View Full Version : Plans to Smoke a Turkey

11-03-2013, 11:58 AM
Never done it. Need tips. Will be doing it on my Akron. Any an all advice would be helpful. Thanks.

11-03-2013, 12:11 PM
There is a great turkey thread around here that gets resurrected every year.....

Let me see if I can find it.

Not what I was looking for, but has some info....


And here...


(did mine based on this thread last year and it was the best yet.)

11-03-2013, 12:36 PM
Here's simple

Brine: 1 cup kosher salt
1 gallon water
1 gallon vegetable stock
TB pepper corns
1/2 brown sugar
(you can add aromatics and other seasonings) but this is simple good.

Soak for a day...dry well and place in fridge to dry the skin further...maybe 1/2 day

Spatchcock (cut out back bone completeley) and lay flat breast up

Olive oil and season both sides well and under skin if you want. Go breast side up and smoke 325-350 to 160-165 because when you pull it it will continue to carry over cook. (cover with foil for 1/2 hour)

Enjoy. You can't mess this up going simple...it'll be delicious

11-03-2013, 12:42 PM
Make sure you put a drip pan under the bird. It'll collect drippings for gravy, help keep your cooker clean, and turkey fat stinks when dripped on hot coals.


11-03-2013, 01:38 PM
A turkey is a big chicken that is all you need to know!

11-03-2013, 01:40 PM
Would I better off parting it out or just spatchcocking it?

11-03-2013, 01:59 PM
Either spatchcock it or separate the white & dark meat by cutting through the tissue between the breast & the leg quarters along the ribs and the spine at the pelvis.this will leave you with a complete breast/wing section on the bone and two leg quarters connected with a piece of the back bone holding it together.

11-03-2013, 02:13 PM
Relax and enjoy the experience. The most important thing to remember is that you are just using a different sort of oven. Outside of maintaining the coals, if you just do the bird the same way you do it in the oven, odds are you will get a delicious bird.

11-03-2013, 04:23 PM
After you brine and prep your bird...Put a bag of ice on the breast 2 hrs prior to cooking...This will start the breast out colder, and will keep it from finishing before the dark meat...After you do this...Be prepared to cook Turkey for all future Holiday dinners...

11-04-2013, 09:37 AM
^^^^^^^^^ What he said.

11-04-2013, 09:57 AM
Good comments already - here is my 2 cents

Brine it first - Salt + water + I tend to add flavors I am sing for cook - like apples (if I do an apple corn stuffing) or whatever
but Brine it first

Then cook it pretty much the way you cook it indoors - NO RULES; I stuff and cook in pan with veggies etc . . . .

I spatchcock a lot of chickens - but I want to stuff my Turkey - with something - could be just oranges (peeled) or onions but stuffing adds flavor, moisture, and or you can do a "real" stuffing and eat it as well

for fun and really good info google "Mad Max Turkey"
3 videos - Max R cooks great turkey!!!
definitely worthwhile!

Have fun!

11-04-2013, 10:16 AM
Would I better off parting it out or just spatchcocking it?
Spatch is quick and easy, by cooking quick and even it stays juicy.

11-04-2013, 10:18 AM
Stuffing adds some flavor, but if you "stuff" it, it cooks so unevenly. If you don't spatchcock it, it's best to leave the cavity open to air so it cooks inside out and outside in simultaneously.

A happy medium would be to put flavor additions inside the cavity "bay leaves, sliced onion bits, etc" but not fill it, leaving plenty of open air to go in and out of there.

11-04-2013, 10:50 AM
Here is how I did my turkey last Thanksgiving.
I started dinner prepping on Wednesday morning. Here I’m cooking up my brine.


Basically this is Alton Brown’s Brine with a few tweaks.
Ingredients: 1 gal. Vegetable stock.
1 cup salt
½ cup brown sugar
1 tbsp. Peppercorns
1 ½ tsp. allspice
1 ½ tsp. ginger
8 cloves
2 Bay leaves
Combine and then bring to a boil stirring occasionally. Then remove and cool to room temp and then chill in fridge. After it chilled I poured into a food safe 4 gal bucket. (Here’s mine in an ice chest surrounded by ice)


I placed my cleaned turkey (without innards) into the brine solution.


I then took 1 gal. of heavily iced water and pour on top.



And place the lid on it and let it rest overnight.


Now I load the kamado with charcoal & some Pecan chunks and setup it up indirect cooking.




Thursday Morning starts out with making up some seasoned butter rub.
Ingredients: 1 ¼ sticks of butter
2 tbsp. Montreal Chicken seasoning
½ tsp. Sage powder
½ tsp. Rosemary flakes


And some aromatic items to place inside the bird.

Ingredients: 1 Apple sliced into 1/8th’s
½ sliced onion
1 Cinnamon stick
1 tsp. Sage powder
4 sprigs of fresh Rosemary



Take the turkey out of the brine and place it on a prep tray.


Create some pockets under the skin for the seasoned butter.


And slide it in.


Now in go the aromatics.


Slather what’s left of the seasoned butter rub all over the bird.


And finally inject some butter into the breasts. (1 stick)


Light up the kamado and let it heat up to 250 and on it goes.


Ramp up the temp to 500 for 30 minutes. (To crisp up the skin)


And this is what she looks like.


Now ramp down the temp to 325 to 350 and finish off the cook. (Mine took an additional 2 hours for the breast temp to reach 160)


Here’s my “Money Shot”


Aside from looking great this bird was the best tasting turkey we’ve ever had. Everything was so moist with a nice smoke flavor to go along with the Sage / Rosemary / Montreal Seasoned butter. Everyone at the table said they were sorry they were too full to eat more. I will defiantly be doing more turkey’s this way.

11-04-2013, 10:55 AM
Is it this one in the stickies at the top of the QTalk home page?

There is a great turkey thread around here that gets resurrected every year.....

Let me see if I can find it.

Not what I was looking for, but has some info....


And here...


(did mine based on this thread last year and it was the best yet.)