I have a smoker and a 15 pound turkey. I've never done a turkey in the
smoker before. What is a recommended rub for turkey? or do you inject? or
both? What temperature for the smoker? The temperature must be higher for
doing a turkey than doing butt or ribs??? Help please--planning on smoking
it on Sunday.

Janet

Prepare a brine of:

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar (or molasses, maple syrup, whatever)
other seasonings you like

per gallon of water (You might need about 1.5 - 2 gallons for that size
turkey).

Put the turkey in the brine in a non-reactive container and keep it
refrigerated for 24 hrs.

On the day you are going to cook, drain the turkey, rinse, and pat dry.
Re-season as you like but no more salt.

Different cooking temps will produce different results:

- 220-240° will give you a nice smoky flavor and a somewhat drier texture,
but rubbery skin unless you increase the temp at the end
- regular oven temp (375-400° for this size bird) is my favorite - it will
still be smoky, but moist and juicy with crispy skin

Use a vertical stand with the bird neck down if you can.

The bird is done when the temp is 160° touching bone in the breast

Let it rest 45 minutes before carving.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Janet Bostwick" > wrote in message
...
> I have a smoker and a 15 pound turkey. I've never done a turkey in the
> smoker before. What is a recommended rub for turkey? or do you inject?
or
> both? What temperature for the smoker? The temperature must be higher
for
> doing a turkey than doing butt or ribs??? Help please--planning on
smoking
> it on Sunday.
>
> Janet
>
>

Prepare a brine of:

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar (or molasses, maple syrup, whatever)
other seasonings you like

per gallon of water (You might need about 1.5 - 2 gallons for that size
turkey).

Put the turkey in the brine in a non-reactive container and keep it
refrigerated for 24 hrs.

On the day you are going to cook, drain the turkey, rinse, and pat dry.
Re-season as you like but no more salt.

Different cooking temps will produce different results:

- 220-240° will give you a nice smoky flavor and a somewhat drier texture,
but rubbery skin unless you increase the temp at the end
- regular oven temp (375-400° for this size bird) is my favorite - it will
still be smoky, but moist and juicy with crispy skin

Use a vertical stand with the bird neck down if you can.

The bird is done when the temp is 160° touching bone in the breast

Let it rest 45 minutes before carving.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Janet Bostwick" > wrote in message
...
> I have a smoker and a 15 pound turkey. I've never done a turkey in the
> smoker before. What is a recommended rub for turkey? or do you inject?
or
> both? What temperature for the smoker? The temperature must be higher
for
> doing a turkey than doing butt or ribs??? Help please--planning on
smoking
> it on Sunday.
>
> Janet
>
>

Prepare a brine of:

1 cup kosher salt (or 1/2 cup table salt)
1 cup sugar (or molasses, maple syrup, whatever)
other seasonings you like

per gallon of water (You might need about 1.5 - 2 gallons for that size
turkey).

Put the turkey in the brine in a non-reactive container and keep it
refrigerated for 24 hrs.

On the day you are going to cook, drain the turkey, rinse, and pat dry.
Re-season as you like but no more salt.

Different cooking temps will produce different results:

- 220-240° will give you a nice smoky flavor and a somewhat drier texture,
but rubbery skin unless you increase the temp at the end
- regular oven temp (375-400° for this size bird) is my favorite - it will
still be smoky, but moist and juicy with crispy skin

Use a vertical stand with the bird neck down if you can.

The bird is done when the temp is 160° touching bone in the breast

Let it rest 45 minutes before carving.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Janet Bostwick" > wrote in message
...
> I have a smoker and a 15 pound turkey. I've never done a turkey in the
> smoker before. What is a recommended rub for turkey? or do you inject?
or
> both? What temperature for the smoker? The temperature must be higher
for
> doing a turkey than doing butt or ribs??? Help please--planning on
smoking
> it on Sunday.
>
> Janet
>
>

"Louis Cohen" > wrote in message
...
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
Thanks Louis. Nice and simple seasonings and cooking. I particularly
appreciate the tips about cooking.
Janet

"Louis Cohen" > wrote in message
...
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
Thanks Louis. Nice and simple seasonings and cooking. I particularly
appreciate the tips about cooking.
Janet

Louis's recipe is right on. I usually smoke cook at a lower temp, and at
a higher temp. at the end to bring the thigh up to 165F. That is all a
matter of preference. You might want to search alt.food.barbecue on
google and listen to the screeching noises. There was also a recent
thread about that. Again, you won't find anything that works better than
Louis's.
Kent

Louis Cohen wrote:
>
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
> --
> ----------------------------------------------------------------------------
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
> "Janet Bostwick" > wrote in message
> ...
> > I have a smoker and a 15 pound turkey. I've never done a turkey in the
> > smoker before. What is a recommended rub for turkey? or do you inject?
> or
> > both? What temperature for the smoker? The temperature must be higher
> for
> > doing a turkey than doing butt or ribs??? Help please--planning on
> smoking
> > it on Sunday.
> >
> > Janet
> >
> >

Louis's recipe is right on. I usually smoke cook at a lower temp, and at
a higher temp. at the end to bring the thigh up to 165F. That is all a
matter of preference. You might want to search alt.food.barbecue on
google and listen to the screeching noises. There was also a recent
thread about that. Again, you won't find anything that works better than
Louis's.
Kent

Louis Cohen wrote:
>
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
> --
> ----------------------------------------------------------------------------
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
> "Janet Bostwick" > wrote in message
> ...
> > I have a smoker and a 15 pound turkey. I've never done a turkey in the
> > smoker before. What is a recommended rub for turkey? or do you inject?
> or
> > both? What temperature for the smoker? The temperature must be higher
> for
> > doing a turkey than doing butt or ribs??? Help please--planning on
> smoking
> > it on Sunday.
> >
> > Janet
> >
> >

"Louis Cohen" > wrote in message
...
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis
I've never seen a vertical stand for a turkey-sized bird. Where would I
find something like that?
Janet

"Louis Cohen" > wrote in message
...
> Prepare a brine of:
>
> 1 cup kosher salt (or 1/2 cup table salt)
> 1 cup sugar (or molasses, maple syrup, whatever)
> other seasonings you like
>
> per gallon of water (You might need about 1.5 - 2 gallons for that size
> turkey).
>
> Put the turkey in the brine in a non-reactive container and keep it
> refrigerated for 24 hrs.
>
> On the day you are going to cook, drain the turkey, rinse, and pat dry.
> Re-season as you like but no more salt.
>
> Different cooking temps will produce different results:
>
> - 220-240° will give you a nice smoky flavor and a somewhat drier texture,
> but rubbery skin unless you increase the temp at the end
> - regular oven temp (375-400° for this size bird) is my favorite - it will
> still be smoky, but moist and juicy with crispy skin
>
> Use a vertical stand with the bird neck down if you can.
>
> The bird is done when the temp is 160° touching bone in the breast
>
> Let it rest 45 minutes before carving.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Louis
I've never seen a vertical stand for a turkey-sized bird. Where would I
find something like that?
Janet

"Kent H." > wrote in message
...
> Louis's recipe is right on. I usually smoke cook at a lower temp, and at
> a higher temp. at the end to bring the thigh up to 165F. That is all a
> matter of preference. You might want to search alt.food.barbecue on
> google and listen to the screeching noises. There was also a recent
> thread about that. Again, you won't find anything that works better than
> Louis's.
> Kent

The turkey was very good. I'll do this again and probably try maple syrup
next time. Thanks for you advice.
Janet

"Kent H." > wrote in message
...
> Louis's recipe is right on. I usually smoke cook at a lower temp, and at
> a higher temp. at the end to bring the thigh up to 165F. That is all a
> matter of preference. You might want to search alt.food.barbecue on
> google and listen to the screeching noises. There was also a recent
> thread about that. Again, you won't find anything that works better than
> Louis's.
> Kent

The turkey was very good. I'll do this again and probably try maple syrup
next time. Thanks for you advice.
Janet