Smoked Turkey August 25 2014, 2 Comments

There is nothing better than sharing the perfect turkey with your family over the Holidays. Enjoy our YouTube video on How to Brine & Smoke Turkey.

Ingredients

Brine

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 Honey Hog Deez Nuts Honey Pecan or The Gospel rub.
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: Drizzle the cooked turkey with warm Burleson's honey.

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

Meat Church Brine
Brined turkey seasoned with Honey Hog.
Smoked Turkey
Turkey glazed with Burleson's honey.

Smoked Turkey