AWESOME Smoked Turkey Recipe For Beginners!
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- Опубликовано: 26 июн 2024
- Look there's probably a thousand ways to prepare a turkey. No need to be intimidated because I'm here today to share some of the most common tips and methods for whole turkey preparation. Now I will be making a whole smoked turkey, but these turkey prep methods can apply to all styles of how to cook turkey. Come check it out!
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Products used in this video:
Thermapen Mk4 Instant Read Thermometer: bit.ly/3Nid5nm
Poultry Shears: amzn.to/3V9TAOC
Turkey Injector: amzn.to/3EErwh8
Duck Fat Spray: amzn.to/3Et03iV
Other Rubs that I Suggest:
Spiceology Turkey Rub: bit.ly/3wZW85B
Bearded Butchers Hollywood: bit.ly/3EF5efe
Grillaholics Herbacious Hen: bit.ly/3SKJZxd
Lawrys Garlic Salt: amzn.to/3TzuHuG
Products that I recommend for your everyday grilling:
Thermapen Mk4 Instant Read Thermometer: bit.ly/3Nid5nm
Victorinox Boning Knife: amzn.to/3tOOLir
Victorinox Chef Knife: amzn.to/3GDmZwW
Victorinox Slicing Knife: amzn.to/3hTiC6m
26 Inch Cutting Board: bit.ly/3Vlxzge
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Nylon Grill Brush: bit.ly/3GTM2Mr
Bristle-Free Grill Brush: bit.ly/3EPjnXb
Grill Cleaner: amzn.to/3TS8R5O
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Wagyu Beef Tallow: amzn.to/3GTN0Z5
Duck Fat Spray: amzn.to/3Et03iV
Today we are going to cover some of the most important steps to preparing your turkey.
I started off with a 15lb frozen turkey and let it thaw for days and days in the refrigerator. The day before I planned to make this smoked turkey I removed it from its packaging, rinsed, and dried it. I then used some garlic salt and my favorite turkey rub to dry brine this turkey. Turkey Rubs are a dime a dozen, but I have found the most satisfying results come from an herb based rub like the Spiceology Turkey Rub ( bit.ly/3wZW85B ). I then returned the turkey into the refrigerator uncovered for the next 12-24 hours.
The next day I am out at my Char-Griller Gravity 980 and I am almost ready to get this turkey going.... but its time to inject.
Turkey injection is something that many people just don't mess with, but you are honestly missing out. I will ALWAYS inject turkey. ALWAYS. I have perfected my turkey injection recipe and the additional moisture and flavor that you get, especially in the turkey breast, is incredible!
The turkey injection was perfect consists of (these are the basic ingredients. Use your own ratios to suite your taste buds):
- unsalted butter 2 sticks
- salt 1/2 teaspoon
- brown sugar 3 tablespoons
- garlic powder 1/2 teaspoon
- black pepper 1/2 teaspoon
- Italian Seasoning 1/2 teaspoon
- bbq rub 1 teaspoon ( I use Bearded Butchers: beardedbutchers.com?aff=13)
Once I use my turkey injection recipe, It's time to get this turkey on the char griller gravity fed 980. I have it set to 285F and loaded with lump charcoal, cherry and hickory wood. I smoke this turkey until it hits 165F in the breast and rotate if it starts to look as if its cooking unevenly.
When the smoked turkey breast is at 155F I use some of my homemade glaze recipe to baste on the turkey. It consists of 4:1 honey to bourbon and a few dashes of cajun seasoning to give it a little thunder!
As you can see this smoked turkey turned out great and would be the perfect thanksgiving turkey recipe for you! It doesn't matter if you have an offset smoker, gravity smoker, pellet grill, or pellet smoker...heck you can even use your over! Between the seasoning and brine, injection, and glaze.... this is one DELICIOUS smoked turkey!
Looking for a better way to light your charcoal? Check out the GrillBlazer: grillblazer.com/?ref=oJRvbEGC...
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
Link to Bearded Butchers Hollywood:
amzn.to/3sGnkEX
char griller 980 smoke turkey smoking turkey smoking a turkey smoked turkey
#SmokedTurkey #TurkeyDay #CharGriller 
Хобби
If you like this video, I've put together a list of other videos you'd love!
Double Smoked Ham: ruclips.net/video/RmFWoQnxbM0/видео.html
Smoked Prime Rib: ruclips.net/video/JsWFiBxb9zc/видео.html
Perfect Beef Tenderloin: ruclips.net/video/QxHaUv0dWh4/видео.html
Brother, thanks for this. I used your method for my turkey it worked out better than I expected. My son, who is not a fan of turkey, loved it. You have a new fan.
If you pull the meat sideways with one hand before injecting with the other, the needle channel will offset through layers of muscle when you withdraw the needle, and you won’t get all that leakage (old nurse trick, deep intramuscular injection technique)
Ahhhh thats a great tip!
Ha! I was going to say the same thing! I am a nurse!
z-track
Thanks!
Thanks, I’ll try it!💯👊🏾🙏🏾💪🏾👍🏾
Ive used different RUclips channels recipes. This dude’s stuff always come out the best for me. He’s extremely detailed, the video description always has the info I need, and the dude is just as fun and relatable as he is professional. Great channel! Happy Thanksgiving!
Thanks!
Great job Andrew of breaking down your cook. I always fine your videos informative. Thanks for sharing your expertise. Cheers
Thanks for watching Doug!
You're the man, simple straight to the point
I will try this one on Thanksgiving
Thank you for share,happy holidays
Looks really delicious!! 😋😋
That looks great, I could almost smell it.
Looks amazing!
I can’t wait to try it
Awesome video! Really appreciate your channel! Keep the smoke comin’!!!
Thanks Jason!
I can tell by looking at it, that is tastes great!
Excellent cook bro! It looked awesome.
Thanks!
That bird looked delish my man! Nice work! I would love to use that recipe!
I didn’t do the glaze for my turkey today but I did pretty much everything he said on 22lb bird. Hands down best turkey I’ve ever had. And I don’t even like turkey usually. But this time I really couldn’t get enough
Awesome! Glad to hear that it turned out great!
Using this plan for this year's turkey, thanks @andersonsmokeshow for the suggestion!
Happy thanksgiving everyone! Great video I will be trying my recteq for the first smoked turkey!!
Thanks! Happy Thanksgiving to you too
Looks good. I wet brine, rub and inject my turkey, and smoke it on my Weber kettle.
Same here
Looks great
Tasty recipe, beautiful color, way to go Andrew1
Looks amazing brother
Thanks!
This is my first time to watched your video and I just want to say that it's really informative and awesome. new subs.
Thanks for the support!
My man, I have to THANK YOU, I just followed your video from start to end, the turkey was phenomenal
Excellent👍💯💯💯💯💯😋great color
Mate bought a masterbuilt and your channel was recommended by the seller. Best decision love the channel and this videos going to help because I'm holding Christmas this year
So the store recommended you check out my videos?? That’s pretty cool! This turkey recipe is hands down one of the best turkey that I’ve ever cooked.
Looks super delicious! Will try this for Thanksgiving
Soooooo good!
Great stuff gonna use the recipe brother
Great looking turkey. That gravity smoker does an excellent job. Have a blessed day and keep smoking!
Thanks Doug! I’ve got my turkey recipe down!
good job
The best smoked Turkey ive ate was injected with dr. Thunder soda. The flavor was awesome. The soda gave it a pop.
Thanks for sharing! 🌅🌱🌻🦋🦋🦋🦃🦃🦃
Thanks for watching!
Awesome❣️
Thanks!
great video!
Thanks!
Great video… definitely gonna be using that injection recipe.
It’s been a hit for sure! I usually follow the same one on all of my turkeys and just modify slightly to taste.
That Turkey looks Delicious.
Thanks!
Looks delicious I want to try this but I also want to fry a turkey as well so I think I’m gonna need two birds this year
Oh yummy
Turkey looks Great what measurements do you need to create enough injection for 15lb turkey aka 1lb butter teaspoon on ingredients?
Wow!
I'm planning on smoking a turkey this Thanksgiving with my offset smoker for the first time.. came across this channel this turkey looks excellent I want to follow the recipe as in the video my only concern and question is the glaze I would love to try the bourbon glaze I'm just wearing about the family .... Does it have a strong alcohol flavor ?
Tried the injection recipe. Holy Cow! Awesome
Great vid. So 17 pound turkey should take approximately 5 and and a half hours at 285F?
Wow the skin on that finished bird looks so tasty.
It was the best I’ve made so far!
awesome job, looks fantastic
Thanks!
For your injection is the butter warm? That looks great!
I used his recipe today and my turkey came out amazing! My breast wasn’t dry or anything. I added my own twist to it but it was sooo good.
Heck yeah! Glad to hear it turned out!
This was by far the most informational and logical -straight to the point recipe I have found and we will be trying for Friendsgiving! Thank you!
Thanks! I’m going to be doing one of these for our Friendsgiving too!
Me too!
Great video! That's a tasty looking bird! Was this a self-basting/pre-brined turkey?
These are, so I keep salt content in check to ensure it’s not over done.
Can you give me an idea of an good injector to purchase used to inject my meats when injecting and smoking? I would greatly appreciate it.
How should I transport it while keeping the skin crispy? I have about an hour drive after it’s done
Man Andy that looks great! I am going to give it a practice on a small turkey before the big day gets here. But I am using a 560. Do I need to make any cooking changes for it (higher shelf cook, etc). And I want to ask your advice on something else, I live in Philly where it gets cold in the winter, do you think I need to remove (if it's possible) the digital unit on the 560 if I store it outside?
As long as you keep it covered and keep the moisture off of it I don’t think it’ll be an issue
never mentioned the trimming around the back cavity or the neck cavity
Hey buddy, how was the hunting trip?
I’ve seen a couple of videos on turkeys. Your video was probably the one I’m gonna do. Let me ask, was the a Decent amount of smoke flavor? As always brother great video And congratulations on all the views as well, that’s a crazy amount of views
Trip was good. Not sure if you follow my other channel (most of my work is behind the scenes on this one), but we posted a video from the trip: ruclips.net/video/yVa8Bbnoe7A/видео.html
I get a decent amount of smoke on the turkey. Enough to where I think it’s worth it.
Great Job, next time add 1 tablespoon of curing salt and make the one you just made. You will have Turkey and Ham.I say 3days top any size. Try It. You did a great job.And
so did I this Thanksgiving 🤣.
Wow looks amazing! I was gonna try this recipe out this weekend. My pitboss pellet grill doesn’t go to 285. It goes from 200, 225, 250 to 300 then 350. My temperature isn’t the most dynamic😅 do you think I’d still work out if I put it on at 225?
Yes. 225 is the magic #
noticed on another Thanksgiving YT video
an oven slow cooked turkey breast was very juicy...makes sense spatchcock gives that result also. Seems like you could do both, have the presentation and serve from split portion first. Freeze leftovers for stir fry, soup or casseroles.
The flavor of smoked with your glaze, "beneath skin" herb butter, and dry brine sounds amazingly good 🦃 Looks just like a roasted turkey 🍁🕯❤
Thaw brine in salt water for 20 hours oven 10 hours @180 wrapped tight with foil
How did u add the wood
The Blue on the table is the most important part of the process
💪🏻💪🏻💪🏻
Which cajun seasoning did you use for the glaze? The link posted is the Hollywood blend. what did you exactly use?
I used the Spiceology blackened, but any Cajun seasoning would work
I was hoping for the set up and how to for the smoker set up not just- I’m smoking it now
Always go two birds! I'm finally getting my replacement fan for my 980, been using a friends heater meter for the last 3 months. How do you do your wood chunks? All in the hopper, or some in the ash pan? Doing a practice turkey either tomorrow or Sunday, I don't have a large syringe yet to inject, but love that glaze look, will do that for sure!
I always mix it in with the hopper. I usually
Front load most of it so that the majority of it burns early on the cook.
@@AndersonsSmokeShow Right on, thanks! Equally important, who's going to do better tomorrow Michigan, or Michigan State???
Not sure… I’m an Ohio boy 🤣🤣
@@AndersonsSmokeShow Ah, I knew I felt a big 10 connection!
@@AndersonsSmokeShow do you have a hard time getting clean smoke? I normally run 2 layers of 3-4 chunks. I've done maybe 6 cooks and every time I do chunks in the hopper it takes forever to get clean smoke. So frustrating because the 560 I had there was no thinking about it it just puffed thin blue.
Hi Andy. First time watching your channel. Very informative and educational. I'm barely getting into smoking with my offset smoker. What type of would recommend for a turkey? I made one today with apple wood and pecan and trying to get it right for the big day. Thanks!
I'm personally a hickory guy for almost everything, but apple and pecan are also pretty nice with poultry!
Can you please put out the glaze recipe? Trying to make a turkey for New Years. Also big fan.
Sorry I thought it was in the description… here it is:
I used a 4:1 ratio of honey:bourbon
- 6 tablespoons honey
- 1.5 tablespoons bourbon
- 1 teaspoon cajun seasoning
I have a 22lb turkey, I was thinking of dry brining under the skin as well any advice? Much appreciated!
I would be careful of over doing it, especially with salt based rubs.
I have a 20lb bird I will be smoking in my pellet grill. At 300 deg how long might it take?
How do you put it in the pipe
What was the total smoke time for this turkey?
What temp and how long on a 18lb please..Hoping cause its near Thanksgiving you might be checking comments
What kind of knife is that?
Thanks for the great video. I have a Camp Chef Wifi 24 arriving soon and doing a turkey is on my list. One question about the turkey ... was it a fresh turkey (no injection of broth, etc.)? ... or was it a frozen store bought (which are usually already injected with broth, sodium, etc.)? If it was fresh / unprocessed ... what adjustments do you think would be appropriate with a frozen bird? Primarily concerned about not overdoing the sodium and injections.
Pretty much all of the turkeys that I use are store bought frozen turkeys. The only think that you’ve got to really worry about is salt content, but if you keep that in mind they turn out great!
@@AndersonsSmokeShow Thanks for the reply.
Sorry, one last question. How big was that turkey?
@@billhamlin5548 that was a 15lb
Would you also separate the skin and rub butter between the skin and meat with this (in addition to injecting) or would that be overkill?
You can if you’d like. I’d do it before injecting though, so you don’t put any pressure on it and make the injection leak out haha
Ty for slicing the breasts correctly- against the grain. It makes a difference.
Yes it does!
I can see how moisture would be drawn out but how exactly does it put moisture back in?
With the injection.
If you have a Turkey that’s been pre brined in a 8% sea salt solution, would you still wet brine? If so would you back off on the salt?
Yeah I still wet brine. I have a couple videos where I wet brine and it’s using pre-brined turkeys.
How about spatchcocking??? Will that work on a turkey to speed up the cook?
Yeah it will. I have several spatchcock videos on my channel
How do I get Spiceology Turkey Rub sooner?! The soonest they can deliver is like a month! Anyone who has some extra Spiceology Turkey Rub, please let me know! I’ll buy it and pay extra for shipping!! I need this for Thanksgiving!
Is your glaze 4:1 Bourbon to Honey or like in your video 4:1 Honey to Bourbon? Which is it
It’s honey to bourbon. I just realized my description has it backwards!!! Thanks for bringing this to my attention
I used the dry brine and took the center back piece out and laid the turkey flat. After injecting the breasts thighs and legs with a solution and put it on my smoker at 250° for two hours and it turned out perfect. Be careful on how long you cook it check it often.
That called spatchcock. I’ve done it plenty of time too.
Wow a bit salty!! Another way a former friend taught me, she took her father's church car & took that Tom out with the front corner panel. 🦃
You didn’t stuff it with anything ?
Bout 6 hrs for me on a pot smoker
Praying my boyfriend 😖🙏 🙏🙏 gets it right 🤦♀️🤦♀️🤦♀️ His first smoked turkey 🥰
Don’t worry! He’s got this
What’s your honey bourbon recipe
In the middle of my cook right now and wondering the same thing. Don’t know if you just combine and mix the ingredients or if it needs to be heated. Seems without cooking it would be much thicker???
I simmer it to remove the alcohol
@@AndersonsSmokeShow Thanks so much for the quick reply. Can’t wait to try, Happy T Day!!!
"I like my injection on the sweeter side vs the saltier side. Now in my injection I have black pepper, salt..."
I know you probably didn't have a lot of salt in it, more of a balance thing. But it just sounded funny.
It would have been juicer in all the right places had you let it rest for twenty minutes.
So many jokes so little time. Great video
Can anyone smell this through the phone/ device your watching this on? I swear I can smell the honey bourbon...lol
I can smell something too
Pellet smoke turkey is lik oven bake thats shit corney ..REAL WOOD SMOKN DAM IT
I have one of those too. Not everyone has time
to run a stick burner. Also, this isn’t a pellet grill!
@@AndersonsSmokeShowyea thats true not talkn about the time though talkn about the quality of the product...
Dry brine only Seasons the outside soak your unthawed turkey in salt water then wrap it and cook it real slow for 8 hours
How many pounds is that turkey?
15lbs
I can't trust a smoker that drinks light beer! LOL!
Saving room for the food 🤣
@@AndersonsSmokeShow ha ha
I love the fact of the honey/bourbon rub 😍😍😘😘
It makes for the perfect turkey
What kind of whiskey did you use ?
@@johnproctor2924 Woodford reserve or anything I have a the moment 😍😛😂
I used bullet, but I’d use whatever I have
I'm smoking a 20 pound 🍗
💪🏻💪🏻
Can't can fish
Not interested in canning fish.
You put the turkey uncovered in a fridge for 16 hours? Isn’t that asking for food poisoning?
Turn your light off on the porch engineer
And what? Stand in the dark?
Pull the moisture out and put it back in 😂😂😂 RIDICULOUS
Using a out door oven 😂😂😂
There’s actually science behind it, but apparently I can’t convince a smart guy like you.
Half the video is you mixing the butter!!
I think that’s a bit of a stretch lol
Don't need to inject.
You can choose to do whatever you like, but this is my video and recipe.
Brining a turkey with no liquids?? Huh???
Yup. Called a dry brine
no sweet stuff on meat. just my view.
That’s the beauty of food, make it however you want.