Smoked Turkey Recipe Video
Summary
Cooking Time5 Hr 20 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| For brine | ||
| Vegetable stock | 4 Quart | |
| White sugar | 1 Cup (16 tbs) | |
| Kosher salt | 1 Cup (16 tbs), coarsely ground | |
| Pickling spice | 1⁄3 Cup (5.33 tbs) | |
| Other ingredients | ||
| Turkey | 14 Pound | |
| Ice water | 1 Gallon | |
| Fresh thyme | 10 Gram | |
| Fresh rosemary | 10 Gram | |
| Sage | 10 Gram | |
| Onion | 1 Small, quartered | |
| Celery | 1 | |
| Grape seed oil | 1⁄2 Cup (8 tbs) (substitute with butter or vegetable oil if desired) | |
| Sea salt | To Taste | |
| Ground black pepper | To Taste | |
| For glaze | ||
| Maple syrup | 1 Cup (16 tbs) | |
| Bourbon | 1 Cup (16 tbs) | |
Directions
GETTING READY
1. For brine, in a large pot add stock, white sugar, salt, and pickling spice.
2. Place the pot on flame, stir and bring it to a boil. Remove the pot from heat and allow it to cool.
3. Pour ice water into the pot. Mix well.
4. In a large ziplock bag, put turkey and pour brine in it. Pop it in refrigerator and let turkey soak in brine for 8-10 hours.
5. Remove turkey from brine. Rinse and pat it dry.
6. Fill the cavity with thyme, rosemary, sage, onion, and celery.
7. Preheat Weber to 250 degree F. Place a roasting tray below for drippings.
MAKING
8. Place turkey on grill, cover and cook for 2 hours.
9. Apply grape seed oil on turkey. Season it with salt, and pepper.
10. Turn the heat to 375 degree F and cook for 2 hours or until the internal temperature reaches 165 degree.
11. For glaze, in a saucepan combine maple syrup, and bourbon. Place the pan on heat and reduce it by half.
12. In the last 10-15 minutes of cooking baste turkey with glaze.
13. Remove turkey from heat and let it rest for 20 minutes before carving.
SERVING
14. Carve turkey and serve it with a complementing gravy.
TIPS
If you soak turkey in brine for longer then there is a chance that your meat will become mushy after being cooked.
You can also put turkey in ice-pack if you do not have space in refrigerator.
1. For brine, in a large pot add stock, white sugar, salt, and pickling spice.
2. Place the pot on flame, stir and bring it to a boil. Remove the pot from heat and allow it to cool.
3. Pour ice water into the pot. Mix well.
4. In a large ziplock bag, put turkey and pour brine in it. Pop it in refrigerator and let turkey soak in brine for 8-10 hours.
5. Remove turkey from brine. Rinse and pat it dry.
6. Fill the cavity with thyme, rosemary, sage, onion, and celery.
7. Preheat Weber to 250 degree F. Place a roasting tray below for drippings.
MAKING
8. Place turkey on grill, cover and cook for 2 hours.
9. Apply grape seed oil on turkey. Season it with salt, and pepper.
10. Turn the heat to 375 degree F and cook for 2 hours or until the internal temperature reaches 165 degree.
11. For glaze, in a saucepan combine maple syrup, and bourbon. Place the pan on heat and reduce it by half.
12. In the last 10-15 minutes of cooking baste turkey with glaze.
13. Remove turkey from heat and let it rest for 20 minutes before carving.
SERVING
14. Carve turkey and serve it with a complementing gravy.
TIPS
If you soak turkey in brine for longer then there is a chance that your meat will become mushy after being cooked.
You can also put turkey in ice-pack if you do not have space in refrigerator.
Chef
