The holidays are here, and that means one thing: lots of great food! Follow this great thanksgiving turkey recipe on your smoker and enjoy with your family and friends…
Smoked Thanksgiving Turkey Recipe
In preparation to smoking the turkey you’ll need 2 things: a brining solution to brine the bird, and a glazing sauce. Let’s get those out of the way first.
- 1 gallon Vegetable Stock
- ⅓ Cup Pickling Spice
- 1 Cup White Sugar
- 1 Cup Kosher Salt
Mix all of the above ingredients. Bring it to a boil, then allow it to cool down.
- 1 Cup Real Maple Syrup
- 1 Cup Bourbon Whiskey
Simmer the mix until it has reduced to one cup total, then allow it to cool.
Place turkey in food grade container. Pour in brine mixture, plus an extra gallon of ice water, and refrigerate for 8 hours prior to smoking. When you remove the bird from brine, rinse and pat dry.
Time to stuff the turkey! This recipe includes fresh herbs and aromatics (thyme, rosemary, sage, a small onion, celery). These are not meant for consumption, instead they will add some great flavors to the turkey.
Get your smoker running at 250ºF with a nice chunk of fruit smokewood (used here: apple). Let the bird smoke at this temperature for about 2 hours.
When 2 hours have passed, brush the bird with some fat (vegetable oil, butter, even bacon fat). Coat the whole turkey, then hit it with a little bit of sea salt and pepper. Crank the heat up to 375ºF to crisp up the skin.
About 10 minutes before the bird is done, give it a generous coating of the glaze sauce. Let it cook for the remaining 10 minutes, then pull the bird off the heat and let it rest for 20 minutes before carving into it.