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.
- 1 12-13 lb turkey
- 1 stick of butter for melting
- Meat Church Honey Hog, Deez Nuts Honey Pecan or The Gospel Rub
- 1 gallon water
- 1 package Meat Church Bird Bath Poultry 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.
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!