smoked turkey advice

[fishit]

wanting to smoke a turkey for Thanksgiving this year. i understand i should use 2 temperature gauges (1 for thigh & 1 for the breast) and cook a 12 lb bird about 5 hours with about 250 heat. does this sound correct? does a liquid brine help? any advice please. thanks

[Roger]

Brining will definately help out, more flavor and a more moist bird. I think a higher temperature would be better. I normally smoke poultry around 325. It will give you a more crispier skin, around 225-250 when the temp gets up to 165 it winds up more like rubber and I just can't handle that. I just use one themometer, stick it in the meatiest part of the thigh. When it gets to 165 take it off the smoker and make a tent out of aluminum foil and let it rest for about 30 mins.

Here's a brine I use on most poultry;

1 1/2 gals of ice water(more or less)
1/2 cup of kosher salt
2 tsps garlic powder
2 tsps onion powder
2 tsps Tony's
1/2 cup sugar

Once everything is disolved and the birds in the brine, be sure and put something on top of it so it doesn't float.

[fishit]

thanks Roger for the info - will give it a try

[ifish2]

Alton Brown's Orange Juice brine is also very good. For more info, go to www.texasbbqrub.com (http://www.texasbbqrub.com) and look on their forum...tons of info!

[oc48]

my little secret is to rub the bird down with a whole stick of butter. Also, but a stick of butter and an orange or two inside the bird before you smoke it. GOOD STUFF>

[HEADSHAKER]

Rub it with butter cover it with toni's stuff it with pico d gayo

[drfishalot]

well I brined mine for 5 days (I think) last year and dont think it was worth the trouble of keeping that big thing in the frig and taking up all that space. not planning on brining this year. yes it was good, but was it that much better?????

[Roger]

If your bird is sunk(weighted downand covered) 24 hrs. will do it.