HOW TO MAKE SMOKED TURKEY ON A WEBER SMOKEY MOUNTAIN

hey guys thanks for checking back today we're gonna tackle what's not normally a summer barbecue item we're jumping in with smoked turkey now you think smoked turkey you think Thanksgiving well I've got some friends to do some catering and they asked for a smoked turkey so guess what today we're doing smoked turkey [Music] my turkey has been in the brine for 24 hours that Brian consisted of a half a pound of salt a half a pound of brown sugar and cold water Turkey sat in there for a good 14 hours we get her out I'm gonna dry off then we're gonna proceed to inject and rub her down before we get her on the smoker so we'll start today with our injection now this is an injection I made out of some melted butter and some of the rub flavors that we're going to use dissolved in there that way we're just carrying that flavor profile straight through the rest of the turkey a few points that you want to make sure you catch when you're injecting the breast of course I like to get some down in the front side of the breasts some in the topside of the breasts we also want to get some and there's a meaty part of the leg just gotta kind of move in around those muscles and tendons and then also backs out of this wing just a little and then we'll pick up and grab the thighs and a little other back knee if you're a dark meat person like I am that's some of the most important break meat on the bird in order to protect the tips of the wings from the heat while we're smoking you just simply tuck those under the front of the bird what we're going to use today is our smoke masters premium barbecue rub it's a nice sweet balance Brown sugars paprika smoked paprika it's a very very sweet rub lends itself very well to the turkey or any kind of poultry that you're doing kind of want to get a nice even coat all the way around and for those of you that are watching and just wondering did remove the giblets I always loved around Thanksgiving to watch the Facebook posts where butterball always inevitably has to answer the question I cooked my turkey in the oven for 14 hours and I never removed the giblet bag is it safe to eat well it's made of plastic so chances are No [Music] hit with a little on the backside smooth out the red on those wings let's wind today is making sure that my table definitely gets enough rub and at that point she's ready to go gonna let that rub sit for just a second and go get the fires lit our smoker so today we've got our Smoky Mountain loaded up with our Royal Oak lump charcoal just put a couple tumbleweeds on the top we're gonna get things lit again the smoker was running earlier today for some other stuff that we cooked so you'll see a little smoke coming up from the edge but I want to be sure I get a little nice hot fresh fire going from the top so I've got a couple tumbleweeds in the top but because of the wind we're dealing with today I'm gonna use the good Arkansas lighter to get it done all right so we've got our smokers fired up we're at right at about 250 right now so we're gonna pop the top get this turkey on [Music] all righty now that we've got our own and closed up we're gonna let it run at 250 for about two two and a half hours then we'll start checking temperatures so our turkeys been on for about an hour hour and fifteen minutes the temperature has been running between to 15 to 65 back and forth we added about three chunks of the Applewood that we get from smoker would calm still getting a pretty good thin line of smoke out of there for that so we're gonna pull the top check the temperature and see what our turkeys at right now [Music] top side of our breasts are about 150 bottom sides running about 130 and back in the thigh we're at about 150 she's right where we need to be probably got about another 30 to 45 minutes we're gonna close her up let her run on out okay so we've been on about two and a half three hours and it should be right about where we want to be 165 on poultry so I'm gonna open her up check the temperature on the turkeys and get them off yep we're at 168 yep 170 in the thigh so we're good to go [Music] [Applause] [Music] [Applause] [Music] [Applause] get a little bit of that extra juice sitting in the cavity out and we're going to transfer her over to the cutting board so we're going to cover it up let it rest for about five to ten minutes just let all those juices redistribute doesn't have to be covered tightly just tinted just to keep that heat in let those juices redistribute and then we'll get ready to carve it up okay so we've had it rest for a little while [Music] so in order to carve it up the way we're gonna start we're going to take this leg the legs off and then we're going to take the breasts off slice them up put it all on the platter and then we'll move to the thighs and the wings [Music] knuckle down in there you got break on that leg to the next point you can absolutely do this with a hand knife I just prefer the electric carving knife it makes things move a little faster we're gonna come right to the side of the breastbone come straight down and then tilt out following the wishbone around the front so you get the bottom will pull the breasts off in one piece at that point we're going to take the breast and cut it against the grain [Applause] move that breast onto the platter next while coming to the exact same thing on the other side of the breastbone piece of gets left that's for me oh man what a great flavor now after that I'll come in clean up some of the rest of the stuff that's left on the bone and I'll put that on a separate plate shredded to the side of the protect presentation platter lastly I'll pull these wings off break that knuckle at the bottom trim up that meet the left on the end there and then we'll come to the bottom side where the thigh rests pull off the dark meat it presented right there in the middle and that one beautiful okay so that's got it we've got our turkey all carved up got our legs breast meat some our dark meat is centered with the wings behind and an extra plate of pulled meat right behind that so it'll present very well and it's extremely extremely moist thanks for checking us out today learning how to do smoked turkey if you liked the video please hit that like and subscribe button mash that notification bill so that you get the notification every time we put it on a new video thanks for checking by and we'll see you next time

Channel: BBQ with Uncle Woo

Views: 18,030

Keywords: howto, BBQ, Howtobbq, Cooking, Chef, unlce woo, cooking, bbq, barbecue, smoked turkey, thanksgiving, thanksgiving meals, thanksgiving turkey, turkey season, turkey hunting, how to cook, memphis style, memphis bbq, how to make the best bbq, TURKEY, SMOKED TURKEY, Barbecue, Will Hair, Pitmaster Will Hair, smoked, compart, SmokeMasters BBQ, SmokeMasters, JonesyQBBQ, Foodie, Grilling, Smoking, Backyard, Pitmaster Woo, Quein with Uncle Woo, Fire, Smoke

Id: ZFxPuD34Uy0

Length: 11min 37sec (697 seconds)

Published: Mon Mar 23 2020