Juicy, Flavorful Smoked Turkey Method
Recipe Overview
Overview
The process of making this smoked turkey is as rewarding as it is delicious. Starting with a 48-hour brine in sweet tea, the turkey absorbs moisture and flavor, setting the stage for a truly juicy bird. The sweet tea not only enhances the flavor but also gives the skin a beautiful golden hue as it cooks.
Once the brining is complete, drying the skin is crucial for achieving that coveted crispy texture. Placing the turkey on a raised rack allows air to circulate, ensuring even cooking and preventing sogginess. The seasoning is kept simple with salt, pepper, and garlic, allowing the natural flavors of the turkey to shine through.
As the turkey smokes at 350°F, the aroma fills the air, making it hard to resist. After about three hours, the turkey reaches the perfect internal temperature, revealing a stunningly golden-brown exterior. The meat is tender and juicy, with a flavor that is enhanced by the brining process. This smoked turkey is sure to be the star of any holiday gathering, leaving everyone asking for seconds.
Recipe Details
Steps & Tips
Drop the turkey into a meat bag inside a brining bucket.
Add one bottle of bird brine and sweet tea to the turkey.
Tip: Using sweet tea for brine gives the turkey a nice golden brown color.
After 48 hours, take the turkey out of the brine.
Pat the turkey skin dry with paper towels and place it on a raised rack.
Tip: Drying the turkey skin in the refrigerator helps achieve a crispy texture.
Flip the turkey over, spray with cooking spray, and season with AP seasoning.
Fill the turkey cavity with vegetables and herbs.
Cross the turkey legs and tie them with butcher twine.
Tip: Using cooking spray on the skin helps it turn golden brown.
Spray the rack with cooking spray and place the turkey on it.
Tip: Be careful with darker colored rubs as they can splotch and affect appearance.
Set the pellet grill to 350°F with hickory pellets.
Set the turkey in the center of the smoker and close the lid.
After an hour, rotate the turkey for even cooking.
Insert a probe into the thickest part of the breast to monitor temperature.
Tip: Using spray butter is an easy way to add flavor and moisture to the turkey.
Baste the turkey with spray margarine.
Tip: Letting the turkey rest after cooking helps retain its juices.
Ensure the turkey reaches an internal temperature of 160°F.
Let the turkey rest on the cutting board for 15 minutes.
Cut the twine holding the legs together.
Remove the legs by cutting at the joint.
Slice the breast meat off the turkey.
Cut the wings off at the joint.
Tip: Brining the turkey for 48 hours helps it hold moisture.
Slice the breast meat into thin pieces.
Tip: Leave the skin on when slicing to keep the meat flavorful and moist.
Arrange the sliced breast, wings, and legs on a serving platter.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Brining turkey in sweet tea adds moisture and a unique flavor.
- •Using a raised rack during smoking allows for even cooking and crispy skin.
- •A 10 to 12-pound turkey is ideal for even cooking of both white and dark meat.
- •Drying the turkey skin before smoking helps achieve a crispy texture.
