Thanksgiving Smoked Turkey
1 Package of Smokie Okies
“The Solution for Chicken” or your favorite brining recipe
12-14 lbs Turkey
1 quart water per ½ cup of brining solution
Mayonnaise (can use butter or cooking spray instead)
2 Cups of your favorite BBQ seasonings (we use a mix of our competition sweet and spicy rub)
1 Stick of butter (for basting)Royal Oak Lump Charcoal
1. Let your Turkey thaw in the refrigerator for two or three days (or as needed). We pull ours out3 days before needing to cook it, but if yours is super frozen, an extra day may not hurt.
2. Remove the giblets and neck from the turkey, then remove the factory probe but leave the plastic piece holding legs together.Note: There is a bag in the neck of the turkey with the giblets, for first-time turkey cooks, this can be missed.
3. Make your brine per bag instructions, you do not need to boil it.
4. Put a large unscented black garbage back in a large cooler and place gel packs underneath the bag. Add the turkey into the black bag breast side down then pour your brine over the turkey in the bag making sure that the bird is covered, you may need to add a little more water if necessary.
Note: It may be good to have a helpful hand during this time to help keep the bag in place.
5. Close the garbage bag so that no ice can get inside of it and let part of the opening hang out of the side (this will help keep your opening away from the ice). Place frozen gel packs (or ice)around the sides of the turkey (on the outside of the garbage bag) making sure it has enough ice to stay cold for the duration of the brining time. You may check on it during this time and take some of the melted water from the ice out and add more ice in/change the gel packs.
6. Brine Turkey for 12-24 hours (the longer it sets, the saltier It will be).
7. When you’re smoking the turkey, remove it from Brine, discard the brine and rinse the bird thoroughly inside and out. This will help remove some of the excess salt.
Note: Make sure to sanitize thoroughly after this to prevent contamination.
8. Light your smoker using Royal Oak Lump Charcoal to 300-325 degrees Fahrenheit and your favorite smoking wood. We like to use a Cherry or Apple.
9. Place a baking rack on a sheet pan and place the turkey on the pan for 1 hour to dry and come to room temperature.
10. Rub the turkey with mayonnaise both under the skin and on top of it (this will help to keep it moist). Then tuck the wings (you do not have to do this; it is just for presentation).
11. Season Turkey inside and out: top, bottom, front, and rear with your favorite BBQ rub. We like to make a blend of sweet and spicy.
12. Place an oven-safe temperature probe in the breast meat.
13. Place turkey on smoker breast side up, legs in first.
14. Baste with butter at 1 hour or when seasonings are set, but not before. Continue to baste every ½ hour.
15. Rotate the turkey halfway through cooking (approx. 2 hours). If the turkey is not cooking quick enough, you may cover the turkey with foil during the process, BUT the skin may not be as crispy.
16. When the breast temp reaches 161degrees Fahrenheit, remove it from Smoker (the thigh will be at approx. 180 degrees Fahrenheit) the turkey can be pulled off the smoker (approx. 3-4hours total cooking time).
17. Let the turkey rest covered loosely with foil for a minimum of 1 hour.
18. To carve: remove the thigh, leg, and wing, on both sides of the turkey. Then remove the breast and cut it into medallions. We like to carve one breast at a time, as needed, to help retain moisture.
Note: The joints may be pink, this is because of the smoke, if the juices run clear when you blot them with a towel that means the turkey is cooked, if they run bloody, the turkey is not done.
19. Place on the Platter for Serving.