Best way to smoke a turkey

TheEGGcredibleFulk

any tips on the best time/temp to smoke a 12 lb turkey? Doing a trial run tomorrow to prepare for Turkey Day

tenpenny_05

I like raised indirect between 350 and 400. Cooks a lot faster than you think it will. Go real easy on the smoking wood, and brush the skin with sou sauce to get a nice deep color.
People here like to spatchcock turkeys, it does help the bird cook more evenly but definitely not required.

TheEGGcredibleFulk

HOW many minutes per pound do you think at 350?

Woodchunk

Bone in breast is all we do
https://eggheadforum.com/discussion/1209613/turkey-season#latest

cottonseed

Smoke till its about 65% done, then dunk it in a turkey fryer till complete. 

TEXASBGE2018

I find the best way to smoke a turkey is to smoke it in a smoker. J/K. When I have done them it's at about 325-350 indirect and timing wise a 12lb turkey takes between 2-3 hours. But YMMV. I would use a fruit wood if possible for smoke. I tend to like apple for turkey. Also, for a rub I like getting room temp butter and covering the whole turkey in that including under the skin and then sprinkling with Cajun Seasoning or just S&P. Nice Crispy Skin but also flavor on the skin as well as underneath on the meat.

GATraveller

Be sure to ice the breast portion of the bird for 30mins. or so prior to smoking.  Mine always faster than expected.

Hans61

I like the 350 smoke roast temps so the skin isn’t rubbery 

no reason to go low and slow on a turkey. It’s lean as F

TheEGGcredibleFulk

Finished product, turned out great! Thanks for all the comments 

TheEGGcredibleFulk

vb4677

cottonseed said:

Smoke till its about 65% done, then dunk it in a turkey fryer till complete. 

THAT sounds down-right delicious!

Mickey

Spatchcocked Turkey and Chicken on the Big Green Egg

(you cut out the backbone and cook opened)

I like a 11/12 lb bird. If I need lots of turkey I just cook a couple ( 1 & 1/2  hr cook app)

Chicken 3 to 3.75lb bird or birds. Under an hour cook. 

Or, just add a package of legs extra. 

I do not brine the turkey or Chicken. 

If time I like to leave uncovered in the fridge overnight (no problem if no time) 

I cook "direct" @ 400/425 on a raised grill "skin side up" and never turn over.

I will use a coffee rub. Use what you like.

NOTE PLEASE (A LOT OF SMOKE IS NOT YOU FRIEND)

I use about a single handfull of mixed chips: Cherry & Pecan. 

Cook Turkey to temp (not time) breast @ 155/160 and thigh @ 165.

Cook Chicken to temp breast 160.

Rest both 10 mins.

 

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

NOTE: I just start with a small jar of the Instant Expresso Ground coffee and use the jar for all measurements. 

Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.