Thinking of smoking/barbecuing a turkey this time around...
- tacostacoseverywhere Nov 9, 2007 04:17 AM
So my friends know me as a avid practitioner of the smoking arts--all things pig, sometimes brisket, and chicken. Through all this, though, I've never attempted a turkey, and am interested in tips and recommendations. I always brine my bird, no matter what, so that part would be taken care of. I was planning on dry rubbing with some earthy spices, and firing at about 240 degrees. Any thoughts on keeping the skin from turning to silly putty, which is what I hear is the main pitfall? Should I cook it a little faster, given the lower fat content? I really want that fall off the bone tenderness that I've gotten from doing chicken this way, and I'm getting a smaller turkey this year, as there are going to be 6 people max. (this is to say 12-16 pounds, which is what I reserved)
I've made the recipe, at the link listed below, several times. My family likes it so well, they complain now when I prepare a regular oven baked turkey.
You don't need a smoker for this recipe, you can use a Weber BBQ Kettle. I smoke my turkey at 325F, until the thigh temperature reaches 185F. Just cook the turkey over indirect coals and regulate cooking temperature with upper and lower vents.
Apple Brined - Smoked Whole Turkey
my smoker is a combo weber-- ie, it goes grill -->smoker with what is effectively a cylinder with rack struts and a door. i wonder how i'd collect pan drippings on the grill, though, w/o using the smoker attachment to hold a drip pan. thoughts?
this looks like the result i'm looking for, btw.
I have had good luck cooking turkey on a Webber kettle. One way to keep the skin from getting too crispy is by putting a little bit of olive oil on the skin about every 30 min.
If you want some great ideas for cooking on the grill or smoker , but the book ......Peace , Love , and BBQ