Sorry for the lack of posts past few days, been traveling and prepping for the most important day of the year: Thanksgiving 2006, or “the one where Jeremy smokes a whole turkey (and doesn’t get high).” My beloved wife bought me a BBQ smoker for my birthday this past year, and I’m putting it to work tomorrow for gobble gobble time.I’ve read a few turkey smoking recipes although at the end of the day it comes down to these simple steps:
- Brine the turkey (I generally go for a very simple brine myself – while I am certain that brining matters, I am uncertain that different brines have a major impact on the flavor) overnight. I’d prefer a full 24 hours, but since my time machine is still on the fritz, I’m going with about 14.
- Air-dry the turkey. Again, this would ideally be almost a full day just resting in the fridge, but it’ll probably be a pat-down and about 2 hours at the most.
- Rub the turkey. Don’t be filthy people. I’m going to use roughly the same recipe I do for chickens, which is a spice mix combined with enough olive oil to give a paste-like consistency. For my devoted readers, I happily provide JT’s Super-Mega-Awesome Chicken Rub Mix freely here:
1 part Paprika
1 part Chili powder
1.5 parts Salt (I like to use both fine and coarse salts)
1 part freshly ground Black pepper
1 part cumin
1 part dried oregano (can be substituted for another dry herb as you’d like)
1/2 part sugar (or brown sugar)
1/2 part onion powder
- Smoke the sucker. I’m using apple wood chunks. I’ve read that about 25-35 minutes per pound is appropriate, so our bird should be good in about 5-6 hours.
- Be Merry.
- Fall asleep.
Click here for pictures from my cousin and I cooking a 25-pound bird a few years ago. Happy Thanksgiving everybody!
I have smoked quite a few turkeys, in fact just finshed the first one about an hour ago and doing another in the AM.
Couple things I recommend. Dry it all night tonight in the fridge if possible. Also don’t smoke at a low temp like you would Pork. If you can do it smoke at 325-350, for about 3 hours or no hotter than 160 in the breast.
Brining is good!
I fine, a five or six hour brine to be sufficient. Having done 24 hour brines, I don’t find or taste any differance.
Finally, a holiday everyone can enjoy!!
yeh, pretty much love smoking turkeys. i’m smoking one now. yeh, i nailed it to the shed and got work with a blowtorch using only my elbows and eventually…there was nothing left. if you want to add a little extra flavour try adding some NaOH. thats right, drain cleaner. its good stuff. well, thats all i can contribute to this. um. very intellectual site. have fun turkey smokers :/