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We are delighted to provide the smoked turkey recipe you requested. This tutorial is so simple that even a novice will succeed in producing the ideal smoked whole turkey when used on any type of cooker, including Traegers, Pit Barrels, Pellet Smokers, Electric Smokers, and more.
Our unique turkey blend is the recipe's secret ingredient. The turkey will first be brined before being seasoned and smoked on your preferred tool.
Get a bucket and a big enough bag (food safe!) to brine the large chicken. Place the turkey inside the bag, breast side down, and then place it in the bucket.
The brine solution will come next. For every 10 pounds (4.5 kg) of turkey, use 1 cup of turkey brine. After adding it to the turkey, cover it completely with cold water. Lastly, put the bucket in the refrigerator. For a 10 lb bird, you should ideally chill it for 10 hours, or 1 hour for every pound of meat.
Your turkey has finished brining, and it's probably the following day! Take the bag out of the bucket while the cooker is heating up and drain the liquid. The legs are then tied together, and the wings are tucked away.
Start the rub by applying a layer of olive oil or butter to serve as a binder. Then liberally apply Dirty Bird on every crack and corner.
It's time to prepare some turkey for yourself! You can use your favourite grill in place of the drum smoker that we used for this. Simply place (or hang) the bird over indirect heat, rotate as needed, and cook until the internal temperature reaches 165°F (74°C).
That's how simple it is! Your smoked turkey should sit for no longer than 25 minutes after you remove it from the flame. After that, cut it up and serve it hot!
Until the next recipe, take care!
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