Smoke a turkey you ask? Here is my simple version of smoked turkey that comes out perfect every single time and has to be one of the best turkeys I have ever eaten.
Start with 16-20 turkey. Frozen is fine. Remove giblets/neck. Wash bird very good inside and out. If frozen then u can remove the stuff after the brine. Get a clean 5 gallon bucket with gasketed lid. In the mean time dissolve 1 cup of sugar and 1 cup of salt in a pan of boiling water. Pour the brine mixture into the bucket. Let it cool. Then set the turkey in it and fill to the top with water. If frozen it can stay for like a day with no ice. If brining for 2 days or a bit warm out then throw some ice in the bucket. You are trying to keep thing below 40 degrees. Once you pull it out of the brine put it the sink and clean inside and out very well.
While the bird is drying out you pat dry with a paper towel. Some suggest leaving it in the fridge for another day to help the skin get extra crispy, but I have never had an issue with crispy skin. Take two sticks of butter and put in microwave safe bowl. Mix poultry seasoning in the butter pretty heavy along with pepper. I personally use @gustusvitae turkey seasoning or their chipotle seasoning for a over the top flavor profile. Warm the butter but don’t fully melt so you can make it a paste. Take the ‘herb butter’ and rub it all Over the turkey including legs, wings and inside cavity. Then add between the breasts and the skin very heavily. This is one of the huge keys to a successful turkey. They stuff the cavity with apples/onions/oranges if not using traditional stuffing. Throw in an aluminum roasting pan uncovered.
Set your pellet smoker, I prefer @greenmountaingrills of course, to smoke (150-170). Once it’s to temp, thrown in your bird uncovered. Smoke for 1 hour which slowly brings the bird temp up and adds a little smoke. I prefer Apple or cherry wood. Best part now - spend time with your family, work on side dishes, and or have several adult cocktails.
Then ramp to 325. You will cook Until the breasts are 165 internal. The legs/things will be around 180. If the bird is getting too dark, you can lightly lay foil over the bird. If you are so Inclined u can baste from the juices in the pan for the last hour which will help accelerate the color and add some crispiness.
Once you are to temp, pull the bird and let it rest. You can set in a microwave or oven - not on and not covered. Just retaining heat and not cooking any further.
Slice, eat way too much, be in a food coma, and think nice things about your family.
🦃Tag me with you successful cooks - love to see your work
@buffalowbbq #buffalowbbq
