Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year. This recipe definitely stands up and shouts!
Brine Recipe:
2 gallons of ice cold water, divided
1 cup kosher salt
1/2 cup sugar or brown sugar
2 tbsp fresh thyme
1 tbsp ground mustard
1 tbsp peppercorns
1 tbsp granulated garlic
2 tbsp dried onion flakes
1 cup hot sauce (I use Frank’s)
Take about 8 cups out of the 2 gallons of water and put it in a small stock pot. Dissolve the salt and sugar in the water over low heat. Once that is dissolved, add the rest of the ingredients and continue to heat. Remove from heat just before it boils and cool to room temperature. Add this mixture back to the rest of the cold water and keep chilled until ready to use.
When you brine your Turkey, the brine needs to be kept cold so do it in a well-insulated cooler or in a large bag in the fridge. Brine your bird for at least 1 hour per pound
Injection Recipe:
4 sticks unsalted butter
1 12-oz bottle of beer
1 tbsp sea salt
1 tbsp paprika
1 tbsp of your favorite bbq rub
1 tbsp ground mustard
1 tbsp garlic powder
1 tbsp finely ground black pepper
Melt the butter and then add the beer. Bring to a slow boil. Add the rest of the ingredients and continue a very slow boil for 10 minutes. Remove from heat and set aside until ready to use.
Using a meat injector, inject as much of the injection solution as possible. Save a little bit for basting the turkey while it’s cooking.
Dry Rub Recipe:
3 tbsp Kamado Joe Peach Rub (or your favorite BBQ rub)
3 tbsp Kamado Joe Poultry Seasoning (or your favorite poultry seasoning)
Combine these ingredients and coat the outside of the turkey before putting it on the grill!
Preheat your grill to 350 degrees and set up for indirect cooking. Add a couple chunks of your favorite smoke wood. Cook the turkey until the temperature in the thick of the breast reaches 160-165 degrees. Let rest for 15 to 30 minutes and serve hot! This 20 pound turkey too 3 hours and 15 minutes to complete on the grill.
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