Kent Rollins’ Smoked Turkey: A Thanksgiving Masterpiece

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Friends, it’s that time of year when we all sit around the table, bless the food together, and have to loosen our belts by a good ten inches—or at least that’s what I do.

But today is particularly special because we’re sharing many of our favorite dishes that have appeared on our table over the years, in addition to one of our favorite dishes for Turkey Day. So without further ado. let’s get to it.

Calling all Thanksgiving enthusiasts! Are you ready to elevate your holiday feast with a melt-in-your-mouth smoked turkey that will have your guests dancing with delight? Look no further than Kent Rollins’ legendary Smoked Turkey recipe, a culinary masterpiece that combines juicy tenderness, crispy skin, and an explosion of flavor.

Prepare to embark on a culinary adventure as we delve into the secrets of Kent Rollins’ Smoked Turkey:

Step 1: The Brine – A Flavorful Foundation

For those who have the time, brining your turkey is a game-changer. Kent’s special brine, a harmonious blend of water, chicken broth, salt, brown sugar, garlic, herbs, and lemons, infuses the turkey with incredible flavor and tenderness Remember, brining is an investment in time, but it’s well worth the effort

Step 2: Turkey Preparation – Getting Ready for the Smoke

If your turkey is frozen, thaw it in the refrigerator. Remove the giblets and neck and then immerse your turkey in the cooled brine. Ensure the turkey is fully submerged adding ice if necessary. After an overnight soak, remove the turkey, shake off excess water, and pat the skin dry with paper towels. This step is crucial for achieving crispy skin.

Step 3: Flavor Infusion – Red River Ranch Smoky Dip

Kent’s secret weapon is the Red River Ranch Smoky Dip, a flavorful concoction that adds depth and complexity to the turkey. Simply mix softened butter with the dip and spoon it under the skin and into the cavity. For a touch of sweetness, add a quartered apple to the cavity.

Step 4: Seasoning and Smoking – The Magic Begins

Massage the turkey’s exterior with avocado or olive oil, then generously sprinkle it with Red River Ranch Original Seasoning. Hang your turkey in a Pit Barrel Smoker at 260-265 degrees. Maintain a steady heat by adding wood chips every hour. Kent recommends a blend of mesquite and alder woods, but feel free to use your preferred wood.

Step 5: Cooking Time – Patience is Key

Cook the turkey for 20-25 minutes per pound, aiming for an internal temperature of 150 degrees. Insert the temperature probe into the thickest part of the turkey thigh for an accurate reading. Remember, don’t tent the turkey with foil after removing it from the smoker, as this will compromise the crispy skin.

Step 6: The Grand Finale – A Thanksgiving Feast for the Ages

This Smoked Turkey will be the star of your Thanksgiving table, a culinary masterpiece that will leave your guests in awe. Serve it alongside your favorite Thanksgiving dishes and savor the moment as you enjoy the fruits of your labor.

Additional Tips from Kent Rollins:

  • For a truly authentic Thanksgiving experience, check out Kent’s other smoked turkey recipes on his website, including the Reverse Sear Smoked Turkey and the Smoked Turkey Breast.
  • Don’t forget to check out Kent’s apparel and events page for cowboy-themed merchandise and upcoming culinary adventures.
  • For any questions or inquiries, contact Kent Rollins through his website or social media channels.

With Kent Rollins’ Smoked Turkey recipe as your guide, you’re guaranteed to create a Thanksgiving feast that will be remembered for years to come. So, gather your loved ones, crank up the tunes, and get ready to experience the magic of Kent Rollins’ culinary artistry.

Creamed Corn – Cowboy Kent Rollins

  • 2 16 ounce bags frozen corn kernels
  • 1 cup heavy cream
  • 6 tablespoons sugar
  • 2 tablespoons butter
  • 2 tablespoons flour
  • In a large saucepan, add the corn, cream and butter. Cook, stirring occasionally, over medium heat until the cream is warmed through and the butter has melted.
  • After adding the sugar, simmer for approximately four minutes. Reduce the heat to low and add the flour. Continue cooking until the mixture thickens slightly, stirring occasionally. Serve warm.

Don’t Forget the Green Beans and Dressing!

kent rollins smoked turkey

Smoked Turkey | Pit Barrel Smoked Turkey Recipe

FAQ

How do you cook a turkey that is already smoked?

Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.

Is smoked turkey better than roasted?

“Smoking is superior for turkey because it cooks the thighs first and leaves the breast super juicy and tender, not to mention the smoky flavor that saturates the meat,” says Emily Nienhaus, Test Kitchen culinary specialist. “It’s an easy way to get a lot of flavor.”

How do you get the skin crispy on a smoked turkey?

Set your smoker temperature around 250 degrees Fahrenheit to slowly render the skin while maintaining the turkey’s internal temperature for safe consumption. Then after two hours of the low temperature raise the cooking temperature to 375 degrees F to finish the turkey and crisp up the partially rendered skin.

How do you reheat a whole smoked turkey without drying it out?

Simply heat your oven to 300 degrees, put the carved meat in a baking dish, and add some chicken broth or turkey stock to the pan. The meat will absorb some of the liquid as it heats, making it nice and juicy. Cover the pan tightly with foil and place it in the oven until the meat is hot, 20 to 30 minutes.

Related posts:

  1. Hickory vs. Mesquite for Smoking Turkey: A Comprehensive Guide
  2. How Long Does It Take to Cook a Butterball Boneless Turkey Breast?
  3. How Long to Cook Cut-Up Turkey in the Oven? Your Guide to Perfectly Roasted Turkey in Parts
  4. How Long to Barbecue a Turkey: A Comprehensive Guide to Perfectly Grilled Turkey

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