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Unread 11-20-2012, 10:26 AM   #1
mudd801
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Default 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!

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Unread 11-20-2012, 10:29 AM   #2
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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.


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Unread 11-20-2012, 10:33 AM   #3
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I go with lemon, onion, garlic, celery, rosemary & parsley.
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Unread 11-20-2012, 01:35 PM   #4
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What do you recommended for Trussing? Regular butchers string? I've also heard about seasoning under the skin itself. Lastly, what about injecting?
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Unread 11-20-2012, 02:01 PM   #5
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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.
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Unread 11-20-2012, 02:06 PM   #6
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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.
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Unread 11-20-2012, 02:52 PM   #7
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I've never stuffed a turkey. Always make dressing with the neck and giblets.
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Unread 11-20-2012, 04:27 PM   #8
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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.
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Unread 11-20-2012, 05:04 PM   #9
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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.
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Unread 11-20-2012, 05:33 PM   #10
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I stuff birds I smoke with kielbassi.
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Unread 11-20-2012, 06:02 PM   #11
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Quote:
Originally Posted by Wampus View Post
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.
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Unread 11-21-2012, 09:38 AM   #12
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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)...
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Unread 11-21-2012, 12:27 PM   #13
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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!
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Unread 11-21-2012, 01:13 PM   #14
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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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