New Owner in MN

[Timo]

Just purchased the 4 rack digital from Cabela's for firefighter/police/veterans day discount.  I want to smoke a turkey for Thanksgiving...any advice?? I am new to this smoking world. ;D

[FLBentRider]

W E L C O M E  to the Forum Timo!

I would recommend brining and then smoking.

Rule #1 with poultry - keep the vent on the smoker wide open!

I use Alton Brown's brine:

# 1 gallon hot water
# 1 pound kosher salt
# 2 quarts vegetable broth
# 1 pound honey
# 1 (7-pound) bag of ice

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.

An 18lb bird is the largest I would get and still fit on a bradley rack.

I would then pat the bird dry, and smoke @ 250F for 2 to four hours of smoke, then continue to cook @250F until an IT of 165F.
or after the smoke is done, move to a house oven @325F until an IT of 165F - this will give you edible skin.

[navigator]

Welcome!!! Just sit back and listen...these folks are VERY helpful!!!! I'm doing my very first brisket and butt, as we type.