Whole Smoked Turkeys from the Roadhouse

Sliced Smoked Turkey Breast Tierra Verde Farms

Smoke turkey: smoke the turkey at 225ºF for 5 hours, basting the turkey with the basting liquid every 1.5 to 2 hours. Uncover the turkey after 5 hours and increase the heat to 250ºF and smoke for an additional 1 hour or until the internal temperature of the thickest part of the turkey (the breast) reaches 165ºF.

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Step 3: Smoke the Turkey. Place the seasoned turkey on the grill rack over the water pan. Close the smoker. Monitor the smoker temperature at least hourly to ensure it stays between 225°F and 250°F. Add cold coals to the bottom basket, four to six at a time, as needed to keep smoker temperature between 225°F and 250°F.

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90 Minutes at 180: Place turkey (breast side up) on the smoker grate*, insert temperature probe (if any) and close the lid. Let smoke for 90 minutes and then baste with melted butter. 2 Hours at 215: After 90 minutes increase temperature to 215 degrees F and let turkey smoke for an additional 2 hours.

How to Smoke a Turkey on a Grill Smoked Whole Turkey Recipe Recipe

Potatoes - Roasted, mashed, stuffed, and everything in between, potatoes are a great side for smoked turkey. Soup - While this may seem unconventional, a small cup of soup can be great with smoked turkey! A smooth or creamed soup is best, like this potato soup. Appetizers - The turkey may be the main star, but don't forget about appetizers.

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You can even add some turnips into the mix to make a mashed potato and turnip mixture, making the side healthier. 6. Coleslaw. Coleslaw is a must-have side dish many people will expect to have with the meal when making a smoked turkey. It is a great way to add freshness and a lovely pop of color to the meal.

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Preheat your oven to 325°F (163°C). Remove the turkey from its packaging and place it on a cutting board. Brush the entire turkey with olive oil to help it brown and stay moist during cooking. In a small bowl, mix together your favorite herbs and spices.

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But, basically, if a recipe asks for ham hocks or smoked ham, you can swap in the meat from smoked turkey legs with thoroughly delicious results. "For a little added smokiness and spice, dice up a couple chipotle peppers in adobo sauce, and add them with the other herbs and spices," says WileyP. 09 of 11.

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How to Prepare a Turkey Before Smoking. Prep the turkey next. Remove the giblets and the neck from the body cavity and the neck cavity of the bird. Remove the excess fat from the edges of the skin. Leave as much of the skin on the bird as possible. It protects the meat from drying as it smokes.

Smoked Turkey Breast YouTube

2. Turkey Tortilla Soup. On a cold and frosty night, nothing will warm you and your family up better than big bowls filled to the brim with soup, the remake. This hearty soup can be made in your slow cooker too. Just use chicken broth as your base and load it up with corn, black beans, chilies, cilantro, and lime.

Smoked Sliced Turkey Breast, 1 lb Joe's Kansas City BarBQue

There are a few benefits to using potato salad as a side dish. First, it can help to absorb some of the smoky flavors from the turkey. Second, the potatoes will help to add some bulk and substance to the meal. And third, the salad dressing will add some moisture and counterbalance the dryness of the smoked turkey.

SpiceRubbed Butterflied Smoked Turkey Recipe Serious Eats

Mac and cheese is the ultimate comfort food, and this smoked version is sure to be a big hit with adults and kids alike. Mix it up a little with different pasta and cheese or bulk it out with some added extras like bacon, peas, broccoli, and bell peppers. This also goes really well with smoked turkey legs.

Smoked Peppered Boneless Ham Pittman & Davis

Simply prepare your ingredients, plastic wrap the dish, and let it refrigerate for 24 hours. Then pop it in the oven and bake that cheesy, meaty, carby delight for about 40 minutes. With vegetables and breadcrumbs, it's like a whole take on a Thanksgiving dinner. Check it out here.

Whole Smoked Turkeys from the Roadhouse

Grilled Turkey Temperature. The goal is to keep the ambient temperature as close to 225 degrees F as possible. If you're opting to use a manual smoker or gas grill, aim to keep it between 225 - 250 degrees F. No matter what method you use, make sure the smoke coming off the grill is thin and has a light blue tint.

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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.

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Take white chicken chili to the next level when using smoked turkey. Get the recipe ->here. Smoked Turkey Stew-> Smoked turkey stew made in a Dutch oven on a Pellet Grill! The perfect way to use.

How to reheat smoked turkey Creative Jasmin

Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. 3. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick.