Hi Folks, Anyone have tips on smoking a whole deboned turkey then rolled and tied with a lamb sausage stuffing? Is it worth it? Thanks! Thinking of about a 12 pound bird, so timing info and temps.

Got me a rotisserie for the birds. Anyone ever get a little smoke on them for an hour or so while they are cold then into a rotisserie ?

So this Thanksgiving, as most recent ones, I did a rotisserie turkey on my Lynx gas grill. I really enjoy the "self-basting" results, crispy skin, tender meat that this method provides. This was a 17.5lb Honeysuckle White Turkey (frozen) bought at Winn Dixie for $0.49/lb. About $8.0. I inject with butter, white wine and poultry spice, then rub with olive oil, salt, pepper and more poultry rub. Cooked in about 2 1/2 hours. Always great results. I'll have to experiment more with smoking a...

OK, so I bought a 6.5lb bone in Publix Turkey Breast. It is in a rather high solution of salt so I didn't brine it. Just rubbed with Bahia Mojo (citrus) Rub and then injected with a white wine, butter and crystal (hot sauce). Put it over an aluminum tray to catch drippings and set smoker at 225 with two chunks of mesquite. I didn't do anything special with the skin, figure it wont be worth keeping but maybe I'll get a surprise. Plan to pull at 160 after maybe 3-4 hours. This is just a test...

I plan on making the brine and placing it in double wraped bags and puting it in fridge. Seems easier than a large container. Is it the same result? I plan to have the bag looser and not skin tight so liqiud will contact exterior of bird. What's a good answer? Also plan to cook it to 165f (internal) makes sure its not pink. Is that a great idea or risk being dry?

It’s been many years since I’ve posted here. Are instructions (a link) posted that explain the new navigation? I know Smokin Oakie retired, but I hope that his wisdom is still available. My immediate question. How long should I smoke (per pound) a brined turkey breast? I am shooting for super juicy. Unless I learn better, plans are to smoke with apple wood until the internal temp hits 155F, then wrap in foil to reach the desired 160-165F. Any suggestions? Thanks Danny

I know smoking a turkey with stuffing inside is a no-no. But what about a Turkey Roulade? Can a turkey breast be deboned and then pounded flat, and finally rolled up with some sort of stuffing on the inside? If it is not advisable to use raw stuffing, would precooked stuffing be a work around? Thanks in Advance, Danny

What does everyone have planned? I've used Smokin Okie's Holiday Brine for years, ever since I smoked my first turkey. Last year I got a new rotisserie for the Big Joe and injected a bird with Scottie's Creole Butter and took it for a spin. This year I realized I've never cooked a spatchcocked turkey, so I'm going to do a dry brine and spatchcock it. And even though Smokin has always said to never experiment on the big day, my family has kind of come to expect it by now so we'll see what...

https://youtu.be/ihAqK5Rwvuw

I bought some frogmats and found that they are wonderful for smoking almonds. So my next test was to try them on a meatloaf. I have been using ground turkey in my meatloaf for several years and decided to give it a try. I used one pound of ground turkey -- I don't use all white meat because it is too dry but rather a 85-15% mix sold at the grocery store. I chopped up some red and green pepper and about 1/2 of a large onion. I sautéd these three things together in a bit of olive oil and...

Hi All, I haven't seen a turkey legs discussion here for a long time, and I've read most of the old ones. I'm hoping there are still some turkey leg experts here to help. After doing a lot of reading, I decided to forego brining on my 4 appprox. 3/4 lb legs because many comments here and elsewhere said brining makes them taste like ham, and I definitely didn't want that. So I used the Jaimison's recipe (available many place on the web), which calls for a worchestershire and oil rub,...

I saw America's Test Kitchen episode where they dry brined a turkey prior to oven roasting. Has any one tried this technique before smoking the turkey. Any comments?

Might be a dumb question but do you smoke a turkey breast up or down?

With 61 Registered Tamworth Pigs running around here at Bacon Acres Farm in NE Oklahoma, I’ve acquired a taste for something different than pork once in a while. So I worked out a deal with a friend of mine who owns a turkey farm to trade some feeder pigs for some turkey meat. He set aside 24 ten-week old birds and grew them out another couple of months on pasture with lots of good clean feed and water. He butchered the birds and I brought everything home for processing, smoking and...

So, I go away for 1 1/2 yearsand no one posts about Thanksgiving? We are doing Turkey, but sigh, no smoker in sight. A three are in storage. Anyone doing Thanksgiving this year?

We smoked a couple of large turkey breasts w/skin that were injected with Italian dressing and then smoked at 250 degrees for about 2.5 hours to an internal temp. of 155. Came out well and then chilled till next day and then sliced. I did not use any rub and the breasts were moist and tasty. I used two apple wood chunks. All went well but my question is that the skin, although crispy, was rather bitter. The breasts were wonderfully flavored without being oversmoked. Curious, why the skin was...

Well, since Russ (Smokin Okie), our fearless leader is out gallivanting around the US, I thought I'd start this year's thread. It's sort of a tradition, so as always, post your results so others can learn. Pics are even better so everyone can ooh and ahh. We annually create this thread to report your results. One of the most common questions is "how long do I smoke it" Your reports will help answer that: Please report: 1: Which smoker 2. Turkey Size 3. Preps 4. Smoker temp 5. Total Time 6. ...

We smoked an 8.5 lb turkey breast for dinner tonight following Turkey 101, and it came out great. I forgot I had it in the outside fridge for 5 days, so I didn't brine it and went straight to cooking procedures. I rubbed the bird under and over the skin with Oakridge Secret Rub (for pork and chicken) and used toothpicks to firmly tie the skin back. I covered the turkey breast with butter soaked cheesecloth and threw it into a 275* preheated smoker with a 2.5 oz piece of wild cherry. About an...

1)Can anyone tell me which is best - to have the turkey breast down and the cavity up OR is it best to have the turkey breast point up and the cavity down? 2) Also what is the best temp to smoke a single 6 pound turkey beast. 3) If I am cooking two 6 pound turkey breasts (different day) what is the best temp to use? Thanks, Buck

I bought 2 turkeys weighing 14 lbs. each. I brined one and not the other. I figured about 8 hrs. on the former and 10 hrs. on the latter. Put them in the Cookshack smoker last night at 10, on 225*. Woke up at 4 a.m., just thought I'd check the temp, had the probe in the brined bird, and it was already on 188! Opened the door and both were 'splitting' done. Went ahead and took them off and carved them up, the dark meat is ok, the white meat is dry. Any ideas why they got done so quick?