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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


View Poll Results: Which of the following do you do when you smoke a turkey?
Brine? 54 72.97%
Inject? 21 28.38%
Rub? 53 71.62%
Foil? 14 18.92%
Cooler? 13 17.57%
Multiple Choice Poll. Voters: 74. You may not vote on this poll

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Old 11-06-2009, 01:22 PM   #1
wingnut
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Default Smoking Turkey: Brine? Inject? Rub? Foil? Cooler?

It's turkey time! I know there are lots of methods and processes, but what's YOUR way? When you smoke turkey, do you brine? inject?, rub?, foil?, cooler?

Last edited by wingnut; 11-06-2009 at 01:26 PM.. Reason: Fixing typos
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Old 11-06-2009, 02:12 PM   #2
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Mmmmmmmmmm.......

Smoked turkey.........YUM!!!!

I just voted "foil", bit then I realized that I assumed that to be "foil after removing". You probably meant "foil during cook" didn't you?

I don't usually do that, but perhaps I should...my birds always seen to turn out pretty dark.
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Old 11-06-2009, 02:33 PM   #3
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I was asking foil during cooking, but if you foil it after that's good to know too. That's along the lines of coolering I guess. Although, not as air-tight.
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Old 11-06-2009, 02:49 PM   #4
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I have never smoked a turkey before and my family has asked me to smoke one this year for Thanksgiving Dinner. I was hoping that I can get some tips on what I can do for the best results. Looking for tenderness and moisture. I will be using a Weber Smokey Mtn. Smoker 18 1/2".
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Old 11-06-2009, 02:53 PM   #5
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I brine them and rub them. I prefer brining to injecting. Foiling the breast partway through cooking to shield it while the thigh finishes can help for unbrined birds, but for birned I don't find it THAT important. Only thing the cooler would be good for is if the bird is done too early.
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Old 11-06-2009, 03:00 PM   #6
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I brine then refrigerate to let the skin dry, then put herbs under the skin and aromatics in side the cavity, then smoke, then remove and foil and cooler if needed, then carve, then eat, then make leftovers, then make more leftovers, then eat another sandwich, all the while taking photos.
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Old 11-06-2009, 03:00 PM   #7
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I brine for about 12 hours then let it air-dry in the beer fridge for another 12 hours. Before I take it out of the fridge I set the bird on it's back with a bag of ice resting on the breast for about an hour. Then I give it a good rub inside & out, wrap it in cheesecloth, rub the cheesecloth with butter & put it on the smoker.
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Old 11-06-2009, 03:28 PM   #8
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I brine, spatchcock, place sliced smoked sausage under the skin, then rub with butter and season with kosher salt and cracked black pepper.

The smoked sausage under the skin adds a lot of flavor and moisture to the bird.



The smoked sausage works well with game hens too...

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Old 11-06-2009, 03:32 PM   #9
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Oh, I also inject with olive oil.
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Old 11-06-2009, 04:24 PM   #10
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Wow, thanks for the idea Jeanie! I never thought of that before.
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Old 11-06-2009, 04:29 PM   #11
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You don't have to ghost fark here, Chris.
I've havn't done one yet but I was planning on injecting but now that I've read Jeanie's post...
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Old 11-06-2009, 04:30 PM   #12
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I can't help it, I'm Ghost Farking all over the place. Even all my old posts are now Ghost Farked!
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Old 11-06-2009, 04:30 PM   #13
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Quote:
Originally Posted by cmcadams View Post
I brine then refrigerate to let the skin dry, then put herbs under the skin and aromatics in side the cavity, then smoke, then remove and foil and cooler if needed, then carve, then eat, then make leftovers, then make more leftovers, then eat another sandwich, all the while taking photos.
Exactly!!

And as mentioned before, ice on the breast for 20 minutes, not more, not less. The breast and the thighs finish at the same time. I use the Mad Max recipe and he knows his stuff, it's Excellent!!

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Old 11-06-2009, 04:39 PM   #14
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I am a firm believer in KISS.
I just pulled off a breast that was brinied overnight.
Salt, sugar, and AJ.
Drained and wiped dry.
Let the skin dry for a couple of hours.
A light dusting of rub, not much at all.

Smoked to 170--on the Traeger with Cherry pellets--rested a bit--sliced--and chowed down.

I let the turkey speak on it's own merit.

Moist, flavorful, and "YUMS"

KISS works for me--Just my method.

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Old 11-07-2009, 09:44 AM   #15
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I brine (of course) then rub.

Only think not on the list, I make a compound butter and put it under the skin to keep the breast moist (and helps the skin too)
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