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Best Way to Smoke Turkey

BigEGGHunter
BigEGGHunter Posts: 11
in EggHead Forum
I’ve got the parents coming over tomorrow and they want smoked turkey. I have a 20# bird and have rubbed it down pretty good. Looking for best methods here (eg time, temp to cook)? 
Help!
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Comments

  • morrobayrich
    morrobayrich Posts: 104
    16 lb bird (unstuffed) @325 took 3 hrs
    Morro Bay, CA
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    A little more info on what you are looking for would be helpful.  Smoked turkey has two distinct meanings - 1 a low and slow true smoked bird vs 2 a bird roasted over coals with some smoke.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    might take a look at this method: http://www.nakedwhiz.com/madmaxturkey2/madmaxturkey2.htm
    good luck
    Lrg 2008
    Mini 2009
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Temp I’d say around 325-350. Time it takes to be done depends on if you are spatchcocking it or leaving it whole or cut up some how. 
    Pittsburgh, PA. LBGE
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  • BigEGGHunter
    BigEGGHunter Posts: 11
    I’m going to leave it whole and then low and slow would be me choice assuming I have enough time. 
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    I’d spatchcock that bird.  Seasoning and butter under the skin.  Poke holes through skin in fatty parts so it can render.  Raised indirect skin side up at 350 till 20 degrees to desired temp is reached. Then pull heat deflector and go direct skin down the rest of the way.   Make sure legs are to the backside of the egg.  IMO - good luck - also, use a fruit wood with poultry if you want some smoke on it.  I’ve been going with rockwood only on poultry lately as I don’t want a bunch of smoke on poultry.  But that is a matter of taste. 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Mickey
    Mickey Posts: 19,768
    This is how i have done them for years. 

    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 4.5lb 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 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 to temp (not time) breast @ 165 and thigh @ 175


     

    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.

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • newby84
    newby84 Posts: 134
    Last year I did a MadMax and a spatchcock with what I think was a Meat Church seasoning and the family and I preferred Spatchcock. That will be our go to for Turkeys from now on. 
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