Smoking a bird or turkey yourself takes more time than a conventional roasting approach but it makes a superb taste. Purchasing smoked turkey from the food store can be costly. Smoking turkey at your house isn’t as challenging as you may think as long as you’ve a smoker. Any sort of smoker will be sufficient as long as it’s good enough. Water-based smokers are recommended.
- One 8 to 22 lbs. fresh turkey
- Sweet pickle brine (below is the recipe )
- Maple syrup
That’s all you need! The barbecue or smokey flavor is so yummy that you do not have to add an awful lot.
Sweet Pickle Brine:
- One gallon water
- Two 1/2 cups salt (pickling, rock or canning salts are preferred)
- One tablespoon liquid garlic
- 1/3 cup of light brown sugar
- One ounce pickling spices
To produce the sweet pickle brine, just mix up the entire substances well. You may have to adjust the amounts based on the size of your turkey. The quantities listed above will be fine for an 8 to 12 pound turkey.
Rinse your bird thoroughly with the help of cold water, drain and pat dry. Put the sweet pickle brine in accordance with the following routine: 5 days for 17-22 pound bird, 3 days for an 8 to 12 pound bird, and 4 days for 13-16 pound bird.
Right after taking away the turkey from the brine, wash thoroughly in cold water and again pat dry. Let it dry in the refrigerator for twenty-four hours.
Lock the chicken wings behind its back and tie tail and legs together. Baste the bird with maple syrup prior to placing it into the smoker. You will be able to baste it once again in syrup every 2 hours while smoking. Simply take care not to allow all the heat out of the smoking device every time you do that. Smoke cook right until done. The time it requires isn’t an exact science as it relies on your smoker temperature. You require an average of thirty minutes for each pound of meat.
Place a food thermometer into the deepest part of the thigh and ensure the inner temperature reaches 80 °C or 180 °F. As soon as it’s done, let it cool. To further boost the smokey flavor, allow the turkey sit in a refrigerator for twenty-four hours. Carve, serve and enjoy!