Smoked turkey anyone?

JerseyMark

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I'm relatively new at smoking. I have a 700FB and I'm thinking about smoking a turkey for Thanksgiving. I did a search on this site and didn't really find anything. Has anyone out there tried to smoke a whole turkey? If so any tips, tricks or results will be much appreciated. Thanks.
 

MikeInFla

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YouTube is your friend:


I did two of them last year and they turned out great. All I did was inject with Tony's butter and added some Hickory Bacon Pit Boss rub and one with Champion Chicken rub.

Keep in mind mine was much different as I did two boneless turkey breasts. I will do two more this year on my Copperhead Vertical and see how they turn out (last year I did them on the Pit Boss grill).
 

JeepSmoker

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I've done quite a few whole turkeys over the years...looking forward to doing one this year on the Lockhart. I always slide a few pats of seasoned butter under the breast skin (be sure to not break the skin!) and start it on it's back. After the butter is well melted, I finish the smoke breast down so the breast is self basting the rest of the cook. Never had a dry breast this way. Always take temps in the thigh and don't overcook! As with all whole poultry, you don't get a whole lot of smoke in the meat.
 

JerseyMark

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YouTube is your friend:


I did two of them last year and they turned out great. All I did was inject with Tony's butter and added some Hickory Bacon Pit Boss rub and one with Champion Chicken rub.

Keep in mind mine was much different as I did two boneless turkey breasts. I will do two more this year on my Copperhead Vertical and see how they turn out (last year I did them on the Pit Boss grill).
Thanks Mike, I appreciate the help. I follow your posts every day.
 

JerseyMark

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I've done quite a few whole turkeys over the years...looking forward to doing one this year on the Lockhart. I always slide a few pats of seasoned butter under the breast skin (be sure to not break the skin!) and start it on it's back. After the butter is well melted, I finish the smoke breast down so the breast is self basting the rest of the cook. Never had a dry breast this way. Always take temps in the thigh and don't overcook! As with all whole poultry, you don't get a whole lot of smoke in the meat.
Thank you so much. That sounds like exactly what I am looking for.
 

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