Smoking the Thanksgiving Turkey

[Shadowrider]

That brine sounds like 'da bomb! I'm doing that in a couple of weeks!

 

[dancer4life]

Thanks everyone on all the advice.

And a big thanks to @AKJ20 for the video. I am definitely using this brine for my turkey.

 

[CGS1]

So I haven't ever smoked a turkey but a contractor of mine gives me some expensive ones of out Texas each year. They are presmoked. They taste great just know it changes the color of the meat. At least the ones he gives me are a pink color but are fully cooked and delicious.

That is Greenberg Turkeys in Tyler,Tx.
https://gobblegobble.com/view/home

 

[doctorjj]

Brining is key. A little trick I do, is to use a spoon to lift up the skin off the breast and then slide in thin pieces of fatback under the skin. The layer of pork fat turns the breast into the juiciest and tastiest Turkey you’ve ever had.

 

[bigred1]

Brining is key. A little trick I do, is to use a spoon to lift up the skin off the breast and then slide in thin pieces of fatback under the skin. The layer of pork fat turns the breast into the juiciest and tastiest Turkey you’ve ever had.

You and I think alike. A little fatback is mighty good.

 

[tRidiot]

Agreed, one recommendation is to rub some butter or oil with spices UNDER the skin as much as possible. I did this, as well. I didn't dry mine out last year, so the skin wasn't crispy crispy, but it was overall still very good.

 

[beardking]

Hey guys,

I have decided to try smoking a turkey this year for our Thanksgiving dinner and looking for advice.

I have a Masterbuilt electric smoker. It works great for port, ribs, chicken so I thought why not a Turkey.

Anyone smoke their turkey?

What's the best wood to use?

Any favorite recipes.

Any and all suggestions is appreciated. ​

One thing to keep in mind is that the max temp for a Masterbuilt electric smoker is around 275 degrees. I've been looking at doing the same thing with my own Masterbuilt electric smoker this year. I've noticed that some recipes call for higher cooking temps, but there are plenty of recipes out there that are electric smoker specific. My plan is to use a brine recipe like the one linked in this thread, but follow the directions of one of the electric smoker recipes.

 

[tRidiot]

Oh my, I didn't realize there was a max of 275. What I would do is smoke it on the smoker for an hour or so, get some good smoke on it, then move the entire spatchcocked contraption into the indoor over to finish it at 350.

 

[kroberts2131]

The masterbuilt smoker just doesn't get hot enough to smoke a bird in, IMO. I use mine all the time but I don't use it for a turkey . This last year we used the alton brown method and it's the best .

 

[CHenry]

I smoke mine low n slow around 150 because its cold at night on that particular day usually. I'd prefer 180 but it just doesnt usually maintain that high. I use a treager. I smoke it 2 hours then foil it and up the temp to 325 untill myu meat thermometer tells me its done. Just the same way you do a brisket...or same way I do brisket