Turkey Smoke (in progress)

[WSM18Lang48]

I’m in the middle of my first smoked turkey. I picked up a natural 18lb Turkey and Brined for 16 hours in Oakridge game changer. Then coated in extra virgin olive oil and dusted with oakridge game bird and chicken rub. I put it in a roasting pan with a bottle of apple juice. I think I started it way to soon but better too early then too late I guess.

[Stingerhook]

This ought to be good.

[WSM18Lang48]

The bark came out a little darker then I had hoped but the meat was moist and delicious.

[Stingerhook]

Yes please.

[Plata-O-Plomo]

That looks awesome! I smoked my first bird about fifteen plus years ago. My wife refuses to bake them now. I generally do a 12-14 pound bird and an extra breast or two. I am going to brine and inject my bird this year.



I am wondering what type of wood you used and if that could impact the skin color?


Nice job on this smoke WSM18Lang48!

[WSM18Lang48]

Oh I forgot to mention the fuel. I used a combination of well seasoned apple and white oak. I have been using this fuel combo on all my cooks for about 9 months now; brisket, pork shoulder, beef short ribs, spare ribs, pork belly, chicken. Perhaps I should switch it up, I am open to suggestions.

[SweetHeatBBQnSC]

If the bark is too dark for you just loosely lay tin foil over the bird when you get your desired bark color.

[crpngdth2001]

If the bark is too dark for you just loosely lay tin foil over the bird when you get your desired bark color.


I was going to ask if this would help. Plan on doing one this year, and wondering if foiling loosely once you get the right color would have any ill effects (like gooey skin). Thanks!