smoked turkey brine

When I think of the classic Thanksgiving turkey I have the image of the Norman Rockwell painting in mind. <span class="Apple-converted-space"> </span>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. <span class="Apple-converted-space"> </span>

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

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

onion,

thyme

rosemary

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

Using my apple spice turkey brine recipe will add moisture, tenderness, and those amazing fall flavors of apples, fresh herbs, and spices to your turkey!

Simple Apple Spice Turkey Brine

apple juice

cinnamon

Tablespoon black peppercorns

Tablespoon candied ginger

rosemary, sage, and thyme

ice cubes

apple (quartered)

onion

Make the brine.

Make the brine. In a large stockpot, combine the water, apple juice, salt, spices, and herbs. Bring to a boil.

Cool.

Cool. Remove the brine from the heat and stir in the remaining cold apple juice and the ice cubes. Allow the brine to fully cool before adding the turkey.

Brine the turkey.

Brine the turkey. Once the brine is fully chilled, add the turkey to the container you plan to brine it. Pour the apple spice turkey brine over the turkey and nestle the sliced apple and onion in the brine around the turkey. Brine in a container that can keep the turkey fully submerged in the brine. Also, keep your turkey and brine below 40 degrees F during the entire brining process. Brine your turkey for a minimum of 8 hours, and no longer than 18 hours, or approximately 1 hour per pound of turkey.

Pat dry.

Pat dry. Once your turkey has been in the brine for long enough, remove from the brine pat completely dry with a paper towel. Drizzle with a little cooking oil or melted butter for a crispier skin. You don&#39;t need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine.

https://www.youtube.com/watch?v=dQTxaA20Hx0

My Sauces, Rubs and Merch: https://heygrillhey.com/store

Today I'm doing a TRIPLE TURKEY EXPERIMENT! I'm going to take you through a wet brine, dry brine, and injection to see which one packs more flavor. Lets go!

TURKEY BRINE: https://heygrillhey.com/simple-apple-spice-turkey-brine/
TURKEY RUB: https://heygrillhey.com/smoked-turkey-rub/

Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit!

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LINKS TO STUFF I USE

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

TURKEY! Wet Brine vs. Dry Brine vs. Injected!

This simple Smoked Turkey Brine infuse spices, herbs, and citrus flavors into the turkey meat to ensure it stays moist and tender while cooking.

Smoked Turkey Brine

salt

garlic (, peeled)

Bay leaves

Orange peel (, from 1 large orange)

Lemon peel (, from 1 lemon)

Turkey*

Fill a pot with 1 quart of water. Add the sugar, salt, garlic cloves, Bay leaves and peppercorns.

Add the orange and lemon peel, being careful not to include too much of the pith (the white, bitter flesh below the outer peel). Finally, add the sprigs of rosemary and thyme.

Let the mixture simmer over medium heat until the sugar and salt have completely dissolved.

Once dissolved, pour the brine into a larger container (one large enough to hold the turkey, but small enough to fit in your refrigerator) that contains 1-2 quarts of very cold water. Pour the brine into the container with the cold water to cool down the brine.

Place the turkey in the container with the brine, breast side down, making sure that the entire bird is submerged. If necessary, place a heavy plate or pot lid on top of the bird to keep it submerged.

Cover the container and refrigerate for 1 hour per pound of turkey (or a maximum of 18-24 hours*) prior to cooking.

If you&#039;re not ready to cook the turkey after the brining time is up, remove it from the brine, pat dry well, cover and refrigerate until ready to cook.

Now you can smoke the turkey or cook it in the oven.

https://content.jwplatform.com/videos/meSqo4zE.mp4

This simple Smoked Turkey Brine infuses spices, herbs, and citrus flavors into your turkey to ensure it stays moist and tender while cooking. This brine can be used for any method of cooking a turkey.

Pit Boss Smoked Turkey Breast Recipe with Brine Recipe is perfect for holiday dinners or special occasions! The brine makes the turkey flavorful and juicy!! Allowing the turkey breast to be in the brine for 24 hours allows for the meat to be juicy and absorb the flavor of the seasoning as well! The brine also adds flavor to the skin of the turkey when it is crispy as well.

Pit Boss Smoked Turkey Breast Recipe with Brine Recipe

Turkey Breast

Water

Salt

Cup Garlic Salt

¼ Cup Montreal Steak Seasoning

Worcestershire sauce

Tablespoon Black Pepper

Thaw your turkey breast fully to food safety standards.

Find a large container that can be sealed and kept with ice in it or in the fridge.

Add all of your dry ingredients to the container and then add in your water.

Mix up the water in the cooler or container with a whisk then set in the turkey breast.

Rinse your turkey breast off with cold water, you could skip this step but I did it to make sure I had washed off any remaining turkey blood.

I added more water until the turkey breast was covered as much as it could be.

HOW TO MAKE THE BEST SMOKED TURKEY BRINE

I smoked this turkey breast in the Pit Boss Pro Series 1100.

The day you are ready to smoke your turkey breast pull it out of the brine and allow it to reach room temp before smoking it.

Now, this is where it pays to know how your smoker cooks and how you like to smoke.  I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.

My turkey breast was 8 lbs I smoked the breast on the smoke setting for three hours then turned it up to 200 for another 5 hours! You do have wiggle room in cook times.  You can turn the temperature up to cook it faster but I had a chill Sunday so low and slow is how it went!

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