Smoked Turkey on the Ole Hickory Smoker

Smoked Turkey on the Ole Hickory Smoker

It's turkey time! If you're looking to attain the next level of smoked turkey perfection, you've come to the right place. In this recipe, we'll guide you through the process of cooking a mouthwatering smoked turkey on the Ole Hickory smoker. 

You Will Need

The Prep

As with all recipes, the best way to make sure everything goes easier is to plan ahead. Thaw your turkey well in advance, allowing enough time for it to defrost completely. Once your bird is ready to go, gather your ingredients and tools, and make sure everything you might need is within arm's reach.

To keep the turkey moist throughout the cook, you want to brine it. But before you get to that, give it a thorough inspection. Clean it up and, if needed, remove any loose skin and/or the giblets. This will help ensure an even and beautiful smoke.

Once that's done, mix the turkey brine according to the directions on the bag. The combination of flavors in the brine will infuse your turkey with moisture and a subtle depth of taste that will leave your guests begging for more. Place the turkey in the brine bag and pour in the brine mixture. Make sure the turkey is fully submerged, then seal the bag while pushing out as much of the air as you can. Let it soak for 12 to 24 hours in the refrigerator or a cooler with ice.

The Cook

Let's get cooking! After the turkey has had its brine spa session, remove it from the brine. Let it drain, but do not rinse. Instead, lay the turkey on a clean surface and gently pat it dry with paper towel.

Now is also a good time to preheat your smoker -  you want to be somewhere around the 275ºF (135ºC) range.

Only thing left to do is to season the bird. At this step, you can optionally use mayonnaise as a binder. Then cover every inch of your turkey with the Dirty Bird rub, allowing it to sit and sweat for about 10 to 15 minutes afterward. This step not only adds incredible flavor but also creates a lovely crust!

Place the seasoned turkey onto the Ole Hickory smoker and let the magic happen. Keep a watchful eye on the temperature, aiming for at least 165°F (74ºC) in the thickest part of the breast.

The Payoff

The moment you've been waiting for has... almost arrived! One last step before you can carve into this juicy bird. Carefully remove the turkey from the smoker place it on a cutting board, and lightly tent it with foil. Let it rest for 15-20 minutes.

Now, for the pièce de résistance! Pour that luscious Cherry Apple Habanero BBQ Glaze all over your turkey and spread it with a basting brush. This glaze adds a delightful sweet and slightly spicy kick that takes your turkey to a whole new level of deliciousness.

Finally, slice into your masterpiece and revel in the smoky, juicy perfection you've created. Each mouthful will be better than the last - this is how you smoke a turkey!

Catch you on the next recipe!

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