We used this recipe for our Thanksgiving turkey this year. It turned out so good we did it again for Christmas 🙂
Brining:
You need to start the brine on your turkey 24/48 hours before you smoke. Your turkey should be thawed and have a place prepared to let the turkey sit while brining (we used an ice chest).
The amount of brine time is calculated based on the turkey’s weight. We brine any turkey less than 12 lbs. 24 hours. Any turkey bigger needs 48 hours.
Ingredients:
1 Gallon Water
1 Gallon Vegetable Stock
1/2 Cup Salt
1/2 Cup Dark Brow Sugar
1 tbs. black peppercorns
1 1/2 tsp. allspice berries
1 1/2 tsp. chopped candied ginger
Directions:
1. Combine all ingredients in a large trash bag. Add water as needed to make sure the turkey is fully immersed.
2. Place bag in ice chest with ice packed around the bag. Let sit in cool area for the allotted time.
3. Remove from bag, rinse turkey and pat dry. Get ready to stuff!
Stuffing (Aromatics):
We don’t normally stuff our bird with the traditional stuffing. This stuffing is strictly for flavoring the meat and providing an amazing smell.
Ingredients:
1 Red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup of water
4 sprigs rosemary
6 sage leaves
Canola Oil
Directions:
1. Combine apple, onion, cinnamon and water in a small bowl and let sit for 5 minutes.
2. Add above mixture to bird cavity, along with rosemary and sage.
3. Coat outside of the bird’s skin with canola oil. This helps the turkey to brown nicely.
Injecting:
After your bird is stuffed you are ready to inject.
Ingredients:
1 cup dark ale beer
1/2 cup honey
1/2 cup apple cider
Directions:
1. Mix all ingredients in a medium bowl.
2. You want to make as few entry points as possible and use angles to penetrate large areas. Our pattern was one injection point on the front and back of each breast. One point on each thigh running parallel with the bone. Anywhere else you see fit.
3. Another tip when injecting is to wrap your bird in plastic wrap prior to injecting to prevent any liquid from squirting across the kitchen.
Smoking:
Fill your BGE with charcoal to the firebox line. Place 3 pecan wood chunks and 1 hickory chunk in a spiral pattern (this will give you a more even smoke throughout the burn).
Prepare your smoker for indirect heat with your plate setter legs up. Your temps. should be at 325 to 350.
Cook the bird 15-20 minutes per pound. If skin cooks to fast loosely tent bird with foil.
How do you know your turkey is done?
Use a digital meat thermometer to determine temps.
Internal Temp should be . . .
White Meat: 165ºF
Dark Meat: 175ºF
Tent in foil and let bird set for 15-30 minutes after you take if off the smoker.
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