Smoking a turkey

[South Austin]

I'm going to smoke my first turkey on Thanksgiving. Any tips? Brine, or no brine? Is pecan okay (that's all I have now), or is there a better wood?

 

[Burnt Orangeman]

I never could keep one lit.

They don't draw worth a damn either.

 

[South Austin]

I see . . .

 

[Lidig8r]

PM sent.

 

[envgeo]

I am attempting the same thing this Tday. First time every. I think I have looked at a enough websites to get a feel for it.

I am going to brine a 12# ish turkey. rub prior to smoking (no salt). smoke with apple/hickory for 30 minutes/# at 240 degrees.

I also plan to put a baking pan, disposable, under the bird to catch drippings (put a little water in the pan at the start) for gravy. I am not sure if I will make gravy, but better to have the option than to not.

Am I missing something ?

 

[Roger]

In reply to:

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[NickDanger]

Pecan is a really fine smoking wood that is usually called into action with very mild meats (like turkey or fish). It's all just a matter of taste. Many people use Mesquite. Oak and Hickory? Not so much, but plenty of people prefer that.

Pecan will be just fine for you. I would make a compound butter with sage and put it under the skin.

I'm actually going to smoke one today with mesquite and persimmon and a sage/butter deal

 

[ProdigalHorn]

Smoked turkey is the way to go. Our T-day tradition became picking up a smoked turkey from Bill Miller and it was always greatness.

 

[South Austin]

Appreciate all the input. I decided to brine the turkey, and I have a 14.5 lb fresh turkey sitting in the fridge in a brining bag since last night. I'll wake up at about 1am to start the smoker, and put on a rub of paprika, onion powder, pepper, and turbinado suger right before putting on the fire. I'll stick with pecan.

I'm also going to try making giblet gravy, but I have some gravy ordered from Whole Foods as a backup.

Eat well tomorrow, fellow Hornfans, and peace be with you.