Smoked turkey

[Abyr]

This is one of the pork roasts that I usually do.

[ndv21]

DUDE!!!!! stop the massacre!

looks great!

[Abyr]

Thanks for the positive comments guys.

[wild]

+1 on brining the bird. Just make sure the bird wasn't already "enhanced". This will make the bird too salty.
I smoked 2 last Saturday for our family Thanksgiving feast. (Moved ahead cuz the eldest shipped out to the NAVY Monday am.)
I'll smoke one more for this coming Saturday for all those that didn't make the first one.
I use a Creole rub and a butter & jalapeno injection.
Don't forget, the smoked drippings make a great gravy.

[mrtr33]

So, I think I'm going to smoke a turkey this year. I've done some independent reading on this, and re-read this thread, but am confused on something: the reading I've done says that a 8 - 12 lbs. turkey needs to smoke for 10 hours. Reading Abyr's post, though, this can't be right.

We're having Thanksgiving at my parents house - who are not adventurous eaters at all. We're smoking the bird on Friday sometime. I'll try to take pictures and post them up here.

I understand that I should brine the bird - any other tips?

[wild]

I smoked a bird up last Saturday while brewing a Chipotley Smoked Porter and smoking an MX2 Beli.
Like stated before, brine the bird if it's not enhanced. My electric water smoker will bring a 13# bird to 165°F in 4 hours.

[buzz]

I thought this sounded good - Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient - imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out. Give this a try:

8 - 15 lb. turkey

1 cup melted butter

1 cup stuffing (Pepperidge Farm is Good)

1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)

Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. After about 4 hours listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.

-Buzz