Traditional Smoked Turkey

This is a recipe for a traditional smoked turkey. There is nothing better than sharing the perfect smoked, turkey with your family over the Holidays.

Meat Church How To YouTube Video: https://youtu.be/uunkTCJJb54

Be sure to check out the other 13 turkey recipes and videos we have on meatchurch.com: https://www.meatchurch.com/blogs/recipes/tagged/turkey

Click here to get your brine + seasoning Turkey Combo.

Ingredients

• 1 12-13 lb turkey
• 1 stick of butter for melting
• Meat Church Honey Hog, Holy Voodoo, Texas Sugar, The Gospel or Holy Gospel rub.

Brine

• 1 gallon water
• 1 package Meat Church Bird Bath Poultry Brine

Optional Maple-Whiskey Glaze

• 3/4 C grade A maple syrup
• 1/2 C brown sugar
• 1/4 C brown mustard (we use Plochman's bourbon molasses)
• 1/2 C Whiskey (we use TX Whiskey)

Brine:
Thoroughly mix entire contents of the package with 1 gallon of water or enough to completely submerse your turkey. You can also stir this in a pot over low heat to completely dissolve the contents. Be sure to allow the mixture to cool before proceeding to the next step.
Place the turkey in a brine bag or food safe bucket. We recommend a YETI Loadout bucket. Fill the container with the brine and refrigerate overnight or an average of 1 hour per lb.

Turkey:
Remove turkey from brine, rinse thoroughly and pat dry.
Season the outside of the turkey with our seasoning.
Smoke the turkey at 275 degrees, basting periodically with melted butter.
This cook will take approximately 3 hours.
The turkey will be done when the  internal temperature reaches at least 165 in the thickest part of the breast. The dark meat will be a higher temperature and that is ok.

 

Optional glaze:
While the turkey is cooking you can go ahead and prepare your glaze. Mix all glaze ingredients in a small sauce pan and bring to a simmer. Reduce by 1/3. Remove from the heat and set aside. 

Drizzle the glaze on the turkey for the last 15 minutes of the cook. I recommend doing this around 158 - 160 degrees internal temperature.

Let the turkey rest 20 - 30 minutes depending on size. Carve and serve!