Smoked Turkey
Purchase
Buy a 10-14 pound frozen turkey. (preferably with less than 8% solution added) Note: In 2016, I smoked a 21 pound turkey. It was juicy and took about 12 hours of smoking (even with no basting). Defrost Defrost the turkey in the refrigerator, allow 1-day for every 4 pounds. (so a 12 pound turkey requires 3 days of defrosting) |
Brine The Turkey
STEP 1: (A) Combine 1 Quart of water, 12 oz of maple syrup, and 2 tbs of BBQ rub in a sauce pan over medium heat. (B) Stir for 3-4 minutes. (C) Let it cool to room temperature. STEP 2: (A) Combine 3 Quarts of cool water and 1 cup of kosher salt into a large pot (or pitcher). (B) Stir until salt is dissolved. (C) Add the cooled water/syrup/rub mixture from step #1. STEP 3: (A) Remove turkey from packaging. (B) Remove everything from the inside of the turkey (usually there bag of the gizzards). (C) In a food-safe container, place the turkey and brine mixture. Make sure the turkey is covered with the brine. (I used a large slow cooker bag). (D) Place in a cooler. (E) Surround the turkey with ice to keep it cool. (I also used small jars to fill in spaces to make sure the turkey was always covered by the brine mixture). (F) Let the turkey brine for 10-12 hours. |
Rub The Brined Turkey
(A) Remove the turkey from the brining solution. (B) Pat it dry. (C) Pour some maple syrup over the turkey and rub it in. (this will help the BBQ rub to stick to it). (C) Rub some of your favorite BBQ rub on the turkey. (D) Bring the turkey to room temperature. (I do this while getting the smoker ready - next step) |
Prep the Smoker
Clean the grill. (If not already done) Fill bottom charcoal bowl about half way. Fill the Charcoal Chimney about half way and light about 20-min prior to being ready. After most of the charcoal is white (approx 20 min), pour into the charcoal bowl. Add some wood chunks. Fill the water pan. Start bringing smoker up to 225 degrees. |
Smoke the Turkey
(A) Place the turkey on the smoker. (B) After about 2 hours, baste the turkey every hour or so with a syrup/BBQ rub glaze. (C) Cook until the turkey reaches an internal temperature of 165 degrees. NOTE: Expect about 30-40 min of cooking time per pound at a cooking temperature of 225 degrees. Cook to temp.... not time... Note: In 2016, I smoked a 21 pound turkey. It was juicy and took about 12 hours of smoking (even with no basting). Using the minion method for charcoal, I added charcoal at about hour 5 and hour 10 of an overnight smoke. |
Rest the Turkey
Take the turkey off the smoker, wrap in aluminum foil, and place into a cooler with some towels wrapped around it. Let it rest for 30 minutes to several hours. (I let mine rest for 4 hours before cutting, and it is still very warm) NOTE: You can cook the turkey several hours ahead of time, and it will stay perfect in the cooler for eating. |