Holiday Smoked Turkey
On the first day of Christmas, Butcher BBQ gave to me a Smoked Turkey Recipe!
Smoked Turkey is the favorite meat of many pitmasters, and this recipe will turn a doubter into a believer. If you haven't found the right smoked turkey recipe, look no further. You, too, can cook a juicy turkey on your grille with help from the best seasonings in the bbq business and tools the pros use.
Prep Time: 20 minutes - Cook Time: 4-5 hours - Smoker Temp: 225°F - Wood: Hickory
First, make sure you have a completely thawed turkey. Remove the neck and giblets from the inside cavity of the bird. Carefully rinse the turkey's exterior with cold water, and dry all around the turkey with a towel.
At this point, coat the skin with melted butter and dust on a layer of Butcher BBQ Premium Rub. I even added rub inside the turkey's cavities too. It was worth it. Next, gently loosen turkey skin over the breast and legs and rub the remaining of the seasoning underneath the loosened skin.
Now the fun part, flavor injection. It may seem fairly straight forward, but there is an art to using an injector successfully. I used Butcher BBQ's Gourmet Pistol Grip Injector and filled the barrel with the Bird Booster. The professional feel and easy to grasp grip made injecting a fun, simple, mess-free experience.
This how-to video is hugely informative about the injection process:
Mix 1/4 cup of Bird Booster with 2 cups of water. The Honey Flavored Bird Booster I am using helped win the 1st World Food Barbeque Championships.
Insert the needle into the breasts and thighs of the turkey. I injected about 2 oz in each thigh and both sides of the breast. When pushing the injector plunger, slowly pull the needle out of the meat at the same time, but not entirely. Then reposition the needle at a different angle and repeat. This way, I was able to get the Bird Booster into the turkey without creating pockets.
Now that the turkey is plumped, fire up your grille at 225°F with the wood of your choice. I chose Hickory for a more intense smokey flavor. While the grill is heating up, chop your garlic, onions, and vegetables roughly and scatter around the turkey. Spice the gravy to your liking and add enough water or broth to cover the bottom of the pan. Once the grill is ready, place the pan in the center of the rack.
Check the internal temperature after an hour and reapply melted butter to the skin. I used my Butcher BBQ Instant Read Internal Thermometer for a precise reading. There is an old pitmaster saying, "If you serve undercooked turkey at Christmas, expect coal for the next decade."
When your turkey's internal temperature reads 160°F, drizzle your pan gravy over the skin lightly. Once your bird is glazed, shut the smoker lid and finish cooking until it reaches 165°F in the center of the breast.
Now your smoked turkey is done. Almost. Carefully take your meat off the grill and allow it to rest. Use this time to break it to the dog that there won't be any leftovers—poor pup. After 20 minutes, you may cut and serve the turkey!
This recipe was a big hit for Christmas dinner, and even a few picky eaters went back for seconds.