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The Most Amazingly Moist Smoked Turkey! 🦃
The Most Amazingly Moist Smoked Turkey! 🦃

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Select water over other refreshments. Having a soda or a cup of coffee every once in a while isn’t a bad idea. Getting most of your hydration from them is a awful idea. When you choose water more than other beverages you are helping your body remain very healthful and hydrated. You’re also cutting hundreds of calories away from your diet— without having to be forced to eat terrible tasting diet food. Effective weight loss efforts often depend solely on water ingestion.

There are lots of things you can go after to become healthy. Not all of them necessitate fancy gym memberships or restricted diets. You can do little things each day to improve upon your health and lose weight. Make smart choices every day is a great start. Getting as much exercise as you possibly can is another factor. Don’t ignore that health isn’t only about how much you weigh. It’s about making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to the most amazingly moist smoked turkey! 🦃 recipe. You can have the most amazingly moist smoked turkey! 🦃 using 18 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare The Most Amazingly Moist Smoked Turkey! 🦃:
  1. Prepare 1 12-14 lb Fresh Turkey
  2. You need Brine:
  3. You need 1 qt (32 oz) Vegetable Stock
  4. Provide 1 (750 ml) bottle Pinot Grigio wine
  5. Use 2 large shallots, sliced thin
  6. Take 6-7 cloves garlic, smashed but not peeled
  7. Get 2 lemons, cut in half and squeezed halfway
  8. Prepare 7-8 sprigs fresh thyme
  9. Take 6 whole bay leaves
  10. Prepare 1 1/4 cup kosher salt
  11. You need 2 tbs whole peppercorns
  12. Prepare 1 tbs whole mustard seed
  13. Get Water (to cover)
  14. You need Butter Compound:
  15. You need 1 cup unsalted butter
  16. Get 2 tbs kosher salt
  17. Get 1 tsp fresh ground pepper
  18. Take 1 tsp garlic powder
Steps to make The Most Amazingly Moist Smoked Turkey! 🦃:
  1. Remove Turkey from packaging. Wash with cold water to remove all juices. Set aside.
  2. Assemble and prepare the remaining ingredients as noted.
  3. In a medium saucepan, bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
  4. Once cooled, pour the brine into a 5-gallonstock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey (otherwise it will slosh out all over your countertop!)
  5. Add ice and water to cover the turkey and either set in your refrigerator or continue adding ice to keep it below 40°. Keep the turkey in the brine for at least 24 hours.
  6. After 24 hours, remove turkey and drain all liquid and remove any pepper corns or mustard seeds from within the carcass. With paper towels, dry the outer areas of the turkey. Let sit at room temperature for at least an hour.
  7. In the meantime, soften your butter (not to melting) and incorporate the salt, pepper, and garlic powder. Wrap in Saran Wrap and place in refrigerator for about the same time you’re waiting for the turkey to adjust to room temp.
  8. Now go outside and prepare your smoker. For any poultry, you’ll want to use either Pecan or Apple wood as your smoke base. (for this specific turkey I used pecan.)
  9. While your smoker is heating, go back inside and remove the turkey and butter from the refrigerator. Separate the skin on turkey breast and thighs. In the cavities, insert the butter mixture liberally. (Seriously, you can’t add too much!)
  10. Place an aluminum drip pan on the heat deflector in your smoker to catch the drippings (there will be a lot and if you don’t use a drip pan it will eventually extinguish your fire before the turkey is done.) Place the turkey on the top placement on your smoker. Bring your smoker to a steady 225°. *Oh, quickly wrap the tips of your wings in foil or they will burn!
  11. After 3 hours, open and baste the turkey with the drippings and each hour afterward. *As a rule, at 225°, you should plan cooking time at 30 mins per pound.
  12. When you’ve reached the appropriate time based on the weight of your turkey, remove from smoker.
  13. Here is the most important step to keep your smoked turkey moist and tender: prepare a roasting pan to just accommodate the size of your turkey. Add whatever drippings are remaining from the dripping pan to the roasting pan with the turkey. Next, place that pan into a roaster or another larger pan (with a cover) with water creating indirect moist heat at about 250-275° depending on the size of your turkey. If larger, then make it 275. Keep in that roaster for at least 3-4 hours.
  14. Finally, remove and carve like you’re a professional!! ENJOY!!

You'll love the amazing taste of this Smoked Turkey, infused with a citrus herb Turkey Brine. Be sure to use the drippings to make turkey gravy and serve it alongside these popular Thanksgiving recipes! The most important thing to know about. Flip the turkey right side up and liberally cover the top and sides of the turkey with salt, pepper, paprika, poultry seasoning, and cajun seasoning. Stuff the turkey cavity and neck until full — really pack the stuffing in tightly.

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