Uncle Joe's Turkey

Recipe Information

- Prep Time: 24 Hrs
- Cook Time: 9 Hrs
- Servings: 10

Description

Why smoke a turkey: There are many ways to cook a turkey. One of our favorites is to smoke it. A turkey doesn't need a deep smoke flavor like brisket or pulled pork. It is more of a complementary flavor. Smoking a turkey is also an easy way to get crispy skin and juicy meat. Smoking a turkey will make your holiday meal just that much better. Turkeys shouldn't be intimidating: Turkey is the staple of a Thanksgiving dinner. It can be intimidating. You are in charge of the biggest part of dinner. In fact, most people overcook a turkey and end up with a memorable, dry, less-than-desirable turkey. If you follow this recipe, you are sure to have an easy success with a turkey that will be remembered for how great it was, not how dry it was. What to use: We prefer to use a pellet grill for smoking the turkey because they are user-friendly, and you can spend more time with your family rather than babysitting the fire. Pellet grills control the smoke and temperature, allowing you to relax and spend your time with what really matters: family. Turkey tips: One quick tip when preparing for a big dinner like Thanksgiving is to make enough, or more than enough food. We like to plan on 1 to 1.5 pounds of turkey per person. Remember, smoking a whole turkey includes bones that won't be eaten.

Ingredients

**All Ingredients**
- 1 Certified Piedmontese, Organic Whole turkey
- 1½ cups salt
- 1½ cups white sugar
- 2 cups chicken stock
- 1 stick of butter
- Black pepper
- McCormick Poultry Seasoning
- Your favorite BBQ rub
- Crushed Ice
- Water

Instructions

**Turkey Brine**

STEP 1: Allow turkey to completely thaw (about 5 days).

STEP 2: Fill a cooler that will fit the turkey halfway full of cool tap water.

STEP 3: In a pot, combine 1 cup of salt, 1 cup of white sugar, 4 cups of water, McCormick poultry seasoning, and a generous amount of BBQ rub. Heat and allow to dissolve completely.

STEP 4: Combine the brining mixture with the water in the cooler and add ice. Place the turkey in the cooler and add more ice to ensure the turkey stays cold.

STEP 5: After 12 hours, flip the turkey over in the cooler, and add ice as needed. Pull the turkey out of the brine 2 hours before cook time to allow it to warm to room temperature.

**Smoked Turkey**

Step 1: After brining the turkey for up to 24 hours, rinse the turkey and remove the neck and giblets

Step 2: In a saucepan, combine a full stick of butter, a tablespoon of salt, a tablespoon of white sugar, and 2 cups of chicken stock. Melt the ingredients together. Once it is well mixed, inject the turkey with the mixture. Allow to sit for 30 minutes at room temperature.

Step 3: Pour left over injection mix over the turkey for the seasonings to stick. Use salt, pepper, and poultry seasoning to dust the outside of the turkey.

Step 4: Cook for 8-9 hours at 225°F, spritzing every hour. Pull the turkey off the grill when the internal temperature is 165°F and cover with tin foil to let it rest.

Step 5: After at least 30 minutes of resting, serve with your favorite sides.

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