Anyone smoking a turkey for the holidays?

[Mama's Kitchen (Hope)]

We want to hear all about it!


Tell us how you smoked it! Did you use a particular type of wood? How long?


Pictures would be awesome too!








Here are some helpful threads if you are thinking about it!



Tips for Smoking & Smoking with Wood Type!

Smoking hints and types of woods to use for smoking!!

This Turkey is SMOKIN'!

First time smoking a turkey, any pointers greatly welcome!




Please share your holiday smoking story and pictures! We would love to hear all about it!



Happy Thanksgiving! Merry Christmas! Happy New Year!

[Mama's Kitchen (Hope)]

Just ran across this recipe! Looks amazing!






Rickard's Beer-Butt Turkey

[duonyte]

Until Mr Grumpy accidentally backed into my charcoal smoker I used to smoke turkey each year. (I have a new gas powered smoker that I got as an anniversary present at work earlier this year that is still sitting in its box on the front porch, another story).

I prepared it by taking it out the day before cooking, slipping my hands under the skin and loosening it from the breast and as far down as I can get without tearing the skin. I slosh in a few jiggers of brandy inbetween the skin and the flesh and spread it all around. I then take sage from the garden, sage being reliable into a light frost, and make a pattern on the breast. Pat down the skin. Put in the fridge to dry out a bit. On T-Day, I take it out and rub all over with olive oil. I then sprinkle it heavily with sweet paprika.

Then in it goes into the smoker. Mine was a water smoker, so I would put a bunch of herbs into the water pan. Several years I had apple wood from my apple tree that, alas, gave up the ghost. Otherwise I tend to use hickory.

I smoked it for about six hours. If the turkey was not done, I would finish it off in the oven. The turkey really gets maximum benefit from the smoke after six hours.

Beautiful beautiful turkey, delicious as well.

[Mama's Kitchen (Hope)]

Help! There's drool on my computer!!!!!







Thanks sounds delicious!

[Chef Jeff S]

I used my propane smoker (best Xmas gift ever) to do our turkey this year. It was a 15 pounder, brined 12 hours in Basic All Purpose Brine for Meats, Chicken, and Turkey (cut the salt in half), smoked 4 hours using apple and hickory about 1/3 cup chips each at a time.

Enjoyed by all. Special props go out to our friends Rich and Mikey for bringing world class desserts and mash potatoes! And Rod and Joanne for coming over after their own family dinner to make ours even better with their company.



Not too sure how to upload a photo into a thread, dang. I was all set to show the world! Suffice it to say that it's look wasn't too far removed from it's smell and taste!