Simple Barbecued Turkey

Turkey is most definitely not just for Thanksgiving! If you've never enjoyed a good smoked turkey, you don't know what you're missing. Below is my method for bringing a little of that Thanksgiving love to your table, even in the heat of the summer. Click the picture to get a closer look.

Ingredients
1 12-14 lb Turkey, thawed
1 batch Patio Daddio Big Bird Bath
1/3 cup Olive or Canola oil
1/3 cup Your favorite BBQ seasoning (of course I recommend mine)

How easy is that?!

Method
Submerge the turkey, breast end down, in the brine and cover the bucket with foil.

Wrap the bucket with old towels, or (even better) a sleeping bag.

Let the turkey brine for 8-12 hours.

Important: The bird must be kept at 40º or colder at all times, so monitor your ice and add more as necessary.

Remove the turkey from the brine (gently) onto a large sheet pan.

Let the turkey drain about 20 minutes.

Start your fire and prepare for indirect cooking at medium-high heat (about 325º).

Pat the turkey dry with paper towels.

Smear the entire surface of the turkey with the oil.

Sprinkle the entire bird with a moderate coat of the seasoning.

Add your favorite smoke wood chips (soaked) or chunks to the coals (I recommend cherry or apple).

Oil the grate of your grill/smoker.

Cook the turkey indirect until the thickest part of the thigh reaches 165º (about 3 1/2 to 4 1/2 hours).

Remove the turkey from the grill/smoker onto a platter, tent it with foil and let it rest for 20-30 minutes.

Carve, serve, and enjoy.

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12 Comments:
Blogger Gaspare U said...
I plan on doing this this year for Thanksgiving.. PD am I reading this correct.. 3.5 - 4.5 hours for a 12-14 lb bird? I thought it would have been a lot more (mind you this is my first time smoking a turkey so I do NOT know what I am talking about)
Blogger John Dawson said...
Gaspare - Yes, 3 1/2 - 4 hours of cook time, not brine time.

BTW - I'd recommend my Ultimate Thanksgiving Turkey Brine.
Blogger Gaspare U said...
I saw that brine.. I mean while I'm brine'n why not do the Ultimate? :) TYVM
Anonymous Anonymous said...
I have smoked many turkeys at about 200 - 225 degrees, and cook for 12+ hours till it's at 165. I do stuff with large chunks of apples and onions to keep it moist.
While I have always received compliments on all my smoked meat, I have been told by a few people that the turkey is their favorite.
Oh I use a UDS (ugly drum smoker) if that makes a difference.
Blogger Gaspare U said...
PD I have one more Q, I am wondering what size birds can I fit on my UDS? The grate is 22.5", and rather then cooking a 25# bird I am wondering if two 12 or so pounders would fit? TY again
Blogger John Dawson said...
Gaspare - You can cook whatever size bird will fit in your UDS. I prefer smaller 12-14 lb turkeys.
Blogger Gaspare U said...
Do you think two 14 lb turkeys would fit on a 22.5" grate?
Blogger John Dawson said...
Uh, no way. My UDSs have two racks.
Blogger Gaspare U said...
u are able to "stack"? I don't know if my UDS would have enough clearing since I have a flat top. I'll need to see if I can find the dimensions for a 14lb bird... TY again!
Anonymous Dan said...
Hey John, just wanted to say thanks again for the recipe and advice. The turkey was FANTASTIC....everyone loved it. The brine was simple and the bird came out moist and very tender (even though I overcooked it). Can't wait to make another one. In fact, I think I will...this weekend. Got some orders for more :)
Anonymous Anonymous said...
Thanks for the recipe. I am using the ultimate brine...do you still use a rub with this or will that add too much flavor? Thx!
Blogger John Dawson said...
Yes, I give the bird a hose down with canola oil and dust with a little rub of choice for color.

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