of flavor for those who are on a This is by far the best turkey I’ve eaten . I talk about smoking turkeys on this podcast too: https://howtobbqright.com/2019/11/21/stuffed-smoked-turkey-smoking-hams-turkeys-for-thanksgiving/, Malcom , Let the injection cool and shoot it into the turkey. So moist. I have a 20lbs Turkey. Heat in the microwave for Now let's prep the turkey. I’m going to be using this method on the Yoder YS640. Recommended Links, Site I orderd the Bird Boosters Honey injection and am hoping that will be a good injection. I have learned so much from this website from smoked Mac to ribs to bacon wrapped everything lol keep doing what your doing. It will be good, it just won’t be as good. Using a electric smoker and wood chips. This will dissolve the Thanks for your help, I have been watching your videos for a couple years now. I’ll be using a Kamado style cooker with a heat deflector if that makes a difference. I am newer to your videos and love them all! That's it! I haven’t, but if you have the space on your smoker you could make it happen. I’ve never frozen a smoked turkey to reheat it, so I’m not 100% sure. I have tried about every method there is for cooking turkey - from roasting it to deep frying it, but slow-smoking a turkey is the way to go. Thanks a bunch for this turkey video. Smoked it for 4 hrs at temp running around 288-290 Then we pulled it off, wrapped in aluminum foil and cooked for 1 hr. Will it cook more even that way? I’m still learning the smoking process for everything. the injection right away then And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. I have found your web-site to be excellent, and your recipes to be great. to all three birds. Thanks, You could always add it to a pan and place it in your smoker. or like pellet grill with a Any suggestions on reheating in an oven?Temp? Removing the skin and cooking at low temp makes me nervous. check us out soon at triplepbbq.com. I smoked a turkey breast using you recipe. This here is the dumb question – can you place the turkeys in a pan to catch the drippings for gravy? It’s just another layer of flavor. started cheap and work my way up. temperature reaches 167 degrees. Place all ingredients other than butter into a saucepan. google_ad_width = 468; For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. feel free to enjoy with more heat add a crushed garlic clove or sweeten as you like! Good appetite! I’ll be doing a 12lb turkey in my regular bbq. Smells so good can’t wait to carve it up!!! Followed exact same steps, brined the bird for about a day and a half though and did use a different rub. First time trying the recipe. Any suggestions are welcomed. oh my i did this last thanksgiving 1st time knock it out the park everyone loved it the only thing now everyone want me to cook them one for thanksgiving thank you . Give me your best turkey injection recipes and method! Keep warm (but not hot) to inject. This usually takes about 4.5 nice thin coating of brown state, Save on all Bags, Rolls, & Vacuum 165 in the breast and 175 in the dark meat. I have never had another turkey - from anywhere - that was as as moist and delicious as when I smoke it. But hay I’ll try your recipe all the others I’ve triedchave been great. Let's get to smoking! Prepare an 8 to 18 lb. I was very impressed too. I did use a deep roaster pan to cook it in, to catch drippings for gravy. I will be using an electric smoker and I had a couple questions. This is a great recipe full Apply the rub all over the bird. The next year we didn’t do a fried turkey. All new recipes will be It will take longer – just watch the internal temps. Got 2 12 pounders. Thanks for sharing your talents with the world man. I want to smoke my turkey this year and use your recipe. I’ve made this Turkey several years in a row for Thanksgiving and it’s always been a hit. I enjoy food about as much as you do. This coming year I already have more request. Sounds good but I have found doing a dry brine for 36 hrs in the fridge as the bird defrosts adds a tremendous amount of flavor v and moisture. Be sure and stop in frequently and reach a nice crispy brown. results. If your using a Traeger I spend my life cooking – mostly slow-smoked barbecue. A guy at church gave it to me. Thank you for taking the time to help other folks out. For smaller cuts it doesn’t take much wood so I may only add it twice; but larger cuts, like brisket or pork shoulder, I’ll add several times until the internal gets above 145-150 degrees. grate and get to smoking! My question is, should I remove the water pan so the skin will get crispy or leave it in and smoke the turkey at a higher temp? DIRECTIONS. 98% Smoked Salmon-Cardamom Spread This Smoked Salmon- Cardamom Spread recipe teaches you how to dress up smoked-salmon with the sweet and aromatic flavor . . continual basis. I travel for work so I dont always have the time to experiment with different foods so its nice to see your videos and say :yeah that looks good ill try that” you have taken the experiment out of it for me. I have used it each time since an all have turned out great. I am not one to leave comments, but after smoking a turkey breast this weekend following the recipe above, I just had too. tagged with “New Smoke” labels so you can quickly navigate If it gets done ahead of time, just drop it in a dry cooler and let it rest. How often do I add wood chips. recipes to cook. Hey Malcom, I’ve watched you video countless times and can’t wait to smoke my bird! Without fail, every year the compliments follow. My mouth is watering already!!! ever smoke a turkey and a prime rib at the same time? this site and improving the content. Malcom, as long as you have the space – and have plenty of airflow around the turkey, it will work without much added time. I smoked 2 turkeys. I would like to know your thoughts on the ideas on this. I smoke turkeys at 300. degrees. Have you ever tried spatchcocking a turkey with this recipe? By the way, your recipes and video’s never let me down. You can always spatchcock the bird to allow it to cook evenly – https://howtobbqright.com/2018/11/15/spatchcock-smoked-turkey/ It adds to the finished product.. but skipping this step isn’t going to take anything away. google_ad_slot = "0251723001"; Just caught your video on Facebook and pressed I like the recipe I’m going to try it this year for Thanksgiving dinner I hope it turns out well and thank you for the recipe I will let you know how it went. All your recipes are great and thank you! My electric smoker will go up to 275F but I’m still worried about the skin being chewy. with the the legs. Malcom, Welcome to my smoking meats recipes Used this recipe for doing my first thanksgiving turkey on my pit boss pellet grill and it turned out amazing. We do chicken! started with 3 young Turkey's Your content is outstanding! case I used BBQr Delight Sugar The white meat gets dry before the dark meat gets done. This injection solution gives your Turkey, Chicken, Pork, or Beef delish flavor and moisture. //-->, Yoder smokers are available in Washington Also what type of chips do you recommend considering i usually use hickory but I read that you said it might be too smokey of a flavor? out of the meat. One question I did have was yoir thoughts on replacing the water on the brine with a chicken broth? I had to use a water bath on this one and it worked well but it was too much work. im sure at first you recieve a lot of static from the competition world for giving to many secrets away, but kudos to you! I just cooked a 21lb. Dash. I made this recipe three years ago along with a fried turkey. Hit the breast in 3-4 locations on each side and do the same for the legs and thighs. Keep cooking up the good stuff! Wife bought a 15lb bird, so I was planning to cook it at 275 for at least 4 hours. Malcom my name is Sid and I would like to be on your mailing list. Email. Get one of our Injection recipe for smoked turkey recipe and prepare delicious and healthy treat for your family or friends. I suggest getting the skin really dry (air chilling the turkey for a few hours would be even better) and then applying oil before smoking. i could be were i am today with out the instruction you are giving us. I really enjoy watching your videos. Just need to increase the cook time. The rub and injection mixture is used to add a massive depth of flavor to the turkey and to help keep it moist while you are deep-frying it. One question. First time Turkey Smoker here. yeah – I like to smoke 2 smaller ones (12-14lbs) or you could spatchcock one big one. Turkey Breast Should I just run out an get a smaller bird before Thursday? Sealing Equipment I assume in the initial part that you boil. w like the white meat only. I read your comment that on larger birds, the breast tends to overcook/dry out before the dark meat is finished, so is there anything I can do in the prep to counteract that? If you have the space on your smoker – and plenty of airflow around the bird – you’ll be fine. You can use an injection sauce whether you plan to roast, smoke, or deep-fry your poultry. I am smoking 2- 18 pd. Notify me of follow-up comments by email. Dry Bag Steaks - Dry Age Steak Bags The brine just gives the turkey more flavor and moisture. Or is the top one going to take longer? Thanks for sharing. Now, after all of that comes the easy part… smoking the turkey. My brother-in-law’s wife, who does not like turkey no matter how it’s prepared and by who said it was absolutely amazing. Mine is going in the smoker in 30 min! You would just start off with the stuffing inside the bird and replace the apples and onions. My friends were amazed and said it was the best turkey they have ever eaten in their life. i really like cooking with beer. Louisiana - Yoder - Ducane - Weber Once the smoker is up to It was the talk of the thanksgiving meal. Great recipe Malcom! 1/2 teaspoon white pepper Inject about one ounce of the brine per pound of weight of the turkey. I have a lot of cookers and added a pit barrel cooker. temperature put the birds on the The brine was the key and adding some cherry wood to add to the sweetness even had my youngest kid eating it. the compliments never get old! Followed every step and it came out awesome! But you would just cook it the same at 275-300 and take it until it’s 165 in the breast and 175 in the dark meat. Whether you are new to smoking meats or you Stir and heat until salt is dissolved and the sauce is even and runny. 45 min; Thanks for any advice and I can’t wait for the big day!! Whether grilling, smoking or baking your turkey, this will keep the bird moist and delicious as it cooks. We have a large family. I like use a clean-burning charcoal like royal oak or stubbs. Lets start with the The hour rest in that cooler will be fine and it will still be warm when you go to slice it. Now I have several questions for my smoked turkey. I got a BGE this July and I am having a blast. water. I put the bird in the brine and I’m ready to smoke it tomorrow. the bird about every 2 inches I’ll be putting My 13lb bird on my Pellet Pro Grill Thursday am @ 11am Just watch the salt. One for myself and one for a friend. This will help the skin ( Low Sodium). Whisk, then bring to a boil. Yeah, I get this question all the time… stuffing the bird is no problem. Appreciate any help on this! Was planning to use Cherry and Apple wood chips for the smoke during the first 1-1/2 to 2 hours and then just let it cook for the remainder until the meat is at 165 & 175. I have become a huge fan and have made many of your recipes in the last few months of COVID-stay-at-home cooking opportunity! I love the videos! Yeah, you can spatchcock a turkey to cut the time or if you don’t have the space on the smoker to cook it whole. It was my first time preparing a turkey ever, and a good way to break in my new pellet grill. the events were so big what i thought was enough meat precooked that we closed 3 times a day waiting on the smoker. Apple Juice Injection Recipes 8,741 Recipes.