Forum Discussion

Super_Dave's avatar
Super_Dave
Explorer
Jan 23, 2017

Freezer Space - Smoke a Turkey

I still have a couple frozen turkeys from Thanksgiving and want to reclaim some freezer space so I'm doing a 13 lbs turkey today. I brined it overnight in one of my customary kitchen cupboard brines where I use half my spice cabinet and a cup of salt and a cup of brown sugar. For a rub I'm using Weber Garlic & Herb seasoning and filled the cavity with onion, celery and carrots. The smoke took 5 hours to reach 162 IT and was placed in a cooler with towels to rest for about an hour and a half. This was probably my best turkey to date.





  • Super_Dave's avatar
    Super_Dave
    Explorer
    Jan 23, 2017
    Smoked turkey sandwich with avacado and cranberry for lunch today. I was mentally ready to get the new smoker dirty yet so this was smoked in my big smoker.
  • magnusfide's avatar
    magnusfide
    Explorer II
    Jan 23, 2017
    SD, looks like you could start your own smoking magazine with photos like that
  • theoldwizard1's avatar
    theoldwizard1
    Explorer II
    Jan 23, 2017
    Most would say this is not truly "smoking", but you can easily cook a whole turkey on a full size Weber charcoal kettle grill. Get the coal brackets that hold the charcoal off to the side. After the coals are going good, add your favorite wood chips. Use a grip pan in the middle. I would recommend a interior thermometer or even one of those fancy automatic temperature control fans (Pitmaster IQ) for your Weber kettle grill.

    I have never brined or used a rub, but it still comes out excellent.
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    Jan 23, 2017
    Admirable meat slicing job you done there. Looks very professional.
    What time did you say lunch is? :B
  • mowin's avatar
    mowin
    Explorer
    Jan 23, 2017
    Dave, was that the inaugural smoke on the new DC?

    Regardless, looks tasty.

About Chefs on the Road

2,135 PostsLatest Activity: Jan 01, 2025