Smoking a thanksgiving day bird tips/tricks?

[tracker x-2]

Does anyone got any extra tips or tricks for preparing and serving a bird. Ive got a recipie i tried from the plethera of links above which turned out awesome. Im just lookin for any ideas on presentation wise or anything you folks have.

Thanks

[Deitz Dittrich]

Though i am not an expert, this is whats worked well for me..

I brine the bird at least 24 hours ahead, last year I did almost 2 days.. I then injected the bird with the brine. I have found the smaller the bird the better.. I would rather do 2 smaller birds than a larger one.. As a matter of fact. .Last year I only bought breasts. Not even full birds..

I then smoke with Apple wood, and use apple juice in the drip pan. And spray the bird with a mixture of apple juice and water and EVOO.. I keep the temp down to under 225 and over 210.. or try to.. for 5-6 hours.. Then finish on a rotissary or grill .. My family has RAVED over this the last couple years..

[reinhard1]

what is EVOO? thanks, good luck.

[Finns]

Extra Virgin Olive Oil?

[McGurk]

Extra Virgin Olive Oil?

Yup. I have nothing for presentation tips and tricks. Just make sure the breast doesn't dry out, the legs and wings get overdone, and the skin gets crispy! It's that simple!

[Deitz Dittrich]

Correct.. EVOO= Olive Oil.

[hockeybc69]

After brining and before going in the smoker I put this inside the cavity.

• Couple spoonfuls of minced garlic

• 1 tablespoon1 seasoned salt

• 1/2 stick butter

• 1 apple, quartered

• Half onion sliced up

• 1 tablespoon garlic powder

• 1 tablespoon ground black pepper

[tracker x-2]

Thanks for all the ideas guys!

[HARDTIMES]

Spatchcock works great for smoked bird. Spatchcock then brine put breast on top rack and legs and thignes below. Juice every time saftey tip keep bird under 12 pounds.

[OnAFly]

HARDTIMES brings up a good point regardless of what method you use. Smaller birds taste better because they cook faster. Bigger birds tend to dry out with longer cooking times. I've got 3 12.5lb birds in the garage right now. One has a date with the oven, two have a date with the smoker

[remington 300]

hey deitz, im curious, what do you mean by finish on the grill or rotissary? ive done whole birds on my smoker and they turned out great on the smoker alone,just wondering what the grill adds to it? your idea of putting apple juice in the water pan sounds like a good idea,will try it next time.

all this talk is making me hungry,bring on thanksgiving,

mike.

[OnAFly]

Brining my first bird tonight, smoking it tomorrow while my second bird brines, then smoking that one on Sunday I think we'll have enough smoker turkey for a while!

[Fisherman For a Lifetime]

I've never brined and they always turn out great.

This year I wanna brine the 22 Lb'er!

How, exactly, do you guys Brine...??

Thanks!

[reinhard1]

go to the main forum of cooking and recipies and scroll down to the "roast turkey" thread. there you will get some real good ideas. good luck.

[Walleyehooker]

Never tried this but I heard it is good http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html or search Alton brown brineing turkey

[Fisherman For a Lifetime]

Thank you so much, guys!

I'll do it & report back.

[eyeguy 54]

I have a 12.5 pounder in the brine and gonna do applewood this time. Trying a new brine with Taragon Leaf in it. Nice and simple and then apple slices in the cavity I'm sure it will be mmmmmmmm good. :>) Have fun all!

[thirdeye]

1. I like to brine and/or use a liter brine injection.

2. To help keep the breast a perfect 165*, and get the dark meat into the high 180*'s or low 190*'s, I butcher birds like this before cooking. The minute the breast is done, I remove it.

3. The best tip for cooking whole birds is to get a zipper bag full of crushed ice in a pan on your counter, then lay the turkey breast down in the ice for 1-1/2 hours or so. This makes the breast temp lower than the dark meat, so when the bird goes in the oven or smoker the dark meat gets a head start on cooking.

[reinhard1]

great tip as always. [side note: didn't get a chance on the canadian bacon yet with deer hunting and had to make some sausage for neighbors. after thanksgiving]. thanks again. good luck.

[eyeguy 54]

Smoked the bird yesturday to take along today. Used apple instead of cherry and this one is really good. The Mrs even likes it better so that's a good thing. ;>)

[reinhard1]

glad it turned out great. have a great thanksgiving!!!!good luck.

[eyeguy 54]

forgot to add, I put 2 apples quartered as blb suggested in the cavity. Don't know if it was the leaf or what but this is how i will be doing them from now on. Took the meat to Fargo and the smoked plate was empty long before the oven bird.

[tracker x-2]

The fam really like the bird. I Did a dry rub for 24 hours and then i set the bird on a ceramic holder during the smoking I put apple juice and other sweet mixes in there.

Now the in laws and my aunt wants me to smokem a bird.