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RECIPE
14 INGREDIENTS10 STEPS12HR

Smoked Whole Turkey

4.8
12 Ratings
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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.
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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!
12HR
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1
Whole Turkey
3/4 cup
27 cups
Cold  Water
1 Tbsp
Whole Coriander Seeds
1 Tbsp
Mustard Seeds
1 Tbsp
1 Tbsp
4 cloves
Garlic , chopped
1/4 cup
1 pinch

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Nutrition Per Serving

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CALORIES
860
FAT
36.1 g
PROTEIN
122.9 g
CARBS
2.0 g

Cooking Instructions

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Step 1
Begin by preparing the brine. Chop the Garlic (4 clove). Fill a deep plastic container with Water (6.5 liter) and mix in Sea Salt (250 gram), Whole Coriander Seeds (1 tablespoon), Black Peppercorns (1 tablespoon), Mustard Seeds (1 tablespoon), Fresh Thyme (1 tablespoon), Fresh Rosemary (1 tablespoon), Fresh Sage (1 tablespoon), garlic and Bay Leaf (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 4
Prep the turkey for smoking by melting the Butter (4 tablespoon) 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 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 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 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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Nutrition Per Serving
Calories
860
% Daily Value*
Fat
36.1 g
46%
Saturated Fat
10.8 g
54%
Trans Fat
0.4 g
--
Cholesterol
418.9 mg
140%
Carbohydrates
2.0 g
1%
Fiber
0.4 g
1%
Sugars
0.4 g
--
Protein
122.9 g
246%
Sodium
5855.4 mg
255%
Vitamin D
1.7 µg
8%
Calcium
127.8 mg
10%
Iron
5.3 mg
29%
Potassium
1288.4 mg
27%
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