Quote Originally Posted by fly boy View Post
I am going to attempt at Smoking a turkey this year. Probably around 12lbs.

do I follow the same "baking instructions" as a smoker, or should I adjust and do lower temp for longer?
I smoke a bird every year in addition to my fried bird.


Brine your bird for at least 12 hours. 24 hours is ideal. If you don?t brine the bird it will be extremely dry. After you brine your bird rinse it very well inside and out. This is crucial, if you don?t rinse it thoroughly it?s going to be extremely salty.

I cook my birds at 350 in the smoker. I don?t cook by time I cook to temperature and use a leave in thermometer to monitor the temp throughout the cook. Use a light wood like Cherry or Apple. Mesquite will ruin it and Hickory is even a bit heavy for Turkey.

Spatchcock your bird. You can lookup the process online. When I first smoked a turkey I didn?t spatchcock it and could never get it to cook evenly. By the time the dark meat was cooked the white meat was extremely over cooked and dried out. When I learned to spatchcock it changed everything and my birds now cook very evenly.

If you like crispy skin rub the bird down with a mix of butter and vegetable before you put the rub on. I usually rub a mix of dry rub and butter under the skin as well. I?ve tried injecting my smoked birds and haven?t seen much of a benefit to it personally.


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