Smoke Chops Smoked Turkey
You may have thought that smoking a turkey was too hard. Too risky. I don’t want to ruin Thanksgiving! Don’t sweat it, we’ve done the hard work to make this easy for you.
Ingredients
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20 Pound Turkey
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Turkey Brine Mix
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2 gallons water
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1 ½ cups kosher salt
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⅓ cup brown sugar
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¼ cup Worcestershire sauce
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3 tablespoons minced garlic
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1 tablespoon ground black pepper
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Turkey Rub
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1/2 cup mayonnaise (for binder)
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1.5 cup light brown sugar
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6 tablespoons paprika
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4 tablespoons smoked paprika
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3 tablespoon black pepper
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3 tablespoon kosher salt
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3 tablespoon onion powder
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3 tablespoon garlic powder
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6 teaspoons mustard powder
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1 teaspoon cayenne pepper
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Instructions
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Mix brine with water, kosher salt, brown sugar, Worcestershire, garlic and black pepper.
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Spatchcock Turkey and place in container with brine. Refrigerate in brine for two days.
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Remove from brine and rest in refrigerator to dry.
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Rub mayonnaise on turkey as a binder.
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Sprinkle rub on turkey.
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Place turkey on cooling rack and baking sheet to catch drippings for gravy.
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Smoke at 275 degrees until internal temperature of breast reaches 165 degrees. Total smoke should be ~4 hours.
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Let turkey rest for 30 minutes before carving.