Simple Turkey???

Not trying to take away Smokin's parade
When I need info or recipe I do a search on the topic. you can just season it and smoke. I like to brine my birds and its not that hard you just mix a brine up and put the bird in for one to two days and season and cook it.

Ricky, you just go right on ahead...this is a group forum, I'm happy for ANYONE to jump in an help.

Sometimes it's good for the lurkers and others to help out.

So thanks, you helped

Kevin...

simple? hmmm.... do you want it right or do you want it simple? First question. What have you been reading that makes it sound complicated. Maybe with a little of that information we can point you in the right direction.

If I get time, I'll do a search and create a mini-101 for Turkey, but I've got lots of work and have to get ready for the ABA contest this weekend. If I don't post, just remind me...

Smokin'

Hey Smokin,
You go right ahead and get ready for the ABA, I was able to solve the problem.
You see, I have about a month of experience with the oven, a smokette, thats about 2 or 3 loads a week . What I didn't have experience in was this forum and webpage. I had no idea about the recipe archives.
Found several Turkey entries by you actually. All of which are great and I will definately try them. It looks as if I will be a little wiser every time I visit this forum and take part in it . Thanks for the help and just wanted to say I think you guys are doing a great job.
good luck and happy Q-ing

cookin in da bootheel
Memphis is down river
St.Louie is up river
....and heaven's in da middle

Not to be argumentative, but I don't know as simple and right represent opposite ends of the spectrum.

Simply thawing out a frozen prebasted turkey (the simplest kind to find at most supermarkets) and smoking it with a reasonable amount of wood until it's done as indicated by an internal temperature of 180F or so is hardly going to be wrong - it'll probably be moister than the same bird cooked in a regular oven, have a nice smoked flavor, be a little different than the usual, and the biggest problem will be figuring out how early to start cooking.

Maybe next year, he'll get a fresh, all natural turkey and brine it with cider and spices, coat with mayo and rub, and all that stuff. Might like it better. But this year, he could get at least good results with minimal risk and low effort.

Good post.

KevinM,
Simple turkey,yes there is one.Get a 10-12lb bird,thaw it,remove all the goodies inside and use them for gravy.Quarter about 4or5 apples,set them aside. Clean and rinse bird. Pat dry ,get your smoker ready to go with wood and all,rub bird down inside and out with salt,thenuse brown sugar and rub that all over the outside,smear it down good.Take the apples and put them in the body area,and some under the skin flap at the neck,pin that area down with toothpicks.Cross the legs and secure.Place your bird in your CS with applewood,set for 180 for 9hours,hold at 100.Push the start,get a cold one and relax.Should come out golden brown,and very juicy. We do a bunch of them this way every year,quick,and simple.
Next time your in Little Rock,stop by.
Papa Shaka

KevinM,
Forgot to tell you to smear the bird with mayo as well as the salt and the brown sugar ,had a brain fart at my age that happens .
Papa Shaka

Papa,
Thanks for the info and the recipe...Im definately going to try that one. Got the bird,salt,apples,brown sugar,mayo,Carona,and lime wedges......did I forget anything?, oh yeah! Benny Goodman in the CD player..(ok,so not everyone is a Benny Goodman fan...but if you drink enough of the Carona....It'll sound pretty good to ya.) take it easy in the Rock!!!!! I'll holler atcha!!