Smoked Turkey

Mark

I need some advice on smoking a turkey for the first time. I have a vertical chicken stand for a small turkey. Should i rub only or marinade? what temp? how long? what kind of wood? Thanks for your help.

Puj

mark,[p]Here's a link for the recipe to the Eggtoberfest 2000 turkey. You may not want to do this, but you might find some of the instructions helpful.[p]Good luck,
Puj
[ul][li]PDK Bird[/ul]

Marvin

mark,
We've done a smoked turkey (medium BGE) and a standard oven turkey each of the last two Thanksgivings: the smoked one always was gone first. I would suggest the following: brine a 14-15# turkey for 24 hours (1 cup kosher salt plus 1 cup sugar per gallon water with whatever other spices you like; e.g. 8 crushed juniper berries, 5 whole cloves, 2 sliced garlic cloves, chopped green onion); rinse the bird; put a paste of your favorite rub (made with olive oil) under the skin, in the cavity, on the skin; place on sitter which is in a drip pan; place the drip pan directly on the lump in order to have enough room; cook at 300 until the breast is 175 degrees; let it sit on the table for 20 minutes before slicing.
Enjoy,
Marvin

Sandi

mark,[p]I see Puj has posted his recipe. You really need to try it...I did sometime back and it was WONDERFUL!