Smoked Thanksgiving Turkey Recipe – brined with candy tea, spatchcocked, injected and seasoned with Texas flavors, then smoked over mesquite wooden for a flavorful, lovely, juicy, smoked turkey.
WHAT MALCOM USED IN THIS RECIPE:
Smoked Turkey Recipe utilizing a Candy Tea Brine, Texas Flavors and Mesquite Wooden.
- Place turkey in a big container and add the total bottle of chicken brine and the lemons. Pour within the candy tea and ensure the turkey is totally submerged within the brine. Place within the fridge or a cooler with ice for twenty-four hours.
- Take away turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast facet down. Use kitchen shears to chop alongside the again bone on all sides eradicating it from the chicken. Lower the breast bone with a cooks knife and press down on the chicken till it pops. Flip the turkey over breast facet up and tuck the wing suggestions behind the neck.
- Brush peanut oil over the pores and skin and season with Holy Gospel Rub adopted by a light-weight layer of TX Rub. Inject the breast, thighs, and legs with the injection.
- Put together stick burner pit for oblique smoking at 275°F utilizing lump charcoal and publish oak splits for gasoline. (Don’t add the mesquite wooden at this level)
- Place the turkey on the pit and add 2-3 chunks of mesquite wooden to the hearth for smoke taste.
- On the 1 hour mark insert a probe thermometer into the breast of the turkey. Set the thermometer to 160°F. Add a pair extra chunks of mesquite to the new coals.
- Monitor the inner temperate of the turkey and maintain the pit at 275° all the prepare dinner. As soon as the thermometer alarm sounds fastidiously take away the turkey from the pit and let it relaxation for 10 minutes earlier than carving.
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