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Description:
Just because the weather is cooler doesn't mean you can't barbecue. Smoked turkey is a tasty alternative to the tired old oven roasted version. If you are ready to try something new, this garlic and herb rubbed smoked turkey is sure to please.
Prepare the brine
2 quarts water
2 quarts chicken broth
1 c. Kosher salt
1 c. brown sugar
2 tbs. Morton's Tender Quick
4 bay leaves
1/4 tsp. ground cloves
1/2 tsp. pickle spice
Prepare the herb oil
2 tbsp fresh rosemary, minced
2 tbsp fresh thyme, minced
1 tsp fresh oregano, minced
3 cloves fresh garlic
3 tbsp olive oil
Prepare the dry rub
1 Tbsp Salt
2 tsp black pepper, freshly ground
1 tsp paprika
1 tsp dry mustard
3 bay leaves crumbled up finely
1 Tbsp garlic powder
Preparation:
The first thing you need to do is brine the turkey. The brine draws moisture and flavor into the meat and helps cure the meat for the long cooking process.
Bring 1 quart of water to a boil. Add all ingredients. Boil until salt and sugar are dissolved. Combine with remaining water and refrigerate until cool. Place turkey in large pot (small coolers work well too) and cover with brine. Let sit for 6 to 12 hours. remove from brine, rinse with fresh water and pat dry.
Prepare grill for indirect cooking, stabalized at around 300 degrees.
Roughly chop all herbs and place in a food processor with oil. Chop until finely chopped and well blended.
In a different small bowl, add all of the ingredients for the rub. Stir to combine thoroughly.
Place the turkey on a sheet or roasting pan. Gently work your fingers beneath the skin of the turkey, separating the skin from the meat being careful not to tear the skin. Do not fully remove the skin.
Rub the herb oil into every crevice of the turkey, making sure to season liberally beneath the skin. This is actually getting the seasoning into the meat. Next, use the spice rub to season the every inch of the turkey, again, making sure to get a liberal amount of seasoning beneath the skin.
Place the turkey breast side up directly on the cooking grate, away from the fire. Cook at 300 degrees until a meat thermometer placed on the inside of the thigh reaches 170. Remove the turkey and cover loosely. Allow breast to cool for at least 10 minutes before slicing.