Home Forums Hunting & Shooting Hunter's Campfire Tried Something For The First Time Yesterday

Out of the brine, rinsed and dried.



Getting things ready.



In it goes.




Apple and pecan.



Baste with butter.



Six hours and a lot of lump charcoal later it is done. We sneaked a taste, it was well worth the effort.

Smoked turkey is excellent and that one looks perfect!

Now I'm hungry....

I have one smoking right now. Hope it comes out as good as yours!

Yuppers. Brining and smoking is THE best way to fix turkey. Bar none. I use straight apple wood myself (from my neighbor's tree) because a lighter smoke is better for fowl. Hickory and especially mesquite are too strong.

Thanks guys, I will do it again and have a few ideas for next time.

Have another turkey in the oven today and will take both over to my wife's sister's house for family dinner. This it the first Thanksgiving since their husband/day passed.

Rocky and/or Scott, what do you use for a brine?

pretty nice. my brother in law has used white oak. i believe his turns out a bit darker than the pic here. nevertheless it remains suitable to eat.

so many turkeys, and so many ways to cook them. my wife makes some good turkey soup after the deed is done.

1 cup kosher salt
1 cup brown sugar
1 gallon of water

Looks delicious! My buddy Taver smoked one for a few hours then deep fried it last year. He said it was great, I'll have to take his word for it cause I didn't get any of it... smoked turkey left overs with Swiss cheese on pumpernickel is good stuff.

great lookin bird.

It won't be the last time you try it, Scott.

Another plus is that the brining makes it cook faster. Today's bird was 21.03 lbs., and it was done in 4 hours, 15 min. I was shooting for 300 degrees on the smoker, but the winds kept it at 265 to 275. Even so, it was perfectly done throughout, & juicy as could be. Even the vegetarians were licking their chops.

Best to you & yours for a Happy Thanksgiving!

FC