Wanting to smoke a turkey any input TYPE OF WOOD , BRINE OR NOT ,TEMPS

I don't brine.   I prefer to inject my turkeys.    As for the wood, I like pecan on the bird.

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..

  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.

Should you decide to brine make sure your bird is not already pre-juiced or adapt to that reality.  For color go with light cherry wood to get that mahogany finish.

Cherry provides a nice color.  I use two chunks and that is plenty.  Too much wood results in a very smokey bird that some guests will not enjoy.

You could just go simple and rub it with butter or olive oil and seasonings you like for the first on, but it is up to you how much of a challenge you want.  Brining is easy, below is what I do.

First I like to brine the turkey, but I want it to be fresh turkey not a Butterball that has already been brined.  For a simple brine for poultry I use 1 cup of brown sugar, 3/4 cup of Kosher salt and a 1/4 cup what ever rub I want to use.  I like using Oak Ridge Santa Maria rub for turkey's.  I brine for 24 hours.

I then pull the bird from the brine, rinse with cold water, dray and place it back in the fridge for 24 to 48 to dry the skin.

Before going on I rub with olive oil and use some more of the Santa Maria rub.

Make sure to remove the neck and bag of goodies before cooking.  I forgot about the neck and it made the top part of the breast take longer then it should have.  I also use a dual thermometer to monitor the egg and bird for temp.  

For wood, keep it light, like apple, peach, cherry and pecan.  I like to cook at no lower then 275 to start with and then get it up to 350 to finish for a crispy skin.