[Rob Babcock]

A little late for this year but a five gallon bucket is perfect for brining a turkey.   I've managed to fit a 22 lb bird in it with no trouble.  The great thing is that the turkey is round-ish so it fills the bucket pretty well.  This means that you only need a gallon to a gallon and a half of brine.

[JoshK]

I bought a BigGreenEgg this summer and have been going crazy with smoking stuff.   We've done turkey on it a few times, maybe four, and so far I am *not* convinced that smoke brings anything to Turkey, unlike some other meats like pork and chicken.   It might have to do with how much and which kind of wood chips you use.

Smoked pork shoulder is what I did for thanksgiving and roasted a turkey breast in the oven. 

When we brined our turkey, we used a very large plastic bag and then tied it and zip tied it.   We brined it overnight, put it on a upright stand with beer and seasoning in the cup.  Turned out awesome texture and moisture, just wasn't sold on the smoke flavor with turkey. 

[Bob in St. Louis]

I've used cherry wood the few times I've smoked turkey. They're scraps from my wood working shop, not logs/limbs. This time, I had a dozen 1"x1"x8" sticks. I put half in about a half hour in, the other about 2 hours in.
As good as these turkeys have been, I won't be looking to experiment with any other kind of wood.

[Bob in St. Louis]

BUMP.

[decal]

Dammit Bob, now I'm hungry!!!!!!

[Bob in St. Louis]

You're welcome. 

[Nick77]

Ahhh first Thanksgiving with my Egg, Ill have to give this a try. Thank you!

[Bob in St. Louis]

>> Here's a thread << where you can learn about everything there is to learn about turkeys on smokers. 

[macrojack]

I bought a BigGreenEgg this summer and have been going crazy with smoking stuff.   We've done turkey on it a few times, maybe four, and so far I am *not* convinced that smoke brings anything to Turkey, unlike some other meats like pork and chicken.   It might have to do with how much and which kind of wood chips you use.

Smoked pork shoulder is what I did for thanksgiving and roasted a turkey breast in the oven. 

When we brined our turkey, we used a very large plastic bag and then tied it and zip tied it.   We brined it overnight, put it on a upright stand with beer and seasoning in the cup.  Turned out awesome texture and moisture, just wasn't sold on the smoke flavor with turkey.

JoshK - If smoking your turkey doesn't do it for you, come to Colorado and I'll give you some local produce to smoke. New harvest just last month. Goes very well with Bill Woods; horns.

[ACHiPo]

JoshK - If smoking your turkey doesn't do it for you, come to Colorado and I'll give you some local produce to smoke. New harvest just last month. Goes very well with Bill Woods; horns.

[martinr]

Agree with overnight Brine...be sure and use sea salt or kosher salt to obtain osmosis....I use Pecan Chips on my MasterBuilt Smoker and Turkeys are the best I have tasted.....will never go back to oven cooked again!