Smoked Turkey

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Koopdaddy

Senior Cook
Joined
Jun 29, 2010
Messages
105
Location
Loveland, CO
I want to try smoking a turkey this year. Have any of you done this? Would you do it again?

Looking for advice on what to do and what not to do. How long did you smoke it for? Did you brine it before smoking?

Thanks,
Jared
 
I love mine on the smoker and I've tried it all. Brined, injected, simple rub, roasted at 375, and stuffing the cavity with fruit. This year I plan on trying to spatchcock it and see how that comes out.
 
So I smoked the bird today. I am doing this for a local charity doing a community dinner tomorrow.

I brined the turkey in cranberry juice overnight. I stuffed it with apples, onions, cinnamon sticks and rosemary, thyme and sage. Rubbed it with some canola oil and salt, pepper, cayenne, garlic and onion powder, and paprika and smoked it for about 7 hours. MY UDS hovered right around 230-250 the entire time.

I used apple and hickory wood for smoke.

Took it out when it reached 160 and let it rest, covered with tin foil for about 45 minutes. I then carved it up and packaged it to take to the site tomorrow.

It turned out very juicy and tasty and wish I had everything else to go with it tonight!

Thanks for all your advice and help

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Jared
 

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