So, I'm going to put a turkey in the smoker on Saturday. I've never smoked a bird whole before, so looking for tips and advice from anyone that has done it before. I do have one of those beer can stands for cooking chickens whole. Thinking of using that and a 24 oz can to hold the bird up.

Any input? Rubs? Seasonings? Cooking advice?

Thanks!

JM

I smoke a turkey a few times a year, it takes some time to cook but the end result is wonderful.  I brine mine is a mixture of salt, brown sugar, cloves, apple juice, orange juice & water overnight.  Poultry seams to go better without alot of spices in the rub so normally just salt & pepper over olive oil for the rub.  I like stuffing the cavity with apples & onions.  If you do brine make sure it is not a self baisting turkey as it will end up over salted.  I've never used the beer can stand, but it may turn out even better that way.

Brining it is the best idea because it adds water to the tissue which cooks the bird from the inside once it heats up and keeps it very moist.

They make these in turkey size now?

Quote from: ducatiz on October 03, 2013, 07:25:11 AM
Brining it is the best idea because it adds water to the tissue which cooks the bird from the inside once it heats up and keeps it very moist.

This.

Brined smoked turkey is phenomenal. I brine for 24 hours and typically don't use any other seasoning at all, and usually use mesquite, apple, or cherry wood.

Quote from: Speedbag on October 03, 2013, 08:10:15 AM
This.

Brined smoked turkey is phenomenal. I brine for 24 hours and typically don't use any other seasoning at all, and usually use mesquite, apple, or cherry wood.

I still garlic up the outside.  I guess we just love garlic on everything.  mince up a load of it and just smear it on the outside of the bird.  A lot will fall off during smoking, but will impart a nice bite on the outer layer. 

We've done it this way for years and never ever have leftovers.. and no one in our family has a bmi over 20 except me.. lol

I don't think I could handle smoking a whole bird, at least not in one sitting. 

Quote from: Randimus Maximus on October 03, 2013, 07:36:23 AM
They make these in turkey size now?

Quote from: ducatiz on October 03, 2013, 08:16:07 AM
I still garlic up the outside.  I guess we just love garlic on everything.  mince up a load of it and just smear it on the outside of the bird.  A lot will fall off during smoking, but will impart a nice bite on the outer layer. 

We've done it this way for years and never ever have leftovers.. and no one in our family has a bmi over 20 except me.. lol

I add a couple heaping tablespoons of minced garlic to my brine. 

Quote from: Randimus Maximus on October 03, 2013, 07:36:23 AM
They make these in turkey size now?

"yo mama's so fat... after sex, she smokes turkey!"

+1 to all the above, and one additional thing I like to do is drape the breast & wings with some nice thick sliced Bacon to protect & baste, and then take 'em off about 1 1/2 hours before done = instant apps! 

Brining works great as does injecting a marinade. Sometimes Ill separate the skin with my fingers and spread some minced garlic and/or marinade between the meat and skin. 

Mesquite and hickory overpower the meat imo.  My wood of choice for poultry is Pecan.

Good Luck!

I've done this several times with the chargriller with side box burning wood (apple or cherry)
i usually use a bone-in breast instead of the whole bird...more meat and easier to slice that way
brine (from food network)
Turkey Brine:
1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar

i use a rub too but make one up without salt
also- your brine salt needs to be pickling salt....kosher or table salt is saltier
brined overnight. get one of those giant ziplock bags to hold it and then put it in a cooler with ice outside

I should mention that when I use mesquite I usually (but not always) make the turkey jerk style. Mesquite is close to pimento, which is the preferred wood for authentic Caribbean jerk.

I have a great recipe for jerk paste if interested, after brining I smear it on liberally and let it roll. 

Quote from: Speedbag on October 03, 2013, 12:35:09 PM
I should mention that when I use mesquite I usually (but not always) make the turkey jerk style. Mesquite is close to pimento, which is the preferred wood for authentic Caribbean jerk.

I have a great recipe for jerk paste if interested, after brining I smear it on liberally and let it roll. 

Id like the jerk paste recipe.  Post it up!