Some things turkey newbies (especially those responsible for putting the turkey on the table for a big gathering this year!) I think would be great to know:
1. What accessories/gear would be a good idea to get for our first turkey smoke?
No special equipment required, other than a brining container big enough for a turkey, should you choose to brine.
2. Is there a rule of thumb we should use for smoking time- is it purely time per lb of bird? Do we need to build in oven or resting time before serving? Want to plan out the cooking schedule and definitely don't want to keep the folks waiting at the table while hovering over the smoker yelling "Just a little longer!" (Divot: 13H brine, 4H chill in fridge + about 4 @ 275 = about 21H total)
Just like any smoke, plan out your prep time, and cook time. If you allow 5 hours on a 14 lb bird, you'll be fine. If it's done early, just wrap it in foil and keep in a cooler (like pork butts or briskets). I like to let turkey rest for 30 minutes, under a foil tent, before slicing.
3. What kinds of bird would you recommend? Fancy heritage vs. butterball vs wild? Brine or no brine? Marinade? (Soy from Greg's link worked great). Fresh or frozen? Does it make a difference?
Any bird will do, but it's great to get a fresh one, that's not injected (if possible). If you get a frozen Butterball (or Honeysuckle White, or any other "store brand," check the amount of solution added. If it's only 3-4%, brining is fine). Wild turkey is a much different animal than a domestic, commercially-produced, white. Some people don't like wild turkey, so be careful on that one.
4. Any options for 'crispy skin' once you take it out of the smoker?
I've long since given up on crispy skin, and no longer care. I would rather have a bird that looks great on the table, as everyone in my house discards the skin anyways. Very difficult to get it crispy, by any method that doesn't shrink the skin and make the bird look like he's covered in tattered clothes!
5. Stuffing? Should stuffing be cooked inside or outside the bird? What works well and what doesn't? Divot: stuffed with onions, celery, carrot, Olive Oil + McCormick's
Never use bread-based stuffing in a smoked turkey!!! NEVER! It is highly unsafe, due to the low temperature used. Bread-based stuffing should be done in a pan in the oven. The "stuffing" I use is actually called mire poix, and is a mix of aromatic veggies and fruit. Aside from onions, celery and carrots, I also add lemon slices or apples. These are things that will not grow bacteria at low temp, but add an incredible amount of flavor to the meat! I also find stuffing with mire poix helps the bird cook more evenly, and stable.
6. Temps, preferred wood? (Divot: 250, 3 oz Cherry for a 14 lb)
Wood smoke flavor is subjective. I like cherry best on poultry, but also use straight hickory, cherry/hickory, maple and oak. Just me, though...you have to find what you like.7. Bird location in the smoker (top, bottom, middle?) and should we be flipping or turning around at some point?
Like any other meat, always place as high as possible. No need to flip/turn/etc. Set it breast-side up on the highest rack, put your probe in the middle of the breast meat, and smoke it. Remove at 165....easy peasy!
Sorry for all the detailed questions but I have a feeling I'm not the only one with a first Thanksgiving with a smoked turkey request... tons of information on the boards but scattered here and there.
If you have other thanksgiving related ideas (planning schedule, recommended sides to smoke with the bird, etc.) please share!
