The Perfect Smoked Juicy Turkey Recipe

If you're looking to make a turkey that stands out, this Juicy Smoked Turkey recipe is a game changer. With the right blend of seasoning and a slow smoke, your turkey will come out flavorful, moist, and tender. It’s the perfect recipe for any special gathering or holiday meal.

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Smoking A Juicy And Tender Whole Turkey: A Step-by-step Guidehttps://www.youtube.com/watch?v=I8DNFCuoBB0Whether you're planning for Thanksgiving or just craving a delicious smoked turkey, nailing the perfect flavor can be a challenge. In my latest recipe video, I'll guide you step-by-step on how to smoke a large whole turkey to absolute perfection.https://i.imgur.com/fzkMtQ9.jpeg2024-06-01

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Juicy Smoked Turkey

Yield: 8+

Author: Delmarva Backyard

Prep time: 45 MinCook time: 4 HourTotal time: 4 H & 45 M

Whether it's Thanksgiving or any time you're craving a delicious smoked turkey, getting that perfect flavor while keeping it juicy can be a challenge. In my latest recipe, I'll show you how to smoke a large whole turkey to juicy perfection. Discover the secrets to a juicy, flavorful turkey that's sure to impress!

Ingredients

• 2 Gallons Water
• 1/2 c Salt
• 1/4 c White Sugar
• 1/2 c Kosmos Original Chicken Injection
• 15-18 lb Whole Turkey
• 1 Lemon
• 1 Apple
• 1 Onion
• 1 c Clarified Butter
• Pit Happens BBQ Rub (or similar BBQ Rub)
• 1 Bundle of Fresh Tyme

Instructions

1. Prepare the Brine: Heat water to 200°F (93.3°C) and stir in salt, sugar, and Kosmos Original Chicken Injection. Let it simmer for 5 minutes—just don’t let it boil.
2. Cool the Brine: Let the brine mixture cool in the refrigerator or add ice to bring the temperature down to around 45°F (7.2°C).
3. Brine the Turkey: Place the cooled brine in a large container that can hold the turkey without overflowing. Submerge the turkey in the brine and refrigerate for at least 24 hours, preferably 48 hours.
4. Preheat the Smoker: When you’re ready to cook, heat your wood or charcoal smoker to 250°F (121.1°C).
5. Prepare the Turkey: Remove the turkey from the brine and let it sit in the refrigerator for about 2 hours before cooking. Stuff the turkey cavity with cubed lemon, apple, and onion after removing the innards.
6. Season the Turkey: Spray the turkey’s surface with canola oil. Inject the breast area with as much melted butter as it can hold—watch the meat swell! Use a grid pattern to ensure even coverage.
7. Tenderize and Rub: Use a Jaccard or needle tenderizer to poke holes all over the breast. This will help the skin get crispy. Rub the outside of the turkey thoroughly with seasoning.
8. Ready for Smoking: Place the turkey in a foil pan and stuff some thyme into the cavity. Put the turkey on the smoker and let it smoke for 2 hours.
9. Increase the Heat: Raise the smoker’s temperature to 325°F (162.7°C) and insert a food probe into the breast bone area. Continue smoking until the internal temperature reaches 160°F (71°C).
10. Rest the Turkey: Once done, remove the turkey and transfer it to an off oven. Cover it with foil to keep it moist and let it rest for at least 1 hour.
11. Serve and Enjoy: Slice up your perfectly smoked turkey and dig in!

Notes

Dissolve Solids: When heating the brine mixture, the goal is to dissolve the solids into the liquid. Avoid boiling it to prevent introducing any off-flavors.

Smoke Flavor: Starting at a lower temperature helps produce more smoke flavor. If you prefer a milder smoke flavor, begin at 300°F (148°C) instead.

Crispy Skin: To achieve crispy skin, make sure to let the turkey sit in the refrigerator for 2 hours before cooking.

Clarified Butter: If you don’t have clarified butter, you can make your own by melting standard butter sticks and removing the milk solids and water. This results in a higher smoke point butter with a richer flavor.

Prevent Over-Darkening: If the turkey skin starts to darken more than you’d like, cover it with foil to prevent further coloring.

Recommended Products

JACCARD MEAT TENDERIZER

Additional Tips for Juicy Smoked Turkey

• Brining First: Consider brining your turkey overnight to lock in moisture and enhance the flavor.

• Use Wood Wisely: Applewood, cherry, or hickory are great wood options for smoking turkey, adding a mild to medium smoky flavor.

• Basting: Baste your turkey with butter or oil every hour to keep the skin crispy and the meat juicy.

• Rest Before Slicing: Let the turkey rest for at least 30 minutes after smoking to allow the juices to redistribute.

With these tips and techniques, you’ve mastered the art of smoking turkey, creating a dish that’s tender, flavorful, and irresistibly juicy. Whether for a holiday dinner or a BBQ gathering, this smoked turkey is sure to be the star of the meal. Enjoy the rich, smoky flavors and share your culinary success with friends and family.

FAQ Section

Q: How long should I smoke a turkey?
A: Depending on the size of the turkey, it typically takes 30-40 minutes per pound at 225°F.

Q: Do I need to brine the turkey?
A: Brining helps keep the turkey juicy, but it’s optional. If you skip the brine, be sure to baste regularly.

Q: What type of wood is best for smoking turkey?
A: Applewood and cherrywood offer a mild, sweet flavor, while hickory adds a stronger, smokier taste.

Q: What internal temperature should the turkey reach?
A: The turkey should reach an internal temperature of 165°F in the thickest part of the breast and thigh.

Q: Can I smoke a turkey on a gas grill?
A: Yes, you can set up indirect heat on a gas grill and add wood chips to create smoke.