Want a PERFECTLY Smoked Whole Turkey? Watch This Now

Описание: Turkey CAN ALWAYS BE BETTER! Years ago you would've never convinced me, but it's true! If you think the "end all be all" turkey is a deep fried turkey, then you've never had a good smoked turkey. I'm here today with several years of smoked turkey experience, and I'm here to share some of my tips and tricks on a smoked whole turkey.

First off, I will tell you the truth..... there is many GREAT ways to smoke a turkey, in fact I have more than a handful of videos that cover different methods, turkey brines, seasonings, temperatures, spatchcock vs whole, etc. All of them are great, so if this video doesn't seem to quite do it for you, then check out some of these:

Smoked Whole Turkey w/ glaze:    • AWESOME Smoked Turkey Recipe For Beginners!  
Smoked Spatchcock Turkey:    • Smoked Turkey | Pellet Grill Spatchcock Tu...  
Smoked Turkey Breast:    • Smoked Turkey Breast | Masterbuilt Gravity...  

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Other Rubs that I Suggest:
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Bearded Butchers Hollywood: https://bit.ly/3EF5efe
Grillaholics Herbacious Hen: https://bit.ly/3SKJZxd

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So I started this smoked turkey off with a dry brine. I like to use Lawrys Garlic Salt ( https://amzn.to/3TzuHuG ), which I apply the night before. I then place it on a wire rack and cookie sheet and return it to the refrigerator.

The next day its time to go! I start with a quick spritz of Duck Fat Spray ( https://amzn.to/3Et03iV ), then I use a good lower salt based rub, like Grillaholics Herbacious Hen ( https://bit.ly/3SKJZxd ) or in this case I used my own homemade rub:

3 Part Coarse Black Pepper
1 Part Seasoned Salt
1 Part Granulated Garlic
1 Part Granulated Onion
1/2 Part Brown Sugar
1/4 Part Paprika
* Remember this is my modified salt recipe due to the dry brine*

I then injected with the following:

2 Sticks of Unsalted Butter
1 tablespoon Mushroom bullion
1/2 tsp black pepper
1 tsp Italian Seasoning
1 tablespoon brown sugar
** now its best to taste this as you mix it, that way you can modify it to your own taste preference*

Now I tie up the turkey and place it into the Masterbuilt Gravity Series 800. I set the Masterbuilt 800 to 325F and am running a mixture of lump charcoal, hickory wood, and apple wood.

Around the 140F mark or when the rub is completely intact on the surface of the turkey, you can start to baste this with unsalted butter. I like to to this because it enhances the color, helps keep it juicy, and honestly who doesn't like butter? Haha

Once you hit 165F in the breast, remove it from the smoker and enjoy!

I hope you like this video! I do encourage you to subscribe and most importantly cruise through some of the other turkey videos that I've posted.... because I'm sure I've got one thats PERFECT for you and your family! See you next time at Andersons Smoke Show!


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