Spice-rubbed smoked turkey-suggestions?

[Colleen]

I am looking at the recipe for spice-rubbed smoked turkey (page 100). It looks very yummy. I have a couple of questions that I was hoping someone could answer for me.

1. It looks as if it will just be my husband and myself for thanksgiving this year. So I was thinking of buying a 7-8 pound turkey (is that about right?)

2. The recipe calls for a 12 pound turkey. I have never smoked a turkey before, therefore do not know the rules about how long to smoke according to the size. About how long should I smoke a smaller turkey?

3. I assume that I need to cut down on the ingredients as well. Should I half the recipe?

4. Has anyone tried smoking a turkey, or tried a recipe like this one? if so, please tell me your reaction... I am very curious, and I must admit, a bit nervous.

Thanks,
Colleen

[laden]

I've smoked a whole turkey before in a meat smoker and it was sooooo goooood! very moist and flavorful. I'm not sure about your questions but I'd definitely try it.

[RobinC]

I also want to try this recipe. I am a big fan of Caprial Pence. I live in Portland and have been to her restaurant a few times and always had wonderful meals. I also have some of her cookbooks. My favorite recipe is one for blue cheese stuffed pork chops.

Now about the turkey...
It looks as though her cooking time for the smoked turkey is about 12 - 13 minutes per pound. As a comparison I looked up another recipe for smoked turkey. The cooking time was listed as 15 minutes per pound, and that is with maintaining a grill temperature of 325. It looks as though you can estimate a cooking time of somewhere between 12 - 15 minutes per pound. A rather wide spread, but grill temperatures do tend to vary a lot.

Gook Luck! Please report back to us you results with this one. I for one am anxious to hear how it turns out. http://www.cookinglight.com/bbs/smile.gif

[sneezles]

Colleen
We smoke turkeys all the time. We have this huge pit and if we go to the bother of soking one piece of meat, my theory is to fill the sucker up (it's 6' long an hold tons of meat)!
I would make the spice rub as is and just keep the extra in a sealed container for another time. Unless you and your husband are big fans of dark meat, I would use a turkey breast. My husband is a fan of dark meat and it does actually taste better smoked. As for the cooking time it seems to me that 15 min per pound is about right if you maintain the temp on the smoker and you can use a meat thermometer, as well.

[Colleen]

Sorry to keep asking questions but i am a bit nervous as I have never smoked anything before (except for my house when I burned what I was cooking on the stove).

Is a regular gas grill o.k. to smoke the turkey in? or do I need a pit?
Also, what do you think of a 7-8 pound turkey for two people...is that about right?

[sneezles]

You can smoke on a regular gas grill if it is large enough to keep the turkey off direct heat. You place the wood chips either directly on the flame or if you have one of the smoke boxes put them in there over the flame. I would think a 7-8 pounder is plenty for two people (the rule of thumb for meat is 1/4 lb per person w/o bone and 1/2 lb with bone), but you want enough for leftovers, too!