SMOKE A TURKEY RECIPES

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

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.