BeerBorg

myhorselikesbeer wrote:Wild grape vine with or without the leaf is a great choice as well. It imparts a fantastic flavor that is different than the other fruitwoods like apple,pear and cherry; and is milder than your oaks and hickory.

I did not know that. What about domesticated grape vines? If they will work I will have to start saving some.

Yes they will work as well. I just cited them because they are more plentiful.. I save my prunings from my domestic vines too.

Okay, I've done some research and believe that 1/2 hour per pound at a temp of 275-300 will be adequate. I'll be taking internal temps, too, of course. The bird is ten pounds, so figure 5 1/2 hours at the most. Fruit wood is best for poultry, and I've got both apple and pear, and I'm leaning more toward the pear. Since I don't need no steenking recipes, I've decided to brine it overnight and then create a rub with herbs and spices and bacon blended into two sticks of softened butter, and rub inside the cavity, outside the skin, and underneath the skin. A drip pan with scallions, garlic, herbs, chicken stock, and probably some brown ale will catch drippings and help with moisture retention.

This will either be a masterpiece and one of my greatest triumphs, or we'll be having pork and beans for Thanksgiving this year.

that sounds good, Dave

Thanks, JJ. It occurred to me that, even though I've never smoked a whole turkey before, I know how to smoke; I know my smoker. And I know how to cook. I can intuitively use seasonings that will go well with turkey. I got some good advice, which is why I started this thread (and thanks to all who posted with their experience and advice), and it helped me put all my ducks in a row, at least in my mind.

I can do this. I won't end up with raw turkey. I won't end up with turkey jerky. I won't end up with something seasoned so bizarrely it's like aliens put it together.

Now I just have to co-ordinate the timeline with my mom (who is hosting the day), so I have an idea of when to start the fire, and everyone else will know what kind of deadlines they're dealing with. Still don't know who-all is gonna be there, or what they're bringing. I got the turkey and the homebrew, and that's all I know.

FD, you beat me to the punch... what you said....

Dave....give yourself plenty of time. Better to be done early than late. If it's done too early, just put it in a cooler and close the lid. That bird will hold temp for an hour or so, even two hours closed up in the cooler. I've held 90 minutes before with no problems.

Sounds like you got it planned pretty good....I'm sure it will turn out pretty tasty.

I love smoked Turkey (so does my family), I do the Ultimate Weber Apple Brine Turkey and it is amazing

http://www.virtualweberbullet.com/turkey6.html

This turkey will be your new favorite once tried.

I done mine on my Chargriller w/side-fire box for years.

Done it also on rotisserie in Chargriler, I use apple wood for the smoke BTW...

Hmmm....

I took a look at Trollby's link, and there's stuff in there that advises against using already-injected/brined turkeys, which, looking at the label, is what I have. Essentially, this turkey has already been brined.

Guess I'll just add rub and smoke it, then.

Yup...if it's already been injected you don't want to brine again. Most birds that you buy at the store have been "enhanced" already, so your right on with the rub it and smoke it plan!! I hope the impending weather doesn't throw a wrench in your plans. The high on Thanksgiving here is only 31.

lol I was out smoking some ribs for SWMBO and to make room in the freezers for the after T-day turkey sales. It was freaking 20 degrees outside! Took a wee bit longer than I was planning but worked out well as she took longer doing her last minute stuffs. Gotta love how forgiving a smoker is.

It's supposed to be in the low to mid 30s here. I'm more concerned with the wind. The National Weather Service site says winds from the northwest at 16 to 21 mph, with gusts as high as 40. I'm thinking I'll bring the smoker from the backyard to the screened in porch on the front of the house. The house itself will help serve as a windbreak, since that's the south-facing side. And if it takes longer, it takes longer. I'll just go by internal temp.

I'm thinking I'll bring the smoker from the backyard to the screened in porch on the front of the house.

Maybe you should put a sign out front for neighbors and traffic that it's okay your just smoking a turkey so the fire department doesn't come and put out your BBQ pit.

Brewbirds wrote:

I'm thinking I'll bring the smoker from the backyard to the screened in porch on the front of the house.

Maybe you should put a sign out front for neighbors and traffic that it's okay your just smoking a turkey so the fire department doesn't come and put out your BBQ pit.

Coincidentally, the fire department is just at the end of my street! I would hope that, in spite of the presence of smoke, the aroma would let people know I was cooking, rather than burning my house down!

So this year we got a free turkey from the store (promotion) and it is Gluten free but "enhanced" so no brine for me either, just going to inject spice liquid (gf-beer and spices) and cook on my char-griller