Smoking Whole Turkey

[don280]

I just bought my first OBS, having used charcoal for years. During that time I have never had a good brine or recipe. Would someone be kind enough to send me one or direct to to their favorite one. It is Thanksgiving in Canada soon and I would really like to impress everyone with my new toy.

[westexasmoker]

Welcome to the forum don!

I too have yet to do a whole turkey, but just like you it'll be thanksgiving down here in the states before we know it and I'll be having to try my hand at one also!  I have done turkey legs and breast with great success.  Heres a link to the recipe site which has lots of great things from these brillant folks

http://www.susanminor.org/forums/forumdisplay.php?f=180

I'm sure someone will be along soon, to give you better advice than I.  Good luck and keep us posted!

C

[FLBentRider]

W E L C O M E  to the Forum don280!

I have adapted this recipie - http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe/index.html

1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

I then put in the bradley for 4 hours of smoke @ 225F - continue until an IT of 160F

I have used Hickory and Cherry with great results.

[La Quinta]

FLBent...I'm intrigued by your measurement of the honey at a "pound?" I have seen those whole "chunks" of honey but never seen them used in a recipe. Do tell?

[FLBentRider]

No real tricks here. 16oz is what I use. I never noticed if they were fluid or not.

 

[FLBentRider]

No real tricks here. 16oz is what I use. I never noticed if they were fluid or not.

 

I just looked at the package. 16 oz - 1lb. yes it is a liquid.

[La Quinta]

Ok...that's what I thought...just curious why you termed it a pound versus 2 cups...nothing else then that!

[Habanero Smoker]

When it comes to water or liquids that are mostly water based, one ounce measured equals one ounce weighed. Such as in the recipe; 7 pounds of ice equals 7 pints of water. Sometimes natures makes it easy for us.

[don280]

Hey thank you all for the recipe and clarification. I will let you know how I do!!!

[West Coast Sausage Maker]

sooooo what does a 40 pounder of scotch really weigh?

We sell smoked turkeys in our store.

5 gal H2O
2 lb salt
2 lb brown sugar
1/5 lb Instacure #1


this recipe is for 100 lbs of turkey

[La Quinta]

Hundred pounds of turkey...YUM!!! 

[beefmann]

never smoked a turkey,,, am planing to this year .... only thing is its  gonna be the done the beefmann way... with a flame thrower



last years turkey cook....














just  kidding gonna season it ..  let it stand in the fridge over  night and then into the smoker for a long slow cook im figuring 18 to 20 hours for a 15 to 20 lb turkey.

beefmann

[stillsmoking]

Interesting brine FL, can't wait to give this a try!  Whole turkey is always a hit around here and this sounds good.  I also like hickory and cherry but am likely to throw some apple in for turkey.

[La Quinta]

Still please mix our beloved hickory in...you will not be disappointed...

[Gordo]

sooooo what does a 40 pounder of scotch really weigh?

We sell smoked turkeys in our store.

5 gal H2O
2 lb salt
2 lb brown sugar
1/5 lb Instacure #1


this recipe is for 100 lbs of turkey

Out of curiosity, how do you get 100 lbs of turkey into 5 gallons of water?