Best 2 Great Injected Smoked Turkey Recipes
**Smoked turkey** is a classic dish that is perfect for any occasion. It is a versatile dish that can be enjoyed hot or cold, and it can be served with a variety of sides. Smoked turkey is also a healthy choice, as it is low in fat and calories.
This article provides recipes for two different ways to make smoked turkey: a traditional smoked turkey and an injected smoked turkey. The traditional smoked turkey recipe is a classic method that produces a delicious and juicy bird. The injected smoked turkey recipe is a more modern method that infuses the turkey with flavor and moisture. Both recipes are easy to follow and produce delicious results.
In addition to the recipes for smoked turkey, this article also provides tips on how to choose the right turkey, how to prepare the turkey for smoking, and how to smoke the turkey. Whether you are a beginner or an experienced smoker, this article has everything you need to know to make a delicious smoked turkey.
Here are some additional details about the recipes in this article:
* **Traditional Smoked Turkey Recipe:** This recipe uses a simple brine and a dry rub to flavor the turkey. The turkey is then smoked over indirect heat for several hours until it reaches an internal temperature of 165 degrees Fahrenheit.
* **Injected Smoked Turkey Recipe:** This recipe uses a flavorful injection marinade to infuse the turkey with flavor. The turkey is then smoked over indirect heat for several hours until it reaches an internal temperature of 165 degrees Fahrenheit.
* **Tips for Choosing the Right Turkey:** When choosing a turkey for smoking, it is important to consider the size of the bird, the type of turkey, and the freshness of the turkey.
* **Tips for Preparing the Turkey for Smoking:** Before smoking the turkey, it is important to remove the giblets and neck from the turkey. The turkey should also be rinsed and patted dry.
* **Tips for Smoking the Turkey:** When smoking the turkey, it is important to use indirect heat and to maintain a consistent temperature. The turkey should be smoked until it reaches an internal temperature of 165 degrees Fahrenheit.
I hope you enjoy these recipes and tips for making smoked turkey!
HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
- Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
- Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
- Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
- Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
GREAT INJECTED, SMOKED TURKEY!
Recipe from Jan Nevejans at suppliesformykitchen.com Injecting a turkey for smoking is a great way to flavor your meat, you can do it before and after it goes on the barbecue or in the oven, even for pan roasted recipes it can be the trick from a good a recipe to a great one! Recipe first posted to...
Provided by Jan Nevejans
Categories Other Sauces
Time 4h20m
Number Of Ingredients 12
Steps:
- 1. First of all; when you inject any kind of meat or fish when it's raw, and let it marinade for a while, the flavours of your injection will become a part of it. Just think about injecting a leg of lamb with a marinade made garlic or mint and then smoke it slowly in the oven by adding dried garlic and dried mint infused olive oil on the fire or hot coals.
- 2. Even the most boring tasting fish can be injected with lemon and basil for example for a unique taste. The possibilities are endless, I can't name them all here but I do believe that it's definitely an underdog cooking technique then never got the credit it deserves!
- 3. There also are a few different approaches to smoking, but the most important thing to understand is that you have to trap the smoke around your product in order to really add the smokey taste! This can be done by wood or other dried products or with coals and sprinkling over infused oil, or fresh products to create flavorful smoke!
- 4. For starting, buy your turkey at least 1 day before serving it, so you can inject it with your secret infusion! Everyone should make up his own infusion, it's so simple!
- 5. Chop half a lemon (don't peel it), and put them in some white or red wine with 2 thyme sprigs, a few sage leaves and some crushed pepper but no salt! Let it infuse on a low heat for about 30 minutes, sieve, add the sugar and boil it down to about 3/4 cup.
- 6. Inject this infusion as evenly as possible in your turkey, then fill it it (it's still the day before serving!) with al the other ingredients, except the butter, salt and lemon. You can chop them up roughly for a better result.Then leave the turkey covered in the refrigerator for the night.
- 7. Then about 3 to 4 hours before serving (depends on the size of the turkey), heat up the orange in a microwave or oven and take some kitchen rope. Then tie the orange between the legs of the turkey. Rub the butter over the chicken and roast uncovered in the oven for 2 to 3 hours on 90 C° (about 200 F)
- 8. Take the turkey out of the oven, and heat it up to a high heat. Then just 20 minutes before you put it on the table, rub it again in butter, but this time with pepper, salt an other spices you want. Then give it quickly a nice color to serve.
Tips:
- Brine the turkey: Soaking the turkey in a brine solution for at least 12 hours helps to keep it moist and flavorful during the smoking process.
- Inject the turkey: Injecting the turkey with a flavorful marinade or brine solution helps to distribute the flavor throughout the meat.
- Use a smoker box: Adding a smoker box to your grill or smoker will help to infuse the turkey with a smoky flavor.
- Smoke the turkey at a low temperature: Smoking the turkey at a low temperature (around 225°F) for a long period of time (about 8 hours) will help to ensure that it cooks evenly and remains moist.
- Baste the turkey: Basting the turkey with a flavorful liquid (such as apple cider or melted butter) every hour or so will help to keep it moist and prevent it from drying out.
- Let the turkey rest: After the turkey is cooked, let it rest for at least 30 minutes before carving. This will help to redistribute the juices throughout the meat.
Conclusion:
In conclusion, smoking a turkey is a great way to achieve a moist, flavorful, and delicious bird. By following these tips, you can ensure that your smoked turkey turns out perfect every time. Whether you're a seasoned pitmaster or a beginner, these recipes and techniques will help you create a smoked turkey that will impress your family and friends. So fire up your smoker and get ready to enjoy the deliciousness of smoked turkey!
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