Savory Smoked Turkey
Yield: 8 - 12
Prep time: 1 HourCook time: 8 HourInactive time: 24 HourTotal time: 33 Hour
Ingredients
Dry Ingredients
- 12 - 18 lb Turkey
- Traeger Turkey Brine or Your Own Personal Brine
- 1/2 cup Brown Sugar
- 3 tsp. Smoked Paprika
- 1/2 tsp. Cayenne
- 2 tsp. Sea Salt
- 4 Crushed Garlic Cloves
- 1 tbsp. Coarse Black Pepper
Injection Ingredients (Optional)
- 1/2 Sick of Butter
- 1 tsp. Minced Garlic or Garlic Powder
Basting Ingredients (Optional)
- 2 cups of chicken stock or turkey stock
Instructions
Turkey Brining Process
- Create your Brine solution either by using the Traeger brine mix or a brine mix of your choosing. To create a basic brine, you'll need ingredients like water, salt, sugar, and additional seasonings of your choice. Mix them in a large container or a brining bag.
- Place the spatchcocked turkey in the brine solution, ensuring it's fully submerged. The brine will infuse the turkey with flavor and help keep it moist during smoking.
- Cover the container or seal the brining bag and let the turkey rest in a chilled cooler or refrigerator. The brining time is crucial for enhancing the turkey's flavor and tenderness. You can brine for 12 - 24 hours, but longer brining often yields more flavorful results.
- After the brining period, remove the turkey from the brine solution. Be sure to drain it thoroughly.
- Rinse the turkey under cold running water to wash off any excess seasonings and brine. This step is essential to prevent the turkey from becoming overly salty.
- Pat the entire turkey dry with paper towels. Ensuring the turkey is dry will help achieve a crispy skin when smoking.
Seasoning The Turkey
- Set your smoker to 225°F (107°C) to preheat it for the turkey smoking process.
- Lay the spatchcocked turkey meat-side up on a clean surface or a large tray.
- Take about half of your prepared seasoning blend and start seasoning the meat side of the turkey. Be generous with the seasoning and rub it into the meat.
- Gently lift the skin of the turkey and, using your fingers, push some of the seasoning mixture under the skin. This will add flavor directly to the meat without puncturing the skin.
- After you have placed your seasonings under the skin of the turkey, please add a few pads of butter under the skin. This will keep the turkey juicy while cooking and add additional flavor.
- Once you've seasoned the meat side and added the butter under the skin, carefully turn the turkey over.
- Now, season the other side of the turkey, including the breast, legs, thighs, and wings. If you find it difficult for the seasoning to stick, you can use a binder like Avocado oil. This will help the seasoning adhere to the skin and meat.
- Again, lift the skin and add some of the seasoning mixture under it, distributing it as evenly as possible without tearing the skin.
Injecting the Turkey
- Prepare the injection mixture by melting the 1/2 stick of butter and combining it with 2 teaspoons of garlic powder. Stir well to ensure the garlic powder is thoroughly mixed with the melted butter.
- After your turkey has been spatchcocked and seasoned, use a meat injection syringe to inject the mixture into various parts of the turkey. Pay particular attention to the breast, thighs, and drumsticks, as these areas can benefit the most from the added moisture and flavor.
- Insert the needle of the syringe into the turkey, then slowly depress the plunger while withdrawing the needle. This will distribute the butter and garlic mixture evenly throughout the meat. Repeat this process in multiple locations for even coverage.
- Avoid injecting through the skin, as this can cause the turkey to lose some of its juices. Instead, aim to inject directly into the meat to maintain its natural moisture.
- Be careful not to over-inject, as this can cause the turkey to become overly saturated, impacting the texture.
- Once you've completed the injection process, proceed with the smoking process as previously instructed.
Basting and Crispy Skin
- Begin the basting process after your turkey has been in the smoker for about 45 minutes to an hour. This allows the initial smoke flavor to penetrate the meat.
- Pour the 2 cups of chicken or turkey stock into a basting container.
- Carefully open the smoker and use a basting brush or syringe to generously baste the turkey with the chicken or turkey stock. Ensure you cover all exposed surfaces of the turkey. This will not only enhance the flavor but also help the skin crisp up beautifully.
- Repeat the basting process every 45 minutes to an hour throughout the smoking duration. This consistent basting with the stock will keep the turkey moist and add layers of flavor to the meat.
- The basting process, along with the low and slow smoking, will gradually brown the skin, giving it a crispy texture. The combination of the stock and smoke will create a delicious and appealing crust on the turkey.