Smoking a Turkey

[binkley]

I'm planning my 1st attempt at smoking a turkey and there are a few lingering questions.

1st I have a Brinkmann electric smoker and plan on doing a turkey in the 10-12lb range. I'm not sure what temp I can get up to with this smoker. Anyone else have one that has ever done a turkey?

2nd How long should I soak the bird in brine? Do I need to cut slices in the skin to allow the brine to absorb?

Thanks and if there are any other tips anyone is willing to share, I'd much appreciate them.

Bink

[2PawsRiver]

I didn't soak mine in brine. I split it in half then seasoned with a fajita salt, some pepper, let it sit over night and smoked it the next day. I use a charcoal smoker. Heavy smoke for four hours at 225. Wrap it in saram (sic) wrap, then 175-200 for another 2-4 hours.

Came out really good. I am actually going to smoke one tomorrow.

Good luck with yours.

[Headhunter]

Binkley,

Not sure if you can "finish" the turkey in the electric smoker. You may want to keep the stove ready after 3 or 4 hours. I've smoke a bunch of turkey and normally use a charcoal smoker like 2paws. As far as brine, I have never brined a turkey but I always use bacon above the turkey on the racks. Seems to keep the turkey moist and boy is the bacon good when it's done.

[jpollman]

Binkley,

here's a Turkey smoking thread from a while ago. It's got some good info in it. Good luck !

http://www.michigan-sportsman.com/forum/showthread.php?t=52353

[WALLEYE MIKE]

I don't brine either. I smoke at 150 -200 degrees probably 5-6 hrs.

[2PawsRiver]

Had the grill smoking at 200 degrees at 4:00 pm. Put the Turkey on and kept it constant until 8:00 pm. Wrapped the Turkey in Celaphane wrap, restoked, set for 175 and let it run until just after midnight. Golden brown, tender, moist, great smoked flaver. The secret is in wrapping the item your smoking after about 4 hours.

Did you smoke yours Binkly.

[binkley]

Thanks for all the info. I'm not planning on smoking the bird until Thanksgiving, but it looks like I'm going to plan on doing it the day before and then finishing the cooking on Thanksgiving day. Don't you have to worry about the celephane melting?

Binkley

[2PawsRiver]

Nope the Celephane won't melt, your only cooking at around 175-200 degrees, would be safe into the mid 200s. I can't stress wrapping the meat enought though. Without wrapping the meat you can get a portion on the exterior dried out and it's not near as moist. A really simple process and it comes out really well.

Have a good thanksgiving and let me know how it goes. :)

[Hi Ho Silver_Joe]

I tried to smoke a turkey but I couldn't keep the damn thing lit. So I went back to smoking cigs. :lol: :lol:

I crack myself up. :D