Wonderful smoked turkey on the Weber Smokey Mountain
Brine:
Combine all ingredients except honey with half the water and simmer for 5 min. Let cool to 160 and then stir in honey.
Turkey after defrosting:
remove the giblets and neck and place in brining bag. Pour 1/2 Gallon cold water over the bird and then pour in the brining liquid. Top off with either ice or water to cover turkey. I usually do this in a cooler and place ice around it and store outside. Keep turkey under 40 Degrees. Brine for 48 Hours
remove turkey and pat dry inside and out. let sit uncovered in a sheet pan in fridge in order to dry. 24 to 48 hours.
Smoking day:
Brush skin with melted butter and pepper and kosher salt. let sit at room temp while prepping smoker.
260 Deg smoke
Wood: mild wood, pecan, cherry, apple
cook until breast reads 160. 12 pound turkey took about 3 hours
Rest for 20 min no foil and then carve (can hold in cooler for 2 hours with foil wrap)
you can catch drippings on the middle grate with a foil pan.
first run I used an enhanced turkey and dropped salt in brine. only used 0.5 Cups of kosher salt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 35 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.6mg | 0 % | |
Potassium 6.9mg | 0 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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