Smoking a Whole Turkey

[oakville smoker]

Good day eh
Yeppers, Thanksgivingis come up fast and furious here in the great white north

I have an itch to smoke a whole turkey that I am dying to scratch
But i dont see any recipes for whole birds in the recipe section, breasts and legs  yes but whole birds no
I guess Icould halve the thing and smoke it that way...........

Is this do able?  I am thinking brine, inject with yummies and smoke away
Ideal size is going to be in the 8 to 10 pound range, a fresh bird no less

Any ideas or guidance here would be appreciated

[squirtthecat]

Never done a whole one, as we only like the white breast meat, but you could stand one up like HR's 'beer can chicken' - only on a bigger can.   That would help keep it moist.

I've even seen stands at the store for securing a turkey like that. (and you put the entire thing over a big can full of beer & spices)

[squirtthecat]

Here is a pictorial:

http://www.cookingforengineers.com/recipe/144/Smoked-Beer-Can-Turkey

(and a fun website, anyway)

[KyNola]

I have smoked a turkey and some will say I cheated my way through it.  Brine, inject and into the smoker at 250 for 2-3 hours and then move it into the house oven to finish roasting at 350 until the IT is 160-165.  I like to move it to the oven for the higher cooking temp and crisping up the skin.  I'm not a purist when it comes to finishing in the smoker.  When the smoke has stopped rolling the Bradley is nothing more than a 500 watt oven.

KyNola

[iceman]

KyNola has the right idea. Brine, inject, smoke, then finish in the oven at a higher heat to crisp up the skin. Works like magic.
Just don't get a bird bigger than 15 pounds and your good to go.

Click the picture to enlarge.

[Ka Honu]

Better than finishing in the oven - use The Big Easy.  As Justin Wilson might say, "I ga-ron-tee a delightful dish.  You gonna love it!"

[classicrockgriller]

Smoker/Big Easy is one of the ways I am doing a thanksgiving turkey. smoker/oven sounds nice too. Decisions!   CRG

[FLBentRider]

I use Alton Browns honey brine, then smoke in the Bradley until the desired IT is reached.

[Ka Honu]

FLBR - Sounds like a winner. 

My only problem with smoked turkey is the skin texture; I miss the crispness.  That's why I recommend finishing in TBE.

[FLBentRider]

We don't eat the skin, and I have not the TBE... yet..

[JGW]

I was thinking 'bout smoking a turkey this year, BUT....

That damn fried Turkey is just SOOOOOO good.   Then again....beer butt turkey sounds good too.

Wonder if I could smoke the turkey for a couple of hours, THEN fry it?  Smoked Fried Turkey.  Anyone done this?  I may have to experiment with just a breast roast and see what happens.

[classicrockgriller]

JWG, are you talking about "oil" frying? Just wondering about beer buttin a turkey and moisture issues with the oil fry? I did one oil fry and it came out great, just tooooo much work and loss of oil and danger for me.   CRG

[Smokeville]

Hi Oakville Smoker!

Food Basics has utility turkeys on sale this week for .97c/lb.....

Regards, Smokeville in Oakville....

[oakville smoker]

Thanks all

I am going to go with the brine, inject, smoke, finish in the oven strategy and hope for the best.
Smokeville, thanks for the tip on the turkey sale.  I am actually going to scoot down to St Jacobs
and get a free range bird.  I always say .....   go big or go home  ......   the turkey just wont be that big !

[FLBentRider]

IIRC - Turkeys I've done only take 4-5 hours.

I do them in the Bradley the entire time.

The meat is fairly lean, there isn't the connective tissue breakdown/tenderness thing going on.

It's just a cook with smoke.