Just bought a #2, smoking a whole turkey questions

[JDSwan87]

So I pulled the trigger on a #2 and I'm very impressed with the quality. Anyways, I've only ever smoked venison jerky in my old propane smoker, which always turned out well. I'm smoking a whole turkey this Thanksgiving (wife is making a standard turkey also just in case). I bought the Turkey Rack also with my #2. Yes I used the search function. Now for the questions:

1. Anyone have a picture of the Turkey Rack in use?
2. I believe my 12.5lb turkey is pre-basted and from what I've read I shouldn't brine it. Correct?
3. Any rub suggestions?
4. Could I put some unpasteurized apple cider in the tray too? Or would that be a bad idea?
5. Anything else you guys want to tell me, I'm all ears!!

Thanks everyone!!

 

[BedouinBob]

Welcome JD! Apple cider won't hurt. Turkey can dry out. Personally I'd brine anyway since I figure it only helps moistness. Since it was brined at the processor, you might cut back on the salt a bit. Regarding rubs there are some in the poultry section. Keep it simple the first time out. My first turkey I used too much wood. The SI is really efficient. Think 2 - 3 oz. Enjoy!

 

[JDSwan87]

2-3oz... That's one thing I've noticed is the wood is measured in OUNCES not large chunks. When in first started reading about these I thought ounces was a typo!

 

[BedouinBob]

You will find that the SI smokers are very efficient in all respects. Nothing like my experiences with other brands. Enjoy! Post pics when you get them. We love to see the eats! 

 

[Pork Belly]

My turkey brines are not concentrated so I do not worry about dunking a "Pre-Basted Bird". Typically I make flavorful liquid combining Salt, water, juice pepper, garlic and what ever is handy. I shoot for a salt content about the same as ocean water. I base that on swimming experience not a gauge or meter. I typically soak up to 12 hours.

If I were using a strong brine I would not dunk an injected bird.

 

[DivotMaker]

Hi JD - congrats!

1. Anyone have a picture of the Turkey Rack in use?
I've seen the turkey rack - looks pretty cool, but haven't seen one in use.  I'm sure it will work great, though!

2. I believe my 12.5lb turkey is pre-basted and from what I've read I shouldn't brine it. Correct?
I personally don't brine pre-basted turkeys, but also agree with Brian about no danger in a mild brine.  I don't because the pre-basted ones I've done have come out great, so I don't see the need for the extra brining step.

3. Any rub suggestions?
Depends on what flavor profile you're looking for, but I like McCormick's poultry seasoning for a Thanksgiving bird - good traditional flavor!  Save the spicy BBQ rubs for the rest of the year.

4. Could I put some unpasteurized apple cider in the tray too? Or would that be a bad idea?
No need for a juice pan, or water pan, with a turkey.  The skin keeps it from absorbing moisture, in my opinion, and I've never dried one out not using a water/juice pan.

5. Anything else you guys want to tell me, I'm all ears!!
Be creative!  I like to fill my turkeys (and whole chicken) with equal parts chopped onion, celery and carrots.  I find it makes it cook very evenly, and adds a lot of moisture & flavor to the meat.  Also, I personally really like cherry wood on turkey (no more than 3 oz. should do).

Whatever you do will be great - just have some fun and enjoy the bird! ;D

 

[Smokem if you got em]

Do you stuff your turkey just before smoking or do you let it rest in the fridge overnite once it is stuffed?  I got a 13.5# bird recently and will be smoking it in the next few days. 

 

[DivotMaker]

Do you stuff your turkey just before smoking...

If you're asking about my "stuffing" of onions, carrots and celery, I put it in the cold turkey right before going in the smoker.  If you mean any kind of bread stuffing, DON'T do it!  Regular stuffing will grow some really nasty stuff in the low and slow smoker!  Always ruins Thanksgiving when you give your dinner guests botulism!

 

[Smokem if you got em]

Thanks Tony, I was referring to your mixture or celery, onions and carrots.  No bread involved.  Should have made that more clear.  ;D Am planning to put it in my #3 tomorrow. Appreciate your help.  Have really enjoyed my #3 and all the smokin' I've been doing this year.  Great product.  When paired with a properly tuned Auber it just becomes so easy.

 

[DivotMaker]

Good deal, Dean!  Good luck with the bird!

 

[Smokem if you got em]

I guess I should not be surprised my first whole turkey turned out great.  Good flavor and moist.  Used Auber and set it to 250.  Took about 7 hours.  Went to 168 internal temp.  Auber backed cabinet temp off when it hit 165 but by the time I got ready to take bird out it had drifted higher.  Wrapped it and put in the cooler then had to leave for an appointement.  Got back to the bird about 3 hours later.  YUM.  As recommended by others did not use the water pan.  Used 2 1/2 oz of Peach I had on hand. With the test bird out of the way I think I am ready to go Live on Thanksgiving.

 

[DivotMaker]

Looks great, Dean!  Just an Auber tip - if you plan to have it throttle-down to a "hold" temp, set your internal temp trigger a few degrees lower.  By the time the smoker cools down, it'll rise a good 5° before it stops.  These smokers are tight, and don't cool very fast!  If I'm home, and want to do a "hold," I actually open the door for a few minutes when I hit the "done" point, then it doesn't have any trouble getting down to 140.

 

[Smokem if you got em]

Tony, thanks for the tip on allowing for some temperature rise even after the internal temp is reached and the Auber backs off.  Makes a lot of sense.  Thanks also to you and everyone else who is willing to share your experiences on the forum.  Nice to have a panel of experts to draw on.

 

[DivotMaker]

You're welcome, Dean!  Many of us, when the forum was new, were truly flying by the seat of our pants, and making new discoveries with every smoke.  I'm grateful our "panel of experts" has grown so large, and is the most active electric smoker forum anywhere!  It sure makes starting out a lot easier than it used to be!