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Super Easy Smoked Turkey |
"Foolproof smoked turkey recipe with soft and juicy effects!"
Ingredients :
- 1 (12 pound) whole turkey, thawed if frozen, neck and giblets eliminated
- three/four cup kosher salt
- 3/4 cup unsalted butter, melted
Instructions :
Prep : 10M | Cook : 12M | Ready in : 7H55M |
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- Place turkey in a roasting pan. Rub salt throughout and internal turkey. Let sit down for 1 hour.
- Preheat smoker to 250 levels F (one hundred twenty ranges C). If your smoker is equipped with a water pan, fill it.
- Rinse salt off turkey and pat dry with paper towels. Return to roasting pan and baste with melted better. Cover with aluminum foil and region in smoker.
- Cook for approximately three hours; remove aluminum foil. Continue to cook, uncovered, until an on the spot-examine thermometer inserted into the thickest a part of the turkey thigh reads a hundred sixty five levels F (seventy four levels C), 3 to three 1/2 hours.
- Remove turkey from the smoker and tent with aluminum foil. Let it rest in a warm region earlier than slicing, forty five to 60 mins.
Notes :
- A gas smoker is used in this recipe. Pecan is the number one timber I use in my smoker. Charcoal can be used as well.
- Check the water pan each 2 to 4 hours and upload warm water as wanted. Add damp wooden chips as needed to keep cooking temperature at 250 degrees F (a hundred and twenty tiers C).
- This approach works with turkeys weighing 12 to 20 pounds. Increase cooking time to reach secure internal temperature, approximately half-hour according to pound.
- Nutrition facts for this recipe consists of the overall amount of salt. The actual amount of salt fed on will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it calmly, and make clean-up simpler.
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