How To Smoke A Turkey In A Smoker | Barbecue Turkey Recipe

hello there I’m chef Johnny this is
Texas Style BBQ and Cuisine todaycooking up something for Thanksgiving
going to show you how we’re gonna cookup a turkey we’re gonna be hanging this
in my drum smoker the Barrel HouseCooker I have and so I’m going to show
you how to hang a turkey get that cookedup for your Thanksgiving meal so stick
aroundwe’ve got a got a turkey just from a picked
this up at the HEB last night and thething about this is some people brine
their turkeys and everything what youhave to realize most of these turkeys
have been brined if you look right herealong the bottom that says injected with
a solution it’s already been injectedlet’s get it out of the package let me
show you what we’re going to dofirst thing I’m gonna do is I’m gonna take
this giblets out if you’ll turn itaround where the neck is there’s a bag
up in there get your giblets bag outthat’s gonna have your heart your liver
and your gizzard up in the front of thisturkey in the neck get that bag out
we’ll use that to make our gravythen the neck is back here in the cavity in
the back so what I’m gonna do is I’mgonna just kind of pop this little
holder off you can cook it with that onthere
doesn’t hurt a thing but we’re gonnapull out the neck pull the neck out you
see you still got a little ice on thisbirds still a little bit frozen so first
thing I’m gonna do is I’m gonna take myseasoning and this is just my basic
chicken rub I’ll put the recipe downbelow
y’all be able to see it but I’m justgoing to take my shaker and I’m going to
shake plenty of rub on the insideand since we’re gonna hang this one I’m
gonna put my device to hang it in you’llsee this right here this is what goes in
and hangs your makes your bird in so I’mgonna hang it with the dark meat down
the legs down let me just slide this upthrough my turkey now put it around here
and what i’m gonna do is i’m going totake some onion you still can put your
aromatics in here just cause you’rehanging it doesn’t mean you have to
admit aromatics aromatics are in put thecarrot into just onion carrots and
celery and what i’m going to do now isi’m going to hook these legs back that
we took out while ago that legs hookcome over here make sure this leg is
hereso now when I hang my bird up it’ll all
stay togetherand it won’t drop out the bottum your juices will drip out
land on your coals just give you somenice flavor back up on it but this
bird’s gonna stay together the only thingwe have to worry about are these wings
so what I’m gonna do is is I’m going totake these wings and I’m just going to
tuck them one here tuck it in the backright here where y’all see it take this
wing fold it and tuck it thereso birds ready to go now let’s get some seasoning on itit’s about a 14 pound bird so it’sgonna cook up real nice you want to make
sure we get plenty of seasoning on itthere’s just a lot of meat to seasoned
upseason this sidenow this bird – ready to go we’re not
gonna cook this till tomorrow so earlyin the morning we’re gonna get them on
this one’s ready it’s going to get hungup tomorrow in the barrel house cooker
so we’re going to get it in therefrigerator and I’ll get back with
y’all tomorrow morningit’s time to get our whole bird on youit’s seasoned nice I had to take the H
brace out because it won’t fit throughthe hole, you got it there Mia, ya, I’ve got it nowbirds hanging get it closed oops got to put the thermometer back in track our pit temp we do have a gage, but those digital ones work great alsoso we got it in get they let it go up to 165
in the breasts see what happensturkeys up to 165 in the breasts that’s
where we’re wanting itit’s looking pretty so let’s get this thing off of thereagain we got to pick the h brace up and bring it out with the ah with the bird there goBirds been sentting out fror a little while and it’s cooled down somebut I’ll tell you what it still is sort ofhot when we’re gonna take it off the
standbird is plenty warm I’m gonna
unhook the little plastic guard I couldhold the legs togethertake out some of
our aromatics we’re gonna see if we gotthis bird a little bit now we’re just
gonna take the legs off of herecut right there get this other sideI bet you that legs don’t break off
pretty easyit’s still pretty warm it’s been sitting for a while but the birds warmthis bird’s going to be plenty moistthat’s pretty
get this one offpop that leg joint outcut it offlegs are real pretty now
take these breasts off take this ransomtake this breast just gunna cut right down by the keel bonewe’re gunna trim this breast right off
the bonetell you want it is still hotthat right
there beautiful moist turkey breastcome in here but there is my joint for my
wings we’re going to take the wing andall off we take this breast offthat breasts so again to run down by
the keel bonestart shaving that breast right off of the
the carcasstrying to keep my boning knife right on
the bonelike I said even though this one’s been
off a while it’s still hot down theinside
I tell you watch what you say beautifulTurkey Barrel House Cooker did a great
job on cooking that whole bird give youa wonderful presentation bird y’all see
me do some paths I like to cut them inhalf they cook a lot faster more evenly
when you want to do a whole bird havethat pretty presentation this definitely
was that bird but ah a little mesquite inthere with some regular charcoal yeah
what I’m gonna do is I’m just gonna comein here cut off a little of this white meat
y’all could tell while ago in the picturesthat this was very moist and just a
beautiful beautiful birdnow one thing that might be a great thing to do right
now is if you’ve never subscribed mychannel run down there hit that
subscribe button and hit thenotification bell that way you know
every time I put up a new video we putup videos weekly you’re always going to
see a video on Tuesday mornings 9o’clock Central Time I put out a new
video and then usually on Saturdayshonking up another one back to teaching
at the college again it’s hard to getout that Saturday one but Tuesday
morning definitely you’ll see those thenbut it’s a beautiful beautiful bird nice
smoke ring plenty of smoke on it goodcolor moist I gunna get a little taste of it
let y’all know how it turned outhmm that’s good try some of the skinthat’s just an excellent bird I tell ya what
I’ve never been disappointed usingthat Barrel House Cooker ugly drum
smoker whatever you want to use barrelcookers cook fantastic so it’s a great
video hope you enjoyed it tastesfantastic and we’re going to enjoy this
for supper tonight but thanks forstopping by
Texas Style BBQ and Cuisine always doappreciate it and we’re going to see y’all
down the roadhow them boys put food away beats all I’ve ever seen