Smoked Turkey | How To Smoke A Turkey On Smoker Or Grill | Thanksgiving Turkey

what is up everybody this is no
hippie BBQ whatever you doing in thisvideo is we are going to be doing a
smoked turkey the thing that’s going tobe a little bit different about this
smoked thanksgiving turkey then the majority of myturkeys is that instead of doing my own
grind I went to the store and they hadthis brine on sale for 50% off $8.99 so
about four dollars and fifty cents andit comes with the brining bag so we’re
going to go ahead and roll with this Idid look at the ingredients and it looks
like it has all the stuff that you wouldwant and a brine so we’re gonna roll
with this if you’re looking to make yourown brine what I will do is in the
description below I’ll leave a guide towhat one of my typical Brides would look
like if you want to come up with yourown brine it could be as simple as just
salt and water and you can kind of getcreative from there well another thing
we’re going to do this different iswe’re going to be brining it and
buttermilknow this suggestion came from a guy that
owns a company called miner’s mix andthey sell a bunch of different excellent
seasonings over there I’m gonna leave alink to where you could buy any – mix
products in the description below butyou know what I’ve never brined a turkey
in buttermilk so we’re gonna go aheadand try that today first thing that we
need to do is just go ahead and get ourbrine mixture into our pot I have about
a half a gallon of water in this potwe’re gonna go ahead and get this in and
I’m gonna give it on the stove bring itto a simmer and let it go for about 15
minutes and we’ll pick it up after thatbrine solution I had on the stove is
cooled down nownow what we’re gonna do is we’re going
to go ahead and get our turkey into ourbrining bag which I have in a bucket all
right and I’m gonna close this bag upand put some ice over when we’re done
let’s go ahead and add ourlucien let me get at the time I don’t
want this bag to fall down in thereall right now we’re going to add a
gallon so we have a half gallon of thatbrine solution now we’re going to add a
full gallon of this buttermilk and I’mvery interested to see how this comes
out this is the first time that I’veever brined a full turkey with anything
like buttermilkokay I’m gonna lift this turkey up just
a few times just to kind of get thatsolution mixed around in here and I’m
gonna go ahead and close this bag andI’m gonna put ice on top of this to keep
it cool it’s gonna have a chance to sitin the garage for 24 hours before we get
it out on our smoker like I mentionedearlier the smoker we’re going to be
using is going to be my Camp Chefwoodwind if you’re looking to see any
other smoker smoked turkey recipes I’llput them in the iCard above and
description below I have a turkey on theweber smokey mountain have a turkey on
the pit barrow cooker have a turkey onthe weber kettle grill so i have a few
different turkey applications we aregoing to be cooking this turkey over 400
degrees if you’ve seen any of my videosthat do believe in high temperature
turkeys anyway enough talking we’ll pickthis up tomorrow
so after letting that turkey sit in thatbuttermilk brine solution for around 24
hours we rinsed it off rinsed everythingoff Pat it dry and then what I did was I
cut off some of the loose skin that wason it and if you’re trimming up turkey
skin before you cook it leave a littlebit of extra on there because it’s going
to tighten up as it cooks now we’regoing to go ahead and stuff the turkey
what I do is stuff it with anything thatyou have around the house that happens
to be random any vegetables you knowlike celery apples oranges lemons limes
what I have is I have some apples that Ihave quarter some orangesand then I have a mixture of rosemary
sage and oregano we’re gonna throw thisin and by stuffing the turkey like this
it expands the cavity out allows yourturkey to cook a little bit more evenly
and it’s going to pick up a little bitof that essence as well as it cooksokay I’m gonna go ahead and wash my
hands then we’re gonna go ahead and getthis season done is the seasoning what I
like to use on the turkeys of that cookis an herb based seasoning what I
happened to be using is my go toit’s called herb or herb de Provence you
could use Italian seasoning or anythingalong those lines I really try to stick
away from anything that has salt in itespecially if I brined it because you
might be over salting the turkey sofirst thing I’m gonna do is we’re gonna
rub it down I’m using a peanut oil sincewe are going to be smoking this at a
high temperature butter or somethinglike that may not be good you want to go
up the high temperature type oil to keepit from burning we’re just gonna put a
nice little coat on it and now let mehave it
oiled down what we’re gonna do is justgo ahead and apply our seasoning to it
now this oil is going to do a couple ofdifferent things it’s going to help it
get brown and that’s gonna help ourseasoning to stick to it as far as this
turkey goes I don’t really see a need toseason the bottom of it if you’d like go
ahead season the bottom up and this herbis really mainly for appearance more
than it is for actual flavorall right that is a done deal so we have
the turkey seasoned up I’m gonna gooutside and get my camp chef started I’m
going to be cooking it directly on thispan since this is a pellet cooker and
the heat comes directly up from thebottom I want there be some kind of
protection on it we’re going to becooking this anywhere between 400 to 450
degrees just depending on how my smokerperforms it is a little bit cold outside
so that may have a little bit to do withthe temperature they were going to be
cooking it anyway I’ll meet you outsidewe are coming up to temp on this word
about 330 degrees right now but I’mgoing to go ahead and throw it on we’re
probably going to try to stay in that425 to 435 area during this cook what I
will do during this cook is I willmonitor it probably about every 45
minutes to make sure it’s not gettingtoo Brown since we are cooking at this
temperature the legs and the wings tendto start getting a little bit dark so
when that happens I’m going to go aheadand foil those up cooking at this
temperature this turkey should be donein about 2 and 1/2 hours let’s get it inwe’ll go ahead and check this in 45
minutes see it inwe are about 45 minutes in on it I’m
looking at these wings and they’restarting to get a little bit dark so
we’re just going to go ahead and wrapthese up so I’m going to get both of the
wings and then we’re going to get theselegs as welland what I forgot to do earlier with my
temperature probe in so we’re gonna goahead and get that in and if I didn’t
mention it earlier we’re going to becooking this until we get to about a
hundred and seventy degrees typicallyyou take a turkey off around 165 ish
somewhere in there but since we’recooking so hot and fast I find that the
turkeys always stay moist so that’s whyI’ve taken that extra 5 degrees so we’re
about an hour in on this and it’sstarting to get a little bit darker so
what I’m going to do is I’m just goingto go ahead and tint this it will start
picking up some color even though it’stinted but we don’t want this to be
overly brownnow we’re just gonna tint it very
looselyso we just hit a 170 degrees and we’re
only two hours in on this so go aheadand take off this and that does have the
color we’re looking for I’m gonna goahead and turn off the smoker bring it
inside let it rest for about 10-15minutes then we’ll cut intoso that’s it that’s a done deal took
just a little bit over two hours to getthis right in 270 degrees
go ahead cut into it see what it tasteslike
as always the breast is my favorite partI’m just gonna kind of come down the
side of the breast and then just do acouple slices and that skin is
definitely crispy and just gonna come inthe side right here here’s we’re looking
like you can see all this steam comingoff of it whoo that’s hot anyway it
looks good let’s just jump in taste itall right looks good to me
let’s get in see what’s up just to toucha smoke just write them out I give you
speak on this or pecan have you gone forthe absent nice mild smoke as well let’s
try the skin pretty crunchy man I’mtelling you I could get into this as a
matter fact I think my wife has somewhat are you making she’s gonna be
making some some kind of a turkey tacoout of this I think the smoke flavor is
gonna go great with that anywayI’m like thank you guys for stopping my
no hippie BBQ I appreciate itBest Smoked Turkey Recipes