This recipe is all about achieving the juiciest and most flavorful turkey for Thanksgiving. By breaking down the bird, wet brining, and smoking it to perfection, you’ll have a centerpiece that will leave everyone at the table raving. The herb blend adds a wonderful aroma and taste, making this turkey truly unforgettable.
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Break down the turkey into its parts: breast, wings, thighs, and drums.
Prepare a wet brine by mixing water, salt, and sugar until dissolved.
Submerge the turkey pieces in the brine and refrigerate for at least 12 hours, up to 2 days.
Remove the turkey from the brine and pat it dry.
Place the turkey pieces on a wire rack and refrigerate uncovered for 12 hours to dry.
Coat the turkey pieces in the seasoning blend, ensuring even coverage.
Preheat the smoker to a temperature of 245-260°F.
Place the seasoned turkey pieces in the smoker.
Smoke the turkey until the internal temperature of the meat reaches 155°F.
Breaking down the turkey ensures even cooking and allows for better brine penetration.
Drying the turkey on a wire rack helps achieve a better texture and allows the seasoning to adhere better.
Use a meat thermometer to ensure the turkey is cooked to the perfect temperature.
Why should I break down the turkey?
Breaking down the turkey ensures even cooking and allows the brine to penetrate more effectively, resulting in a juicier and more flavorful bird.
How long should I brine the turkey?
You should wet brine the turkey for at least 12 hours and up to 2 days for the best results.
What temperature should I smoke the turkey at?
Smoke the turkey at a temperature of 245-260°F for optimal results.
How do I know when the turkey is done?
The turkey is done when the internal temperature of the meat reaches 155°F. Use a meat thermometer to check.
Can I use a different seasoning blend?
Yes, you can customize the seasoning blend to your taste, but the herb blend with rosemary, sage, thyme, and orange zest adds a wonderful flavor.
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