Anyone smoke a whole turkey on a pellet grill ? I always deep fry it and yes it's delicious with crispy skin but this year I want to do it a little different , I have the itch to smoke something so why not a turkey. Anyone want to share their experience? Smoke temps, time, brine or no brine, dry rub or wet rub, crispy skin?
A couple of years ago, I had mine on my cheaply barrel smoker for an hour or so, then finished in the oven. It was maybe a little too smoky. This year, I plan on using the Akorn with Trader Joe's briquettes and a few Apple wood chips. I have a friend's kid's 4H bird that is clean and ready to cook. I plan on thawing it in the brine bucket, starting tomorrow before I go to bed. When I get home on Wednesday, I'll pull it out and dry it off, then let it dry overnight in the fridge for a crispier skin. A butter rub sounds interesting. I may inject some in the breasts.
That sounds good , take some pics and post them here. I am gonna go for it, I too will brine and you have a great idea about the skin being dry. I am debating on a maple glazed turkey, or a dry rubbed turkey. But I will be injecting it after brining with some creole butter or a home made seasoned butter. I like dry rubs because they don't taste salty, and the brining will take care of that part. You just taste the seasoning flavors. But the maple glazed in a light coating of real maple syrup.
I'll take no credit for the drying the skin idea. I read it on a forum somewhere It works, though. I've done it with chicken.
I have been using 2 different rubs all summer , they never taste salty and I have packed the rub on there. It's more of a seasonings taste than salt. What temp is everyone cooking the turkey at? I am a low and slow smoker but it seems poultry doesn't have the tough tissue beef/pork has so it's pointless and skin stays rubbery.
Do you cover the turkey to dry or leave it uncovered in fridge? Does it sit in its own water when drying?
Never done a turkey, but I leave chicken uncovered. You're going to get some water in the bottom, but the skin on the back doesn't matter much to me. Ain't happening here anyway. Someone went shopping and filled up my refrigerator I'll dry it as best I can in the morning. I've also heard that it helps to spike the temp to 500 or so in the beginning of the cook, then back it down to the 325-350 range. My plan is to put the bird on at about 250 when the temp is on the way up for a bit of smokiness, then start cutting the air back when it tops 400. It should continue to climb a bit before it starts coming down, based on past experience. A little smoke goes a long way with poultry, especially when cooking it for the table.
Unfortunately, the bird got torn apart before I could get a pic. I should've done it before it took it off the cooker. It's all gone now.
Ahhh, as the night comes to an end I can't help but feel that bird was a success. Notice my drip pan setup. Nice juicy turkey seasoned well with a dry rub. Crispy skin that was to die for.
