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  • Smoked Turkey in the BGE

       (1 review)

    wildweaselmi
    • Ingredients:

      Creole (if you want to make your own)

      • 1/4 cup salt
      • 2 tsp cayenne pepper
      • 5 tsp granulated garlic
      • 4 tsp ground black pepper
      • 1 tsp chili powder
      • 1 tsp paprika
      • 1 tsp onion powder
      • 1/2 tsp dried oregano
      • 1/2 tsp dried thyme
      • 1/2 tsp dried parsley

      Brine

      • 1 gallon water
      • 1 cup salt
      • 1 cup sugar
      • 1/4 cup Creole Seasoning
      • Fresh herb bundle of Sage, Rosemary, Thyme
      • 2 Lemons halved
      • 2 Bay Leaves
      • 4-5 Garlic Cloves smashed
      • 1 TBS Whole Black Pepper Corns
      • 2 Small Onions quartered
      Prep Time: 5 days frozen, 2 days thawed Cook Time: 3hours Cuisine: American

    Instructions

    Some delicious, juicy smoked turkey.

    Recommendation, use 2 small 12-14lb turkey's instead of one big 20+lb turkey. You get a more even cook and meat is juicer.

    Day 7 - the THAW 

    4-5 days before you plan on cooking, pull turkey out of freezer and put in fridge. Turkey can be defrosted in fridge for two days safely.

    Day 3 - Make the BRINE

    By this point Turkey should be fully defrosted.  If not, consider cold water bath for turkey. Place frozen turkey in cold water and change water every 30-45min to maintain turkey temp below 40 degrees.  Anything more bacteria wakes up and you could get some sick guests.  Never ever use hot water or hair dryer or anything like that to defrost turkey. It will get you and your guests sick

    Make brine and put in fridge for 24hours (you never want to add turkey to a hot water since it will start cooking the turkey)

    Day 2 - Turkey in BRINE

    Put turkey over sink and clean it out, rinse and let drip dry a bit then come and dap with a paper towel to remove any extra water.

    Get one of those big garment zip lock bags (I believe they are garment bags you can find at your hardware store and rinse out).

    Put the bag in a cooler, then put the clean turkey in the bag then pour the brine in the bag.  Now place ice in the cooler to keep it cool for 24hours.

    Day 1 - Grillin Time

    Get your BGE with about 3-4 wood chunks (pecan, cherry, hickory or whatever you like) up between 275-300.

    While the grill is coming up to temp and stablizing, pull the turkey out of the bag in the cooler and put over the sink and rinse the brine off the turkey and pat dry with some paper towels

    Season with A.P (All Purpose Seasoning) and a Creole Seasoning.

    Inject in breast and thighs

    Spray with Canoloa oil

    Place on BGE and respray every hour with canola oil

    Will probably take roughly 3 hours

    Edited by wildweaselmi



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    wildweaselmi

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    For 2017 Thanksgiving I smoked two 14lb turkeys following this recipe with Cherry wood and everyone loved it

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