Breaking down and smoking a turkey?
Hi, I have an extra Thanksgiving turkey defrosting in the refrigerator. I’d like to smoke it in my small propane smoker. Any advice? I need to break it down, never done that before but there’s plen...
Forum Discussion
I do a lot of turkeys for us and for others in either a charcoal grill, pellet smoker, or wood fired smoker. We haven't cooked a turkey in an oven in decades.
I always do turkeys at 300 - 325 degrees with hickory smoke.
I never bother with brining, unless someone wants that salt and brown sugar cure flavor. Nearly all frozen turkeys are already injected with brine at 8 - 10 %. Read the fine print on the packaging and you will see something like this, which is from Butterball packaging:
"Ingredients: Whole Young Turkey Contains up to 8% of a solution of water, salt, spices and natural flavor."
Realized I didn't address breaking down the bird. If it fits in the smoker, even if it's a tight fit, I'd cook it whole. The bird below just barely fit in a Davy Crockett smoker.
Also, here is a link to cooking a turkey in a Weber style grill..
I always do turkeys at 300 - 325 degrees with hickory smoke.
I never bother with brining, unless someone wants that salt and brown sugar cure flavor. Nearly all frozen turkeys are already injected with brine at 8 - 10 %. Read the fine print on the packaging and you will see something like this, which is from Butterball packaging:
"Ingredients: Whole Young Turkey Contains up to 8% of a solution of water, salt, spices and natural flavor."
Realized I didn't address breaking down the bird. If it fits in the smoker, even if it's a tight fit, I'd cook it whole. The bird below just barely fit in a Davy Crockett smoker.
Also, here is a link to cooking a turkey in a Weber style grill..
