Smoking a Turkey

Unknown · November 2003

They just delivered my BGE just in time for Thanksgiving. Has anyone a good receipt for a 12 pound bird and any suggestions for a first time BGE user.[p]Thanks for any help[p]Bob

The Naked Whiz · November 2003

Bob Goodwin,
Well, my suggestion for a new owner is to go simple. Do the bird just like you would in your oven. 325 degrees over a drip pan. I'd try a small amount of smoke at first. Poultry can absorb a lot of smoke and you don't want to overdo it. You'll wow them with the tender juicy meat, not the smoke. I like to rub the bird with olive oil and then sprinkle on a little Montreal Steak Seasoning. Cook until a thermometer reads 160-165 in the breast. Take it out, cover with foil loosely, let rest 20 minutes or so and then carve. You can get fancy next year. Good luck!
TNW

Wise One · November 2003

Bob Goodwin, since The Simple Whiz gave you one idea, I thought maybe I'd show you something a little different. You might try Cat's Butterflied Turkey (if not now then later).

[ul][li]Cat's Butterflied Turkey[/ul]

The Naked Whiz · November 2003

Wise One,
Who you callin' "simple"? Just cause I live in a 'backy field in the Old North State don't mean I'm simple. I'm gonna get Stumpbaby after you..... LOL[p]TNW

grill'nMike · November 2003

Bob Goodwin,[p]I usually light and stabilize the BGE @ 225 degrees. Add the soaked smoking woods to the charcoal and then place the bird directly on the cooking grid. I allow 20 to 25 minutes per pound and this is usually more than enough. I use a polder meat thermometer and remove the turkey when it reaches 170 degrees in the deepest part of the breast. Let the bird sit for 15 minutes then carve and enjoy![p]Happy Thanksgiving,
Mike[p]

Smoking a Turkey

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