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.
10 TOP TURKEY BRINES (+ RECIPE COLLECTION)
These turkey brine recipes will make your bird so delicious and flavorful! We'll also give you tips on how to brine a turkey for the best holiday meal you've ever had.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey brine in 30 minutes or less!
Nutrition Facts :
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- Prior to brining the turkey, be sure to thaw it out. This could take up to 3 days in the refrigerator.
- To make the brine: in a large pot combine all ingredients for the brine. Cook over medium high heat until the salt and sugar have dissolved. Remove from heat and cool completely. Completely submerge the turkey in the brine using a large pot, bucket, cooler, or brining bag. Refrigerate for 4-24 hours. I recommend somewhere between 12-18 hours.
- Remove the turkey from the brine and pat completely dry. Prepare the smoker grill by preheating the grill to 325 degrees.
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- Add the peppercorn, sliced tart apple, and a few sprigs of rosemary. Bring to a simmer for 15 minutes.
- Allow the brine to cool (or add a few bits of ice) before submerging the turkey and allowing it to brine 10-12 hours but preferably for 24 hours.
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- Preheat the oven to 350F. Prepare a large roasting pan. Remove the turkey from its packaging and remove the giblets and neck. Place the turkey onto a wire rack placed over a baking sheet to catch any drippings. Pat the turkey dry with paper towels. Using a small rubber spatula, or the back of a spoon, separate the skin away from the turkey breast, taking care not to puncture the skin.
- Prepare the herbed butter spread. In a mixing bowl, combine the softened butter, salt and all the spices. Mix until well combined. For easier spreading, heat the butter in the microwave for 20 to 30 seconds, until it's a bit runny.
- Using your hands or a small spatula, spread a generous amount of the herbed butter underneath the breast skin, spreading it evenly over the breast. Massage the remaining butter over the top of the breasts, drumsticks and wings. Season the inside cavity with additional salt, then stuff generously full of lemon and orange wedges, shallots and garlic. Add the bundle of fresh herbs, too.
- Cut a 3-foot piece of butcher's twine and truss the turkey by wrapping the twine around the back, then bring it forward, wrap around the drumsticks, then tie the drumsticks together. Transfer the trussed turkey into the prepared roasting pan. Tuck the back wings underneath the turkey so that they don't burn. Wrap the drumstick tips with foil also.
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- Remove the Wishbone. I always recommend using turkeys that are between 10 and 12 pounds, as they have the best flavor and texture. Rather than use a larger turkey for more guests, it's better to cook multiple smaller birds (using different methods!).
- Remove the Backbone. Butterflying, or spatchcocking, the turkey will help it to cook more evenly, cook faster, and deliver crisper skin. The easiest way to butterfly a turkey is to ask your butcher to do it for you.
- Crack the Breast. Press down firmly on the breastbone until you hear and feel it crack, so that the breasts will sit flat.
- Make the Spice Rub. You can use your favorite barbecue spice rub mixture for the turkey, or use mine: 2 tablespoons kosher salt, 1 tablespoon paprika, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, 1/2 teaspoon ground yellow mustard seed, 1/2 teaspoon ground coriander seed, 1/2 teaspoon ground cumin seed, 1/4 teaspoon ground cayenne pepper, 1 teaspoon granulated garlic powder, 1 teaspoon granulated onion powder, 1 teaspoon ground sage, 2 tablespoons light brown sugar, and—here's the secret ingredient—a tablespoon of baking powder.
- Rub the Bird. Rub the turkey with a tablespoon of oil on all surfaces, then rub it with the salt and spice mixture. At this point, place the turkey on a tray, cover it loosely with plastic wrap, and let it rest at least overnight and up to 3 days in the refrigerator.
- Arrange the Coals. When you're ready to cook (that's about 3 1/2 hours before everyone is ready to eat), ignite half a chimney's worth of charcoal and dump it out into a kettle grill.
- Add the Turkey and Wood. Place the cooking grate over the coals, cover the grill, let it preheat for about 10 minutes, then scrub it clean with a grill brush.
- Insert the Probe. If you have a leave-in probe thermometer, insert it into the deepest part of the turkey breast and set the alarm for 145°F. Bear in mind: A leave-in probe is useful only as an early-warning system to let you know when the turkey is close to finished.
- Close the Grill and Adjust the Vents. Close the grill with the lid vent directly over the turkey. Adjust the vents in the top and the bottom so that they are half open.
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