine, rub, and inject, it's REALLY all about your personal preference in regards to this sort of stuff.

fingerlickin' · 11-20-2012, 02:06 PM

I stuff the cavity with orange and onion quarters and make a compound butter with my rub of choice and put that under the skin.

deguerre · 11-20-2012, 02:52 PM

I've never stuffed a turkey. Always make dressing with the neck and giblets.

GrillBillie_D · 11-20-2012, 04:27 PM

The bird I got says it was brined. I've read several people suggest that you still brine....but cut back on the salt in the brine I am making.

I'm planning to put apple, orange and onion quarters in cavity.

Rubbing under skin with olive oil and herbs/rub. Gonna inject too...probably melter butter and herbs.

landarc · 11-20-2012, 05:04 PM

Of late, I do not add any aromatics or stuffing to the cavity, I don't think it makes much of a difference and it slows cooking. I do prefer to truss the bird and will sew the opening shut to get the bird closed up.

lfurl43142 · 11-20-2012, 05:33 PM

I stuff birds I smoke with kielbassi.

Outnumbered · 11-20-2012, 06:02 PM

Quote:

Originally Posted by Wampus

If I stuff, I always use aromatics (apple, orange, lemon, onion).

+1. Any of those are great, but I usually do apples, but have done apples and onions together. I believe it also helps keep
the breast a little more moist.

RamHemiTX · 11-21-2012, 09:38 AM

I use about half an apple cut into chunks along with half a yellow onion quartered and 2 cloves of elephant garlic cut into chunks as well. I also toss a bit of my rub inside. I truss it up using some string that is actually intended for trot lines (just happen to have a big roll of it)...

qnbiker · 11-21-2012, 12:27 PM

You can't go wrong with apples and onions. I get some flack if I use a lot of garlic.

20 lbs is an awfully big bird to smoke. I usually don't smoke turkeys over 12-14 lbs. If I need 20, I smoke 2 12s. Good luck!

Midnight Smoke · 11-21-2012, 01:13 PM

Nothing, I like the heat to circulate easily into the Bird. But I do not smoke them either, I cook at 325º-350º. With that big a Bird I would cook it at those temps to keep it safe. If I were going to Smoke one the maximum weight would be 14lbs for me. Be careful, poultry takes on Smoke very easy and it is not hard to over-smoke it.

11-20-2012, 10:26 AM	#1
mudd801 Found some matches. Join Date: 09-02-11 Location: Aurora IL	What to Stuff a Turkey With for Smoking Hey gang! Going to be smoking a 20lb turkey Thursday, and looking for options as whether or not to stuff the cavity with anything. I've read some articles on apples, oranges, onions, etc. Any input? Also it is already brine according to the packaging from Whole Foods. Should I still brine it? Thanks everyone and happy Thanksgiving!

11-20-2012, 10:29 AM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	If I stuff, I always use aromatics (apple, orange, lemon, onion). Brine if you want. I still brine enhanced birds when I can't find fresh non-enhanced. Don't forget to TRUSS: How to Truss a Turkey-Food Network - YouTube __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

11-20-2012, 10:33 AM	#3
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I go with lemon, onion, garlic, celery, rosemary & parsley. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-20-2012, 02:01 PM	#5
JazzyBadger Quintessential Chatty Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land.	I season on the skin, and under. Olive oil and a homemade rub of Thanksgiving type herbs, that compliment my stuffing seasoning. I don't usually inject when I smoke/roast, but I do inject whenever I fry them. Personal preference of mine. Some people will brine, rub, and inject, it's REALLY all about your personal preference in regards to this sort of stuff. __________________ The Life of the Knife is Ended By! The Wife. Geld responsibly.

11-20-2012, 02:06 PM	#6
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I stuff the cavity with orange and onion quarters and make a compound butter with my rub of choice and put that under the skin. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

11-20-2012, 01:35 PM	#4
mudd801 Found some matches. Join Date: 09-02-11 Location: Aurora IL	What do you recommended for Trussing? Regular butchers string? I've also heard about seasoning under the skin itself. Lastly, what about injecting?

11-20-2012, 02:52 PM	#7
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I've never stuffed a turkey. Always make dressing with the neck and giblets. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-20-2012, 04:27 PM	#8
GrillBillie_D Full Fledged Farker Join Date: 03-08-12 Location: Redding, CA	The bird I got says it was brined. I've read several people suggest that you still brine....but cut back on the salt in the brine I am making. I'm planning to put apple, orange and onion quarters in cavity. Rubbing under skin with olive oil and herbs/rub. Gonna inject too...probably melter butter and herbs. __________________ [I]Dennis[/I] [B]California Grill Billies[/B] #InsaneCanPosse #GatewayDrums #GMG #GreenMountailGrills

11-20-2012, 05:04 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Of late, I do not add any aromatics or stuffing to the cavity, I don't think it makes much of a difference and it slows cooking. I do prefer to truss the bird and will sew the opening shut to get the bird closed up. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-20-2012, 05:33 PM	#10
lfurl43142 On the road to being a farker Join Date: 07-06-09 Location: Pittsburgh, PA	I stuff birds I smoke with kielbassi. __________________ WSM 22"; Weber Kettle 26 1/2, Vt.Castings Gasser

11-21-2012, 09:38 AM	#12
RamHemiTX On the road to being a farker Join Date: 02-01-10 Location: Shady Shores, Texas	I use about half an apple cut into chunks along with half a yellow onion quartered and 2 cloves of elephant garlic cut into chunks as well. I also toss a bit of my rub inside. I truss it up using some string that is actually intended for trot lines (just happen to have a big roll of it)...

11-21-2012, 12:27 PM	#13
qnbiker is One Chatty Farker Join Date: 05-05-10 Location: Marietta, GA Name/Nickname : Lew	You can't go wrong with apples and onions. I get some flack if I use a lot of garlic. 20 lbs is an awfully big bird to smoke. I usually don't smoke turkeys over 12-14 lbs. If I need 20, I smoke 2 12s. Good luck! __________________ A bunch of Webers, Smoke EZ, GMG Daniel Boone, and a WHITE Thermapen MK4

11-21-2012, 01:13 PM	#14
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Nothing, I like the heat to circulate easily into the Bird. But I do not smoke them either, I cook at 325º-350º. With that big a Bird I would cook it at those temps to keep it safe. If I were going to Smoke one the maximum weight would be 14lbs for me. Be careful, poultry takes on Smoke very easy and it is not hard to over-smoke it. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration