So, you want to impress your friends and family with a mouthwatering smoked turkey this holiday season? Look no further! Here in the test kitchen we will guide you through the process of making the perfect smoked turkey with a delicious rub and brine that will have everyone coming back for seconds (and maybe even thirds).
What's the Deal with Brining?
First things first, let's talk brine. Brining is like giving your turkey a nice, relaxing bath before it hits the smoker. It involves soaking the bird in water, herbs, and spices (best done overnight) Trust us, your turkey will thank you later.
Rub-a-Dub-Dub, What's in the Rub?
Next up, the rub. Think of the rub as the turkey's outfit for the day - it's what gives it that extra flair and personality. Give our Good Ole' SPG or any of our PJ's Deep South Seasonings a try! Of if you're feeling something with more of a kick, give our Cajun Magic a try!
Prep Time: Let's Get Smokin'
Now that you've brined and rubbed your turkey to perfection, it's time to fire up the smoker. Make sure you have a good supply of wood chips - hickory, apple, and cherry are all great options for adding flavor. Set your smoker to a low and slow temperature and let the magic happen. You'll want to maintain a consistent temperature of around 225-250°F (107-121°C) and allow the turkey to smoke for several hours until it reaches an internal temperature of 165°F (74°C). Once the turkey reaches the desired temperature, remove it from the smoker and let that bird rest for at least 20-30 minutes before carving.
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