Trim Healthy Mama / Keto / Low Carb / Gluten Free / Sugar Free
My husband and I, both, come from big families, even though, I only have one brother but there was a whole village that helped raise us and our family get-togethers are big, fun, packed with people of all ages and a ton of food.
We normally take turns going to either my family or his but we always hit up both sides of the family. We just really LOVE our families and want to see them all.
Last year for Thanksgiving we were getting together with my family and I asked them if they would be willing to try a smoked turkey. I told them if they didn’t like it I won’t be offended but I really wanted them to try something new. I thought for sure they would avoid my turkey and, honestly, I was kind of looking forward to coming home with the left overs.
You know what they left me? The carcass. They left me the carcass!
But I definitely won them over with that turkey. And now they ask me to make if for them, this year I have 3 orders.
Have you guys tried smoked turkey? If you have not….well, let me tell you – it’s phenomenal!!! Last time I smoked one (11lbs) we ate 80% of it in one evening.
It does take a little patience and it takes longer smoking it than cooking it in the oven but the end result is really REALLY worth it.
Brine or Not to Brine
Depends who you ask, some will say that they don’t see a difference between the two but in my opinion, there is a huge difference. A brined turkey is not only more tender but is also full of flavor. A turkey can be seasoned beautifully on the outside but be bland on the inside.
Therefore, if you ask me brining is a MUST! It results in a juicier and more flavorful turkey.
Depending on the size of your turkey and your brining container you may need more water than what the recipe calls for. For every 1 gallon of water you will need 1/2 cup of kosher salt, therefore, adjust from there.
This is optional but I really like what it does to the brine. Add 1 tbsp of blackstrap molasses to the brine after it has come to a boil. It will give your brine a great flavor.
Be sure your brine mixture if fully cooled before adding the turkey, you can even make it the day or night before.
** Turkey MUST be fully thawed.
Tips for Smoking
One of the biggest tips I can give you about smoking is – you CANNOT rush the smoking process. Time yourself in such a way that the meat is done 2 hours prior to serving it. Smoking is a ‘low and slow’ process, you cannot crank up the heat and expect a good end result.
Depending on the size of your turkey you typically want to smoke it 35 minutes for EVERY pound. This is just an estimate, depending on the weather conditions it could take longer or less time. At the end of it all the internal temperature MUST be 165 degrees fahrenheit.
Smoker
I have the Masterbuilt MES 440S Bluetooth Digital Electric Smoker and I absolutely love it. Click here (affiliate link) to see the exact smoker I have.
Ingredients for Brine
- 1 gallon water
- 2 tbsp pickling spice
- 1 tbsp peppercorns
- 1 head of garlic, thinly sliced
- 1/2 cup kosher salt
- 12 bay leaves
- 1 tbsp blackstrap molasses, optional
- 1 large apple
- 1 large onion
Instructions for the Brine
1. In a medium sauce pan bring to a boil the first 6 ingredients, remove from heat and add molasses (if you’re using it). Allow the brine to fully cool.
2. Place your turkey in a large pot or a 5 gallon bucket and pour the brine mixture over the turkey. Make sure the turkey is fully covered. Place a plate over the turkey to keep it fully submerged. Cover the pot and place in the refrigerator for a full 48 hours.
3. After 2 days remove the turkey from the brine, discard brine. Place the turkey in a clean sink, allow for the access brine to run off.
4. Preheat smoker to 230 degrees.
5.Cut the apple and onion in half or in fourths and stuff the cavity of the turkey.
6. Carefully place the turkey in the smoker, tuck the wings under the legs.
7. Add a handful of wood chips every hour for the entire duration of the cook time. I alternate between pecan and hickory.
8. Smoke the turkey until internal temperature reaches 165 degrees.
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Ingredients
- 1 gallon water
- 2 tbsp pickling spice
- 1 tbsp peppercorns
- 1 head garlic, thinly sliced
- 1/2 cup kosher salt
- 12 bay leaves
- 1 tbsp blackstrap molasses
- 1 large apple
- 1 large onion
Instructions
- In a medium sauce pan bring to a boil the first 6 ingredients, remove from heat and add molasses (if you’re using it). Allow the brine to fully cool.
- Place your turkey in a large pot or a 5 gallon bucket and pour the brine mixture over the turkey. Make sure the turkey is fully submerged. Place a plate over the turkey to keep it down. Cover the pot and place in the refrigerator for a full 48 hours.
- After 2 days remove the turkey from the brine, discard brine. Place the turkey in a clean sink, allow for the access brine to run off.
- Preheat smoker to 230 degrees.
- Cut the apple and onion in half or in fourths and stuff the cavity of the turkey.
- Carefully place the turkey in the smoker, tuck the wings under the legs.
- Add a handful of wood chips every hour for the entire duration of the cook time. I alternate between pecan and hickory.
- Smoke the turkey until internal temperature reaches 165 degrees.
Yesterday was my first time smoking a turkey and after using this recipe, it was definitely not the last time! My turkey came out juicy and so so so delicious! I smoked a 13 pound turkey for my family’s late lunch, and it was gone within minutes. Everyone in my family loved it! My mother in law even asked for the recipe because it came out better than what she normally does. I would 100% recommend this recipe to everyone!!!!