I've got a 12 pound turkey in the neighbor's freezer that I'd like to smoke. Been thinking I'd do it on the drum. Would really like to do it rotiserrie style but I don't have the rottiserie ring attachment for the drum yet. (I've got the motor, mounts and rod on the gas grill, but that's another story.)

My questions are:

Can I smoke it on the drum without brining it or will it dry out too much? Brining is not completely out of the question but I'd have to find a suitable container and probably rearrange my fridge quite a bit for that.

Would I leave it breast up the whole time or do I need to turn/flip it?

Thanks for your input.

Dave

I probably wouldn't mess with flipping it. Have you thought about spatchcocking it? Or maybe do it beer can style-just use a larger can like the big cans baked beans come in.

Eh..if brining's a pain, just season it up beforehand and smoke it. It should be fine. Rub it lightly with olive oil and then season, rest chilled for 6-12 hours, and into the drum!

You could also hit the breasts with an oil/butter/dressing type injection.

I'm a fan of the injection for the breasts. And I believe Fosters makes the proper sized beer can if you go that way. I also would not fear the spatchcock. That drum should do a bang up job on a big bird, I would think.

I've got a 14 pounder in the freezer that's gonna need smoking pretty quick, so I'll keep an eye out.

Or maybe do it beer can style-just use a larger can like the big cans baked beans come in.

Hmm . . . I like that idea. :thumb:

Eh..if brining's a pain, just season it up beforehand and smoke it. It should be fine. Rub it lightly with olive oil and then season, rest chilled for 6-12 hours, and into the drum!.

Sounds nice and straight forward. What kind of seasonings would you recommend? I'm kind of in a "salt/pepper/onion powder/garlic powder" rut lately.:noidea:

You could also hit the breasts with an oil/butter/dressing type injection.

Hmm . . . I like that idea too!!:thumb: May have to order an injector. (Shhh . . . don't tell Mrs. DDave. :lol:)

That drum should do a bang up job on a big bird, I would think.

Yep, it'll be nice to let the drum run instead of holding it back. I'm thinking it should cruise at around 350° quite nicely.

Dave

Sounds nice and straight forward. What kind of seasonings would you recommend? I'm kind of in a "salt/pepper/onion powder/garlic powder" rut lately.:noidea:
Hmm . . . I like that idea too!!:thumb: May have to order an injector. (Shhh . . . don't tell Mrs. DDave. :lol:)

Injectors can be had pretty cheap...under $15 I think. Of course, there's the all metal ones. I paid $40 for mine I think, but the cheap ones are all ya need for small jobs.

A basic poultry rub:
2 parts paprika
1 thyme
1 rosemary
1 onion
1 celery powder
1 brown sugar
1.5 Kosher
1 CBP

You can of course play with the proportions, and ingredients- you may notice I do not typically use garlic on poultry- but that should get ya in the ballpark.

Thanks for the info. :thumb:

One more question -- which wood? Does maple go good with poultry? I have quite a bit of maple that I haven't used and was wanting to give it a try.

Dave

Kingaduroad is right on the Foster's can.... Perfect for Turkey.... I have done them with Hickory and I like that smoke, but something a little lighter might also be good..... I have never Spatchcocked one, but I think I will in the future. Keep us posted on what you end up doing.

i don't care much for maple on bird myself but apple,peach,pecan,& or cherry goes well & makes a great color.

pecan & cherry rock.

Kingaduroad is right on the Foster's can.... Perfect for Turkey.... Keep us posted on what you end up doing.

The Fosters can is intriguing.:thumb: It's shaping up to be next weekends smoke. Hopefully I'll be doing a brisket this weekend.

i don't care much for maple on bird myself but apple,peach,pecan,& or cherry goes well & makes a great color.

pecan & cherry rock.

I do have apple and cherry . . . no pecan though. But with all the talk about it here, it looks like I'm going to have to get myself some.:lol:

Dave

Okay . . . more questions :lol: . . . if I do the Fosters can thing, should I toss any spices in the remaining beer in the can for the cook? Maybe some of the poultry rub that Rick posted? Or does it really do anything to flavor the bird?

Thanks.

Dave

I don't think it matters. It's just a stand. The can will never get hot enough to simmer/boil without torching the bird's butt. You may get some steam out of it, but the whole beercan bird thing is a gimmick in my eyes. Sure...add spice. Or not. Better off spicing the inside cavity.

I agree with Rich. The can is pretty much a stand but it is an effective way to produce rotisserie style poultry without spinning it. You'll get steam out of the can and if you cap off the neck hole with something I think it helps some. I have yet to brine any kind of poultry and they always come out nice and juicy. I typically do mine on the Weber Kettle using offset coals that would be very similar to your drum smoker.

Cherry works great on bird. I'd go with that.

I rub turkeys with salt, pepper, and olive oil. I also inject with salt, pepper, and oil. Wouldn't waste too much time/rub on the skin. Depending on the temps, the skin will probably be inedible anyway.

Cherry works great on bird. I'd go with that.

I rub turkeys with salt, pepper, and olive oil. I also inject with salt, pepper, and oil. Wouldn't waste too much time/rub on the skin. Depending on the temps, the skin will probably be inedible anyway.

That's true too... not alot makes it thru the skin. You CAN lift the skin and gently get rub UNDER it tho...

here is an idea in a whole different direction

spatchcock and grill. i have done this a number of times and really liked the results.
another trick for grilling is the brick. wrap a brick in foil heat it up when you are pre heating the grill and put it on top when you put the bird on.

i do this only i use my big cast iron pan. heating it up helps cook it more quickly. i.e. heat is on top and bottom. you prob don't want your fire to hot because a whole bird might take 45 min to 1.5 hours

if I do the Fosters can thing, should I toss any spices in the remaining beer in the can for the cook?
Dave

Remaining beer in the can? :noidea:

For me, I love the brine.... injecting and spatchcocking.... the whole shebang! But it will be fine with just the injecting. My favorite is butter garlic, little white wine and lemon...