Juicy, Flavorful Smoked Turkey Method

Smoked Turkey Recipe - the best Thanksgiving Turkeys take a little effort, a little planning and some time. But the results are something that will give you a bird you’ll be proud to serve on Thanksgiving!

#turkey #smokedturkey #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
Malcom’s Bird Brine https://bit.ly/H2Qbirdbrine
Meat Bags https://bit.ly/H2QMeatBags
Killer Hogs AP Seasoning https://bit.ly/TheAPRub
Turkey Rack https://bit.ly/BBQRack
 
72 Hour Turkey Recipe
10-12lb whole turkey
1 bottle Malcom's Bird Brine
2 gallons sweet tea
1/2 onion
2 stalks celery
2 carrots
1 package of fresh poultry herbs - rosemary, sage, & thyme
1/4 cup Killer Hogs AP Seasoning

Directions:
1. Place the turkey in a brine bucket lined with a meat bag (any container large enough to hold the turkey and 2 gallons of liquid will work). Add the entire bottle of bird brine and both gallons of sweet tea making sure the turkey is completely submerged in the brine liquid. Refrigerate for 48 hours
2. Remove the turkey from the brine and place on a wire rack over a lined sheet pan.  Use paper towel to dry the skin and soak up moisture inside the cavity.  Place the turkey on the rack back in the refrigerator uncovered to allow the skin to "air dry" for about 20 hours.
3. Fire up a pellet smoker set for 350°F using your favorite flavor of wood pellets for smoke,
4. Remove the paper damp paper towel from inside the cavity.  Roughly chop the vegetables and fill the cavity.  Be sure to add the fresh herbs. Tie the turkey legs together with butcher's twine to hold everything inside.
5. Spray the skin with cooking spray and season with Killer Hogs AP seasoning on all sides.
6. Place the turkey in the pellet grill and smoke until the internal temperature reaches 160°F in the thickest part of the breast. It should take approx. 3.5 hrs but go by internal temp not time.  I do spin the turkey about half way and spray with Parkay spray margarine to help brown the skin.  
7. When the turkey reaches 160°F internal in the breast, remove it from the grill and let it rest uncovered for at least 15-20 minutes to allow for carry over cooking.  The final target temp should be 165 in the breast and 175 in the dark meat.
 
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