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Thanksgiving Turkey in the Smoker

Thanksgiving Turkey in the Smoker

And now for something completely different. This past week was Thanksgiving in the states, and for almost all of us it was different than normal as COVID-19 prevented us from getting to see our families. Here in the Mack household, we took the opportunity to try something new, and used my pellet smoker, to Smoke a turkey.

And I thought I would share the results.

Turkey Brine:

Basically the process was this, we started the night before with a turkey brine, which was the following:

Now for this we took inspiration from Alton Brown’s recipe found here. But made some slight adjustments:

Here are the ingredients:

  • 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

Now we combine the boiling water, salt, vegetable broth, and honey into a cooler and mixed everything until it had all dissolved.

Next we added the ice to keep the brine cool and let it come down in temperature to normal. We then took the turkey, and put it in and waited 16 hours.

From there the next step was to remove the turkey from the brine and dry it off. We did not rinse the bird, as my family likes it a little on the salty side, but if you don’t, you’ll want to rinse your bird.

Marinade Injection:

I’m of the belief that Turkey dries out really easy, so we decided to do everything humanly possible to get this bird to stay moist. And the next step was to put together an injection. We got inspiration from here.

Here are the ingredients:

  • 1/2 cup Butter
  • 1/2 cup Maple Syrup

And then we melted both together and allowed it to cool slightly. The idea here being it needs to be a liquid for the injector and don’t let it cool too far or you’ll be injecting sludge into your bird.

We then injected the bird over 50 times, doing small little injections about ever inch across the breast, legs, thighs, and pretty much every part of the exposed meat.

Next we put on a rub, and for this we put together about a half a cup of butter and a store bought turkey rub, we found at lowes. But really any rub that you would use on poultry is a good idea here. And rubbed under the skin of the bird.

Smoking the bird

I got my pellet smoker up to 250 degrees Fahrenheit, and then put in the bird. We used a aluminum disposable pan to keep the drippings around the bird and help with moisture. And then every hour, I would spray the turkey with apple juice.

We kept the turkey cooking until we got it to an even 165 degrees Fahrenheit.

Finally we did increase the temperature when it got to 165 degrees to 325 and let it go for another 30 minutes to make the skin crispy.

After that, enjoy!