TURKEY IN A SMOKER
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.
Provided by Doug Kacsir
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h20m
Yield 13
Number Of Ingredients 10
Steps:
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 9.8 g, Cholesterol 225.1 mg, Fat 31.7 g, Fiber 0.7 g, Protein 71.2 g, SaturatedFat 11.6 g, Sodium 1184.8 mg, Sugar 7.6 g
MY FAVORITE SMOKED THANKSGIVING TURKEY
A very tasty way to prepare your holiday turkey! Thanks to the brine, the meat is very moist and flavorful. The butter in the baste makes this turkey extra delicious!
Provided by georgi johnson
Categories Turkey
Time 6h
Number Of Ingredients 20
Steps:
- 1. For the brine, combine all ingredients stir until all is dissolved. Might have to heat, if so cool to room temperature.
- 2. Pour brine into a large container. Remove insides from turkey, rinse, and place in brine. Store in a cool place. Depending on outside temps I have stored it outside, a cooler with ice also works if you cant make room in the fridge.
- 3. Brine for at least 24 hours. Remove turkey from brine, rinse very well. Pat dry inside and out, leave no moisture.
- 4. Start grill or smoker, you want it medium to hot. Soak wood chunks or chips
- 5. Rough chop the onion, garlic, celery, and apple. Fill the neck and cavity with the veggies.
- 6. Make the baste: In a small saucepan melt butter add remaining ingredients, till well mixed. Brush over outside of turkey. You might have to make a second batch of baste.
- 7. Add wood to smoker, I use varying mixes of Hickory, pecan, cherry, apple, and oak woods. Place turkey on grill/smoker away from the coals.
- 8. Baste several times with the baste about every 30-60 minutes. Keep wood on the coals. If turkey starts to get to dark place aluminum foil over it.
- 9. Smoke time depends on the type of smoker and size of the turkey, anywhere from 4-8 hours. Check temp remove from grill at 165 degrees. Remove veggies from inside and discard. let sit for 10 minutes. Carve and enjoy.
SMOKED TURKEY WITH BRINE RECIPE
A brined turkey smoked on a pellet grill will always be the best way to cook a turkey. Here we share the best turkey brine recipe, and our favorite turkey rub. Then we provide step by step instructions to smoke it on your pellet grill.
Provided by Michael Haas
Categories Main Course
Time P2DT4h30m
Number Of Ingredients 17
Steps:
- Skin the garlic cloves and use a knife to crush each clove.
- In the clean 5-gallon pail, add all the brine ingredients together and mix well with a large wooden spoon.
- Clean your turkey and make sure the giblets are removed.
- Submerge the turkey in the pail of brine. Do your best to make sure the turkey is completely submerged.
- Store in your refrigerator for 48 hours, turning the turkey 180 degrees after the first 24 hours.
- After the 48 hour brine is complete. Remove your turkey from the brine, rinse and pat dry with paper towel and store in the fridge for 1 hour. The brine process is complete.
- Mix all the rub ingredients together and set aside for later.
- Fire up your smoker to 300F.
- Take your brined turkey out of the fridge and prep it for the smoker. Move the wings behind the body of the Turkey as shown.
- Tie the legs together with butcher twine.
- Apply the turkey rub liberally to the entire turkey. Then lightly brush some of the peanut oil over the entire turkey.
- Once the smoker hits 300F, place your turkey in the smoker and attach your meat probe into the breast of the turkey.
- After the first 1.5hrs, I'll check in on the turkey and see how it looks. I'll baste it with melted butter now and then. I'll sometimes spritz the turkey with a 50/50 mixture of apple cider vinegar as well. It helps attract the smoke to the skin.
- Once the Turkey reaches about 160F, I will remove it and quickly wrap in foil. The Turkey will keep climbing in temperature and reach the 165F while it is covered in foil. Let the turkey rest a minimum of 20 minutes under the foil. The longer it rests, the better.
- You are done and ready to carve the turkey. Enjoy.
Nutrition Facts : ServingSize 3.5 oz, Calories 582 kcal, Carbohydrate 3 g, Protein 70 g, Fat 31 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 242 mg, Sodium 978 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g
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