Hickory Turkey Recipes

TURKEY IN A SMOKER

Steps:

• Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
• Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

BRINED HICKORY-SMOKED TURKEY BREAST

Steps:

• Combine all the ingredients of the brine solution, in a large bowl. Whisk the solution until all of the salt dissolves.
• Place the breast into a 1 to 2-gallon size zip-top bag. Pour the brine solution over the meat. Make sure the meat is submerged completely. If you do not have enough to cover the meat, then make another batch.
• Seal the bag squeezing as much air out of the bag as possible. Place the bag inside a bowl (to ensure no messy leaks inside the refrigerator).
• Refrigerate and brine for 1 hour per pound of meat, but no longer than 24 hours.
• Preheat the grill or smoker for indirect cooking at 250 degrees F. Fill a pan with warm water and place it below where the turkey will sit on the grate above.
• Remove the turkey breast from the brine solution and rinse it under cold water. Pat the skin dry with paper towels.
• Place the turkey breast-side up onto the smoker over the water pan.
• Plan on smoking the turkey breast for about 30 minutes per pound at 250 degrees F.
• Place turkey breasts in the smoker with 1 to 2 hickory chunks on top of the hot coals. Close the lid and smoke the turkey, keeping a close watch on the smoker to ensure it stays as close to 250 degrees F as possible. Resist the temptation to open the lid unless you need to add more charcoal or wood to maintain temperature and smoke.
• Smoke until the turkey breast has an internal temperature of 160 to 165 degrees F, about 2 to 3 hours for a 5-pound turkey breast.
• The carryover heat will finish cooking the meat.
• Remove the turkey breast from the smoker and transfer it to a carving board. Allow the turkey breast to rest tented with foil for at least 10 to 15 minutes before slicing.

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.