turkey

David, I always like to use the basics - mix together sage, thyme, marjoram, rosemary, salt and pepper. Maybe some onion or garlic. You can either rub some extra virgin olive oil all over the bird then add the herbs or try adding the olive oil to the herbs to make a paste.

Kelly

Agree with the above. Also might want to toss a cut up apple or some citrus fruit in the cavity. Give it a nice subtle flavor.

Agreed, BUT you may want to skip the smoke as most folks are looking for a traditional turkey at Thanksgiving and smoke MAY be a distraction.
PS: poultry seasoning is a great rub ingredient.
Best.
dick

Also, If it's a FROZEN turkey.. it likely already has been "brined" (enhanced) with 8+% brine solution. Last year I called Honeysuckle White and asked them about brining one of their turkeys.. they strongly suggested that it might well be too salty if brined.

YMMV

Smoked turkey IS a tradition in some areas of the country. Here being one of them. There are folks who make alot of money this time of year smoking turkeys for not only thanksgiving, but also Christmas and Easter. How can the smoke be a distraction if done properly? I say it would be a bonus!

Here are two good options:

--Chef Paul Preddhome Poultry Magic--
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 rubbed sage
dash cumin

--Emeril's Essence--
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

quote:

Originally posted by GLH:
Smoked turkey IS a tradition in some areas of the country. Here being one of them. There are folks who make alot of money this time of year smoking turkeys for not only thanksgiving, but also Christmas and Easter. How can the smoke be a distraction if done properly? I say it would be a bonus!

Put the rope away Neighbor! Jig is from Albany, NOT New York City Just cus we done won da war don't mean everbody does our traditions. Havin yerself a homebrew n chill

Smoke n Italy,

The best no-rub turkey is simple and is as follows:

1. Take about ten garlic pods and cut them into quarters, the long way. Using a paring knife stab holes into the skin/meat at least 1 to 2 inches apart. Push a sliver of garlic into the holes with your finger.

2. Olive oil the outside of the turkey and salt and pepper it all over.

3. Place a quartered orange, skin and all, inside the cavity.

4. Wet a double layer of cheese cloth with olive oil and cover the breast and top of the legs.

5. I like lots of smoke and use 4 to 5 ounces of any kind of smoking wood in the CS55 or AmeriQue. You may eliminate the smoke and use either your kitchen oven or your CS without smoke.

6. Smoke or roast at 250 degrees until 170-175 degrees at the place where the thigh bone meets the body of the turkey. Do not touch the bone with the thermometer. If using your kitchen oven roast at 350 degrees.

Simple and with all the garlic it will go well with your Italian friends. When the turkey is done the garlic will be like roasted garlic - good!

smokemullet

quote:

Originally posted by Dennis-UT:
Here are two good options:

--Chef Paul Preddhome Poultry Magic--
--Emeril's Essence--

These look like great combo's.. did you do the breakdowns? Have all the right stuff in 'em.. Different amounts than I've used tho

THANK YOU EVERYONE!! As usual, great information, great forum!
D

quote:

Originally posted by Wheelz:

quote:

Originally posted by GLH:
Smoked turkey IS a tradition in some areas of the country. Here being one of them. There are folks who make alot of money this time of year smoking turkeys for not only thanksgiving, but also Christmas and Easter. How can the smoke be a distraction if done properly? I say it would be a bonus!

Put the rope away Neighbor! Jig is from Albany, NOT New York City Just cus we done won da war don't mean everbody does our traditions. Havin yerself a homebrew n chill

Duly noted!

quote:

Originally posted by mr jig:
Agreed, BUT you may want to skip the smoke as most folks are looking for a traditional turkey at Thanksgiving and smoke MAY be a distraction.

Given that most turkey people eat throughout the year (in stores, etc) has no taste, the Smoke Flavored turkey is a welcome change of pace around here. I think it would only be a distraction if it was oversmoked, something that is hard to do in a CS.

Our approach this year represents something of a family compromise. My wife follows the traditional 'the Thanksgiving turkey should be oven roasted' approach discussed by Mr Jig. My preference differs, given the successes we have been enjoying using the 009.

So, our compromise is that we (OK, me) will be oven roasting a smaller bird this year, and we (me again) will be trying the smoked skinless boneless turkey breast posted by Zeb on 11/7 (thanks Zeb for an excellent, detailed post).

We'll see how it goes. Happy Thanksgiving to all

A whole smoked Turkey from Places like KC Steak company are the best product I've ever eaten. I give them as corporate gifts and they sell for about $50. The smoking is delicate with a light pink look throughout.
I've seen the Turkeys at Sams..that look Dark and sell for less than $20.