Secrets to the Perfect Smoked Turkey

If you're aiming to awe your guests and treat your taste buds to a turkey like no other, smoking a whole turkey on a wood-fired pit is your golden ticket. But we're not just talking about any smoked turkey; we're diving into the transformative techniques of brining and injecting that promise to deliver unparalleled flavor and juiciness to your bird.

This comprehensive guide is your all-access pass to mastering the art of smoking a brined and injected turkey. Through detailed steps and expert tips, you'll learn how to infuse your turkey with layers of flavor that penetrate deep into every tender bite, making it a guaranteed showstopper for any gathering, holiday feast, or just a spectacular family dinner.

ITEMS IN THIS RECIPE:

• MEAT SHEARS

• WIRE RACK SHEET PAN

• INJECTOR

• BBQ HEAT GLOVES

• DALSTRONG BUTCHER KNIFE

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Smoked Turkey Perfection

Yield: 12+

Author: Delmarva Backyard

Are you ready to elevate your turkey game? Smoking a whole turkey on a wood-fired pit after a thorough brine and injection process is the way to go. This method infuses the turkey with incredible flavor and juiciness, making it a showstopper for any gathering. Follow this guide to learn how to master the art of smoking a brined and injected turkey.

Ingredients

Brine

• 1.5 Gallons Water
• 1 c Salt
• 1/4 c AP (Salt, Pepper, Garlic)
• 1 Tbsp Rosemary

Turkey

• 14-16 lb Whole Turkey
• 2 Tbsp Mustard
• Rib Rack Chicken Spice Rub
• The BBQ Rub by Killer Hogs'
• Apple Cider Vinegar

Injection

• 2 c Unsalted butter
• 8 oz Apple Juice

Instructions

Brine

1. Mix Brine ingredients in a small food-grade bucket
2. Remove the turkey from the packaging, remove the innards, and place the turkey in the brine
3. Place the bucket in a refrigerator for 24+ hours

Pre-Cook

1. Spatchcock the turkey (remove the spine and lay the turkey down flat https://www.youtube.com/watch?v=Tgt9WKnhDws)
2. Do injection
3. Dry off the skin
4. Apply mustard on the outside of the skin
5. Apply generous coat of Rib Rack Chicken Spice Rub
6. Apply a thin coat of The BBQ Rub

Injection

1. Melt butter and mix together with apple juice
2. Use a meat injector to inject the butter apple juice mixture. Use a grid pattern for thorough coverage. Breast area is more important than the dark meat sections as far as injection concentration.

The Cook

1. Get a wood-fired smoker up to steady 225-250 F
2. Smoke the turkey for 2 hours
3. Spritz the turkey with apple cider vinegar every 30 minutes
4. Gradually bring the pit temperature up to 275 F and continue spritzing every 30 minutes with apple cider vinegar
5. When the internal temp hits 160-165 in the breast, remove the turkey from the heat.
6. Place tin foil on top of the turkey and let it sit in the oven (off) with the door cracked for at least 1 hour (1.5 hrs if possible)
7. Slice and enjoy

Notes

Tuck the wing tips behind the bird for a better presentation.

Be careful not to damage the rub when first spritzing.

Additional Tips

• Pre-Smoke Preparation: Ensure the turkey is thoroughly brined and injected for maximum flavor and juiciness.

• Monitor Smoker Temperature: Keep a close eye on the smoker temperature to maintain a steady heat between 225-250°F.

• Patience is Key: Allow the turkey to rest for at least an hour after smoking to let the juices redistribute.

And there you have it – the perfect smoked turkey that’s juicy, flavorful, and sure to impress. This comprehensive guide, combining brining, injecting, and smoking techniques, ensures a deliciously tender turkey for any occasion. Whether it’s a holiday feast or a family dinner, this smoked turkey will be the star of the show.