Smoked turkey recipes

[ajs2186]

I am new to smoking turkey and was wondering if anyone would mind sharing their recipes (brines, rubs, injections, smoking time, etc.). Any help would be greatly appreciated.

[Borch]

Also check out the Cooking and recipe forum. I believe there may be a few entered in there right now. Although you may need to use the search function to find them.

[mknolls]

I Smoked a turkey this last fall. I asked a butcher friend of mine who has been smoking turkeys for 25 years. Find your self a good butcher or meat shop ask them if they have a brine they use for smoking. Tell them what you are doing so as to get enough. It cost me 5 bucks for enough to fill a four gallon pale. I went to a local grocery store and got a food pale 3 or 4 Gal with a cover from the bakery or delle. Inject the bird every where you can stick a needle and then soak the bird in the brine for 4 days in the fridge. That way the flavor will soak through the birds skin. My friend said it is better to smoke the bird at lower temps 145 to 165 for about 6 to 9 hours depends on the size of the bird. Then turn up the heat for the last 2 hours to 185 or so. Have a thermostat handy to check the inside bird temp should be around 180 or better. That is the stranded temp at witch the turkey is done. If you do this for chickens temp is 160 inside temp. Just as tasty. I had great success with my turkey and I got a true smoke flavor doing this. I used a smokey Joe charcoal smoker. I had to add charcoal every hr, with large chunks of apple wood. Chunks soaked in water for about 4 hours. My bird turned out great. I can't wait to do another. Each time you do this you well perfect it. You can also google smoked turkeys or youtube this, there are tons of this stuff out there. You can do a bird faster if you just grill it and inject it with smoke flavor and seasonings. There is no limit to the different kinds of ways to doing this. Good luck