Smoke A Whole Turkey

Smoking a turkey for  is a long-standing way of life in my circle of relatives! And, it’s less complicated and faster than you'll suppose! learn how to smoke an entire turkey in this educational.

What’s Thanksgiving with out a turkey? Cooking a turkey for Thanksgiving is an American way of life. once I married into my husband’s family, i was surprised that they made turkey for other activities, too! soccer games, or any cold climate collecting have been enough to hearth up the smoker and throw on an entire turkey! gaining knowledge of how to smoke an entire turkey took me numerous years, however I married into the proper circle of relatives to analyze!

The common thread here become that the turkey they make is a complete treat because it became cooked on the smoker. Smoked turkey takes on a lot delicious flavor. My husband smoked his first turkey solo while we had been in college, and all our pals gathered across the bird and picked the perfectly cooked meat off with our fingers! We’ve due to the fact that observed our utensils, fortuitously, however one thing remains.

INGREDIENTS

• 1 17 lb. Fresh Whole Turkey, neck and giblets removed
• 1/4 cup olive oil
• 1 TB ground black pepper
• 1 TB garlic powder
• 1/2 TB paprika
• 1/4 cup butter, softened
• For Dry Brine
• 1/3 cup kosher salt
• 1 TB cracked black pepper
• 1 TB brown sugar

INSTRUCTIONS

1. Rinse turkey under cold water and pat dry with paper towels. place on a baking sheet.
2. combine dry brine substances in a small bowl and rub on outdoors and inner cavity of the turkey. place turkey in fridge for 2 hours.
3. Preheat smoker to three hundred°F.
4. Loosen the pores and skin around the turkey breast through inserting your hand. Use your hand to rub the softened butter beneath the pores and skin. Then, use a paper towel to wipe maximum of the dry brine from the turkey pores and skin. Brush on olive oil. lightly sprinkle on black pepper, garlic powder and paprika.
5. Smoke at 275-300°F for approximately four hours or till inner temperature reaches 165°F when measured within the thickest a part of the breast. Baste the fowl every hour with juices from the drip pan.