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APL Smoked Turkey

Egg JujuEgg Juju Posts: 658
edited 3:01PM in EggHead Forum
We have a friends Thanksgiving every year and I decided to smoke a turkey this year. Steven has a great looking recipe in the Big Green Egg Cookbook and there are hundreds of versions on the web. I chose to do one from Adam Perry Lang's Serious Barbecue. I had done the Turkey legs earlier this summer and they were tasty, but dark meat isn't my thing. The recipe didn't disappoint and everyone liked it.

It starts with a brine of water, salt, sugar, crushed red pepper, black peppercorns, sazon azafran(check at the Mexican market), and fresh thyme. This mixture sits at room temp over night and then strained. I guess it was sort of like making tea. :) Then I rinsed the turkey, removed the giblets, and put it in a 2 1/2 gallon bag. This went in the fridge overnight.

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The next afternoon when I was ready to cook I rinsed the bird and patted it dry. I let it rest and continue to dry while I got the egg pre-heated indirect to 275 and I added some pecan chunks for a little smoke flavor. Then I rubbed the bird generously with canola oil, placed it in a rack, set that in a drip pan, and set that rig on the platesetter in the egg.

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This is about 2 hours in to the cook...

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Once the thigh temp had come up to 165 I basted the bird with butter using a herb bundle of thyme and sage. You get more herb flavor from that than you think... or at least I did. Then I sprinkled it with a seasoning blend of garlic powder, salt, chile powder, and dried thyme.

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From there it was just a matter of the thigh temp getting correct. I pulled it when the thigh was 175 and let it rest in a cooker until we were ready to eat.

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I almost forgot... sorry no pics of this... I had to make gravy. Pretty straight forward... simmer the giblets all day with onions and celery. I reserved the pan drippings from the turkey as well. Then when I was ready I melted a stick of unsalted butter, and added flour to get my roux the proper consistency. Then thinned it with the stock and adding some of the drippings for color and flavor. Seasoned with salt and pepper. This was some great gravy... sort of smoky and a great turkey flavor.

Each of the other couples brought a side dish and the wife made desert. We had sweet potato casserole, green bean casserole, dressing, mashed potatoes, pumpkin roll, and sweet potato pie.

I hope y'all enjoy the smoked turkey and have a wonderful Thanksgiving.
Large and Small BGE * www.quelfood.com

Comments

  • That's the best turkey picture I have ever seen! Thanks for the tips.
  • CrueznCruezn Posts: 317
    I agree, your bird looks fantastic.
  • cookn bikercookn biker Posts: 13,407
    I like that method. Looks wonderful!!
    Thanks.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Mr HollowayMr Holloway Posts: 2,034
    Man, that last pic is fantastic. Great post
    I finally got my copy of APL's book back
    Have loved everything in it so far :)
  • BeerBQBeerBQ Posts: 113
    Nice looking bird! What were the amounts of the seasoning blend (garlic powder, salt, chile powder, and dried thyme)?
  • That's a beautiful bird! :)
    Loved thie pics.

    I always forget about using an herb bundle for a basting brush.

    The Adam Perry Lang book is good.
  • How many pounds was the turkey and how long did it take to cook at 275*?
  • DCE, that turkey looks great. If my first egged turkey comes out looking that good I'll be ecstatic.
  • Egg JujuEgg Juju Posts: 658
    It was about 13 pounds and the cook time was about 4 hours. I was watching temp more closely than time, but thats a close estimate. I rested it in a cooler for about an hour and it was still steaming when I took it out. The recipe indicated that a 12 to 14 pounder would take about 5 hours. I used that as my estimate, but it was off and now I will know. :)
    Large and Small BGE * www.quelfood.com
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