Smoked Turkey

 To get a turkey to be really moist when smoking it, brining is a must.  Smoking a turkey at 275 degrees will take about 20-25 minutes per pound.

SMOKED TURKEY

Ingredients:

*10-15 pound turkey

*1 medium yellow onion

Brine Ingredients:

*1 quart water

*1/2 cup kosher salt

Injection Ingrediens:

*1/2 cup chicken or turkey stock

*1/2 cup butter, melted

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

Seasoning Ingredients:

*Salt & Pepper

*Onion & Garlic Powder

Brine Directions:

~In a large bag (or bucket), mix water and kosher salt together.

~Place turkey in bag and seal.

~Refrigerate for 24-48 hours.

Injections Directions:

~Remove turkey from brine and rinse.

~Remove any giblets and neck from thawed turkey, cut off tail and excess fat.

~Take paper towel and pat turkey dry inside and out.

~Mix turkey/chicken stock, melted butter, salt, pepper, onion powder and garlic powder together.  

~Fill the marinade injector with mixture.

~Pierce the skin of the turkey and press the injector down into the breast, legs, and thighs, slowly drapes the injector tool to empty the marinade.  Repeat abut every 2 inches.

~Cover with plastic wrap and refrigerate for 3-4 hours.

Smoking Directions:

~Let turkey sit at room temperature for 1 hour.

~Sprinkle turkey with desired amount of salt, pepper, onion powder, and garlic powder.

~Heat smoker up to 250-275 degrees.

~Set vents to 25 % open.

~Fill water tray half way with water or cola.

~Spray smoker rack with cooking spray to prevent sticking.

~Place turkey on the bottom rack and close door to smother.

~Place wood chops in smoker (I check every hour to see if I need to add more.  If it stops smoking you need more) (I use hickory and apple).

~Baste turkey every hour.  I baste with melted butter and turkey stock mixture or BBQ Sauce.

~Cook for 5-7 hours or until the thickest part of the thigh reaches 180 degrees.

~Remove from smoker and allow to rest for at least 15 minutes before cutting.