My brother smoked a turkey once, using a Weber grill. It was absolutely delicious, but he used the pan drippings to make the gravy, so it was smoked too. I didn't care for the gravy at all, but the bird was delicious without it.

trudymom, Elery has smoked a couple of turkeys, and we've loved them.

He brines his overnight in a solution of salt and brown sugar in water, then smokes the turkey over maple or apple to 160F

That's how we're doing the Thanksgiving turkey this year, my kids just love the stuff....

Annie

I love to smoke and have a small custom smoker my husband made for me to pull behind my truck. when I smoke turkeys I don't like a real strong smoke taste so I will put it into a oven bag and poke several holes in it. It allows it to get smoke flavor without making it too strong. However some people like the really strong smoke taste. The wood you use will make a difference too. I like fruit woods best. Right now I am using persimon.

Melissa

I haven;t done one yet but coincidentally this arrived in my email this AM.

PS: This is a great smoking site...

Here is a link that might be useful: Cookshack video on smoking a turkey

Some hints and tips...

First, get an all natural bird. That means that you want one that does NOT list a "flavor enhancement solution" like sodium bisulphate.

The reason you want an untreated bird is that you want to brine it yourself.

There are many recipes on the web for brining poultry, pick one that looks good to you, but don't skimp on the salt. It looks like a lot of salt, but the proportions are generally correct.

I use Alton Brown's recipe for brine. Works every time.

The reason you want to brine your bird is that it prevents the bird from drying out during the smoking process and it also helps carry additional flavors into the meat.

DO NOT stuff the bird! I can't stress that enough. Every once in awhile you hear about people stuffing the bird that they slow smoke, and it normally turns into a disaster as everyone who eats it gets food poisoning.

A remote probe thermometer is your friend. Allows you to read the bird's temperature without having to open the smoker.

Pick your wood to complement your brine. Mesquite, corn cob, and hickory tend to go well with just about any kind of brine, while cherry, apple, and other fruit woods go well with brines that include a lot of fruit juice.

Your smoker is important. You need to be able to maintain a low, steady fire. Charcoal or electric, doesn't matter. I prefer charcoal. I don't like gas because gas gives off water when it burns, and I don't think you get nearly as good a flavor, but that's just me.

Last, don't try to hurry the process.

A large turkey is going to take a long time. The first one I ever did, an 18 pounder, took over 12 hours to smoke.

The results were well worth it, though.

Our routine treatment for turkey is a brown sugar, kosher salt and apple cider brine followed by a light smoke in the Traeger and finished by roasting. We don't generally do a fully smoked turkey.

If you do smoke your turkey, temperature is critical, not just for a successful bird but also in terms of food safety. Otherwise it can be the food-poisoning special of the day.

For occasions like Thanksgiving I normally buy wings, necks and occasionally drumsticks separately, roast or simmer and use those to make gravy. Meat can also be added to dressing. I would never make gravy from the smoked turkey drippings.

I agree that it's useless to brine one of those "injected" turkeys.

Carol

We smoke turkey several times a year. We use a brine of water, salt, brown sugar and garlic. We use apple wood to smoke.
The Cook Shack web site has lots of useful tips and recipes. I used it a lot when we first started smoking.
As people have said a thermometer is very important. I'm looking at a new one - made by Maverick that is a dual temp. Has anyone used this brand?
Donna

Dh uses a Big Green Egg to smoke ours. Its his toy, I have no suggestions other than to second kframe's remote probe.

Thank you for all of the suggestions!! I learned alot!!

If you're using one of those 'bullet' smokers (Brinkmann, etc) with an upper and a lower rack, you can try putting the turkey on the bottom rack and something fatty on the top rack (ribs, pork roast, etc) --the juices will drip onto the turkey and baste it. Great stuff.

I've smoked several turkey's, I used both enhanced & non-enhanced/brined turkeys no one could tell the difference. So now I just pickup whatever is onsale or free. I do keep the turkey on the smaller side 12-15 lbs.
This site has many recipes/tips/hints http://www.virtualweberbullet.com
I smoke using a combo of cherry and apple, I've also used maple with good results.

Here is a link that might be useful: Weber Bullet

I "smoke" mine on a Weber grill. A couple chunks of hickory for extra flavor. Directly on the grate so there is no drippings for me. Coals pushed way to the side so they don't burn the bird... indirect they call it.

Work gives me a turkey which is a basic water enhanced 12-14lb bird. I've used the grill for the last couple three years because it is quick and easy. I let mine cook for about six hours. I don't really time it just freshly started charcoal and I put the lid on until the charcoal has burned out. As you can see in the picture the leg bones pulled out when I took it off the grate. No problem being tender and well done.

{{!gwi}}

The skin peels off like paper!

{{!gwi}}

This bird was simply broken apart. I'm single and tear my bird apart for several meals. They can be taken off the grill looking better if you want a table bird.... two people on dealing with getting the bird up and one getting the pan under. As you can see I used a sheet of parchment paper and oven mitts... pvc gloves work better. They make a pretty bird if you don't pull the leg bones out getting it off the grill. Once the skin is off I cover it with plastic wrap to keep it from drying out.

: )
lyra

My biggest gripe with the prebasted birds is that the meat often takes on a very spongy texture. I think it's the fact that the sodium solution has been in the bird for so long that some of the cells have simply over plumped from moisture retention.

I'm getting a mixed message here. Are we talking about grilling the Turkey, or smoking it? I have done both and they are very different. Grilled turkey is going to be crusty and golden like chicken on the grill, but a smoked turkey is a smoked turkey. You can do it on a grill with an offset fire, and very low heat for many hours.

What I like to do is put the turkey in the smoker, smoke it at no more than 225 degrees for three hours and then finish it in the oven. Perfect!

As far as I can tell, we're talking about smoking a turkey.

Cooking it at a low, even indirect heat with the addition of flavoring by smoke.