Thanksgiving Turkey

Hulla Baller

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6:16p, 11/9/20

AG

I'm going to be smoking my first Turkey for Thanksgiving this year and I wanted to see if anyone has a good step by step method that they use? Do you stuff your turkey? What temperature do you smoke it at? How long does it take to smoke a turkey?

Any tips or suggestions you have would be greatly appreciated!

Ornlu

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6:19p, 11/9/20

AG

Hell no don't stuff it! Stuffing a turkey makes for bad stuffing (cuz fod poisoning)) and bad turkey (cuz overcooked).

Don't smoke "low and slow". Instead, smoke very hot. Like 350 - 400. Use a probe thermometer and pull at 156F in the breast. Let rest 20 mins before slicing.

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coastalAg

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6:56p, 11/9/20

AG

Franklin has a video on smoking a turkey. I just follow his method and it turns out great. I keep temp at 325.

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aTm2004

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In reply to coastalAg • 7:08p, 11/9/20

AG

I've followed this method for my KJ for 3 years (brine as well) and it's turned out awesome each year.

Ag83

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In reply to Ornlu • 7:14p, 11/9/20

AG

Ornlu said:
Hell no don't stuff it! Stuffing a turkey makes for bad stuffing (cuz fod poisoning)) and bad turkey (cuz overcooked).

Don't smoke "low and slow". Instead, smoke very hot. Like 350 - 400. Use a probe thermometer and pull at 156F in the breast. Let rest 20 mins before slicing.

Exactly this. And if you want to speed the cook along, spatchcock it. I also dry brine mine about 3 days before.

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Bruce Almighty

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7:52p, 11/9/20

AG

Everything you need is right here.

https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe

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HTownAg98

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8:17p, 11/9/20

I've found that 400 is too hot for turkey. Every time I've done it that way the white meat was tough. I now cook them at 300-350 and they're just fine that way. Before serving, I put it under the broiler for a few minutes to crisp the skin.

ORAggieFan

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In reply to Ag83 • 8:56a, 11/10/20

Ag83 said:
Ornlu said:
Hell no don't stuff it! Stuffing a turkey makes for bad stuffing (cuz fod poisoning)) and bad turkey (cuz overcooked).

Don't smoke "low and slow". Instead, smoke very hot. Like 350 - 400. Use a probe thermometer and pull at 156F in the breast. Let rest 20 mins before slicing.
Exactly this. And if you want to speed the cook along, spatchcock it. I also dry brine mine about 3 days before.

Spatchcock, dry brine, high heat. That's the way to go.

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DiskoTroop

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9:56a, 11/10/20

I spatchcock and separate dark from white. Brine the F out of it for days and then smoke hot until 156*F.

Dark will take longer than the white.