FINISHING A SMOKED TURKEY IN THE OVEN RECIPES

Steps:

• Prepare the turkey brine according to your chosen recipe instructions.
• For a liquid brine, rinse and pat the turkey dry after the brine time. For a dry brine, there is no need to rinse (unless your recipe specifically tells you to). Simply pat it dry afterwards.
• Prepare your smoker to a low heat setting. On our Traeger, we use the "smoke" setting (around 150-160 degrees F) and we either use Oak, Hickory, Apple, Pecan or a blend of pellets for our wood.
• Transfer the turkey to the smoker, insert the probe of a digital meat thermometer that is safe for BBQing into the thickest part of the breast, and smoke on 150-160 degrees F for 3 - 4 hours.
• After 3 - 4 hours, Increase the temperature to 225 degrees F and continue to cook until the the meat thermometer registers 150 degrees F in the thickest portion of the breast.
• When the turkey reaches 150 degrees F, preheat your oven to 425 degrees F.
• At the turkey temperature of 155 degrees F, transfer your turkey to an oven safe roasting pan and transfer it to the oven.
• Roast at 425 on the lower rack to crisp and brown the skin until the temperature probe inserted turkey breast reaches 165 degrees F.
• Remove the turkey from the smoker and let rest, loosely tented with foil, on a platter for 20-30 minutes before slicing.

Steps:

• Thaw turkey in fridge 2-3 days before needed.
• Remove turkey from package and remove giblets, neck, etc from cavity and set aside.
• Remove and discard popup timer
• To a medium pot add 1 quart of water, 1 TBS of course ground black pepper, 1 TBS of red pepper flakes, 2 long sprigs of thyme, 2 long sprigs of rosemary and 8-10 garlic cloves smashed with the side of a knife.
• Bring to a boil then remove it from the heat and let it steep covered for 20-30 minutes.
• Place the mixture in the fridge for several hours to cool.
• To make the brine, add 3 quarts of cold water to a gallon sized pitcher and 1 cup of kosher salt.
• Stir the mixture until the salt is dissolved.
• Add the cooled mixture from the fridge into the brine and stir to combine.
• Place the turkey into a brining container and pour the brine over the turkey to cover and then into the fridge for 8-10 hours.
• After brining is complete, rinse the turkey under cold water.
• Pat the turkey dry with a paper towel and set aside.
• Mix 3 sticks of softened butter with 3 heaping tablespoons of Jeff's original rub to create the rub butter mixture.
• Stuff 1/3 of this mixture under the loosened skin of the breast on both sides.
• Rub 1/3 of the rub butter mixture onto the outside of the turkey breast, legs, wings and back.
• Season the outside of the turkey generously with Jeff's original rub.
• Setup smoker for cooking at 240°F with indirect heat.
• Place turkey on smoker grate and cook until internal temperature of breast reaches 162°F.
• Brush with remaining rub butter (melted) a couple of times during the last hour of the cooking process.
• Remove from heat and rest turkey under foil for 20 minutes.
• Carve and serve.