Going to try something new tomorrow. I'm brining a turkey overnight tonight, and going to try and smoke a 22lb bird on the pellet grill tomorrow. I bought frozen pizzas as a backup plan incase I screw it up. Plan is to brine overnight, rub it down with olive oil and a Traeger rub tomorrow, put on low smoke for 3 hours, then switch to 350 and cook another 4 hours or until the bird hits about 170 degrees inside. Might throw some apple juice into the roaster pan a couple times if I think it's getting too dry. Anyone else ever smoke their bird on Thanksgiving?
I absolutely love home smoked turkey, With store bought factory raised turkey I know longer brine or juice it. just good ole apple wood smoke till it reaches temp, MMMMMMMMMMMMM GGGGGGGGGOOOOOOODDDDDDDDDDDD
Little high on the temp 160-165 will do would be a shame to put that kind of time investment and then dry out the bird.
Sota is spot on for temps. 170 is too high. I've smoked many birds in the past but I went old school today...and it just came out of the oven to rest.
When smoking a turkey you want to pull with an internal temp of 160 or 161. Let sit after pulling to allow juices to redistribute.
Sorry I missed this; but I've been smoking my birds since '12. I still brine overnight; sometimes homemade sometimes storebought. Stuff with peeled apples and onions. Smoke at 200-250* until it reaches 155-165 inside. Soak my chips in beer and or cider. Usually use a mix of cherry/apple, hickory, and mesquite. Always mesquite. Every year everyone tells me it's the best turkey they've ever had. RJ- how did it turn out?
I know this is past - however, I smoked our first turkey this year. I googled various things and went my own route with variations of what I read. It was a 15 pound bird and I threw it in the smoker at 275 (turned to 250 about an hour and a half into it). Cooked it about 3 hours. Let it sit for about 45 minutes then carved it. I don't normally like turkey - but it was good and not dry at all. I used apple wood and just plain salt/pepper and a basic rub our aunt gave us, applied to under the skin.
So I'd say our first smoked turkey was a success! I'll likely use a different rub next time, and I'll pull it off a bit earlier next time too. I pulled it at 170 this time, and while it was easily the best turkey we've ever had, I think it would have been a bit better if I pulled it earlier.
