If you've never smoked a turkey this is a great step-by-step recipe that will help make the process easier. Extremely juicy, this smoked turkey is filled with rich flavor. It has a wonderful brine that tenderizes and marinates the meat. Apples and veggies stuffed in the cavity help to enhance the flavor of the turkey meat. Then, there's a buttery herb baste that helps to create a flavorful crust. This smoked turkey will be a beautiful centerpiece for your holiday meal. This is the only way I do turkey for Thanksgiving. I've been using this recipe for at least 10 years now. It is time-consuming but so worth it.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Turkey Yield: 6 Servings
Ingredients :
- - turkey
- BRINE
- 4 gallon water
- 3 cup(s) Kosher salt
- 6 tablespoon(s) fresh garlic (rough chopped)
- 6 tablespoon(s) black pepper (fresh ground)
- 1/2 cup(s) Worcestershire sauce
- 2/3 cup(s) brown sugar
- 1 large container
- BASTE
- 1/2 cup(s) butter
- 1 tablespoon(s) lemon juice
- 1 teaspoon(s) poultry seasoning
- 1 teaspoon(s) basil
- 1 teaspoon(s) thyme
- 1/2 teaspoon(s) sage
- OTHER INGREDENTS
- - onion & garlic
- - apple & celery
- - wood for smoking
Intructions :
- For the brine
- combine all ingredients stir until all is dissolved. Might have to heat
- if so cool to room temperature.
- 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 can't make room in the fridge.
- Brine for at least 24 hours. Remove turkey from brine
- and rinse very well.
- Pat dry inside and out
- leaving no moisture.
- Start grill or smoker
- you want it medium to hot.
- Soak wood chunks or chips.
- Rough chop the onion
- garlic
- celery
- and apple. Fill the neck and cavity with the veggies.
- Make the baste: In a small saucepan melt butter and add the remaining ingredients. Stir till well mixed.
- Brush over the outside of the turkey. You might have to make a second batch of the baste.
- Add wood to the smoker. I use varying mixes of hickory
- pecan
- cherry
- apple
- and oak woods.
- Spray the rack with cooking spray to prevent the turkey from sticking. Place turkey on grill/smoker away from the coals.
- 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.
- 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.
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Keyword : smoked-turkey-American-Turkey