Recipe of Yummy The Most Amazingly Moist Smoked Turkey! 🦃

The Most Amazingly Moist Smoked Turkey! 🦃 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Smoked Turkey is the perfect holiday meal! It's a favored request at my house every couple of months.

Here is the best “The Most Amazingly Moist Smoked Turkey! 🦃” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of The Most Amazingly Moist Smoked Turkey! 🦃

1. You need 1 of 12-14 lb Fresh Turkey.
2. You need of Brine:.
3. Prepare 1 qt (32 oz) of Vegetable Stock.
4. Make ready 1 (750 ml) of bottle Pinot Grigio wine.
5. You need 2 of large shallots, sliced thin.
6. Prepare 6-7 cloves of garlic, smashed but not peeled.
7. You need 2 of lemons, cut in half and squeezed halfway.
8. It’s 7-8 sprigs of fresh thyme.
9. You need 6 of whole bay leaves.
10. Make ready 1 1/4 cup of kosher salt.
11. It’s 2 tbs of whole peppercorns.
12. Prepare 1 tbs of whole mustard seed.
13. Make ready of Water (to cover).
14. Prepare of Butter Compound:.
15. Take 1 cup of unsalted butter.
16. It’s 2 tbs of kosher salt.
17. Prepare 1 tsp of fresh ground pepper.
18. Make ready 1 tsp of garlic powder.

Don't be nervous though, because I have a complete guide to smoking turkey right here.If you haven't tried smoked turkey, I HIGHLY recommended.It has the most amazing smoked flavor and comes out so juicy and tender after being slow-cooked for several hours.Don't forget about the added benefit of not using the treasured oven space.

The Most Amazingly Moist Smoked Turkey! 🦃 step by step

1. Remove Turkey from packaging. Wash with cold water to remove all juices. Set aside..
2. Assemble and prepare the remaining ingredients as noted..
3. In a medium saucepan, bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature..
4. Once cooled, pour the brine into a 5-gallonstock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey (otherwise it will slosh out all over your countertop!).
5. Add ice and water to cover the turkey and either set in your refrigerator or continue adding ice to keep it below 40°. Keep the turkey in the brine for at least 24 hours..
6. After 24 hours, remove turkey and drain all liquid and remove any pepper corns or mustard seeds from within the carcass. With paper towels, dry the outer areas of the turkey. Let sit at room temperature for at least an hour..
7. In the meantime, soften your butter (not to melting) and incorporate the salt, pepper, and garlic powder. Wrap in Saran Wrap and place in refrigerator for about the same time you’re waiting for the turkey to adjust to room temp..
8. Now go outside and prepare your smoker. For any poultry, you’ll want to use either Pecan or Apple wood as your smoke base. (for this specific turkey I used pecan.).
9. While your smoker is heating, go back inside and remove the turkey and butter from the refrigerator. Separate the skin on turkey breast and thighs. In the cavities, insert the butter mixture liberally. (Seriously, you can’t add too much!).
10. Place an aluminum drip pan on the heat deflector in your smoker to catch the drippings (there will be a lot and if you don’t use a drip pan it will eventually extinguish your fire before the turkey is done.) Place the turkey on the top placement on your smoker. Bring your smoker to a steady 225°. *Oh, quickly wrap the tips of your wings in foil or they will burn!.
11. After 3 hours, open and baste the turkey with the drippings and each hour afterward. *As a rule, at 225°, you should plan cooking time at 30 mins per pound..
12. When you’ve reached the appropriate time based on the weight of your turkey, remove from smoker..
13. Here is the most important step to keep your smoked turkey moist and tender: prepare a roasting pan to just accommodate the size of your turkey. Add whatever drippings are remaining from the dripping pan to the roasting pan with the turkey. Next, place that pan into a roaster or another larger pan (with a cover) with water creating indirect moist heat at about 250-275° depending on the size of your turkey. If larger, then make it 275. Keep in that roaster for at least 3-4 hours..
14. Finally, remove and carve like you’re a professional!! ENJOY!!.

You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine.Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes!The most important thing to know about.

Flip the turkey right side up and liberally cover the top and sides of the turkey with salt, pepper, paprika, poultry seasoning, and cajun seasoning.Stuff the turkey cavity and neck until full — really pack the stuffing in tightly.Cover the turkey loosely with foil, leaving the sides slightly open to allow the smoke to get under the foil.Using this Turkey DunRite holder is an amazing way to cook a moist turkey works in the oven; you can throw it on a grill and smoke it like we did above; creates very moist turkey breasts and a prettier bird overall once it is done; Brine a turkey in a salt and water solution so it's moister and adds seasoning overall to the bird. recipe using.Smoked Turkey Breast is so juicy and a delicious option for Thanksgiving dinner.