Impress your guests this Thanksgiving by giving up the oven in favor of your smoker or grill when preparing holiday bird. To get you started, here’s our recipe for the perfect smoked turkey.
As with any protein you are grilling, the key to success is to pay close attention to the desired internal temperature as even a few extra degrees can mean the difference between a moist turkey and a dried out bird-shaped brick.
As such, we recommend investing in a quality instant read thermometer like the chef favorite Thermapen (MRP $99.00) or ThermoPop (MRP $29.00).
NOTE: Before preparing, note that this recipe calls for brining the turkey first in order to ensure maximum moistness and flavor. That said, be careful in selecting your bird as many of the big brand turkeys come pre-injected with a salt-base solution designed to keep it moist during the cooking process.
If using one of these pre-injected turkeys, it is important to skip the brining process as this will result in an overly salty main course.
SMOKED TURKEY
Ingredients
12-14lb. turkey, thawed
2 gallons water
1 cup Kosher salt
¾ cup brown sugar
1.5 cup BBQ dry rub seasoning
3 tbsp. canola oil
Instructions
Heat the water, Kosher salt, brown sugar, and 1 cup BBQ dry rub seasoning in a large pot over medium high heat. Simmer for approximately 20 minutes until the salt, brown sugar and dry rub have completely dissolved. Remove from heat and allow the liquid to cool to room temperature.
Place turkey in a large stockpot and cover completely with the saltwater brine, weighting it down if necessary to ensure it is completely submerged. Refrigerate for approximately 1 hour per pound.
