How To make Smoked Barbequed Turkey
Ingredients
1
each
turkey, 8-10 lbs
1/2
cup
salt
1/2
cup
sugar
4
cup
apple juice
1
tablespoon
rosemary
1
tablespoon
basil
1
honey, for basting
Directions:
Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out.
Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used.
Reduce your cooking time by 10% for each hour in the smoker (up to 40%).
If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time.
How To make Smoked Barbequed Turkey's Videos
Texas Style Turkey | Franklin Barbecue Style Smoked Turkey Breast
One of the easiest things to cook and massively underrated!! I first had this turkey while in Austin, at Franklin Barbecue. I didn't realise turkey could be this good! This is the BEST way to cook it - it's so juicy and tender, and doesn't dry out!
I picked this cut of meat up from Tom Hixson of Smithfield - check the details below to get 10% off orders over £100
This recipe is essentially the recipe from Aaron Franklin's first book.
The timings I used;
- 2.5 hours unwrapped getting lots of smoke at 275f/135c. I spritzed every now and then when the surface dried out
- 1hr 45m (or until the internal temp hit 160f) wrapped in foil. With two pieces of unsalted butter per breast.
- rest 20-30 minutes
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How To Smoke Turkey Breast Like Texas BBQ Joints - Smokin' Joe's Pit BBQ
Thank you for watching my how to smoke turkey breast like Texas BBQ joints video. On this video, I show you how we smoke the perfect turkey breast. We smoke our turkey breast using the exact rubs used in this video, the only exception is we smoke our turkey breast in an offset 1000 gallon offset. This recipe is so simple and super tasty. I smoked this turkey breast on my Yoder pellet smoker but you can cook this on whatever smoker you have.
Thanks for watching
Smokin' Joe
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BBQ with Franklin - Smoked Turkey | How to Smoke a Thanksgiving Turkey
BBQ With Franklin - Smoked Turkey | How to Smoke a Thanksgiving Turkey
Aaron Franklin shows you the simplest way to Smoke a Turkey for Thanksgiving. Franklin Barbecue style
#aaronfranklin #smokedturkey #FranklinBBQ
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Classic Thanksgiving Turkey on the @TraegerGrills Timberline 1300 | Heath Riles BBQ
Make this easy turkey recipe for your family this Thanksgiving! Smoking a turkey doesn't have to be difficult. Follow these simple steps, and you'll have one juicy bird that your family will love.
@RoyalOakCharcoal | @Thermoworks
Full Step-By-Step Recipe:
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WHAT HEATH USED:
• Heath Riles BBQ Chicken Injection and Brine
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Mixing Shaker Bottle
• Duck Fat Spray
• Plastic Injection Needle
• Royal Oak Charcoal Pellets
• Large Aluminum Sheet Pan
• Thermoworks Chef Alarm
• Thermoworks Thermapen One
• Large Grilling Spatula
• Benchmade Meatcrafter Knife
INGREDIENTS:
• 15lb Turkey
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Chicken Injection and Brine
• Duck Fat Spray
DIRECTIONS:
1. Make sure your turkey is properly thawed. We let our turkey thaw for 5 days. The USDA recommends 1 day for every 4-5 pounds of turkey.
2. Get your grill up to 300º.
3. Remove giblets and neck from your turkey.
4. Mix 1/4 cup of Heath Riles BBQ Chicken and Injection and Brine in a shaker bottle with 16oz of water. Shake well.
5. Inject in a grid pattern throughout the breasts. You may not use all 16oz of your mixture, depending on the size of your turkey.
6. Pat your turkey dry once you're done injecting.
7. Tuck the wings and spray both sides of your turkey with Duck Fat Spray or whichever binder you prefer.
8. Season both sides of your turkey with a medium-coat Heath Riles BBQ Garlic Jalapeno Rub.
9. Place your turkey on the bottom rack of your smoker.
10. After an hour and a half, spray your turkey with Duck Fat Spray.
11. After you've sprayed your turkey, place a Chef's Alarm in your turkey and set it for 160º. It was reading 136º when we put our probe in our turkey.
12. Once our bird hit 164º, we pulled our probe out of our turkey and spot-checked it with our Thermapen One. We were hitting 170-185º in some parts, so I knew this bird was done. Pull it off your grill.
13. Let your turkey rest for at least 30 minutes before slicing.
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BBQ Smoked Turkey Recipe
Smoked Turkey seasoned with Killer Hogs The BBQ Rub, glazed with barbecue sauce and served with a White BBQ Sauce
**NOW AVAILABLE AT WAL-MART - Killer Hogs The BBQ Rub***
#bbqturkey #smokedturkey #howtobbqright
BBQ Glazed Smoked Turkey
WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags -
- Malcom's Bird Brine -
- Coleman Water Cooler -
- Killer Hogs The BBQ Rub -
- Chicken Rack -
- Green DOT Internal Probe Thermometer
- Killer Hogs Vinegar Sauce -
- Killer Hogs The BBQ Sauce -
- Red Handle 5 Flexible Knife -
For this BBQ Turkey, it's not about those traditional Thanksgiving Flavors... it's all about creating juicy, flavorful, delicious BBQ pulled turkey. Then I make a white BBQ sauce to serve alongside.
This is one turkey recipe that’s great year round. I brine a whole turkey for 48 hrs in my bird brine combined with Killer Hogs The BBQ Rub - and apple juice. After a 2 day soak the skin is air dried for an hour in the refrigerator then I stuff the cavity with citrus fruit and green apples. The skin gets a light coating of peanut oil and dusted with Killer Hogs The BBQ Rub. It’s a lot like smoking a whole chicken but on a much larger scale!
You can smoke the turkey on any pit, but my Traeger makes a beautiful bird; so I fired it up running at 300°F with apple pellets for smoke flavor.
Once the Traeger was ready, the bird goes right on the center rack. It takes about 3 1/2 hours for a turkey this size to smoke, so kick back and enjoy the process. After an hour I start basting the outside with melted butter, and I start monitoring the internal temperature. For this I use a Themoworks DOT meat probe into the thickest part of the breast.
First the Thermoworks DOT is set for 155 and when the temp alarm goes off its time to glaze the turkey. Use a silicone brush and drizzle the sauce over the skin without touching the turkey too much. Close the lid and keep cooking until the internal reaches 165°F in the breast. It should take about 30 minutes to get there.
The turkey is done at this point but needs to rest for at least 15 minutes before carving. To serve it I like to pull the whole bird. Fist I remove the legs, carve off the breast and finally the thighs and wings. Use a pari of cotton gloves underneath nitrile gloves and pull the meat apart by hand just like pulled pork. You’ll end up with about 4-5lbs of pulled meat.
I serve it with my version of Malcom's White BBQ Sauce buy it’s great with any bbq sauce. It goes great with pulled pork as another option and it gives you an opportunity to cook turkey year round!
Malcom’s White BBQ Sauce Recipe:
- 2 cups Mayo
- ½ cup Apple Cider Vinegar
- 1 Tablespoon Course Ground Black Pepper
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Sugar
- 1 teaspoon Horseradish (optional)
- 1 teaspoon Salt
- ½ teaspoon Ground Cayenne Pepper
- Juice from 2 Lemons
Whisk the ingredients in a large bowl and store in the refrigerator for a few hours before serving.
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Direct Heat BBQ Thanksgiving Turkey! | Chuds BBQ
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