Smoked Turkey

[LuketheDog]

How to Smoke a Turkey

There's a difference between cold-cut smoked turkey, with its ham-like cured texture and questionable smoke flavor, and real barbecued turkey. Our recipe is for the kind of smoked turkey you want served in thick, glistening slabs that are shiny with juice and fork-tender, with deep smoke flavor.

www.seriouseats.com

 

[Valgrego]

I brined this 18lb turkey from Costco for 24hrs and fired up the smoker this past Sunday. 2 hours of smoke and then turned up to 325. Basted with melted butter every 30min. It was stuffed with some apples and onions also. Seasoned with a local garlic/parsley/black pepper seasoning also. Everyone agreed it was the best turkey they had ever eaten. Couldn’t argue with that. View attachment 163476
View attachment 163477

That's a good lookin' bird!

 

[fmnjr]

Results were just grand. 20 lbs 6 hrs 275 degrees brined in water wine garlic spices basted with olive oil:

 

[geetar]

Should have taken a pre slice pic but this is the yield from two 7 lb butterball turkey breasts that I injected with Tony Chachere’s Creole Butter and cooked at 225 till they reached 165 internal temp. It was a big hit and I’ll do it that way again. For what it’s worth it was pre brined and did not turn out too salty.