Question on Smoking Turkey and Injecting recipes

bw

Need some advice on smoking our first turkey this weekend. To brine or not to brine, smoking chips, temp of egg, how long to cook, recipes????[p]Looking for any recipes for injecting the bird/meat??[p]Any advice/tips would be greatly apprecitated![p]BW

mojopin

bw,[p]Whenever we cook a turkey on the Egg we brine it. We LOVE Alton Brown, Ok, I love him... my bf just likes to watch. This is Alton's Recipe from Good Eats, modified for the BGE it comes out amazing.[p]I don't recall our cooking times, but the temps are the same on here... cook until the thermometer says it's done. I have yet to try the ICE on the Breasts Method, but I plan to next time I do a turkey. The double layer of foil definately helps though.[p]Here's the Recipe:
Good Eats Roast Turkey Recipe courtesy Alton Brown [p]Recipe Summary
Yield: 10 to 12 servings [p]
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil[p]Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.[p]
Episode#: EASP01
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Unknown

bw,
I smoked a 20 plus bird last month and i injected using apple cider, garlic oil, and some Dizzy Pig rub. I wrapped it in cheese cloth and sprayed it with water every hour to keep the bird from drying out. I used apple wood to smoke it and it took almost 10 hours, indirect, at 300 deg. Hope this helps.[p]Andres

Unknown

bw,If you have the Smoke and Spice book I have done the "Worth the wait turkey" twice with raves.
Injection liquid:
1/2C garlic flavored oil
4oz beer
1/2t cayenne[p]Turkey paste:
4 garlic cloves
1t black pepper
1t salt
pinch cayenne
1T garlic oil[p]Inject bird day before and coat cavity with paste.book calls for wrapping in cheesecloth and mopping with the leftover beer,1/4C oil & 2C chik stock. I have used a vert roaster and they were great