Christmas Day turkey smoking chips??

viamarco · December 2012

I will be cooking a turkey on Christmas day. I wanted to see what wood chips people are using with turkey? Also do you cook it Vertical? What about just the breast any different?

Any recommendations would help

MJQ8 · December 2012

I used apple chips on Thnksgiving. I don't know if you plan to brine but I advise strongly considering it. I cooked horizontal.

Mickey · December 2012

NOT A LOT OF WOOD!

I use a single handful of half cherry and half pecan chips. Used this combo for the last 6 years and works just fine. I am not in the brine club. I find it is fine w/o that extra work. I spatchcock at 400 raised direct and takes about 90 mins for the cook. Note the cherry gives it the real good color. And I use a coffee rub.

Mickey · December 2012

Andy_in_CO · December 2012

I did the Thanksgiving turkey on the Egg breast side down on the grate with a drip pan underneath. I brined the turkey and used one apple wood chunk. Good smoke flavor, but not too much smoke. I have read that Cherry gives a great color to the skin.

Tjcoley · December 2012

Spatch it and use pecan. Great color and flavor.

U_tarded · December 2012

I just bought some peach gonna give it a test run with a bone in breast fruitwoods are great for turkey all the above are good suggestions.

Griffin · December 2012

Cherry or apple.

jbates67 · December 2012

I used cherry over Thanksgiving and my bird turned out fantastic. Just don't over do the amount of chips, you can overpower the amount of smoke in a bird as opposed to pork or beef. I believe any fruit wood, apple, peach, etc would be good.

bodski · December 2012

I've used pecan and apple and they both produced great results. Going to try cherry next. Easy does it; only takes a small handful.

gdenby · December 2012

I just use the shells from the pecans I crack open for other uses. Usually, a double handful, but not much by weight.

The breast doesn't need to get as hot as the legs and wings. Try placing some bagged ice over the breasts before cooking.

Brining really does help. I use a "dry" brine to save 'fridge space. Just a rub of coarse salt 2 days in advance, and a massage a couple of times before cooking.

viamarco · December 2012

Vertical or in a horizontol rack?

Mickey · December 2012

Viamarco if you are asking me? Flat as it is spatchcocked. Also on spatchcock I never ice the breast. I have cooked3 to 4 each year for the past 6 years. This is one of the easiest cooks on your egg. I also like a coffee rub for the turkey.

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Christmas Day turkey smoking chips??

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