Smoked Turkey. By then the outside of the turkey. The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt.
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Prepare your smoked turkey outside on the Traeger to free up oven space.
Let that bird smoke its way to deliciousness while catching up with relatives on Thanksgiving.
You can have Smoked Turkey using 1 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Smoked Turkey
- You need of turkey.
The smoked flavor will be worth getting scrappy over. Smoked turkey breasts aren't just for Thanksgiving. Once they're brined, they'll be ready in a couple of hours so you can have a nice Sunday dinner any day of the week. This Turkey Brine with brown sugar and lemon slices will add moisture and tenderness to your smoked turkey.
Smoked Turkey instructions
- After a nice cold brining (24 hours) remove bird from brine and let warm to room temp. (This will speed up the cooking time) dont rinse the bird. Rub with some olive oil and you fav seasoning salts..
- Put turky in smoker breast side up. Start smoker and run at between 180 and 200 deg f. For 3 hours, more if you like it smokier. Turn up smoker to 325 and bring internal temp of the bird to 175. Check that temp deep in the breast. But stay away from the bone..
- Once at temp. Remove from the smoker. Wrap it up in tin foil and let it rest. I usually let it cool to around 130 deg..
- Carve it up and watch the happy eaters..
Cinnamon sticks, black peppercorn and whole. Summer is often the time we smoke meat, but fall is perfect for testing out smoked turkey recipes for Thanksgiving. I've seen turkeys on sale at our local grocery store several times in the past few months. The key to a great smoked turkey is indirect heat and consistent temperatures. If you're using gas, turn on half of the burners to medium-low and leave the other half off.