Holiday Smoked Turkey with Smoked Butter Injection Bradley Smoker

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In this video, Wade Bradley teaches us how to make brined smoked turkey! This smoked turkey recipe is so easy and sure to impress your family and guests. Che.

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Preparation. Preheat your smoker to 300°F (148°C) for 15 minutes. In a small bowl, add butter, garlic, thyme, rosemary, black pepper and kosher salt. Separate the skin from the breast on the turkey, and stuff the butter-herb mixture inside this "pocket". Cover the entire breast with the mixture and season the whole turkey with salt and pepper.

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Wash the turkey breast and pat dry with paper towels, trimming off any hanging fat. Carefully peel back the skin to expose the meat. Coat the meat generously with non-iodized salt, garlic powder, onion powder, poultry seasoning and black pepper. Cover the meat back up with the skin. Put in refrigerator, uncovered, for 6 to 12 hours.

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Here is a simple recipe to brine your Turkey for a great smoke. I am using an Apple and Orange juice brine for a low and slow smoke on my Bradley Smoker.An U.

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Let sit for 30-45 minutes at room temperature. Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one. Smoke/ cook until internal temp of meat is 175°F. Approximately 4-5 hrs. After smoke/ cooking, let turkey rest for 10 minutes. Remove breast from bone, and slice against the grain.

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Set the roast aside and make a brine solution of ½ gallon of water, ½ cup coarse kosher salt and ½ cup brown sugar. Mix well until everything is dissolved. Place the netted roast down into the brine and place it in the fridge for 4 hours. After 4 hours, remove the meat from the brine and rinse well under cold water.

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Once you try a smoked turkey, you'll never cook turkey any other way. You want to buy a 10-12lb Turkeys because this size turkey cooks evenly throughout the.

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For smoking a turkey in a Bradley Smoker, set the temperature to 240°F (115°C) and smoke the turkey for approximately 30 minutes per pound. Use a meat thermometer to ensure the internal temperature of the turkey reaches 165°F (74°C) before removing it from the smoker.

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Get yourself ready for the holidays - learn how to make smoked turkey on the Bradley Smoker. Chef Ted Reader teaches tips and tricks on how to smoke your tur.

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Take the canola oil and rub it outside the whole turkey. Place the turkey on a rack, breast side up. Set your smoker temperature to 225°F (105°C) and preheat it. Place your turkey inside the smoker using pecan bisquettes. Cook and smoke the turkey for 3 to 4 hours, and after that, set the smoker to the maximum temperature of 320°F (160°C.

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Refrigerate, uncovered for at least 2 hours to allow to dry. Preheat smoker to 225°F with Bradley Premium Sage Bisquettes. Place the turkey in an aluminum roasting pan. Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables. Rub 2 Tbsp of butter on the outside of the bird.

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Smoking Method: Preheat the Bradley Smoker to approximately 100°C (220°F). Using Pecan flavour bisquettes smoke/cook turkey for 2 to 4 hours depending on how strong a smoke flavour you want. Baste the turkey using juices from inside the cavity and continue cooking the bird, basting every hour for another 2 to 4 hours, until a meat thermometer.

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Let the turkey smoke for up to 8 hours or until it has reached the internal temperature you need. At the 2-hour mark, insert a meat probe into the thickest part of the turkey's legs. Insert another meat probe if you have an extra one on the breast of the turkey. Once the turkey legs reach 175 degrees Fahrenheit and the breasts 165 degrees.

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In a large saucepan over high heat, bring apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for one minute, remove from heat, and skim off the foam. Allow the mixture to cool to room temperature. In a 5 gallon plastic bucket or other container (I use a cooler) large enough to easily hold the turkey.

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Today's recipe is an Applewood Smoked Turkey in the Bradley Smoker with a Maple-Bourbon Glaze. And, I'm doing a GIVEAWAY - Signature BBQ Rub and a Logo T-Shi.

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Do not load the bisquettes yet. During preheating, make sure the bisquette burning is also turned on and keep your vent to 1/4 - 1/2 opened. Load the bisquettes, then the turkey. After placing the turkey in the smoker, open the vent to 3/4 to fully open. When smoking at low temperatures, the skin tends to turn out rubbery or leathery.