smoked turkey

Smoked Whole Turkey

turkey

Canola oil,

salt and black pepper

chicken stock

honey

apple cider vinegar

How to Smoke a Turkey on a Grill | Smoked Whole Turkey Recipe

Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.

Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.

Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.

Place the turkey in the grill or smoker and cook for 45 minutes.

Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.

Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

I have been making Thanksgiving turkeys for over 30 years. This method made the best tasting turkey ever! In years past, we have tried deep-fried, using bags, baking, and other methods. This was the easiest and best tasting turkey we have ever had. We used pecan chips to smoke our turkey. Definitely on the repeat list for next year.

Contrary to popular belief never soak wood.  you want it to burn cleanly, not smolder. I would use chunks, not chips.  Use about 3 - 4 fist sized pieces.  If you really want to learn how it should be done, come over to amazingribs.com

Making it today; rate it tomorrow but it sounds delicious !

Made this on a Traeger. So moist I could not believe it but not much  smoke flavor. Still a million times better than roasted in the oven!!

Simple and satisfying, Making sure the turkey is done is the only tricky part. If you have an Egg you have to try a turkey on it.... you’ll never go back to oven roasted.

I tried this today with a 16 pounder.  I’ve smoked a few turkeys before using various recipes but  I didn’t want to brine or inject this one so I gave this recipe a try.  This turned out great and It had an excellent flavor.  It was done in just under five hours.  

Very easy!  The best tasting turkey I have ever had!!

https://www.foodnetwork.com/videos/bobbys-smoked-whole-tukey-0246832

Bobby Flay talks (smoked) turkey with Ina Garten.

Bobby's Smoked Whole Tukey

When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind.  That’s the turkey that everyone knows and it’s exactly what I’m going to show you how to cook... with my spin on it of course.

Thanksgiving Turkey Recipe

Turkey 14-16lbs

Malcom’s Bird Brine

water

vegetable oil

Tablespoons Killer Hogs AP Seasoning

poultry seasoning

butter

onion quarterd

celery

garlic

fresh poultry herbs (sage, rosemary, thyme)

Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets (save those for stock or other uses). Place the turkey in a Meat Bag or other large container. Pour in the bottle of Bird Brine and add the water. Remove as much air as possible and close the bag. It helps to place the bag into a large container to keep the bird submerged and catch any accidental spills.

Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.  

Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin.

Stuff the cavity with the celery, garlic cloves and onions. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush.

Mix the Killer Hogs AP seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.

Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor.

Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature.

Remove the turkey from the pit once it hits 165°F in the thickest part of the breast

Rest the turkey for 15-20 minutes before carving.

https://www.youtube.com/watch?v=lsogHJRCf88

Smoked Turkey Recipe - Classic "Norman Rockwell Style" Thanksgiving Turkey Recipe cooked on a Traeger Pellet Smoker
 
#smokedturkey #thanksgivingturkey #howtobbqright
 
Smoked Thanksgiving Turkey Recipe

WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags - https://bit.ly/bbqmeatbags
- Malcom's Bird Brine - https://bit.ly/H2Qbirdbrine
- Coleman Water Cooler - https://amzn.to/3lwhS3Y
- Killer Hogs AP Seasoning - http://bit.ly/TheAPRub
- Plaster Season Shaker - https://bit.ly/SeasonShaker
- Chicken Rack - http://bit.ly/KHChickenRack
- Red Handle 12" Slicer - http://bit.ly/H2QKnife12inch

When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind. Grandma setting the big ole bird on the table with Grandpa waiting right behind her to carve it up. Everyone at the table is eagerly watching and anticipating a juicy, perfectly cooked bird. 

For this recipe I start with a 48 hour brine on the turkey. A brine is the best way to get moisture and flavor deep down into the meat. Before you brine the turkey make sure you give yourself plenty of time to allow it to thaw properly. It takes 3-4 days for a  turkey to thaw in the refrigerator plus the 48 hours for brining, so you need to plan it out.

For this turkey I used my brand new Bird Brine - https://bit.ly/H2Qbirdbrine . I placed the turkey in one of my Meat Bags https://bit.ly/bbqmeatbags (which is just an oversized ziptop bag) and poured the bottle of bird brine along with 2 gallons of water. 

Now you need to keep the turkey cold for the entire brine time. When it's time to remove from brine, rinse the outside with cool water and place the turkey on a wire cooling rack over a sheet pan. Use paper towel to dry the skin and absorb any moisture in the cavity. I also set the turkey back in the refrigerator for an hour to air dry.  

When it's time to cook, I first stuff the turkey with Celery, Onion, Garlic, and fresh herbs and the legs are tied with butcher twine. Then the skin gets basted with oil to help the seasonings stick and create a nice brown, crispy skin. To season the classic turkey I used some of my Killer Hogs AP Seasoning http://bit.ly/TheAPRub combined with ground poultry seasoning. 

The classic turkey was always cooked in the oven, but I fired up my Traeger Timberline 850 for this cook set for 325°F - filled with apple pellets for just a hint of smoke flavor. Every 45 minutes I basted the skin with melted butter and about 1 1/2 hours in I started monitoring the internal temperature with a meat probe. 

Turkey needs to reach a minimum of 165°F in the thickest part of the breast and 175°F in the thickest part of the thigh. This 16lb bird took 3.5 hours to cook completely.  At this point I removed it from the Traeger and let it rest on the cutting board for 15-20 minutes. Then it's time to carve the turkey and serve. Here’s to wishing you and yours a Happy Thanksgiving!

- 1 whole Turkey 14-16lbs
- 1 bottle Malcom’s Bird Brine https://bit.ly/H2Qbirdbrine
- 2 gallons water
- 1/4 cup vegetable oil
- 3 Tablespoons Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- 1 Tablespoon poultry seasoning 
- 2 sticks butter
- 1 onion quartered
- 3 stalks celery
- 6-8 cloves of garlic
- 1 bunch of fresh poultry herbs (sage, rosemary, thyme)

Directions:
1. Completely thaw the turkey in the refrigerator for 3-4 days, remove the turkey from packaging discarding the neck and giblets. Place the turkey in a large container. Pour in the brine and remove as much air as possible. 
2. Place the brine container in the refrigerate or into a cooler with ice for 48 hours. Make sure the turkey stays submerged and cold the entire time.  
3. Remove the turkey from the brine solution and rinse gently. Place the turkey on a raised cooling rack over a sheet pan and pat the outside dry with paper towel. Place the turkey back in the refrigerator for 1 hours minimum to dry the skin.
4. Stuff the cavity with the celery, garlic cloves, onion, and herbs. Tie the legs together with butcher twine and apply vegetable oil the the skin with a basting brush.
5. Mix the AP seasoning and poultry seasoning together in a dredge shaker and apply a good coat to the outer surface of the turkey.
6. Prepare Traeger Pellet Grill or other smoker/grill for indirect cooking at 325 using a mild pellet such as Apple or Maple for light smoke flavor.
7. Place the turkey on the smoker and baste with melted butter every 45 minutes. Insert a probe thermometer into the breast to monitor internal temperature.
8. Remove the turkey from the pit once it hits 165°F in the thickest part of the breast
9. Rest the turkey for 15-20 minutes before carving.

Connect With Malcom Reed: 
http://howtobbqright.com/
FB - https://www.facebook.com/HowToBBQRight/
IG - https://www.instagram.com/howtobbqright/
 
Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Classic Thanksgiving Turkey Recipe

A perfect smoked turkey is an absolute staple for Thanksgiving. Not only is it great for the holiday season, once you figure out your own personal formula for making a good turkey, you are going to want to have it as often as possible.

Smoked Turkey For Thanksgiving

Turkey

olive oil

unsalted butter

thyme

powdered sage

oregano

paprika

sea salt

cracked black pepper

rosemary

apple

orange

onion

apple cider

Begin by lining a drip pan and a water bowl with enough aluminum foil to make cleanup easier.

Preheat your smoker to 225 degrees Fahrenheit.

In another small bowl, mix together the olive oil and softened better.

Once that is ready, mix in the garlic and all the other herbs and spices.

Once you are ready, rub the inside cavity with a third of the mixture.

Stuff it further with the onion and fruits, and then rub the outside with the last of the fat mixture and herb blend.

Mix the apple cider and water together to fill the water pan up to its half-way point.

Use more apple cider if it needs to be filled more.

Afterwards, set the drip pan onto the next rack, just above your water pan in order to collecting the turkey drippings.

Fill your side tray with the wood chips.

Keep the tips of the turkey&#x27;s wings tucked tightly underneath it.

Put the seasoned turkey in the middle rack of your smoker, and insert a digital thermometer into your bird&#x27;s thigh.

Set your timer for roughly six to seven hours.

You want to give the turkey roughly 30 to 40 minutes per every pound.

Make sure that you get an internal temperature of about 165 Fahrenheit.

Check on the vent every hour.

Add more chips to the tray if you notice that the smoke is beginning to die down.

Also make sure that the water pan stays roughly around the halfway line, filling it with water and cider as you need.

Check the vent every hour for smoke.

Add more wood chips if the smoke has died down.

Be sure to check the water pan and add additional cider and water as needed as well.

Once you are done, remove the turkey, allowing to rest for at least 20 minutes before you begin carving.

Tent aluminum foil around it to keep moisture in.

Smoked Turkey Pot Pie Recipe Amps Up Your Thanksgiving Leftovers

onion,

mushrooms,

vegetables

teapoon

Simon & Garfunkel rub

seasoning

crispy apples, peeled, cored,

flour

turkey stock or chicken stock

pie dough

You are going to love this smoked turkey chicken breast recipe! It&#x27;s amazingly juicy and succulent and packed full of flavor. Smoke it on your gas or charcoal grill or Big Green Egg for a show stopping Thanksgiving feast!

Smoked Turkey Breast - How to Smoke Turkey Breast

salt

white sugar

wood chunks

turkey breast (not Butterball- styl(boneless

unsalted butter (softened)

garlic (minced)

(fresh diced:)

oregano leaves

thyme leaves

rosemary leaves

sage leaves

Dijon mustard

black pepper

red pepper flakes

disposable 13x9-inch aluminum foil tray

apple juice

In a very large container, combine water, salt and sugar. Whisk until the salt &amp; sugar dissolve. Set the turkey breast in the water (add more water, if needed, to completely submergand refrigerate 8-12 hours.

Remove the turkey from the fridge 45 minutes before cooking, and pat it dry (inside &amp; ouwith paper towels.

For the Brining the Turkey:

In a small mixing bowl, combine butter, garlic, oregano, thyme, rosemary, sage, mustard, salt, pepper and red pepper flakes.

Using your fingers, carefully separate the skin from the breast from the meat underneath.

Spread 3 tablespoons herb butter under the skin of each breast and the remaining 3 tablespoons butter over the outside of the breasts. Use 2-3 toothpicks per breast to secure the skin to the breast (along the edge of the breast). Securing the skin with toothpicks prevents the skin from shrinking during cooking.

For the Herb Butter:

Soak the wood chunks or chips in water for 30 minutes while waiting for the coals to heat. If using wood chips, after soaking them, place them in a packet made with heavy-duty aluminum foil. Cut 3-4 slits into the top for the smoke to vent.

For All Cooking Methods:

Open the bottom vent all the way. Light the coals using 2 paraffin wax cubes set in a good, level base of lump charcoal. Leave the lid open until the fire is burning and the coals get hot.

Close the bottom vent to about a 1-inch opening and close the top vent almost all the way. The top vent will need additional adjustments to keep the temperature at 225°F.

Set the wood chunks on top of the coals and place the heat deflector plate, feet-side up, over the coals.

Set the aluminum foil pan in the middle of the deflector plate and add 2 cups water and 2 cups apple juice or cider (most fruit juices will worto the pan.

Set the cooking grate in-place and close the lid.

Bring the internal temperature to 225°F, open the lid and clean and oil the grate.

Set the turkey on the grate, close the lid and cook the turkey at 225°F for 2 hours. (Adjust the top vent as needed to keep the temperature at 225°F.)

After 2 hours, check the internal temperature in the thickest part of the breast and continue cooking, adjusting the top vent as needed.

As the internal temperature of the turkey gets closer to 163°F, check its internal temperature more often.

Turkey breast takes about 35-45 minutes per pound when cooking at 225°F, so a 6-pound breast could take 2-3½ hours to cook at 225°F.

The turkey is done when its internal temperature registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For using a Big Green Egg:

Thirty minutes before cooking the turkey, open the bottom vent of the grill halfway and place the foil pan in the center of the bottom grill and pour in 2 cups water and 2 cups apple juice or cider.

Fill a charcoal chimney with charcoal and light it from the bottom. The coals are ready when the top coals are partially covered with ash, about 20-30 minutes.

Pour half the coals along one side of the foil pan and the other half along the other side.

Place the wood chunks/or foil packet of wood chips on top of one side of the coals.

Set the cooking grate in place, close the lid and open the lid vent halfway. Heat the grill 5 minutes, then clean and oil the grate.

Place the turkey, skin side up, over the foil pan in the center of the grill.

Cover the grill (with the lid vent positioned over the turkeand cook 1½-2½ hours (keep the internal temperature of the grill between 325°F-350°F). The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For Using a Charcoal Grill:

Remove the top cooking grate and place the foil packet of wood chips on the primary burner. Replace the cooking grate and turn all burners to high. Cover the grill and heat until hot and the wood chips are smoking. This should take about 15 minutes. Reduce the heat to medium-low and adjust burners, as needed, to keep the grill’s internal temperature between 325°F-350°The total cooking time could be 1½-2½ hours.

The turkey is done when the internal temperature of the turkey registers 162°F-163°F on an instant-read thermometer. The skin should be amber colored and beautiful.

For using a Gas Grill:

When the internal temperature reads 162°F-163°F, transfer the turkey to a cutting board, tent with foil, and allow it to rest 20-25 minutes before slicing.

Carve and serve.

Enjoy!

For All Methods:

This smoked turkey is jam packed with mega flavor, from a bourbon citrus brine, to an herbed butter, to a dry rub. Rated as the best turkey brine for smoking, this is the juiciest and most flavorful turkey that will have your guests going back for seconds... and maybe even thirds.

Bourbon Brined Smoked Turkey Recipe

12-14 lb whole turkey (unbrined)

brown sugar

bourbon

oranges,

lemon,

peppercorns

cloves

bay leaves

unsalted butter,

rosemary,

thyme,

sage,

Ultimate Dry Rub

oranges quartered, we use navel

lemon, quartered

Defrost Turkey

Prepare turkey for brine by fully defrosting, and removing giblets, neck, and trimming off excess fat.

Combine Brine Ingredients

In a large stock pot over medium-high heat, combine water, salt, sugar, and bourbon. Bring heat up and dissolve the salt and sugar into the liquid, then turn off heat.

Let Cool and Brine Turkey

Let cool and then add remaining brine ingredients. Add turkey to brine and cover. Brine for 24 hours, avoid going beyond 30 hours. At a minimum brine for four.

For Brine

Combine Ingredients

Add herbs to room temperature butter and combine. Be sure when you are using for the turkey, it is still room temperature.

For Herb Butter

Dry and Season Turkey

Remove turkey from brine and rinse. Pat dry with a towel, especially the cavity. Season liberally with dry rub and place into the refrigerator for four hours.

Prepare Smoker

After four hours, preheat Smoker to 275 degrees using fruit wood.

Stuff Cavity and Season with Butter

Stuff cavity of the bird with thyme, rosemary, oranges, lemons,  and garlic. Then stuff butter between the skin and breasts, spreading it out with your hands all along the breast.

Tie Turkey

Tie up legs and wings with kitchen string, or tuck them to keep tight against the turkey. 

Smoke

Place turkey on the smoker, and insert your digital meat probe into the breast and thigh or leg. Smoke until the internal temperature of both reads 165 degrees (F). Use an instant read to check temp in various part of the turkey, even if the digital probes read 165 to confirm all parts of the turkey are cooked through.

Let Rest

Remove from smoker (will likely take 3 - 4 hours with a 12 - 14 pound bird) and cover with foil. Let cool for about 20 minutes. Then slice and serve.

Smoking Turkey

https://embed.mediavine.com/videos/iPGZVngwk

The ultimate Smoked Turkey recipe around. This Bourbon Brined Smoked Turkey is full of big bold flavors and is perfect for your Thanksgiving dinner.

Smoked Turkey Video

Learn how to brine and how to smoke a turkey. Tender, juicy, and flavorful. Sure to be a hit at your holiday table.

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