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Add garlic cloves, rosemary, and thyme to the pan along with chicken stock and place the turkey right on top of the veggies. They will act as a roasting rack. 3. Smoke the turkey: Prep the grill. Preheat grill to 300 degrees, then place the turkey (uncovered and in the roasting pan) on the grill.


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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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Making the injection. Melt butter in a small saucepan over low heat. Add the lemon juice, chicken broth, garlic powder, black pepper, and salt and cook on low for a few minutes stirring frequently. Set aside until just before the turkey is ready to go on the smoker.


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Step 1. Mix ⅓ cup (packed) dark brown sugar, ⅓ cup Diamond Crystal or ¼ cup Morton kosher salt, 2 Tbsp. chili powder, 2 Tbsp. smoked paprika, 1 Tbsp. freshly ground black pepper, 1 Tbsp.


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If you love Smoked Turkey, you definitely need to try this Smoked Cured Turkey recipe. This smoked turkey gives you a great mix of your normal turkey, along.


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https://meatgistics.waltonsinc.com/topic/227/how-to-make-homemade-cured-smoked-turkey-recipeThanksgiving and Christmas is one of the most popular times that.


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Instructions. Pat the turkey dry and set it, breast side up, on a roasting rack in a roasting pan. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry. The day of smoking, heat your smoker to 250°F according to manufacturer's instructions or build a bed of low coals off to the side of a grill.


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Rinse the turkey legs and place them in a large container. Add bay leaves, cloves, mustard seeds, peppercorns, and ice cubes. Step 2- Make the brine. Combine brown sugar, coarse and curing salt, and water in a saucepan and bring to a boil. Cool it down and pour it over the turkey legs.


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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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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.


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Rub with olive oil and sprinkle with salt and pepper. Add turkey legs directly onto grate in the smoker. Close smoker and smoke until turkey legs are tender and reach an internal temperature of 165 degrees, about 1 ½ to 2 hours. Remove from smoker, tent with foil, and allow to rest 5 minutes before serving.


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Rub softened butter on the entire outside of the turkey and under the skin. Spray a V-rack with cooking spray and place turkey breast-side up (see note #2). Smoke turkey until the internal temperature of the breasts reaches 159°F and thighs reach 170°F. Use a probe thermometer to verify doneness.


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Prepare your injection solution first. For a 15 lb turkey follow these steps for preparing your injection solution. Start with 1.5 lb (24 oz) of cold water. Add 1.2 oz of cold phosphate to water and mix until completely dissolved. Then, mix 1/3 lb cure (3.1 oz) into the water and mix completely until dissolved and adequately dispersed (general.


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Smoking times can vary depending on the size of the turkey and the desired level of smokiness. Generally, a cured smoked turkey will be smoked for several hours until it reaches an internal temperature of 165°F (74°C). The Benefits of Cured Smoked Turkey


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Pat the turkey with a paper towel and use your fingers to loosen the skin. Tear off a paper towel and press it over the turkey skin to get rid of moisture. Then, push your fingers under the skin on the breast and slide your hand along the meat so the skin loosens. Loosen the skin on the legs too. [3]


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Preparation Steps. To prepare your fully cooked smoked turkey for cooking, follow these simple steps: 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.