THANKSGIVING SMOKED TURKEY RECIPES

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SMOKED THANKSGIVING TURKEY - "LOTS OF BUTTER" METHOD ...



Smoked Thanksgiving Turkey - "Lots of Butter" Method ... image

A smoked Thanksgiving turkey recipe with seasoned real butter stuffed under the skin, rubbed onto the skin and then brushed on while it cooks in the smoker.

Provided by Jeff Phillips

Categories     Entree

Prep Time 35 minutes

Cook Time 360 minutes

Yield 12

Number Of Ingredients 4

12-14 lb turkey*
3 sticks of butter ((¾ lb))
1/2 cup Jeff's original rub
Turkey brine recipe

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.

SMOKED TURKEY WITH BBQ GRAVY RECIPE | THE NEELYS | FOOD ...



Smoked Turkey with BBQ Gravy Recipe | The Neelys | Food ... image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 15 hours 55 minutes

Prep Time 35 minutes

Cook Time 8 hours 0 minutes

Yield 12 servings

Number Of Ingredients 34

2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
1/2 tablespoon Neely's Seasoning, recipe follows
1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
One 22-pound turkey
Olive oil
BBQ Gravy, recipe follows
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
1 tablespoon vegetable oil
Drumstick, from turkey
Neck, from turkey
1 large onion, sliced
8 cups turkey stock or chicken stock
1/4 cup BBQ sauce (recommended: Neely's BBQ Sauce, recipe follows)
Salt and freshly ground black pepper
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • For the rub:
  • Mix all ingredients in a small bowl and reserve.
  • For the brine:
  • Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
  • Rub the turkey with olive oil and massage the rub onto the Turkey.
  • Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.
  • Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.
  • The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.
  • After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
  • Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
  • Mix ingredients together and store in an air tight container for up to 6 months.
  • Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.
  • Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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