Smoked Whole Turkey

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SMOKED WHOLE TURKEY

Smoking a wahole turkey is a long process, but one that yields a very flavorful bird. Brining the turkey and smoking it breast side down keeps the white meat moist and flavorful while the rest of the meat finishes cooking.

Servers:

10-12

Preparation Time: 

Active - 10 minutes;

Passive - 1 hour

Estimated Smoke Time: 

5-6 hours

Smoke Temp: 

240°F

Try these wood chips: 

Mesquite, Alder, Fruit wood

Ingredients: 

  • 1 gallon hot water
  • 8 cups crushed ice
  • 5 garlic cloves, whole
  • 4 lemons, halve
  • 2 sprigs rosemary
  • 1 bundle fresh thyme
  • 1 cup Kosher sal 1 cup brown sugar
  •  1⁄4 cup peppercorns
  •  1 10-12-pound turkey, thawed with giblets removed

Preparation:

In a large non-reactive bowl, combine water, salt and sugar until salt and sugar are dissolved. Add peppercorns, lemons, and crushed ice and stir to combine.

2 Submerge the turkey in the brine and let sit in the fridge for 1 hour.

3 Remove from the brine and dry with a paper towel.

4 Let the turkey sit at room temperature while you preheat the smoker to 240°F.

Smoking:

Once the smoker is ready, place the turkey directly onto the grate, breast side down.

2 Smoke the turkey until the internal temperature reaches 160°F when a thermometer is inserted in the deepest part of the thigh.

3 Remove the turkey from the smoker and cover with foil, allowing the bird to rest 20-30 minutes before carving.

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