Smoked turkey is pure culinary delight. The brining process infuses the meat with flavor and moisture, ensuring it stays juicy throughout the long smoking process. Smoking it low and slow allows the turkey to absorb the smoky aromas while keeping the meat tender. The combination of crispy skin, tender meat, and the rich, smoky flavor creates an unforgettable experience. It’s the perfect harmony of texture and taste. 🦃🔥
Brined & Smoked Turkey
The tradition of eating turkey on Thanksgiving started in the early 19th century. Thanks to Sarah Josepha Hale, known as the "Godmother of Thanksgiving," who promoted turkey as the centerpiece of the meal. Abraham Lincoln's 1863 proclamation of Thanksgiving as a national holiday cemented this tradition. 🦃🍂
Equipment
- Master Built 800
Ingredients
- 1 whole turkey about 16 pounds, fresh or thawed
The Brine
- 1 gl water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- 1 tbsp whole cloves
- 3-4 bay leaves
- 1 gl cold water or ice
- Juice of 2 oranges
- For Smoking:
- Olive oil
- Salt and pepper
- Your favorite seasoning rub e.g., Cajun seasoning
Presentation
- 3 Small oranges halved
- 1 Bunch Kale
- 1 cup Fresh Cranberries
- Rosemary
Instructions
- Prepare the Brine: In a large pot, bring 1 gallon of water to a boil. Add the kosher salt, brown sugar, peppercorns, cloves, and bay leaves. Stir until the salt and sugar are dissolved. Remove from heat and add the cold water or ice, and orange juice to cool the brine.
- Brine the Turkey: Place the turkey in a large container or brining bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate for 12-24 hours.
- Rinse and Dry: After brining, rinse the turkey thoroughly with cold water and pat it dry with paper towels.
- Preheat the Smoker: Preheat your Masterbuilt Gravity 800 smoker to 225°F.
- Prepare the Turkey for Smoking: Rub olive oil all over the turkey, then season with your favorite seasoning rub.
- Smoke Turkey: Place the turkey in a foil roasting pan breast side up and place into the smoker. Close the lid and smoke (30-40 min per pound) for about 8 – 10 hours, or until the internal temperature in the thickest part of the breast reaches 165°F.
- Rest the Turkey: Once the turkey is done, remove it from the smoker, wrap it in foil, and let it rest in a cooler for at least 30 minutes before carving and serving. The turkey can rest this way for an hour of more.