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Smoked Whole Turkey

 
 

Turkey isn’t just for Thanksgiving! Which is why I teamed up with the crew from Turkey Smoke, to create some amazing recipes which will show you, just how versatile and amazing this protein is!

If you have never heard of Turkey Smoke, you should definitely check them out. These guys have been working on bringing turkey into competition barbecue and have events which have popped up all over the US.

Great turkey has two key elements. It needs to have crisp, caramel colored skin and be tender and moist on the inside. This recipe works on focusing on both of these key areas and is going to be the juiciest and most delicious turkey you have ever experienced-Any time of the year.

What you will need



  • Whole turkey-approximately 13-15 pounds
  • 1 Stick butter
  • Flabby Phoenix Rub (Buy yours HERE)


  • Brine Ingredients
  • 10 cups water
  • 8 cups apple juice
  • 1 1/2 cups kosher salt
  • 1/2 cup brown sugar
  • 2 T peppercorns
  • 2 T mustard seeds
  • 6 cloves
  • 1 white onion, quartered
  • Peel of 1 orange
  • 2 Cinnamon sticks, halved
  • 2 sprigs both thyme and rosemary
  • 1 T all spice

Method


1.Two days before you are ready to cook, we need to brine the turkey. Brining helps by introducing salt into the fibers of the meat, which helps to retain extra liquid and juices. It also adds additional flavors to the meat, giving it an overall complexity that is amazing!

2. To make the brine, in a large pot, mix all ingredients until we’ll incorporated. Fully submerge turkey and place in the fridge.

3. The night before you are ready to cook, remove turkey from brine, rinse gently and pat dry with a paper towel. Place on a wire rack and leave uncovered in the fridge overnight- this will help to crisp up the skin as it cooks.

4. When you are ready to cook, preheat smoker to 225F and truss the turkey tightly together. Trussing helps to keep the bird together as it cooks, but also allows you to avoid overcooking the wings and legs, as they are closer to the body.

5.Lightly coat the exterior of the turkey with olive oil and thoroughly coat the whole turkey with rub. I used my Flabby Phoenix rub (Buy yours HERE). It’s a great mix of earthy spices, fragrant herbs and sweetness that makes poultry really pop.

6. Smoke the turkey until it hits 165F (about 30 minutes per pound. Place a water pan between the heat source and the turkey

7. After the first 2 hours, baste the outside of the turkey gently with butter. Be careful not to disturb the rub.

8. When the turkey is close to hitting doneness, you may need to help crisp the skin a little more. To do this, gently brush on some olive oil across the full surface of the bird and raise the temp to 300F. Be careful not to burn or darken the skin too much.

9. Once turkey hits 165F, remove turkey from the smoker and allow to rest for 20 minutes, lightly tented in foil.

10. Carve the turkey against the grain and serve!


Turkey is great with some homemade gravy, your favorite roasted vegetables or mashed potato and just about anything else you want to serve it with!

Turkey is an amazing protein and has so many options for serving!

 
 
 
 

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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.