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Thread: Smoke turkey?

  1. 11-25-2015, 11:19 PM #1
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    Crappiemaniac
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    Default Smoke turkey?


    Going to smoke my first turkey in the master built smoker Friday. Any opinions on the best way to do it? Turkey is Thawing in the refrigerator and I am going to inject it with garlic Cajun butter.
    Biggest crappie to date is 3 lb 9 oz at grenada in 1988. Still hangs on my wall.
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  2. 11-26-2015, 09:49 AM #2
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    Slab Slinger
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    225 degrees at 30 minutes per pound. Ought to perfect.
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  3. 11-26-2015, 09:55 AM #3
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    Inject it with Creole Butter....rub it down with Tony Catchers creole seasoning....cook at 225 until you reach a core temp of 165- 170....put half water and half apple juice in the water pan....I used cherry wood chips for smoke....cooked it yesterday and it is good.
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