You asked for a smoked turkey recipe, and we are more than happy to oblige. Follow this guide on any cooker - Traegers, Pit Barrels, Pellet Smokers, Electric smokers, and beyond - so simple, even a rookie will end up with the perfect smoked whole turkey!
The secret of this recipe is our special turkey blend. First, you'll be brining the turkey, before seasoning and smoking it on your weapon of choice.
To brine the big bird, grab yourself a bucket and a large enough bag (food safe!). Put the bag in the bucket, then put the turkey inside breast side down.
Next up, the brine solution. Use 1 cup of Turkey Brine for every 10 lbs (4.5 kg) of turkey. Add it to the turkey, then pour in cold water until the bird is fully submerged. Finally, place the bucket in the fridge. Ideally, you want to let it refrigerate for 1 hour per pound of meat - so 10 hours for a 10 lb bird.
It's probably the next day, and your turkey is done brining! While the cooker is heating up, pull the bag out of the bucket, and drain away the fluid. Then tie the legs together and tuck the wings away.
For the rub, start with a coat of olive oil or squeeze butter to act as a binder. Then hit every nook and cranny with a liberal layer of Dirty Bird.
It's time to cook yourself some turkey! We did this on a drum smoker, but you can use your go-to barbecue as well. Just put (or hang) the bird over indirect heat, rotate whenever necessary, and cook to a core temp of 165ºF (74ºC).
It's as easy as that! Pull your smoked turkey off the heat, and let it rest for no more than 25 minutes. Then carve it up and serve while warm!
Catch you on the next recipe!
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