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 Going to try and smoke a turkey this year. Few questions 
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I have a master built electric smoker. The mini fridge kind. First off, brine or not to brine? What kind of chips? And how long? Seems to be 225 for 30 min per pound. But then I see 300 degrees. Coat it with olive oil? Some say the skin comes out rubbery?

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Sun Nov 18, 2018 4:37 pm
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I am going to do mine with a sweet wood blend. Dry rub, and stuff pads of butter under the skin. I am planning on 300 for more of a hot-n-fast cook. I'll probably wrap the legs with foil so they don't get dried out too.


Sun Nov 18, 2018 5:05 pm
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^ Dan's method is what I've been doing the last few years. Hot and fast, just like an oven. Butter (mixed with herbs) under the skin.

It doesn't taste smoky at all, but it's still very good. I'm not sure if the smoker actually does better than the oven, but at least it frees up the oven for other things. thumbsup

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Sun Nov 18, 2018 5:18 pm
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I'm probably doing a hybrid, smoke for a few hours, then either onto the propane side of my smoker or into the oven to crisp up the skin and bring it up to temp.

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Sun Nov 18, 2018 5:26 pm
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Thanks for the replies. What about the old fashioned creole injection?

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Sun Nov 18, 2018 6:36 pm
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Best thing you can do is to also cook a backup turkey the old fashioned way. Then if your first effort is a dud, you won't eff up thanksgiving


Sun Nov 18, 2018 8:07 pm
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Arisaka wrote:
Best thing you can do is to also cook a backup turkey the old fashioned way. Then if your first effort is a dud, you won't eff up thanksgiving

Backup is going to the emerald queen!

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Sun Nov 18, 2018 8:45 pm
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if you go lower temp for longer you will get more smoke flavor but rubber skin. I would go at least 300 and get a better skin. I think your idea with injection would add a nice flavor with smoke. I was going to smoke a turkey this year too but I think I need to do a reverse sear on a hunk of Prime Rib instead

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Sun Nov 18, 2018 9:14 pm
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My smoker only goes up to 275. So 300 will not happen.

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Sun Nov 18, 2018 9:19 pm
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My favorite way is to smoke for like 1-2 hours with a pan of a Apple/ pecan blends.
Then oven the rest of the way.
We also brine it first.
Also rub with olive oil first so it doesn’t stick.

Smoking all the way I bet would make it rubbery and dry.

I like brine/ smoke/ oven as it gives a nice brined moist turkey with the crispy skin and a touch of smoke flavoring.
Too much smoke taste kills it for me.


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Mon Nov 19, 2018 5:54 pm
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After brining and rinse, put it uncovered in the fridge overnight b4 smoking. That makes the skin come out great.


Mon Nov 19, 2018 7:33 pm
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WUAD wrote:
After brining and rinse, put it uncovered in the fridge overnight b4 smoking. That makes the skin come out great.


Yes. Smoked meats need a pelicle.

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Tue Nov 20, 2018 3:39 am
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I spatchcock mine, then brine mine overnight, then rinse & dry. I will let it sit in the fridge for a bit after that. I give it a dry rub of some seasonings and then do the butter under the skin over the breast. I set it flat, with wings tucked, on the Traeger at like 275-300 degrees until it hits temp. Sometimes, I will give it 30+ mins on just smoke prior to cooking and or have some melted herb butter ready to brush on the skin for the last 15-20 mins or so to help crisp it up.
I like the apple/cherry mix or the competition blends for wood on turkey.

I love cooking chicken and turkey spatchcock style. Cut out backbone, and slice the cartilage under the breast. It will then lay flat on the grill, which allows it to cook more evenly and quickly vs. a traditional cook.


Wed Nov 21, 2018 10:08 am
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I didn't notice this thread. Sorry for the late response.

I've never got a bird to come out with decent crispy skin when smoking around 225. I know other people have, but I don't know how. It's not supposed to happen while the rest of the bird remains juicy. I smoke mine at 350, after spatchcocking, salting the night before, and separating the skin from the meat so that there's an air layer as a buffer. And ensuring that the air layer is there by putting a bunch of butter and herbs between the meat and skin.

Ends up like this when nearly ready:
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And like this when starting to deconstruct.
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Wed Nov 28, 2018 11:22 am
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A little late I realize. I have probably smoked 150 turkeys, and I do say that without exaggeration. You will be fine to smoke the entire way. You do not NEED to brine. All you need do is inject the living hell out of it with butter, and smoke it. I try and keep mine about 275 and 300deg. I am not saying it the only way to smoke a turkey, but I do know it works and works very well.

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Wed Nov 28, 2018 12:32 pm
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