Turkey Tips

[6th Borough BBQ]

I'm considering smoking my first Turkey this year for Thanksgiving. I normally enjoy how simple it is just throwing it in the oven, but thought maybe it's time to throw it on the stick burner to take it to the next level.

I've read the instructions here and from what I've gathered probably the most important thing is to cook at a higher temperature than normal to get a crispy skin.

I wanted to check and see if any of you had some other "tips" to help me ensure I do not mess up the bird? Also, if you can give me a feel for how long it might take that would be great as well. I'll buy the smallest small turkey I can buy as there is only 3 of us, so probably about 12lbs if my memory serves me correctly. I was thinking about targeting 275-300 on my smoker. And if it's not asking too much, if there are any Thanksgiving sides that would also go great on the smoker please let me know.

Thank you!
Daniel

[RonB]

If you can get the temp up to at least 325* you will have a better chance of getting a crisp skin. I shoot for 350* - 400* on my kettle and the turkey turns out nice and juicy with a crisp skin.. If you are not worried about presentation, spatchcocking will get your turkey done a lot quicker, but I think a high temp is more important on a shorter cook.

[6th Borough BBQ]

Okay I’m going to have to try and get it hotter...... never tried to get my smoker that hot (Lang) so not sure if it’s possible

[DWCowles]

It’s possible

[Psinderson]

I agree with RonB on the temp. 325 to 350 will work best. There is a TON of info in this article if you haven’t read it:

http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

I am going on my third year of smoking a turkey and my family has been converted. One thing I can’t remember is if I used water in the pan on my WSM.

[RonB]

I don't remember ever using a water pan with poultry. A moist cooking chamber may not produce crisp skin, but I'm not sure as I have never done it.

[Psinderson]

I think you’re right, I will skip the pan.

[EdF]

Here's my tried and true version, based on over 10 years cooking them. Of course, it's always evolving, and you would have to adapt it to your own cooker (eg forget the 400F starting temp and instead go directly to 325F). This is for those who want their turkey stuffed. Otherwise Meathead's recipe on the site, or Mad Max's on nakedwhiz.com are great (better?) alternatives. https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps

[6th Borough BBQ]

That was an amazing amount of detail! Thank you for sharing.

[EdF]

I put it together a few years ago for a good buddy of mine who also has a BGE. Like I said, it keeps evolving. We'll see what happens this year - maybe the KBQ, but that means I don't get to do some of the drudge work on the sides.