Outstanding turkey recipe

[Canadagrown]

I did a smoked turkey for my wife’s family yesterday and they all said it was the best they’d ever had. I just want to share my recipe with you fine folks incase others want to try it.



Brine
2 gallons water
1.5 cups kosher salt
3 TBLS minced garlic
1/4 cup Worcestershire
1/3 cup brown sugar
1 TBLS ground pepper
Brine 24 hrs

Rinse turkey and pat dry
Mix herbs and butter and rub under turkey skin all over
1 TBLS sage
1 TBLS rosemary
1 TBLS thyme
1 cup softened butter

Season outside of turkey

Spatchcock the turkey and cook around 2 hrs on high smoke (225) until temp around 110° then brush turkey with olive oil and increase smoker to 350° Until temp is 160° in the middle of the breast (around 1.5-2hrs more) Let rest for 20 minutes and temp should be 165°.

 

[SmokinAl]

Photo’s please!!
Sounds real good!!
Al

 

[Canadagrown]

I’m so bad at remembering photos. I was scrambling to get everything on the table and forgot haha.

 

[JLeonard]

Canadagrown you get one pass on the pics. Next time you will be cleaning smokers with a toothbrush. LOL! Sounds like a good bird tho.
Jim

 

[chilerelleno]

Sounds good, I've done very similar.

 

[HalfSmoked]

Nice brining recipe and I like the rub,
Old saying on here no photos it didn't happen. So on to the next one.

Warren

 

[HalfSmoked]

Thanks for the like JLeonard it is appreciated.

Warren

 

[HalfSmoked]

Thanks for the like SecondHandSmoker it is appreciated.

Warren

 

[jvanderr]

Going to give this a shot for Turkey Day. I will submit my pics!!

 

[chopsaw]

Old saying on here no photos it didn't happen. So on to the next one.

Maybe it's really the first one ?

 

[mraycii]

Did you boil or simmer the brine or just mix it up cold?

 

[mraycii]

I did a smoked turkey for my wife’s family yesterday and they all said it was the best they’d ever had. I just want to share my recipe with you fine folks incase others want to try it.



Brine
2 gallons water
1.5 cups kosher salt
3 TBLS minced garlic
1/4 cup Worcestershire
1/3 cup brown sugar
1 TBLS ground pepper
Brine 24 hrs

Rinse turkey and pat dry
Mix herbs and butter and rub under turkey skin all over
1 TBLS sage
1 TBLS rosemary
1 TBLS thyme
1 cup softened butter

Season outside of turkey

Spatchcock the turkey and cook around 2 hrs on high smoke (225) until temp around 110° then brush turkey with olive oil and increase smoker to 350° Until temp is 160° in the middle of the breast (around 1.5-2hrs more) Let rest for 20 minutes and temp should be 165°.

Did you boil or simmer the brine or just mix it up cold?

 

[Hawging It]

Sounds like a winner!

 

[Canadagrown]

Did you boil or simmer the brine or just mix it up cold?

Just mix it up. Gotta stir it a bit but nothing crazy.

 

[chef jimmyj]

I've not tried Worcestershire in my Brine or Injection, but, you have given me something to try. Thanks for Sharing...JJ

 

[Sammybones]

I’m gonna do all three of my birds like this. Simple and straightforward.

 

[chp]

I did a smoked turkey for my wife’s family yesterday and they all said it was the best they’d ever had. I just want to share my recipe with you fine folks incase others want to try it.



Brine
2 gallons water
1.5 cups kosher salt
3 TBLS minced garlic
1/4 cup Worcestershire
1/3 cup brown sugar
1 TBLS ground pepper
Brine 24 hrs

Rinse turkey and pat dry
Mix herbs and butter and rub under turkey skin all over
1 TBLS sage
1 TBLS rosemary
1 TBLS thyme
1 cup softened butter

Season outside of turkey

Spatchcock the turkey and cook around 2 hrs on high smoke (225) until temp around 110° then brush turkey with olive oil and increase smoker to 350° Until temp is 160° in the middle of the breast (around 1.5-2hrs more) Let rest for 20 minutes and temp should be 165°.

Thank you so much for the recipe and ideas. I used the brine for 24 hrs. The night before I injected with some smoked turkey broth I had frozen from my last turkey smoke. Put some sage/rosemary/thyme in the bird, some butter under the skin and rubbed it down with canola oil. Then into the BGE at 275 until she hit an IT of 162. It was by far my best smoked turkey. Thanks again!

 

[HalfSmoked]

Great looking bird I'm sure was very tasty.

Warren

 

[Canadagrown]

Thank you so much for the recipe and ideas. I used the brine for 24 hrs. The night before I injected with some smoked turkey broth I had frozen from my last turkey smoke. Put some sage/rosemary/thyme in the bird, some butter under the skin and rubbed it down with canola oil. Then into the BGE at 275 until she hit an IT of 162. It was by far my best smoked turkey. Thanks again!
View attachment 472638
View attachment 472639

Looks great!

 

[Canadagrown]

I’m gonna do all three of my birds like this. Simple and straightforward.

Did you end up trying this with your birds?