Thanksgiving Turkey Soak and Smoke
Holiday Turkey Soak and Smoke
Your holiday meals are about to be saved by our turkey soak and smoke, so tell the dry, flavorless turkey to CLUCK OFF! This recipe will give your fowl an incredible amount of moisture and taste, forever altering the way you perceive turkey. Who knows, maybe this will be the year you finally make your in-laws proud!
Turkey Brine Kit: Kosmo’s Q Turkey Brine, Kosmo’s Q Dirty Bird Rub, and Brine Bag.
Whole Turkey (Any Size)
PREP: Mix 2 cups Kosmo's Q Turkey Brine with 2 gallons of distilled water (tap works too), and blend well. Place turkey in brine bag, breast side down, and cover completely with brine mixture. Place in a large container and refrigerate for 1 hour per pound of meat. Remove from brine, rinse, and air dry in the refrigerator (covered with a paper towel) for 4-6 hours.
Preheat Smoker (preferred), Grill, or Oven to 325° (275° if you have some time to spare)
Apply a lite coat of olive oil to the turkey skin and sprinkle on Kosmo's Q Dirty Bird Rub.
Place on cooking rack, breast side up.
Approximate 2/3 of the way through cooking, cover breast and wings with a loose piece of tin foil.
Finish cooking until breast meat reaches 165° and thigh meat reaches 180°. Usually, it will take 30 minutes per pound. So a 20-pound turkey will take about 10 hours to cook. Meat probes will be your best friend!
Rest for 15 minutes. Carve up and serve!
Nowadays, I prefer to use my Green Mountain Grill Ledge pellet smoker because it maintains the smoke and temperatures for me so I don’t have to do as much babysitting. However, you can make this smoked turkey on a gas grill, charcoal grill, or any type of smoker you have. The most important thing is to use a grill where you can create indirect heat, maintain consistent temperatures, and add in the element of wood smoke.