A tender, smoky bird recipe that is sure to please all
Watch Pitmaster Daniel demonstrate how to smoke a turkey for the holidays.
Brine Ingredients: Per 1 Pound of Turkey
4 cups water
1/2 cup Spiceology Turkey Brine
Injection Ingredients:
1/2 cup butter, melted and cooled
2 tbsp Tony Chachere’s
Rub Ingredients:
1/4 cup Jack Daniels Chicken Seasoning
1 tsp salt
1/2 tsp ground black pepper
1/4 cup Spiceology Turkey Rub
Brine Turkey:
In a large pot, bring the water, salt, and sugar to a gentle simmer until just dissolved.
Add the bay leaf and peppercorn and allow to cool completely.
Place the turkey in the brine, storing a large container and/or resealable bag inside a container that will fit in your refrigerator.
Place in the refrigerator and brine for 4 hours.
Remove the bird from the brine and pat dry. Discard brine.
Prep the Grill:
Prep your pit barrel cooker for smoking with Cowboy Lump Charcoal. Have one rod ready to hang the turkey from and the other removed for easy access while positioning the bird.
Maintain a temp of around 400 degrees.
Use Maple, pecan or hickory chunks for added smoked flavor
Inject Turkey:
Whisk the Tony Chachere’s with the melted butter.
Inject the turkey all over with the injection liquid making sure to target the thickest pieces of meat liberally.
Rub the turkey:
Starting with the Jack Daniels Chicken Rub, coat the bird.
Mix the salt, pepper, and turkey rub in a small bowl and pat evenly all over the bird.
Make sure to coat the outside, the inner cavity, and under the folds of the wings and legs.
Smoke Turkey
Arrange the poultry rod through the bird and hang the bird, with the breast facing the outer wall, onto the rod.
Cover and smoke for 3 ½ to 4 hours or until the turkey reaches 160 degrees F with an instant-read thermometer.
Rest
Remove the bird from the smoker.
Cover with foil.
Allow the turkey to rest 30 minutes.
Carve and Serve
Carve the turkey and serve.
Cowboy Oak & Hickory Hardwood Lump Charcoal is made from one ingredient - wood. Made in the USA, we use only the highest quality oak and hickory hardwoods.
Cowboy® 100% All Natural Pecan Wood Chunks produce a smoky aroma similar to hickory, but adds a sweeter flavor to your grilled foods. While they're often used to cook heavier meats like beef or lamb, it also pairs well with pork. When mixed with other woods, it can be the perfect complement to lighter foods such as poultry and vegetables.
Cowboy® 100% All Natural Pecan Wood Chips add a smoky flavor to your grilled foods. The mellow, nutty aroma of pecan wood enhances the flavor of any food, but pairs particularly well with chicken and seafood. Like all Cowboy® Wood Chips, these pecan wood chips burn more quickly than chunks, making them perfect for shorter cook times.
