Smoke Chops Smoked Turkey
This Smoke Chops Smoked Turkey is a juicy, flavorful showstopper. A 20-pound turkey is spatchcocked and brined for two days in a mix of kosher salt, brown sugar, Worcestershire, garlic, and black pepper. After drying, it’s coated with mayonnaise as a binder and a bold rub of light brown sugar, paprika, black pepper, onion and garlic powder, mustard powder, and cayenne. Smoked at 275 degrees for about 4 hours until the breast reaches 165 degrees, it’s rested and ready to carve into a smoky, delicious centerpiece.
Ingredients
Units
Scale
- 20 pound Turkey
Turkey Brine Mix
- 2 gallons water
- 1 1/2 cups kosher salt
- 1/3 cup brown sugar
- 1/4 cup Worcestershire sauce
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
Turkey Rub
- 1/2 cup mayonnaise (for binder)
- 1.5 cup light brown sugar
- 6 tablespoons paprika
- 4 tablespoons smoked paprika
- 3 tablespoon black pepper
- 3 tablespoon kosher salt
- 3 tablespoon onion powder
- 3 tablespoon garlic powder
- 6 teaspoons mustard powder
- 1 teaspoon cayenne pepper
Get Recipe IngredientsInstructions
- Mix brine with water, kosher salt, brown sugar, worcestershire, garlic and black pepper.
- Spatchcock Turkey and place in container with brine. Refrigerate in brine for two days.
- Remove from brine and rest in refrigerator to dry.
- Rub mayonnaise on turkey as a binder.
- Sprinkle rub on turkey.
- Place turkey on cooling rack and baking sheet to catch drippings for gravy.
- Smoke at 275 degrees until internal temperature of breast reaches 165 degrees. Total smoke should be ~4 hours.
- Let turkey rest for 30 minutes before carving.
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