Thanksgiving wouldn’t be the same without turkey, and this year’s recipe for smoked turkey is one of the most promising ones we’ve seen. Get your smoker going and enjoy!
We greatly appreciate Lupe Melchor of Smoke Sum With Loop sharing their homemade Thanksgiving turkey recipe!
It’s a good idea to do as much prep work as possible before beginning the main cook, as we recommend in every recipe. This is especially true for one as important as your Thanksgiving dinner!.
To start, make small preparations. Freeze 1.5 sticks of chopped, cubed butter for 30 minutes. Let the other one and a half sticks sit at room temperature for a few minutes. Zest the lemons. Chop your garlic and parsley, and set aside.
Combine the room temperature butter, garlic, one teaspoon each of SPG and Dirty Bird in a mixing bowl. Juice the lemons by cutting them into pieces, then add the lemon zest and chopped parsley to the mixture, mixing thoroughly.
Next, preparing the turkey itself: Cut the turkey open so it can lay flat on the cooker. Then use a finger to get underneath the skin and loosen it up. Get the butter from the freezer and stuff it underneath the skin, spreading the cubes out evenly. Lastly, apply a thin layer of SPG and Dirty Bird to the skin to season it, and then coat the exterior with butter.
Fire up your smoker, and let the temp come up to within 250-275°F (121-135°C). This may be more difficult to manage if you’re cooking on a barrel smoker; simply let it get hot and raise the rack as high as you can.
When the cooker is hot, place the turkey on the cooking rack with the breast side facing up. Then close the lid, and let the heat work its magic.
The target temperatures for this cook are 165ºF (74ºC) in the breast and 180ºF (82ºC) in the thigh. Cover the wings and breast with a loose piece of tin foil when the cook is almost done, about two thirds of the way through. This will help the bird retain its moisture.
Again, a huge thank you to Lupe Melchor of Smoke Sum With Loop for this recipe! We hope it gave you some ideas for your Thanksgiving turkey!
We appreciate Lupe Melchor of Smoke Sum With Loop sharing their homemade Thanksgiving turkey recipe!
Looking for the perfect way to cook a turkey that’s juicy, flavorful, and guaranteed to impress? Look no further than Kosmos Dirty Bird on Turkey! This recipe is a game-changer, using a special blend of spices to create a truly unforgettable flavor. Whether you’re a seasoned pitmaster or a barbecue newbie, this guide will walk you through every step of the process, from brining to smoking to the final, mouthwatering result.
What You’ll Need
- Turkey: Choose a fresh, whole turkey that fits your desired portion size.
- Kosmos Q Turkey Brine: This special blend of spices is the secret to a juicy and flavorful bird.
- Kosmos Q Dirty Bird Rub: This rub adds a unique and delicious flavor to your turkey.
- Olive oil: Used to help the rub adhere to the skin.
- Tin foil: Used to protect the breast and wings from drying out during the smoking process.
- Smoker or oven: Choose the cooking method that best suits your needs and preferences.
The Prep: Brining for Maximum Flavor
The key to a truly delicious turkey lies in the brining process. Kosmos Q Turkey Brine is specially formulated to infuse your bird with flavor and moisture, resulting in a succulent and tender final product.
- Prepare the Brine: In a large container, combine 1 cup of Kosmos Q Turkey Brine with 2 gallons of water. Stir well to ensure the brine is fully dissolved.
- Submerge the Turkey: Place your turkey in the brine, ensuring it’s completely submerged. Cover the container and refrigerate for 1 hour per pound of turkey. For example, a 15-pound turkey would require 15 hours of brining.
- Rinse and Dry: After brining, remove the turkey from the liquid and rinse it thoroughly with cold water. Pat the skin dry with paper towels and let it air dry in the refrigerator for an additional 4-6 hours. This step ensures a crispy skin during the smoking process.
The Cook: Smoking Your Turkey to Perfection
With the brining complete, it’s time to fire up your smoker or preheat your oven. Kosmos Dirty Bird on Turkey is a versatile recipe that can be cooked using either method.
Smoking:
- Prepare the Smoker: Preheat your smoker to 325°F (163°C).
- Season the Turkey: Apply a light coat of olive oil to the skin of the turkey. Generously sprinkle Kosmos Q Dirty Bird Rub over the entire surface, ensuring even coverage.
- Smoke the Turkey: Place the turkey on the smoker rack, breast side up. Aim for internal temperatures of 165°F (74°C) in the breast and 180°F (82°C) in the thigh.
- Protect the Breast: Approximately 2/3 of the way through the cooking process, cover the breast and wings with a loose piece of tin foil. This helps prevent them from drying out while the rest of the turkey cooks.
Oven Cooking:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Season the Turkey: Follow the same seasoning steps as for smoking.
- Roast the Turkey: Place the turkey in a roasting pan and cook until the internal temperatures reach 165°F (74°C) in the breast and 180°F (82°C) in the thigh. Basting the turkey with pan juices throughout the cooking process helps maintain moisture.
The Payoff: A Deliciously Smoked Turkey
Once the internal temperatures have reached their target, remove the turkey from the heat and let it rest for 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
For an extra touch of sweetness and heat, brush the turkey with Kosmos Q Cherry Habanero Rib Glaze before serving. The glaze adds a delicious caramelized crust and complements the smoky flavor perfectly.
Congratulations! You’ve now mastered the art of smoking a turkey with Kosmos Dirty Bird. This recipe is sure to impress your family and friends, and it’s guaranteed to become a new holiday tradition.
How To Make The Perfect Thanksgiving Turkey
FAQ
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