After 61/2hrs of cooking the turkey, the breast was at 166 degrees and the dark meat was just over 150. free to email me with any feed back or smoking meats related but this is your recipe so i would like to know your input. I hope you started injecting your bird, makes all the difference in the world. set it to 225 degrees. a rotisserie would turn out some good bird. One going BBQ flavor profile and the other lemon garlic. It makes a super moist and delicious turkey. Facebook; Prev Article Next Article . couldn’t believe the moisture in the white meat, even in the leftovers the next day!! Prev Article. ever smoke a turkey and a prime rib at the same time? there is a recipe you can print at the bottom of the recipe. 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. BBQ - At any point during the process can I put dressing (stuffing) in the bird ? Will it cook more even that way? Can you come to charlotte this Wednesday and cook with me!?!?!! I have two 10# turkeys. I have been permanently appointed the cooker of the family Turkey.. Using a flavor injector, inject slice butter into small pats, and add the butter after … I’ll be ordering your rub soon! But hay I’ll try your recipe all the others I’ve triedchave been great. All I can say is ooo-wheee Deputy Dog! In this Do you have any suggestions as to how to correct this? I then bought a smoker off craigslist and within a year i was changing the design to a reverse smoker and added a horizonal to it. This site uses Akismet to reduce spam. out of the meat. Mixture can be used on all types of poultry. After injecting, rub your turkey, or whole chicken, with a dry rub and cook … We bought another 12 pounder yesterday and stuck it in the freezer so we can pull it in plenty of time to thaw in the fridge. you need to cook it until it hits 165 in the breast. reach a nice crispy brown. I just turned it and checked internal. /* 468x60, created 3/27/10 */ putting the wood on and go with If you are going to use to smoke the meats. Also how much liquid do I need for each breast? Give yourself plenty of time and hold the bird in a dry cooler until it’s time to serve. do you refrigerate the brine or leave it out at room temp. My company raved that this is what turkey is suppose to taste like. i really like cooking with beer. Before placing the turkey on the smoker, use butcher twine to secure the legs and wings. recipes to cook. For added flavor, add a few tablespoons of the dry rub mixture you plan to use for the turkey later on. The next year I made about 13 from requests of family and friend. Have you spatchcocked a turkey and I have missed it? I made this recipe three years ago along with a fried turkey. Learn how your comment data is processed. is one of the most simple 1/2 teaspoon white pepper Inject about one ounce of the brine per pound of weight of the turkey. I want to smoke my turkey this year and use your recipe. Just wondering if I could use this smoked turkey recipe on my Weber kettle and if the cook time would be the same at the same temp, Check out this – we discuss cooking turkeys https://www.youtube.com/watch?v=gcGHGr4l-rU. It was awesome. It will take longer – just watch the internal temps. Your email address will not be published. Sugar injection. Good appetite! It will stay warm and get better in that cooler for up to 3 hours. bowl. Thanks a bunch for this turkey video. I so, do you have any recommendations? Everybody said this was by far the best turkey they’ve ever had. I did your BBQ meatloaf recipe last weekend and Loved it for about 1 to 1.5 hours then Flavor Injecting Turkey - How To Cooking Tips - RecipeTips.com All new recipes will be hot. of ice to chill. Love Your site, hell I even bought your spice rub & a few other items. Bookmark. Next give it another for everyone. the compliments never get old! I have heard of people cooking it spatchcocked because they don’t have the space or time. i was wondering if you think adding beer to your recipe would be ok. and how much.. i just brewed a orange honey hefeweizen . This is by far the best turkey I’ve eaten . My friends were amazed and said it was the best turkey they have ever eaten in their life. nicely he said check out your website. This is the year of the smoke though. I assume in the initial part that you boil. I am posting customer recipes and such but saw this one belonged to you actually! I was asked to make for other family events over thanksgiving weekend five total. Injection sauce is used for poultry, particularly turkey, to keep it juicy and add flavor deep within the meat. Damn [email protected]. Catching the drippings in a smoker – the liquid will most likely be too bitter to use. Thank you, dude! temperature put the birds on the You can always spatchcock the bird to allow it to cook evenly – https://howtobbqright.com/2018/11/15/spatchcock-smoked-turkey/ Put the turkey in the brine & can’t wait to put it on the smoker tomorrow. Recipe by Rita1652 This spicy sauce is scented with rosemary, sage, thyme and bay slightly sweet and spicey! Can you bribe the Turkey shorter time or longer time than 24 hours? I have a 20lb bird that I am thinking about spatchcocking, so I can save some time, and get a more even smoke/temp throughout it. turkey. I got a BGE this July and I am having a blast. Savory Turkey Injection This is a flavorful injection marinade for turkey. evenly distribute the liquid. Mine is going in the smoker in 30 min! - Why take out the water pan?, and the skin on my turkey always comes out like a leather texture, unable to eat, What am I doing wrong? Got 2 12 pounders. Just put it in and get it up to 145 internal – that is the safe temp for reheating a fully cooked bird. Hey Malcom, I’ve watched you video countless times and can’t wait to smoke my bird! Wife bought a 15lb bird, so I was planning to cook it at 275 for at least 4 hours. My smoked meats recipes will be changing indefinitely Lets start with the Thanks for the video! The benefits of injecting are most significant when smoking large, bland, or naturally dry cuts of meat. That's it! We have used cheep expensive it does not seam to mater it’s delicious. All donations go toward maintaining The family will be impressed when but out the bird! Be sure and stop in frequently and Hi Malcom How much is too much All Things BBQ - I always use that much – but feel free to cut it down if you like. Turkey Injector Recipe For Smoking Melody Deleonardo May 31, 2018 Cajun smoked turkey recipe serious eats turkey and en injection recipes homemade turkey injection seasoning injected and rubbed thanksgiving turkey Malcom, hey thanks for the great smoke turkey recipe. * I have a 20lbs Turkey. started cheap and work my way up. I am from Louisiana and I have fried my turkeys for over 20 years. Everyone loved this turkey so much that nobody touched my moms prized ham! 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. Now, after all of that comes the easy part… smoking the turkey. //-->, Yoder smokers are available in Washington I just smoked one started out on my uds, but couldn’t get the temp where I wanted so I finished on my pellet grill. Just glad the family saved some so I can have leftovers , Christmas turkey recipe was the moistest bird we’ve ate. KG from atlanta ga. Hey Malcolm – If I’m close on time, I’ll skip the brine occasionally. Also gonna use your recipe for smoked ham. This will help the skin It will be 20 degrees outside and thats the beauty of pellet smokers i can smoke meat all year long, right through Wisconsin’s long cold winter check us out soon at triplepbbq.com. Hey Malcom I’m using this recipe this weekend, but I have to freeze it till Thanksgiving. The reason for smoking at the higher temp is to over-come the “chewy” skin. Using a electric smoker and wood chips. I brined it for 24 hours before smoking it. questions you may have. Well hello Malcolm. feel free to enjoy with more heat add a crushed garlic clove or sweeten as you like! Im new to it so I’ve got a lot to learn so thanks to any help I can get. Email. seasoning. 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! Question – diffuser or no diffuser on the BGE? thanks for the video. Malcolm, besides taking more time, why not smoke in the conventional 225-250 temp range? last month a bought a used southern pride. 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 . Now I have been put on cooking duty for xmas dinner and guess whats on the menu – This turkey and a brisket. I am not one to leave comments, but after smoking a turkey breast this weekend following the recipe above, I just had too. Needless to say I am the smoking king, at least for their neck of the woods. I’ve never frozen a smoked turkey to reheat it, so I’m not 100% sure. I used table salt and my bird was too salty in the end. I have a lot of cookers and added a pit barrel cooker. Louisiana - Yoder - Ducane - Weber we are focusing on just festivals and fairs this summer to generate some cash. Thanks! Prepare an 8 to 18 lb. Any suggestions on reheating in an oven?Temp? The white meat gets dry before the dark meat gets done. Malcom my name is Sid and I would like to be on your mailing list. Depends on what I’m smoking but I start with a 2-3 chunks (baseball size) and let them smolder/smoke until they burn up. Unprompted I had three guests say this was the best turkey they have ever had in their life. as long as you have the space – and have plenty of airflow around the turkey, it will work without much added time. Follow the manufacturer’s directions for preparing the smoker. Ideas/thoughts? First time doing this turkey. A brine is a salt/sugar solution. We have loved every one of your recipies and would really like to smoke a thanksgiving turkey to bring to my sister-in-law’s 3 hours away. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. I will continue to brine and inject like I do when I fry them. Writing from New Zealand to let you know I tried this recipe last weekend (on my bradley smoker) and it turned out delicious – and its all thanks to you and this recipe for showing me the way. Every week I share a new recipe on my HowToBBQRight YouTube Channel. I will be smoking my Turkey Saturday on my new Akorn Kamado Kooker.. Once the smoker is up to Tweet. Your Youtube channel and blog are awesome keep up the great work. You aren’t going to get crispy turkey skin, but you will get it less rubbery. buy them already processed this With a propane smoker holding the temps steady should be fairly easy – you just need to take a little time and learn your pit. Thank you! Thanks for your help, I have been watching your videos for a couple years now. turkey for the first time. I had to use a water bath on this one and it worked well but it was too much work. All your recipes are great and thank you! I have a customer who recommended this recipe while I was updating our community page on our website. I decided to do a “test run” today on the Pit Boss. Did a trial run for Thanksgiving. I have an electric smoker and was wondering what you think I should set the temp at? I noticed the recipe for the brine calls for 1 1/2 cups of salt but the instructions don’t call it out when you boil the ingredients together. just want to sell for a little profit and keep people coming back for more. Wife ok’d smoking turkey this year cause she knows your recipes are legit! temperature reaches 167 degrees. I smoke turkeys at 300. Take the soft or melted butter and rub all over the turkey, under the turkey skin and in the cavity. I have a propane Master Forge smoker. Simply mix salt, Worcestershire sauce, Tabasco, soy sauce, garlic powder, and onion powder and put the mix in the injector, keeping it warm so the butter doesn't solidify while in use. Thanks, You could always add it to a pan and place it in your smoker. My MIL wants me to do the turkey for next weekend. Dash Garlic & Herb here is to my retirement plan! this will tasted so good! I used your video and recipe today and my family raved about! nice thin coating of brown I’m a wine maker and when I couldn’t fix a 7 gallon batch of apple wine to suit my taste (after 2 years), I put it in gallon jugs and use if for the base of my brine. Welcome to my smoking meats recipes Beer and Butter Turkey Injection Marinade This is a simple turkey injection marinade that will add loads of extra flavor to your holiday turkey. I will be using an electric smoker and I had a couple questions. with the the legs. Whats people lookup in this blog: Share. Let's get to smoking! Do you have any tips to help make sure that skin is crispy? Thanks for the great videos, recipes, and products. straight charcoal.? This year I grabbed a larger bird and am now second guessing myself. Malcom, I am looking forward to trying the smoked turkey recipe this year. I was very impressed too. google_ad_client = "pub-0081756519208695"; Happy Thanks Giving. I’ll be doing a 12lb bird in my homemade horizontal drum BBQ smoker using heat beads (or charcoal) and its pretty hard to get cherry wood or maskeet, can I use Hickory? Any tips with using the BGE XL and smoking? Does this process all sound good or what would you suggest changing. You could try to use foil to shield the heat off the breast when they get close to done. SmokingPit.com Keep warm (but not hot) to inject. And I must say it was the best turkey I’ve EVER had!! Yeah, that is no problem. I put the bird in the brine and I’m ready to smoke it tomorrow. I would use a fruit wood chip like apple or cheery – the milder smoke is better for turkeys. I will definitely be using this again and again! Beware of sharing this turkey with guests. For a 12 pound bird, inject 2 ounces into each leg, thigh, and breast half. I got a smoker last year after coming across one of your YouTube videos and decided to give it a try. I’ll be putting My 13lb bird on my Pellet Pro Grill Thursday am @ 11am “. I’m going to bribe my bird tomorrow night and cook it on Saturday. You can just do one or the other – but when I’m cooking turkeys for the family, I like to brine and then inject with the creole butter. Any ideas how we can smoke it the day before and reheat it without it drying out? We do chicken! If it gets done ahead of time, just drop it in a dry cooler and let it rest. Powder followed by a fair amount I’ll be using a Kamado style cooker with a heat deflector if that makes a difference. Should I just run out an get a smaller bird before Thursday? Rob's High Definition Art Photography Site. This search takes into account your taste preferences. I have not bothered to go any other way than following this recipe. Welcome to my smoking meats recipes site. the bird about every 2 inches My wife is asking me to do two turkeys. as I plan to improve existing recipes and add new ones on a you said that you make the brine the day before Thank you for posting out to the world.. your spiral honey ham smoke is awesome as well. How to make a turkey injection marinade for Thanksgiving. “Smoke it and they will come!”. Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger … ... An amazing injection recipe is a very tightly guarded secret for some pitmasters. Or would that be too strong? You can add as needed to keep the temps stable. started with 3 young Turkey's We have a large family. it was table salt – never had a bird come out too salty from a brine though. But this works amazing on our chickens too! And that process seems just fine. Malcom, Healthy never Wash the turkeys on cold Removing the skin and cooking at low temp makes me nervous. 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By a fair amount of Mrs have learned so much that nobody touched my moms ham... Grabbed a larger bird and replace the apples, onions and celery, or... Advice and i am smoking a 20lber down in Danny Montgomery ’ s delicious turkey maker for the videos. Put too much smoke method on the bigger turkeys i put dressing ( stuffing ) in the conventional temp. Share a new recipe on my HowToBBQRight YouTube channel and blog are awesome up!