Freezer Space - Smoke a Turkey

[Super_Dave]

I still have a couple frozen turkeys from Thanksgiving and want to reclaim some freezer space so I'm doing a 13 lbs turkey today. I brined it overnight in one of my customary kitchen cupboard brines where I use half my spice cabinet and a cup of salt and a cup of brown sugar. For a rub I'm using Weber Garlic & Herb seasoning and filled the cavity with onion, celery and carrots. The smoke took 5 hours to reach 162 IT and was placed in a cooler with towels to rest for about an hour and a half. This was probably my best turkey to date.

[Super_Dave]

Smoked turkey sandwich with avacado and cranberry for lunch today. I was mentally ready to get the new smoker dirty yet so this was smoked in my big smoker.

[magnusfide]

SD, looks like you could start your own smoking magazine with photos like that

[theoldwizard1]

Most would say this is not truly "smoking", but you can easily cook a whole turkey on a full size Weber charcoal kettle grill. Get the coal brackets that hold the charcoal off to the side. After the coals are going good, add your favorite wood chips. Use a grip pan in the middle. I would recommend a interior thermometer or even one of those fancy automatic temperature control fans (Pitmaster IQ) for your Weber kettle grill.

I have never brined or used a rub, but it still comes out excellent.

[NYCgrrl]

Admirable meat slicing job you done there. Looks very professional.
What time did you say lunch is? :B

[mowin]

Dave, was that the inaugural smoke on the new DC?

Regardless, looks tasty.

[GordonThree]

Looks great!