HOW TO MAKE SMOKED TURKEY – BBQ 101

hey guys thanks for checking back todaywe’re gonna tackle what’s not normally asummer barbecue item we’re jumping inwith smoked turkey now you think smokedturkey you think Thanksgiving well I’vegot some friends to do some catering andthey asked for a smoked turkey so guesswhat today we’re doing smoked turkey[Music]my turkey has been in the brine for 24hours that Brian consisted of a half apound of salt a half a pound of brownsugar and cold water Turkey sat in therefor a good 14 hours we get her out I’mgonna dry offthen we’re gonna proceed to inject andrub her down before we get her on thesmokerso we’ll start today with our injectionnow this is an injection I made out ofsome melted butter and some of the rubflavors that we’re going to usedissolved in there that way we’re justcarrying that flavor profile straightthrough the rest of the turkey a fewpoints that you want to make sure youcatch when you’re injecting the breastof courseI like to get some down in the frontside of the breasts some in the topsideof the breastswe also want to get someand there’s a meaty part of the leg justgotta kind of move in around thosemuscles and tendons and then also backsout of this wing just a littleand then we’ll pick up and grab thethighs and a little other back knee ifyou’re a dark meat person like I amthat’s some of the most important breakmeat on the bird in order to protect thetips of the wings from the heat whilewe’re smoking you just simply tuck thoseunder the front of the bird what we’regoing to use today is our smoke masterspremium barbecue rub it’s a nice sweetbalance Brown sugars paprika smokedpaprika it’s a very very sweet rub lendsitself very well to the turkey or anykind of poultry that you’re doing kindof want to get a nice even coat all theway around and for those of you that arewatching and just wondering did removethe giblets I always loved aroundThanksgiving to watch the Facebook postswhere butterballalways inevitably has to answer thequestion I cooked my turkey in the ovenfor 14 hours and I never removed thegiblet bag is it safe to eat well it’smade of plastic so chances are No[Music]hit with a little on the backside smoothout the red on those wingslet’s wind today is making sure that mytable definitely gets enough rub and atthat point she’s ready to gogonna let that rub sit for just a secondand go get the fires lit our smoker sotoday we’ve got our Smoky Mountainloaded up with our Royal Oak lumpcharcoal just put a couple tumbleweedson the top we’re gonna get things litagain the smoker was running earliertoday for some other stuff that wecooked so you’ll see a little smokecoming up from the edge but I want to besure I get a little nice hot fresh firegoing from the top so I’ve got a coupletumbleweeds in the top but because ofthe wind we’re dealing with today I’mgonna use the good Arkansas lighter toget it doneall right so we’ve got our smokers firedup we’re at right at about 250 right nowso we’re gonna pop the top get thisturkey on[Music]all rightynow that we’ve got our own and closed upwe’re gonna let it run at 250 for abouttwo two and a half hours then we’llstart checking temperatures so ourturkeys been on for about an hour hourand fifteen minutes the temperature hasbeen running between to 15 to 65 backand forth we added about three chunks ofthe Applewood that we get from smokerwould calm still getting a pretty goodthin line of smoke out of there for thatso we’re gonna pull the top check thetemperature and see what our turkeys atright now[Music]top side of our breasts are about 150bottom sides running about 130 and backin the thigh we’re at about 150 she’sright where we need to be probably gotabout another 30 to 45 minutes we’regonna close her up let her run on outokay so we’ve been on about two and ahalf three hours and it should be rightabout where we want to be 165 on poultryso I’m gonna open her up check thetemperature on the turkeys and get themoffyep we’re at 168yep 170 in the thigh so we’re good to go[Music][Applause][Music][Applause][Music][Applause]get a little bit of that extra juicesitting in the cavity out and we’regoing to transfer her over to thecutting board so we’re going to cover ituplet it rest for about five to tenminutes just let all those juicesredistributedoesn’t have to be covered tightly justtinted just to keep that heat in letthose juices redistribute and then we’llget ready to carve it up okay so we’vehad it rest for a little while[Music]so in order to carve it up the way we’regonna start we’re going to take this legthe legs off and then we’re going totake the breasts off slice them up putit all on the platter and then we’llmove to the thighs and the wings[Music]knuckle down in there you gotbreak on that leg to the next point youcan absolutely do this with a hand knifeI just prefer the electric carving knifeit makes things move a little fasterwe’re gonna come right to the side ofthe breastbone come straight down andthen tilt out following the wishbonearound the frontso you get the bottom will pull thebreasts off in one piece at that pointwe’re going to take the breast and cutit against the grain[Applause]move that breast onto the platter nextwhile coming to the exact same thing onthe other side of the breastbonepiece of gets left that’s for me oh manwhat a great flavornow after that I’ll come in clean upsome of the rest of the stuff that’sleft on the bone and I’ll put that on aseparate plate shredded to the side ofthe protect presentation platterlastly I’ll pull these wings off breakthat knuckle at the bottomtrim up that meet the left on the endthereand then we’ll come to the bottom sidewhere the thigh rests pull off the darkmeatit presented right there in the middleand that one beautiful okayso that’s got it we’ve got our turkeyall carved up got our legsbreast meat some our dark meat iscentered with the wings behind and anextra plate of pulled meat right behindthat so it’ll present very well and it’sextremely extremely moistthanks for checking us out todaylearning how to do smoked turkey if youliked the video please hit that like andsubscribe button mash that notificationbill so that you get the notificationevery time we put it on a new videothanks for checking by and we’ll see younext time