Smoking a Turkey

[JRobyn]

As long as your egg is big enough to hold the whole turkey, do not worry about anything at all - just put it in there (any rubs or basting or stuffing that you like, or none at all) and let er rip. Throw some smoking wood on or not - it will be great without any, even better with some smoke. Keep the heat regulated at about 275-300 and use a meat thermometer in the thick part of the thigh. Bring it up to 185. Let it "rest" for about 15 minutes or more before you carve. It will be perfect.

 

[Rayster]

I smoke a turkey on my BGE usually twice a year. If you can find a Honeysuckle brand turkey breast (it's just the processed breast tied up with a rope net). I would recommend you go that route. Just because you have all white meat and there is no carcass to deal with later. If you have dark meat lovers or if the ole lady is a die-hard on traditions, then buy the carcass... :licking:

Do not cut it in half, and you don't need to brine it. You have an Egg, right?

Pecan wood will give your turkey great flavor, cook it on indirect heat using your diffuser. Soak your wood chips in water at least 30min. before use. Don't forget to put a pan on your diffuser to catch the drippings. I normally will put a bit of water and ale in the pan. Add your pecan chips every 2 hours (as you would any other meat). I normally will smoke mine about 275-300F. 4-6 hours (depending on size) and use your meat thermometer. The outside of the bird will be practically black by the time you are finished. This is normal, don't pull it until your thermometer tells you it's done.

Good Luck, and Happy Easter to You

 

[reggiejr]

Smoking a whole turkey 10-13 lbs is the ideal size.
If its frozen allow it 4-5 days in the fridge to fully thaw it out.
We smoke turkeys often done properly there's nothing tastier.:thumbsup:

 

[2LaneCruzer]

As long as your egg is big enough to hold the whole turkey, do not worry about anything at all - just put it in there (any rubs or basting or stuffing that you like, or none at all) and let er rip. Throw some smoking wood on or not - it will be great without any, even better with some smoke. Keep the heat regulated at about 275-300 and use a meat thermometer in the thick part of the thigh. Bring it up to 185. Let it "rest" for about 15 minutes or more before you carve. It will be perfect.

Thanks...that's about the same conclusion I came to, except I thought that I would cook in the 250 - 275 range. I have digital thermometer, so that should work fine. I have my own rubb recipe which works really well on poultry when I add some extra lemon pepper. I have the "regular" size egg; I think the grill is 18"...and the plate setter thingy for indirect cooking. I have several different types of wood; I normally use mesquite, blackjack and either hickory or pecan. I also have some apple which I thought I would use this time at about 25%. I'll cook it on Saturday, for dinner Sunday.

Thanks again everyone; I'll let you know how it turns out.

Dennis

 

[sseelhoff]

Thanks...that's about the same conclusion I came to, except I thought that I would cook in the 250 - 275 range. I have digital thermometer, so that should work fine. I have my own rubb recipe which works really well on poultry when I add some extra lemon pepper. I have the "regular" size egg; I think the grill is 18"...and the plate setter thingy for indirect cooking. I have several different types of wood; I normally use mesquite, blackjack and either hickory or pecan. I also have some apple which I thought I would use this time at about 25%. I'll cook it on Saturday, for dinner Sunday.

Thanks again everyone; I'll let you know how it turns out.

Dennis

Don't forget the key to a good smoked meat is the cerveza. Consume liberally for best results.

Many an afternoon and evening has been spent tending a smoker with a beer in hand. Then my wife reminded me the smoker is electric, with a thermostat and timer. Ruined all the fun.

 

[KretZ]

I have had good results with wood from fruit trees with poultry. I tried hickory on a turkey breast last month....eh. Apple is my favorite.

 

[2LaneCruzer]

Don't forget the key to a good smoked meat is the cerveza. Consume liberally for best results.

Many an afternoon and evening has been spent tending a smoker with a beer in hand. Then my wife reminded me the smoker is electric, with a thermostat and timer. Ruined all the fun.

I am a real beer sophisticate...I prefer Keystone...actually I prefer the rum with the bat, but after a couple of those (rum and Coke...the way I make them) I have trouble holding my head up and keeping my tongue in my mouth. So, beer goes with BBQ just like it does with painting and a lot of other things. Hmmm...maybe that's why I like BBQ so much!

 

[2LaneCruzer]

I smoke a turkey on my BGE usually twice a year. If you can find a Honeysuckle brand turkey breast (it's just the processed breast tied up with a rope net). I would recommend you go that route. Just because you have all white meat and there is no carcass to deal with later. If you have dark meat lovers or if the ole lady is a die-hard on traditions, then buy the carcass... :licking:


Do not cut it in half, and you don't need to brine it. You have an Egg, right?

Pecan wood will give your turkey great flavor, cook it on indirect heat using your diffuser. Soak your wood chips in water at least 30min. before use. Don't forget to put a pan on your diffuser to catch the drippings. I normally will put a bit of water and ale in the pan. Add your pecan chips every 2 hours (as you would any other meat). I normally will smoke mine about 275-300F. 4-6 hours (depending on size) and use your meat thermometer. The outside of the bird will be practically black by the time you are finished. This is normal, don't pull it until your thermometer tells you it's done.

Good Luck, and Happy Easter to You

Sounds right down my alley; although I usually use small "chunks" of smoking wood, and I don't soak them. I already have my Turkey; it's a small one, about 9#, so I'm stuck with that. Glad you forego the brining; I have some very mixed emotions about brining; have read the theories and testimonials, but my former training as a Biologist/Chemist tells me that the brine should, technically speaking, dry out the turkey by removing water from the meat.

In any case, yes, I have an egg and have a reputation for baby back ribs... in fact, we have a big "ribfest" every summer for our car club. I cook up 7 or 8 slabs of baby backs; a couple of chickens, lots of brats, bologna and Polish sausage. I have to bring my Weber Smoky Mountain Smoker out of storage (which by the way, is an excellent smoker, but I don't care for the clean up) to cook all this stuff. If you haven't figured it out, I love cooking BBQ about as much as eating it; have been doing it for a long time with a modicum of success, but my "luck" with briskit has been all over the board, and I have only smoked one turkey in 50 years. In any case, I'll make a report later, Good Lord willing. Oh, I have a couple game hens I'm planning on sticking on just for the heck of it. Thought I would take one and present it with the explanation that "Hey, dear, I shrunk the turkey". We'll see....

 

[2LaneCruzer]

Don't forget the key to a good smoked meat is the cerveza. Consume liberally for best results.

Many an afternoon and evening has been spent tending a smoker with a beer in hand.

Then my wife reminded me the smoker is electric, with a thermostat and timer. Ruined all the fun.[/QUOTE]

How about a report? What brand do you have, and how do you like it? Other than the obvious advantages of not having to use charcoal, does it cook better, more uniformly, with more control, etc.? Capacity? I have thought about an electric smoker, but have a fair investment in my BGE.

 

[schoolsout]

Look for a brine recipe online and brine the bird before smoking.

this was what I seconded...not sure what happened there. Brine the turkey before smoking is the way to go.