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  • Smoked Turkey by RobCooks
 
  • Smoked Turkey by RobCooks
 

Smoked Turkey by RobCooks

Smoked Turkey by RobCooks
0.0
0.00Smoked Turkey by RobCooks
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  • Difficulty3/5
  • Prep time30 mins
  • Cook time2 hrs
  • Serves6 - 8
  • HardwoodHickory

This Smoked Turkey recipe comes to us from RobCooks, and he knows how to cook up a moist, flavorful, and tasty bird. The sweet brine tenderizes, and the simple rub lets the true flavor of the protein shine through. This is a sure bet for a delicious feast any time of year.

Ingredients

Smoked Turkey by RobCooks:

  • 1 (12-14 lb.) Turkey, Fresh or Thawed
  • 3/4 lb. (3 sticks) Unsalted Butter
  • 1 5 Gallon Bucket or Stock Pot
  • large enough for turkey Foil Pan
  • for turkey Heavy Duty Foil

Brine:

  • 2 cups Kosher Salt
  • 2 cups Sugar
  • 2 gallons (1/2 gallon of which is ice) Water

Rub:

  • 1/2 cup Kosher Salt
  • 1/2 cup Coarse Ground Black Pepper

Smoked Turkey by RobCooks:

  • 1 (12-14 lb.) Turkey, Fresh or Thawed
  • 3/4 lb. (3 sticks) Unsalted Butter
  • 1 5 Gallon Bucket or Stock Pot
  • large enough for turkey Foil Pan
  • for turkey Heavy Duty Foil

Brine:

  • 2 cups Kosher Salt
  • 2 cups Sugar
  • 2 gallons (1/2 gallon of which is ice) Water

Rub:

  • 1/2 cup Kosher Salt
  • 1/2 cup Coarse Ground Black Pepper

Preparation

This method requires an overnight brining so collect everything the day before your meal.

The afternoon before, prepare your brine by adding the kosher salt and sugar to a medium saucepan. Cover with water and bring to a boil. Stir to dissolve the salt and sugar. Pour salt/sugar concentrate into bucket, add ice and water up to 2 gallons.

Prepare your turkey by removing the neck, gizzards and truss, if pre-trussed. Trim off excess skin and fat near the cavity and neck. Place the turkey in bucket with the brine. If it floats, place a plate or two on top to keep the turkey submerged. Cover bucket and place in fridge until ready to cook the next afternoon.

The next afternoon start your Traeger on smoke, once the fire is lit set it to 180 degrees. Remove your turkey from the brine. Remember there's a cavity full of water so make sure to do this over the sink, otherwise you'll have brine all over the place. Set your turkey down on a cookie sheet to prepare it for the smoker.

Mix up the kosher salt and pepper in a shaker, sprinkle the rub on all parts of the turkey, don't inside the cavity! There is no need to tie up the legs and wings with this method. The fan in the Traeger pushes air all around the turkey during the cook.

Put the turkey on the grill at 180°F for 2 hours, 225°F for the next hour and finally 325°F to finish it off. Place it so the legs/thighs are towards the hotter area of your smoker and the breast to the cooler side. Check the turkey after a couple hours for color. When it reaches your desired color place it in the foil pan.

Cut up the butter into squares and pile them on the turkey.

Wrap in heavy-duty foil and put it back on the smoker. Cook until temperature in the breast reaches 165°F and the thigh reaches 180°F.

Remove from smoker and allow it to rest for 30 minutes before carving.

See RobCook's original recipe here and follow him on Instagram @rob.cooks and @djrobdawg.  

 

  • Difficulty3/5
  • Prep time30 mins
  • Cook time2 hrs
  • Serves6 - 8
  • HardwoodHickory

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