The Perfect Smoked Turkey…
We are only a week away from Thanksgiving. And with the pressure on for the PERFECT holiday bird, Kev decided a trial run was necessary.
Once I smelled the aroma of the just the brine, I knew it was going to be a winner.
Eight years ago, I gave Kev a Big Green Egg for his birthday. He really enjoys the versatility of kamodo style cooking - grilling, baking, roasting, and smoking - and Thanksgiving is the perfect opportunity to flex his smoking skills.
You do NOT have to have a Big Green Egg for this recipe, but you will want to have a smoker.
This is a BOLD statement, but this is the best (and dare I say, prettiest?) - turkey I’ve ever had. Sure to be a hit with your family too, I hope you’ll give this recipe a try.
The Best Thanksgiving Turkey
Ingredients
- 1 Turkey, dethawed
- 1 gallon of water
- 1/2 cup of brown sugar
- 2 oranges, sliced
- 5 sprigs of rosemary, 3 for brine, 3 set aside for smoking
- 1 cup of salt
- 3 onions, quartered
- thyme to taste
- 3 sticks of cinnamon
- 1 garlic head
- Big Green Egg Pecan Savory Pecan Seasoning
- Spray Olive Oil
- 2 lemons, quartered1
- 2 apples, quartered
- apple wood chunks (for smoking)
Instructions
- Add brown sugar, salt, cinnamon sticks, rosemary, thyme, onions, garlic, oranges, lemons, apples, garlic, to a large pot or container (large enough to hold the turkey).
- Pour approx 1 gallon of hot water over the ingredients.
- submerge the turkey in the mixture.
- Put the pot in the fridge over night - brining for at least 12 hours, turning if necessary.
- soak the wood chips in water for 1 hour prior to smoking.
- Pull your turkey out of the brine. Pat dry and spray with olive oil spray. Coat with pecan seasoning and more rosemary.
- stuff the turkey with apples, onions, garlic, and citrus.
- Place your wood chips over charcoal and bring your smoker to 325*F
- Add your turkey with a drip pan below (save those drippings for a gravy). And smoke for 12 minutes per pound (example our 12lb turkey smoked for 144 minutes. You want to make sure the internal temp is 165*F to ensure it's thoroughly cooked.
- Remove your turkey and let it rest for 15 minutes before serving.
Grab a platter and garnish with greens, oranges, lemons, cranberries and pomegranates for lots of color.
Trying Kev’s Smoked Turkey this holiday season? Be sure to follow and tag us on Instagram - @BetterWithBrandi. And don’t forget to save and share this recipe on Pinterest
Happy Eating!
xo,
Brandi
