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Gonna Smoke Me a Turkey

Posted on November 22, 2006 by Jeremy Toeman

turkey - 15 - ready for servingSorry 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:

  1. 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.
  2. turkey - 02 - 24 hour air dryingAir-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.
  3. 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
  4. 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.
  5. JT Thanksgiving 2003Eat.
  6. Drink.
  7. Be Merry.
  8. Fall asleep.

Click here for pictures from my cousin and I cooking a 25-pound bird a few years ago. Happy Thanksgiving everybody!

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3 thoughts on “Gonna Smoke Me a Turkey”

  1. Brandon says:
    November 22, 2006 at 4:33 pm

    JT,
    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.

    Reply
  2. tivoboy says:
    November 23, 2006 at 4:43 pm

    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!!

    Happy Thanksgiving!

    Reply
  3. razza says:
    April 26, 2007 at 11:05 pm

    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 :/

    Reply

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Jeremy Toeman is a seasoned Product leader with over 20 years experience in the convergence of digital media, mobile entertainment, social entertainment, smart TV and consumer technology. Prior ventures and projects include CNET, Viggle/Dijit/Nextguide, Sling Media, VUDU, Clicker, DivX, Rovi, Mediabolic, Boxee, and many other consumer technology companies. This blog represents his personal opinion and outlook on things.

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