I found several great sites that explain how to smoke a turkey. I still
have a few questions...

What temp - low & slow or 350^F (pros & cons)?

Brine or not - on the VWB it mentions that if you buy a self-basting turkey
there is no need to brine.

When it comes to smoking a bird - how big is too big for a vert smoker?

I don't want to mess with traditional stuffing - what else can I put in the
cavity? Will I have to worry about having that reach the right temp as
well?

Thanks for any help!

Steve wrote:
> I found several great sites that explain how to smoke a turkey. I still
> have a few questions...
>
> What temp - low & slow or 350^F (pros & cons)?

I did mine at about 300 on my WSM. Lower means more time/smoke but
rubbery skin. Higher temp means less time/smoke and hard skin. (Quick
tip: season *under* the skin and toss the skin after cooking.)

> Brine or not - on the VWB it mentions that if you buy a self-basting turkey
> there is no need to brine.

"enhanced" birds are injected with a salt solution. No sense trying to
brine flavors into it - the bird won't take any more. Better to get a
fresh, unenhanced bird.

> When it comes to smoking a bird - how big is too big for a vert smoker?

My biggest bird was 16 lbs. I suppose you could do a bigger bird if you
got a vertical turkey roaster.

> I don't want to mess with traditional stuffing - what else can I put in the
> cavity? Will I have to worry about having that reach the right temp as
> well?

Toss aromatics into the cavity: rosemary, thyme, citrus, onions, garlic,
and plug it with an apple. Better yet, spatchcock the bird. That way
you don't have to worry about uneven cooking.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Nathan Lau wrote:
> Steve wrote:
>> I found several great sites that explain how to smoke a turkey. I
>> still have a few questions...
>>
>> What temp - low & slow or 350^F (pros & cons)?

<snip some great tips from Nate >

I've only done one turkey but it turned out really well.
I've got a barrell style grill/offset, got me an unbrined 12lb bird and put
it in Hounds brine for 2 days (wow, good stuff for poultry) and cooked it
with the fire on one side of the large barrell and the bird opposite. Kept
the fire small, between 300-350, but with the radiant heat and all it cooked
up pretty fast, faster than an oven at the same temp. . Turned out with very
nice crispy skin (fat was ALL rendered out) and a decent light smoke flavor.
You might call this fire-roasted turkey. Gonna do the next one the same.

Dale
--

On Mon, 27 Sep 2004 11:09:59 -0400, "Steve" <dontbother.net> wrote:

>I found several great sites that explain how to smoke a turkey. I still
>have a few questions...
>
>What temp - low & slow or 350^F (pros & cons)?
>
>Brine or not - on the VWB it mentions that if you buy a self-basting turkey
>there is no need to brine.
>
>When it comes to smoking a bird - how big is too big for a vert smoker?
>
>I don't want to mess with traditional stuffing - what else can I put in the
>cavity? Will I have to worry about having that reach the right temp as
>well?
>
See my turkey pages at

http://www.webpak.net/~rescyou/turkey/turkey.htm

Mostly about roasting a turkey, rather than smoking, but you might get
some ideas from it. Also, you can stuff the cavity with apples, then
serve the baked apples as a side dish.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

<snip>
>
> http://www.webpak.net/~rescyou/turkey/turkey.htm
>
> Mostly about roasting a turkey, rather than smoking, but you might get
> some ideas from it. Also, you can stuff the cavity with apples, then
> serve the baked apples as a side dish.
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology

WOW - excellent site. This is really going to help. One question - when
you stuff the bird with apples, do you have to worry about the apples
hitting a certain temp to kill any bacteria from contact with the raw
turkey - or will they be done when the bird is done?

On Mon, 27 Sep 2004 14:34:09 -0400, "Steve" <dontbother.net> wrote:

>One question - when
>you stuff the bird with apples, do you have to worry about the apples
>hitting a certain temp to kill any bacteria from contact with the raw
>turkey - or will they be done when the bird is done?

I suppose it would be a good idea to take the apples' temp and finish
them off in an oven, if necessary, but I never have. They're certainly
cooked through by the time the bird is done.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology