https://www.copymethat.com/r/d0SdmnRju/smoked-turkey/
23736849
ylN9DIs
d0SdmnRju
2024-05-07 19:09:57
Smoked Turkey
loading...
Spatchcocked to cut cooking time
Ingredients
- 13 lb Turkey
- 1 gallon hot water
- 1 pound kosher salt
- 2 quarts vegetable broth
- 1 pound honey
- 1 (7-pound) bag of ice
- 1 (15 to 20-pound) turkey, with giblets removed
- Vegetable oil, for rubbing turkey
- Steps
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Steps
- Spatchcok Turkey, reserving backbone and trimings for broth/gravy, etc.
- subheading: Brining:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Rinse turkey with cold water and pat dry with paper towels
- Rub canola oil on Turkey, season with favorite rub and leave uncovered in fridge for 12+hours to dry out/cure.
- Using a fruit wood (not hickory), set smoker to either 275 degrees or 325 degrees.
- Masterbuilt recommends 275 degrees and cook for 12 minutes per pound until breast is 160 to 165 degrees and thigh around 170 to 180 degrees.
- Typically do at 325 for 8.5 minutes per pound for better skin (1.5 to 2 hours for 12 to 18lb bird).
Notes
- Note, for smoking try to keep 14lbs or smaller.