Smoker Series: How To Smoke Turkey
Any Day Can Be Thanksgiving With This Delicious Smoked Turkey Recipe
Smoking a turkey may sound odd to some of you, but I assure you, you cannot go wrong with offering this to your guests. It provides a definite wow factor.
It’s so easy to smoke, and the juicy slices you will carve off for your guests better be plentiful because they will be back for seconds.
Smoked and cider-brined turkey breast covered with a fantastic BBQ rub is juicy and packed with flavor. If you have yet to experience cooking one, then this recipe is definitely for you. The flavor profile is epic. It’s all in the brine, so I encourage you not to skip this step. You will thank me later.
Smoked Turkey Brine Ingredients:
- 3 Tablespoons granulated garlic
- 3 Tablespoons of your favorite BBQ seasoning
- 1/4 cup sea salt or kosher salt
- 1/4 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1 finely diced small white onion
- 3 cups apple cider
- 2 cups water
- 1 cup apple cider vinegar
Combine all of the ingredients in a bowl deep enough to fit the turkey breast, and then submerge it in the brine. Cover the bowl and place in the refrigerator overnight.
Let’s roll some smoke! Time to light the smoker and get the temperature up to 275°F to 300°F.
You Will Need:
- Digital meat thermometer.
- Disposable gloves.
- Fuel source for your smoker. I recommend adding Pecan or apple wood, too.
- Smoker.
- Aluminum pan.
Ingredients:
- More of the BBQ rub you used in the brine.
- Duck fat spray (the best), or avocado olive oil spray. I do not recommend vegetable oil.
Steps:
- Spray turkey breast with duck fat spray and then generously coat all of it with the BBQ rub you chose. Now let’s smoke that bird!
- You are aiming for an internal temperature of 165°F at the center of the turkey breast, and at that temperature, the meat will be juicy, savory, and simply delectable. That should take 3-4 hours.
- Once internal temp is reached remove the turkey breast from the smoker, place it in an aluminum pan, and cover it with aluminum foil. Let rest for 15 minutes. Slice and enjoy!
You did it! Time for a celebration with a cold beer and perfectly-done smoked turkey.
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