19lb Turkey... cabt remember what i did last year.

j-hawk · Joined: 23 Nov 2010 Posts: 1

I am smoking a 19lb turkey Friday for my wife's family. I did one last year for the first time ever and it turned out great. Problem is I don't remember exactly how I did everything last year. I had gotten a little inebriated the night before... Anyway I am using pecan again and I am brining the turkey in a simple sugar and salt mixture, nothing fancy. The thing I am having the hardest time recalling is how long after i put the turkey on the smoker before I covered it with foil. I know I did not keep it open the whole time. Also i keep reading alot about temps around 265 but I know last year I kept it between 275 and 310 the whole time. Also is it a good or bad idea do rub it with melted butter before putting it in the smoker. I am using a firebox smoker nothing fancy. Thanks!

klemsontigers7 · Joined: 12 Feb 2011 Posts: 11

If I were you, I would do the hurricane turkey method, or just pull back the skin, and put a mixture of poultry seasoning and olive oil all over the breast, then recover with the skin and inject with garlic butter. That sounds a little hot, I have only smoked turkeys around 200-230. This past weekend I did 2 9lb breasts in about 3 hours at those temps. Also, I do not ever foil a turkey.

patruns · Posted: Thu Mar 03 11 3:57 pm Post subject:

I used to smoke whole turkeys the day before in a Brinkman electric. I always rubbed them with butter before I started under the skin and I think that helped keep them moist. Took about the same amount of time it would take in your oven. I let them cool and cut them up the next day. I think that allowed the smoke to penetrate the meat a little more evenly.
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Inner10 · Posted: Thu Mar 03 11 9:35 pm Post subject: