Whole 13 pound Turkey

Former Member

I am experimenting before the holiday as Smokin' suggested in 101. I rubbed the breast with mayo, CS Spicy Chicken rub and Jerk seasoning. An hour after I put in the turkey, I put a slab of ribs in too.I have about 3 oz of hickory,few small pieces of fruit wood. Next time I will try injecting the turkey. I am most concerned about getting dried out turkey.I basted after 2 hours with melted butter that had jerk seasoning and maple syrup in it.
If I had read 101 FIRST..LOL.. I might have done some things differently...I always did have to learn the hard way..

12/16/0512:43 PM

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Former Member

Hey Kathy,

Welcome to the Club of "do it my way" learning!!!

I know you're not a beginner, so I'm sure it'll turn out great.

12/16/053:38 PM

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Former Member

Hey, I AM a Beginner!!! I have only had my smoker a few months.I have been "cooking" for 30 years or so and love to read up on all things food and cooking related. but on the Smoker I am a Novice deluxe

12/16/0510:00 PM

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Former Member

I've smoked two turkeys--one injected only and one brined only (using Smokin's brine recipe in his Turkey 101). There was no comparison in taste or moistness.

The injected bird was just a test, and it sucked. The brined bird was for a crowd and it garnered rave reviews like "best turkey I've ever had", "most moist turkey I've ever had", etc.

Read the post-Thanksgiving thread titled something like "turkey reports?" by Smokin. And read Turkey 101.

12/19/057:38 AM

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