Uncle Joe's Turkey Recipe by Camp Chef

Uncle Joe's Smoked Turkey and brine

prep

24 Hrs

cook

9 Hrs

feeds

10

Why smoke a turkey:
There are many ways to cook a turkey. One of our favorites is to smoke it. A turkey doesn't need a deep smoke flavor like brisket or pulled pork. It is more of a complementary flavor. Smoking a turkey is also a easy way to get crispy skin and juicy meat. Smoking a turkey will make your holiday meal just that much better.

Turkeys shouldn't be intimidating:
Turkey is the staple to a Thanksgiving dinner. It can be intimidating. You are in charge of the biggest part of dinner. In fact most people over cook a turkey and end up with a memorable dry less than desirable turkey. If you follow this recipe you are sure to have an easy success with a turkey that will be remembered for how great it was not how dry it was.

What to use:
We prefer to use a pellet grill for smoking the turkey because they are user friendly and you can spend more time with your family rather than baby sitting the fire. Pellet grills control the smoke and temperature allowing you to relax and spend your time with what really matters, family.

Turkey tips:
One quick tip when preparing for a big dinner like Thanksgiving is to make enough, or more than enough food. We like to plan on 1 to 1.5 pounds of turkey per person. Remember smoking a whole turkey includes bones that won't be eaten.

Ingredients

All Ingredients

1 Certified Piedmontese, Organic Whole turkey

1½ cups salt

1½ cups white sugar

2 cups chicken stock

1 stick of butter

Black pepper

McCormick Poultry Seasoning

Your favorite BBQ rub

Crushed Ice

Water

Instructions

Turkey Brine

STEP 1

Allow turkey to completely thaw (about 5 days).

STEP 2

Fill a cooler that will fit the turkey half way full of cool tap water.

STEP 3

In a pot combine 1 cup of salt, 1 cup of white sugar, 4 cups of water, McCormick poultry seasoning, and a generous amount of BBQ rub. Heat and allow to dissolve completely.

STEP 4

Combine the brining mixture with the water in the cooler and add ice. Place the turkey in the cooler and add more ice to ensure the turkey stays cold.

STEP 5

After 12 hours flip the turkey over in the cooler, add ice as needed. Pull turkey out of the brine 2 hours before cook time in order to allow it to warm to room temperature.

Smoked Turkey

Step 1

After brining the turkey for up to 24 hours rinse the turkey and remove the neck and giblets

step 2

In a sauce pan combine a full stick of butter, a table spoon of salt, a table spoon of white sugar, and 2 cups of chicken stock. Melt the ingredients together. Once it is well mixed inject the turkey with the mixture. Allow to sit for 30 minutes at room temperature.

step 3

Pour left over injection mix over the turkey for the seasonings to stick. Use salt, pepper, and poultry seasoning to dust the out side of the turkey.

Step 4

Cook for 8-9 hours at 225°F, spritzing ever hour. Pull the turkey off the grill when internal temperature is 165°F and cover with tin foil to let it rest.