BBQ Smoked Turkey is not just for Thanksgiving and Christmas, but it’s also great for Super Bowl Sunday! With the Super bowl coming up, it’s time to start planning your party! Make sure to check here for your food and appetizer needs!
Smoked food is great anytime of the year! We get a turkey every year for Christmas from work and it’s too big for just Matt and me! We share it with our family. Matt and I love to smoke food, even though we are still learning. We tried a new brine with this Turkey and we think you’ll enjoy it! The turkey turned out flavorful, moist with a crispy exterior. Absolutely delicious! Typing this post is making me want smoked food, ASAP!
- 12lb. to 16lb Turkey, thawed (Giblets Removed)
- 3 gallons of water
- 3/4 cup Weber Dry Smoking Rub
- 3 Tablespoons Onion Powder
- 3 Tablespoons Kosher Salt
- 1 cup Sugar
- 2 Tablespoons minced Garlic
- 1/2 cup Worcestershire sauce
- 2 Tablespoons Olive oil
- Plan ahead! This recipe needs to be brined overnight.
- Make sure your Turkey is completely thawed and remove the giblets.
- Pour 3 gallons of water in a 5 gallon non-metal bucket. Add dry rub, onion powder, salt and sugar. Mix until dry ingredients are dissolved. Then add the garlic and Worcestershire sauce.
- Place turkey in bucket, breast side down into the brine. Make sure the turkey is completely submerged in liquid. Cover bucket and place in fridge overnight. (12 to 24 hours)
- Remove and pat dry. Rub with olive oil over the entire outside of the turkey and place in the smoker breast side up.
- Smoke for 4 to 6 hours, or until it reaches 170 degrees in the breast meat.
- Remove from the smoker and allow to rest for 15 minutes before slicing.