Smoked Turkey Recipes - Pensacola Fishing Forum

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Old 11-20-2017, 07:36 AM   #1
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Default Smoked Turkey Recipes

I am planning on smoking a turkey for thanksgiving, anyone want to share their recipe and process?
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Old 11-20-2017, 07:39 AM   #2
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When looking fer advice or tips, I go back to another forum I am a member on....Don't have to have a BGE but it helps.... I'm also smoking one tonight fer work tomorrow!!!

http://eggheadforum.com/
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Old 11-20-2017, 08:33 AM   #3
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The Egg Head Forum is super resourceful. I plan to smoke a turkey as well this week, and have done many in the past. IMO it is one of the best tasting smoked meats. You'll never fry one again.

Just make sure you brine with salt and water 12-24 hours before putting it on. Get the smoker going at a steady 300 degrees with plenty of wood chips. Make sure the turkey is dry and almost room temp. Put her on for 3-4 hours and that's it. Quick and easy.
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Old 11-20-2017, 10:20 AM   #4
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Quote:
Originally Posted by etrade92 View Post
The Egg Head Forum is super resourceful. I plan to smoke a turkey as well this week, and have done many in the past. IMO it is one of the best tasting smoked meats. You'll never fry one again.

Just make sure you brine with salt and water 12-24 hours before putting it on. Get the smoker going at a steady 300 degrees with plenty of wood chips. Make sure the turkey is dry and almost room temp. Put her on for 3-4 hours and that's it. Quick and easy.
Replace the water with like amount of apple juice for a slight sweetness.
Crab boil for a slight "cajun" taste.
I'm a fan of the apple juice, is the way I smoke mine.
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Old 11-20-2017, 10:51 AM   #5
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Dry brine if it isn’t shot full of the typical saltwater solution. I will be smoking the breast of a wild bird along with a whole farm raised. Wild bird will have a light rub and wrapped in bacon to keep it moist. Farm bird will be traditional and rubbed with Herbs de Provence. Pecan is my wood of choice.
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Old 11-20-2017, 10:54 AM   #6
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I take one other step. I take butter and let it get soft. Them mix in garlic, rosemary, and thyme in the butter. You can take this in your hand and push it between the skin over the breast and thigh.
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Old 11-20-2017, 10:59 AM   #7
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I also put a drip pan under the turkey while it is smoking, mix a little of those drippings in with your standard gravy for some extra goodness!

Smoked is far and away my favorite!
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Old 11-20-2017, 12:10 PM   #8
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Easy No-Boil Brine
2gal Water
2C Kosher Salt
1.5C Brown sugar

Brine for 10-12 hours, rinse well and pat dry very thoroughly.
Spatchcock the bird and pat dry again.
Combine 1lb of softened butter with herbs/spices, use whatever you like to attain desired flavor profile.
Rub the butter inside and out, and under the skin.
Save remaining butter to baste with.
Setup smoker with a nice sweet fruit wood, set temp at 275'-300'.
Smoke until thickest section of the thigh reads 185' on a reliable digital thermometer.
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Old 11-20-2017, 12:14 PM   #9
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Easy No-Boil Brine
2gal Water
2C Kosher Salt
1.5C Brown sugar

Brine for 10-12 hours, rinse well and pat dry very thoroughly.
Spatchcock the bird and pat dry again.
Combine 1lb of softened butter with herbs/spices, use whatever you like to attain desired flavor profile.
Rub the butter inside and out, and under the skin.
Save remaining butter to baste with.
Setup smoker with a nice sweet fruit wood, set temp at 275'-300'.
Smoke until thickest section of the thigh reads 185' on a reliable digital thermometer.
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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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Old 11-20-2017, 01:18 PM   #10
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Ive had mine in a brine of kosher and sea salt then added a bunch of cajun seasoning. Gonna take her out tonight and rub her down w/OO and dust her with coffee rub!
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