Smoking turkey so easy... a kayak fisherman can do it.

Good job Brian, thanks for the information. We did a similar procedure, except after brining, the bird was cooked on the gas grill with the lid closed. The bird was in a pan with some water, and the opposite side burner was turned on. It came out great, but didn't have the flavor that smoking would have given it. In fact, it tasted a lot like it had been cooked in the oven. Next year it will be the smoker!

Nice. Good family pic happy thanks giving

next year it will be the smoker!

No doubt. I think I'll be doing it on Xmas though.

Z

Looks delicious...

I brined and smoked a turkey...having first deboned it..

http://www.helpwithcooking.com/cooking-poultry/boning-poultry.html

I then dried it off after brining, and rubbed it with the same spices, inside and out.  I then placed it skin side down on a cutting board and put some apple and pear slices on the exposed flesh (That was the inside of the bird).

Folding the bird back to a solid roast like chunk, I tied it closed with cotton twine and smoked at 220 with apple wood chips until it was 175' inside.

Best thing, is it carves easily, wig, legs and thighs cut right off, and the rest is slices just like you would a pot roast.

YotF