Turkey Recipe

Smoked Turkey Reicpe

Smoked Turkey Recipe

 Smoked Turkey Recipe

Smoked Turkey recipe on how to slow smoke a whole turkey with a turkey brine and have a moist and soulicious smoked Turkey. Do not stuff your turkey. Brush the skin with vegetable oil and insert an oven-safe meat thermometer deep into lower thigh. Set the smoker to 225° F. Place the turkeyon a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours.

Smoked Turkey Recipe
Serves 8
Soulicious Smoked Turkey Recipe
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Prep Time
20 min
Cook Time
5 hr 30 min
Total Time
6 hr
Prep Time
20 min
Cook Time
5 hr 30 min
Total Time
6 hr
301 calories
2 g
20 g
29 g
8 g
2 g
81 g
1787 g
1 g
0 g
25 g
Nutrition Facts
Serving Size
81g
Servings
8
Amount Per Serving
Calories 301
Calories from Fat 259
% Daily Value *
Total Fat 29g
45%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 20g
Cholesterol 20mg
7%
Sodium 1787mg
74%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 8g
Vitamin A
1%
Vitamin C
10%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 whole turkey, about 13 pounds, thawed if frozen
  2. 2 tablespoons kosher salt
  3. 1 teaspoon freshly ground blackpepper
  4. 1 cup Urban Chefs BBQ Rub
  5. 1 cup vegetable oil
  6. 1 yellow onion, 3 to 4 ounces, very coarsely chopped.
  7. 1/2 orange,very coarsely chopped
  8. 4 sprigs fresh Italian parsley
  9. 2 bay leaves,coarsely crumble
Instructions
  1. 1. Pat the turkey dry, inside and outside with paper towel. Cut off the turkey tail. if necessary. Pull and fat from inside the body cavity near tail.Remove the giblets and neck(discard the live) Remove and discard the pop up thermometer and any plastic pieces.
  2. 2.Brush the turkey with 2 tablespoons oil and seasoning evenly inside and outside,with the rub. Tuck the wing tips behind the turkey"s back. Carefully coat the turkey all over with a little oil to keep moist.
  3. Place the turkey on a wire rack set over a rimmed sheet pan and refrigerate.
  4. 3. Stuff the onion,orange,parsley,and bay leaves into the turkey body and neck cavities. Ties the ends of the drumsticks together with butcher's twine. Let stand at room temperature for 1 hour before cooking.
  5. 4. Prepare the smoker for indirect cooking with very low heat(225 to 250 F). When the temperature reaches 225 F, add wood chuck to charcoal.
  6. 5.Smoke the turkey over indirect very heat with the lid close for 3 1/2 hours. Tent the breast area loosely with aluminum foil. Continue smoking,with the lids closed. until the turkey is deep golden brown and read thermometer inserted in the thickest part of the thigh(not touching the bone) reaches 170 to 175) 1 to 2 hour more checking the temperature every 30 minutes.
  7. 6. Remove the turkey from the smoker. Let the turkey rest for 30 minutes
  8. 7. Carve the turkey, discarding the ingredients the body cavity and serve warm with gravy.
Notes
  1. 3 large hand full hickory wood chunks, thermometer Butcher'Twine
beta
calories
301
fat
29g
protein
8g
carbs
2g
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Barbecue Sauce/ Urban Chefs http://www.its-soulicious.com/

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