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Smoked Turkey Advice?

impag10impag10 Posts: 58
edited 1:50AM in EggHead Forum
Doing a test run Sunday for next month. Just bought the vertical stand and looking for a good recipe/idea's. Temp? What wood to smoke? and anything else. Thanks


  • Richard FlRichard Fl Posts: 8,103
    Save your vertical holder for something else. This is the only way to go!! Turkey will pick up a strong smoke flavor and overpower the meal.I use some apple wood.

    I have done 20 pounders on my large and I here larger ones will fit.

  • impag10impag10 Posts: 58
  • I like the apple wood and brine that has brewed tea in it. Smoked Turkey is one of my favorite things on the EGG.
  • impag10impag10 Posts: 58
  • Mad Max method is over the top.

    If you just want to smoke it, think about spatchcock or beyond - I don't recommend a heavy smoke. I use sugar cane - apple would be nice.

    Over tray of veggies

    Lately been separating to pull breast at 165 and thighs at 185

    Breast by itself is nice
  • cookn bikercookn biker Posts: 13,407
    Nice Frank!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • LovenbrauLovenbrau Posts: 307
    All of the Turkeys look great and I look forward to trying one on Turkey day. OT question, does anyone know of a source for older pans like the ones pictured. I would love to have a good one to use for the EGG. The roasting pan I have is all shiny and I have "seasoned" some of my other cookwear on the EGG. May get a slap on the hand if I season that one!
  • I follow Mad Max's recipe. I use pecan and cherry for good color. Can't fail. Good luck. J.
  • I concur with others about not over smoking it. Turkey can taste nasty with too much smoke. Half a fistfull of apple chips distributed throught the lump would be my advice.

    I cook turkeys at 375 dome, indirect, and they generally take slightly over 2 hours (13 lb bird) to hit the target temps of 160 (breast) and 180 (thigh). The fast cooking is due to the convection cooking that occurs in the egg.
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