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Smoked Whole Turkey

14 INGREDIENTS • 10 STEPS • 12HRS

Smoked Whole Turkey

Recipe

4.8

12 ratings
Community Pick
Community Pick
You must have a meat thermometer, turkey baster and a roasting pan for this recipe. If you do not have all 3 items, don't waste your time trying to make this recipe. You will more than likely be eating extremely dry or undercooked turkey. Both are not recommended!
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You must have a meat thermometer, turkey baster and a roasting pan for this recipe. If you do not have all 3 items, don't waste your time trying to make this recipe. You will more than likely be eating extremely dry or undercooked turkey. Both are not recommended!
author_avatar
tocksdeli
Honoring the famous food culture of Montreal, Tock's is the first North American-style deli in Shanghai. Tock’s “Montreal smoked meats” are deliciously paired with other house-made specialties.

12HRS

Total Time

$5.94

Cost Per Serving

Ingredients

Servings
12
us / metric
Whole Turkey
1
Whole Turkey
Sea Salt
250 g
Sea Salt
Water
6.5 L
Cold Water
Whole Coriander Seeds
1 Tbsp
Whole Coriander Seeds
Black Peppercorns
1 Tbsp
Black Peppercorns
Mustard Seeds
1 Tbsp
Mustard Seeds
Fresh Thyme
1 Tbsp
Fresh Thyme
Fresh Sage
1 Tbsp
Fresh Sage
Garlic
4 cloves
Garlic, chopped
Bay Leaf
6
Bay Leaves
Butter
4 Tbsp
Butter
Sea Salt
1 pinch
Sea Salt
Ground Black Pepper
1 pinch
Ground Black Pepper
Fresh Rosemary
1 Tbsp
Fresh Rosemary

Nutrition Per Serving

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Calories
860
Fat
36.1 g
Protein
122.9 g
Carbs
2.0 g
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author_avatar
tocksdeli
Honoring the famous food culture of Montreal, Tock's is the first North American-style deli in Shanghai. Tock’s “Montreal smoked meats” are deliciously paired with other house-made specialties.

Cooking Instructions

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step 1
Begin by preparing the brine. Chop the Garlic (4 cloves). Fill a deep plastic container with Water (6.5 L) and mix in Sea Salt (250 g), Whole Coriander Seeds (1 Tbsp), Black Peppercorns (1 Tbsp), Mustard Seeds (1 Tbsp), Fresh Thyme (1 Tbsp), Fresh Rosemary (1 Tbsp), Fresh Sage (1 Tbsp), garlic and Bay Leaves (6) until the salt dissolves.
step 1 Begin by preparing the brine. Chop the Garlic (4 cloves). Fill a deep plastic container with Water (6.5 L) and mix in Sea Salt (250 g), Whole Coriander Seeds (1 Tbsp), Black Peppercorns (1 Tbsp), Mustard Seeds (1 Tbsp), Fresh Thyme (1 Tbsp), Fresh Rosemary (1 Tbsp), Fresh Sage (1 Tbsp), garlic and Bay Leaves (6) until the salt dissolves.
step 2
Place Whole Turkey (1) into the bin. Make sure the giblets are removed. Place it in the fridge for 6 to 12 hours.
step 3
Remove turkey from the brine solution. Wipe off any excess spices, and let it sit for an hour to dry off and come to room temperature.
step 3 Remove turkey from the brine solution. Wipe off any excess spices, and let it sit for an hour to dry off and come to room temperature.
step 4
Prep the turkey for smoking by melting the Butter (4 Tbsp) in the microwave and pouring it all over the turkey. Make sure to rub butter into all the hard to reach crevices and corners.
step 4 Prep the turkey for smoking by melting the Butter (4 Tbsp) in the microwave and pouring it all over the turkey. Make sure to rub butter into all the hard to reach crevices and corners.
step 5
Then, liberally sprinkle Sea Salt (1 pinch) and Ground Black Pepper (1 pinch) all over the turkey. Make sure to do both sides, and sprinkle pepper liberally.
step 5 Then, liberally sprinkle Sea Salt (1 pinch) and Ground Black Pepper (1 pinch) all over the turkey. Make sure to do both sides, and sprinkle pepper liberally.
step 6
For smoking, preheat BBQ to 275 degrees F (140 degrees C). While waiting for it to heat up, take some cherry or apple wood chips, and soak them in water for 10 minutes. Remove the chips from the water, and place in an aluminum foil bag.
step 6 For smoking, preheat BBQ to 275 degrees F (140 degrees C). While waiting for it to heat up, take some cherry or apple wood chips, and soak them in water for 10 minutes. Remove the chips from the water, and place in an aluminum foil bag.
step 7
Place the bag under the grates, but not directly on the fire. Replace the grates. Place the turkey on the grill, breast side up. Close the lid, and smoke for 1 hour. It's important to maintain a temperature of 275-300 degrees F (140-150 degrees C) -don't open the lid.
step 7 Place the bag under the grates, but not directly on the fire. Replace the grates. Place the turkey on the grill, breast side up. Close the lid, and smoke for 1 hour. It's important to maintain a temperature of 275-300 degrees F (140-150 degrees C) -don't open the lid.
step 8
After about an hour most of the smoke flavor will have made its way onto the Turkey, so you can now proceed to the BBQ steps.
step 8 After about an hour most of the smoke flavor will have made its way onto the Turkey, so you can now proceed to the BBQ steps.
step 9
Preheat your BBQ to 275 degrees F (140 degrees C). Close the lid, and try to maintain 275-300 degrees F (140-150 degrees C) for the first 2 hours. Open lid every once in a while to maintain ideal heat. Let temperature slowly rise to 375 degrees F (180 degrees C). Cook until thigh is 165 degrees F (75 degrees C), and flip turkey over.
step 9 Preheat your BBQ to 275 degrees F (140 degrees C). Close the lid, and try to maintain 275-300 degrees F (140-150 degrees C) for the first 2 hours. Open lid every once in a while to maintain ideal heat. Let temperature slowly rise to 375 degrees F (180 degrees C). Cook until thigh is 165 degrees F (75 degrees C), and flip turkey over.
step 10
Pull the turkey once it reaches 195 degrees F (90 degrees C) in the thigh. Remove turkey, and allow it to rest 30 minutes for optimal juiciness. Serve and enjoy!
step 10 Pull the turkey once it reaches 195 degrees F (90 degrees C) in the thigh. Remove turkey, and allow it to rest 30 minutes for optimal juiciness. Serve and enjoy!
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