Smoking the bird?

[Rafiki Rafiki Rafiki]

If anyone here has smoked their Thanksgiving turkey, can you tell me about smoking your bird? I've done several briskets and other types of meats, but I would love the secrets to making the turkey right.

 

[NYPDwife]

I saw the Down Home with the Neelys about Thanksgiving and he smoked his bird. Check foodtv.com for their recipe. It looked REALLY good.

 

[Kies99]

Um....Which end do you light and which end do you hold up to your mouth?!?!?

 

[Mr Man]

I have never smoked a whole turkey.....kinda paranoid with the lower cooking temps associated with smokers in general & all that varying white/dark meat areas.....not to mention the body cavity.

I smoke turkey breasts as a separate item every year. Easy to smoke, no bones to worry about & very simple to confirm internal temp.

I usually splash the finished turkey breasts with a bit of apple juice to keep them moist if there is any delay between cooking and eating.

Hope this helps.

 

[powellrj]

I have only smoked breasts, never a whole turkey, but my DB use to and he would stuff it and it was the most wonderful stuffing I have ever had! It was a nice smokey stuffing!

 

[designermv]

My husband smokes one every year, but I have to admit I don't pay much attention. I know he has to babysit the smoker all day, making sure the coals stay hot, etc. He stuffs the bird with onions, a few lemons, and apples. The end result is delicious.

I'll ask him for more specifics tonight.

 

[NYPDwife]

Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.

Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.

The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.

After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.

Remove from the oven and let rest 20 minutes before you carve.

Here's the webpage

http://www.foodnetwork.com/recipes/neelys/smoked-turkey-with-bbq-gravy-recipe/index.html