What to Stuff a Turkey With for Smoking

M

mudd801

Guest
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!

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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:
[ame="http://www.youtube.com/watch?v=auQB7D_xB0I"]How to Truss a Turkey-Food Network - YouTube[/ame]
 
I go with lemon, onion, garlic, celery, rosemary & parsley.
 
What do you recommended for Trussing? Regular butchers string? I've also heard about seasoning under the skin itself. Lastly, what about injecting?
 
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.
 
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.
 
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.
 
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.
 
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)...
 
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!
 
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.
 
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