Simple Smoked Turkey

Simple Smoked Turkey

If you've been following us for any amount of time, you know we don't need a reason to bust out the grill and smoker!  With Thanksgiving just next week, we're happy to share our Smoked Turkey recipe and tips. 

Just be careful, if you have people over, they may want to come back next year because it is so good!

 

Ingredient Checklist:

  • 1 (12-14 pound) whole turkey (defrosted)
  • 1 stick unsalted butter, softened
  • Generous amounts of Pop Smoke Memphis Style Rub
  • salt and freshly ground black pepper to taste
  • 1 ½ quarts turkey stock (or chicken broth)
  • 6 cups prepared stuffing
  • Onions 
  • Carrots
  • Celery

Additional Items:

  • Smoking chips or wood (cherry or hickory)
  • Butcher’s String
  • 3 thick aluminum foil pans
  • Meat thermometer

The Details:

Cooking time is approximately 4 - 5.5 hours (use this if your bird is a different size)

Cooking Temp: 325-350 degrees F

Internal temperature: 165-180 degrees F

 

The Method:

 

Set you grill up for indirect grilling and get it up to 325 degrees F (you can definitely do this same recipe in the oven or on your smoker) Check out how we set it up here.

 

While the grill is getting ready, start preparing the Turkey. It should already be at room temperature and rinsed out. Pat it dry with a paper towel and fill the cavity with your stuffing mixture. Chop up your carrots, onions, and celery and place them in your foil pan (double up the pans for extra thickness). 

 

Add the turkey stock to the vegetables and place the turkey on top (optional: tie butcher's string around the turkey’s breasts and legs).

 

Melt the butter and add Pop Smoke. Coat the turkey with the butter mixture.

 

When you’re ready to place it on the grill, add some wood chips for smoking (optional: add the extra tinfoil pan underneath the grate and fill with water for extra moisture)

 

Place the turkey on the grill and keep the temperature between 325-350 degrees F. Add extra wood chips every 60 minutes. 

 

Flip the turkey after about 1.5 hours. Cover the wing tips and legs to prevent burning. 

 

The turkey is finished once it reaches 165 degrees F. Insert the thermometer into the breast and thigh. The temperature will continue to rise after it is taken off the grill. 

 

Remove turkey, cover loosely with tin foil and let sit for 10-20 minutes

 

Carve and enjoy!

 

Happy Thanksgiving to you and your family!

 


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