Best 2 Turkey In A Smoker Recipes
**Smoked Turkey: A Succulent and Flavorful Treat**
Indulge in the delectable flavors of smoked turkey, a culinary masterpiece that combines the richness of turkey meat with the aromatic smokiness of wood. This versatile dish can be prepared using various methods, each offering a unique taste experience. Discover the art of smoking turkey with our comprehensive guide, featuring three distinct recipes that cater to different preferences and skill levels.
**Smoked Turkey with Brine:**
Embark on a culinary adventure with our classic smoked turkey recipe enhanced by a flavorful brine. This method ensures a moist and succulent turkey infused with a symphony of herbs and spices.
**Smoked Turkey Breast:**
For those seeking a leaner alternative, our smoked turkey breast recipe delivers a juicy and tender result. This recipe showcases the natural flavors of the turkey, complemented by a delicate blend of seasonings and a hint of smoke.
**Smoked Turkey Legs:**
Experience the smoky goodness of turkey legs, a flavorful and budget-friendly option. This recipe offers a crispy exterior and a succulent interior, making it a perfect choice for casual gatherings or backyard barbecues.
Whether you're a seasoned pitmaster or just starting your smoking journey, our detailed instructions and helpful tips will guide you through the process of creating a mouthwatering smoked turkey that will impress your family and friends. So fire up your smoker and get ready to savor the smoky goodness of this classic dish.
TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS
Our favorite smoked turkey recipe for Thanksgiving dinner. Use your pellet grill this year to free up oven space. Let that bird smoke its way to deliciousness.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 7
Steps:
- Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
- Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
- Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
- When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
- Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
- Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!
SMOKED WHOLE TURKEY
Steps:
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
- Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
- Place the turkey in the grill or smoker and cook for 45 minutes.
- Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
- Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Tips:
- Choose the right turkey: Opt for a fresh or thawed turkey that weighs around 12-14 pounds, as it fits perfectly in most smokers.
- Prepare the smoker: Preheat your smoker to 225°F (107°C) and use indirect heat. If using charcoal, place the coals on one side of the smoker and the water pan on the other. If using electric or gas, place the wood chips in the designated compartment.
- Prep the turkey: Rinse the turkey inside and out and pat dry. Remove the giblets and neck from the cavity. Season the turkey generously with salt, pepper, garlic powder, onion powder, and paprika inside and out.
- Add flavor: Place a few sprigs of thyme, sage, and rosemary inside the turkey cavity. You can also add sliced oranges, lemons, or apples for extra flavor.
- Smoke the turkey: Place the turkey breast-side up in the smoker. Smoke for 3-4 hours or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure accurate readings.
- Baste the turkey: Every 30-45 minutes, baste the turkey with melted butter, apple juice, or chicken broth to keep it moist and flavorful.
- Rest the turkey: Once the turkey is cooked, remove it from the smoker and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy turkey.
Conclusion:
Smoking a turkey is a fantastic way to achieve a moist, flavorful, and succulent bird for your special occasion. By following these tips and techniques, you can master the art of smoking turkey and impress your family and friends. Remember to choose the right turkey, prepare the smoker properly, season the turkey generously, add flavor with herbs and citrus, smoke the turkey at a low temperature, baste it regularly, and let it rest before carving. With patience and attention to detail, you'll create a smoked turkey that will be the star of your feast.
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