for this to happen. Second thing is how large a bird you going to smoke. Most recommendations are to not smoke one larger than 15 lbs, if you are going to have a large group and this is too small consider cooking 2 or having a second entree available. Having said that, we smoked a 17 + lb bird which took less time than expected to cook….more on this later. Your brining should take 12 to 24 hours in the fridge at a temp under 40 degrees for the entire time. If you do not have fridge space then pack it way in a cooler with ice and check the temp often so that it does not rise. Once the brine has finished it’s magic, remove the bird ad pat it dry you can allow it to sit in the fridge on a tray to catch the runoff and let it dry for a few hours. Drying the bird will help the skin crisp up during cooking. Also during this time you can do additional spicing/rubs to add flavor before you put her on the smoker.
I love. Your shooting for an internal temp between 170 and 180, this is not the final temp the turkey will continue to cook after you remove it from the smoker (more on this later). You also need to check the temp in more than one place, White meat cooks differently than Dark meat so you will need to check the breast and the thigh. I have considered buying a second instant read thermometer for this. The Thermapen:
bag of their organic lump charcoal to use in my smoker….I am using it in the Brinkman smoker I have. These guys were very helpful even though I do not own a BGE…..yet! <grin>
Given we had a 17+ lb bird I did not know how long it was going to take to achieve temp AND it was fairly cold here so I was worried that the Brinkman was going to lose heat quickly and need more attention than usual. I was wrong on both counts. My Little smoker worked great, and I was able to maintain a temp of right around 255 for around 8 hours I think that the bird cooked much quicker due to the VTR (Vertical Turkey Roaster) somewhere around 28 minutes a lb. I used apple wood to provide the smoke. I noticed 2 interesting facts about the Lump charcoal, 1. I used around 1/3 of the bag +/- of lump charcoal. 2. There was very little ash left at the end of the cook, this allowed for better air circulation through the fire bowl which helped maintain the smoker temp. I was pleased with this!
of organic apple cider.
of water you will add more more to cover the turkey when it is added
fresh from our garden Rosemary Leaves. these were striped from the branches
cloves of garlic crushed then minced
1 1/2 cups
of Kosher salt
of DARK brown sugar
of Turbinado sugar
of crushed pepper corns
Check it every once in a while to make sure that the bird remains covered and to “slosh it around” as my mother would say.
of unsalted Butter
of black pepper
apple wood and put the turkey on to smoke. With the digital thermometer I was able to monitor both the turkey temp and the grill temp. When the grill started to dip in temp I added a couple of handfuls of charcoal and applewood. I kept and eye on the smoke so I added a little more applewood than charcoal because I wanted to maintain the smoke throughout the cook. Adding Applewood will cause the temp to fall then rise as it catches fire so do not add too much at one time, this can cause the fluctuations that I was talking about.
Y’all it is not a holiday meal without my southern seasoned butter beans. This year I decided to change them up a bit and use the turkey wing meat from Trinas Make Ahead Turkey Gravy that I roasted off for the gravy
The machine feeds the ‘wood pucks’ and digitally controls the temperature. He smoked a pork butt (shoulder), a spatchcock chicken* and I threw in the cob of corn and baking potatoes in the smoker as an experiment
As a note, I used peach wood for this turkey breast. Any time is a good time for smokedturkey. I guess, unless I did a side by side comparison of using cooking wine to a bottle of chardonnay, I can’t really know for sure, but this turkey turned out seriously satisfying
Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Serve with turkey. Stir in 1 cup broth, apples, and cranberries. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Set aside 1 cup apple mixture. Spread 1/3 cup apple mixture over each tenderloin. Stir in reserved 1 cup apple mixture. chopped peeled Granny Smith apple (about 2 medium). (12-ounce) turkey tenderloins