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Oct 11, 2006 11:38 PM

Smoking a couple of turkeys

Smoking a couple of turkeys this Friday. Any words of wisedom. I'm using oak in an offset smoker, and I will be brining. Not sure what spices I should use for a rub.

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  1. My dad uses a mix of garlic, salt, cracked black pepper, oregano, sage, and a pinch of chili. He gets it into the crevices and under the skin, and he usualy "washes" the inside cavity with lemon juice.

    My dad makes a fine turkey.

    1. personally, i think hickory or cherry wood makes for better tasting turkey while smoking.....JMHO

      1. We smoke our turkeys for 1-2 hours (depending on size) at around 200F, then finish them in the oven at 350F. If you smoke at low temperatures for the full cooking time, the skin will be as tough as old leather.

        I like to add some spices to the brine, usually bay, peppercorns, juniper and also some dried thyme, oregano, marjoram.

        1. What I was taught: add enough salt(stir well) to float a raw egg then add your spices and herbs,brown sugar I then after sufficant brining let the bird air dry ........then smoke,I've also dry brined with the salt and brown sugar as the basic it worked well being that I had acsess to pear trees I use the wood.I had at the time a wooden box smoker with a metal tunnel to channel the smoke from the (only wood)fire it was fun and so tasty.I sweet pickeled the pears

          1. You don't NEED to use a rub.
            When I do turkey I put my rub in the brine. It's the best way in my mind. That way it picks up a little of the rub flavour all through the meat but isn't too strong.
            I also use apple wood.

            Other than that, make sure you allow plenty of time. It can take a while.