View Full Version : Smoke that turkey!

12-15-2017, 01:20 AM
I've been bullied into traditional roast turkey for 20+ years or so and was thinking of pulling rank on the family and doing Xmas bird on the UDS this year.
I have always used Ferguson Henderson's brine and would still do so; it's excellent!
Any suggestions for rub? Seasoning? Smoke wood?( I love apple on beef and pork; everything really!)

Thanks for the help in advance, Rocky.

Weber 22,18, pizza kettle, smokey joe , UDS

12-15-2017, 01:27 AM
I used naturiffic qsalt on my last turkey, and I will probably use it on every turkey I cook from now on. I am not a huge turkey fan, but it was fantastic.

Smoke Dawg
12-15-2017, 05:09 AM
Some were skeptical the first year I cooked a smoked turkey so we did both. The smoked turkey was the favorite hands down. Now it is asked for.

12-15-2017, 05:16 AM
I am not a fan of turkey, but have been bullied into doing them for a while now.
The first one I did in the oven, the years after I have been doing them on a 22.5" (fake) webber and they are much better and easier.
I brine in a 3% salt solution with bay leaf, onion and peppercorns added to the brine. Take it out of the brine and let dry. Then on the kettle (indirect)
It doesn't need anything extra and you can use the drippings for grave.
I like to make a cranberry-port sauce to go with it.

Forgot: I do stuff a couple of lemons or limes in the cavity of the bird and sometimes some onions as well.

12-15-2017, 10:23 AM
Once I brine (1/2 salt // 1/2 sugar) I only very lightly season if at all. Between the flavor of the brine (it's not all salt & sugar) and the light smoke I give it on the WSM there isn't much need for additional flavor.

12-15-2017, 10:28 AM
I got a frozen bird in solution over thanksgiving, so I didn't brine. I did however inject with garlic butter and rubbed under skin with butter and herb mix (Rosemary, Thyme, Sage). A bit of seasoning on the skin and smoked at 300 with Pecan until done. It was excellent.

12-15-2017, 10:35 AM
I brine in heavy salt water over night, sometimes I'll add sugar also.Then rinse pat dry and put a light coat of EVO on bird.Next I apply a heavy coating of coarse ground black pepper inside and out. Cook it at 300 /325 using pecan wood until it reaches 165 . Let it rest for about 30 minutes before carving. Enjoy

12-15-2017, 02:37 PM
Take what you like; ignore the rest. This bird pic was done in the oven using the same outdoor oriented formula. Circumstances beyond my control. But the result tends to be similar, if a bit more smoky.


12-15-2017, 02:42 PM
still makes me laugh


Smoking Piney
12-15-2017, 02:46 PM
Spatchcocked, slathered with some bacon drippings, rubbed with poultry seasoning, and smoked at 325 to crisp the skin with a dab of apple wood for smoke. Cooked to almost 180 on the thighs and 165 on the breast. Rested covered for about a half hour before serving. A little over 2 hours to done.

It rocked. :-D


12-15-2017, 02:49 PM
spatched cock turkey is a great way to cook it

12-15-2017, 04:11 PM
Last one I brined in a 6% salt solution with a spicy/Cajun-y/garlic mixture that I threw together and chilled. Then tossed a bunch of my rub into about a pound of butter and spread it on and under the skin. Tossed a couple quartered onions in the cavity. Smoked over some hickory and apple. So. Friggin. Good.

Her leg popped out during transfer into smoker but I let it ride. Lol

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Smoking Piney
12-15-2017, 04:13 PM
Killer bird, zmhill! :thumb:

12-15-2017, 06:44 PM
Use pecan wood for the turkey.

Smoke Dawg
12-15-2017, 07:07 PM
Love Smoked Turkey



12-16-2017, 07:50 AM
Spatchcocking really helps. It reduces the cooking time which to me makes a more juicy bird. I use game changer brine and plowboys yardbird rub.