![]() ![]() Editor’s note: This recipe was originally published in ‘ Smokin' with Myron Mixon’ and first appeared on Epicurious in December 2011. Then carve the turkey, and serve immediately. Allow the turkey to rest, loosely covered with foil, for 30 minutes. ![]() Put the turkey on a rack in a large, deep aluminum pan, place the pan in the smoker, and cook for 5 hours or until the breast meat reaches an internal temperature of 165☏. Remove the turkey from the bag, and discard the marinade. When you are ready to cook the turkey, preheat a smoker to 250˚F. You can store this rub in an airtight container indefinitely. In a large bowl, combine all the ingredients for the turkey rub you should have about 2 cups. Allow the turkey to marinate this way in the refrigerator overnight. ![]() Tie the bag to seal it and place it in a large roasting pan. Place the turkey in a large roasting bag, and add the chicken broth, onions, garlic, and brown sugar. Whether you serve the meat at Thanksgiving dinner or any crisp Sunday alfresco, make sure you put the turkey leftovers to good use making sandwiches from the turkey breast might be the best part. Use a meat thermometer to ensure the breast meat is done, then rest and carve. There’s no need to baste the smoking technique achieves tender, juicy meat and crispy bark. Hickory wood chips or wood pellets are classic for smoked turkey, but you could opt for maple or apple wood, either of which would add a touch more sweetness. You’ll marinate your turkey overnight in chicken broth and aromatics, then rub the outside of the turkey with Mixon’s signature dry rub. If you’re using a frozen turkey, you’ll need to thaw it first, which takes 24 hours in the fridge per every four to five pounds. The best smoked turkey recipe yields pull-apart tender white and dark meat. Plus, the cook time is mostly hands-off, giving you plenty of opportunity (and oven space) to focus on the side dishes and desserts. The magic of smoke, meat, and time prove how simple smoker recipes can be. This recipe works not only for a Thanksgiving turkey it’d be fantastic at any outdoor celebration. Mixon, a three-time Memphis in May champion, believes the signature of good barbecue is tasting the essential flavor of the meat. This BBQ smoked turkey recipe comes from the cookbook Smokin’ With Myron Mixon. Pull turkey and lest rest 15-20 minutes.If you’ve recently acquired a smoker-whether a pellet smoker or an electric smoker-and have been itching to smoke a whole turkey, now’s your chance.Try to avoid going over as the meat will begin to dry out. Do not pull from the smoker until you reach this temp otherwise, the turkey will be undercooked and not suitable for serving. Place the pot in the refrigerator for 12 hours or overnight. Make sure the turkey is completely submerged in the water. Next, add the onion, garlic, peppercorns, cloves, thyme, and rosemary to the pot and stir. You are aiming for an internal temp of 160F/70C in the breast and 165F/74C in the leg/thigh. Add the salted water back into the pot and whisk together. This will further help crisp of your skin. After 2.5 hours, turn your pit up to 400F/200C for roughly the remaining 30-45 minutes.Smoke for roughly for 2.5 hours spraying the entire outside with oil every 30 minutes.Be sure to use an orchard wood for that soft sweet smoke. Fire up your smoker and aim for 275F/135F.Spray with oil and season heavily with Forager. 30 - 45 minutes prior to smoking, bring the bird out of the fridge and let it come to room temp.You will want to allow the exterior skin to dry for roughly 12-24 hours. A good quality injection gun will make this step a breeze! Pat dry, put on a wire rack over a cookie sheet and place in the fridge. Make sure you get all the meat and all cavities. Once the injection mix is at room temp, use an injection gun to inject the turkey throughout the entire bird.Once finished, use a fine mesh strainer to thoroughly strain the liquid and set aside to cool. Let simmer and stir constantly for 5-10 minutes.In a small pot, mix the butter, apple cider vinegar, honey, 2 TBSP of Forager, 1 TBSP of Cattle Call, Worcestershire sauce, garlic and apple juice.After your desired brine time, pull the bird and pat dry.The process, not so much the recipe, matters most. Whilst we aren't providing a brining recipe here, just give it a quick search and use whatever you like. Note, you need to keep the bird cold in an esky with lots of ice. Brining should be done for no less than 12 hours and ideally 24 hours. Two nights before your desired cook, brine your turkey.
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