Smoked Turkey (Meathead)

Meathead Smoked Turkey

https://amazingribs.com/tested-recipes/turkey-recipes/ultimate-bbq-turkey-recipe/

Turkey

• 1 turkey, any size

• ½ teaspoon Morton Coarse Kosher Salt (1/2 teaspoon salt per pound of meat only if the meat has not been pre-salted)

• 4 ounces hardwood or fruitwood (RD use just a little with the charcoal fire)

Gravy

2 onions, skin on

2 medium carrots (pealed and in 2 inch lenths)

1 rib celery, leaves and all

3 quarts water (can use chicken stock some or all)

1 cup apple juice

1 tablespoon dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth)

1 tablespoon dried thyme leaves

2 whole dried bay leaves

All the turkey parts except in liver

Make while prepping the turkey then fridge it up

Wet Rub

4 Tablespoons Simon and Garfunkel Rub

1 tablespoon dried crushed parsley

2 tablespoons dried crushed sage

1 tablespoon dried crushed rosemary

1 tablespoon dried crushed thyme

1 tablespoon dried crushed oregano

1 tablespoon dried crushed basil

10 bay leaves

1 tablespoon ground black pepper

1 tablespoon sugar

Combine with above

2 tablespoons vegetable oil or olive oil or water

Method for the rub

1. Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it.

2. How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three.

Instructions

Spatchcock (video) the Turkey (rinse off the brown organ meat and then put back in gravy pan)

Cut off parson's nose, any other skin and the wing tips (put in container along with any fluids, turkey parts except liver into the gravy pan, put all of the other gravy ingredients into the Gravy Pan

Turkey Lightly place in fridge and let skin dry out (uncovered overnight) You can dry brine overnight before cooking about 1/4 teaspoon per pound

Start Grill and put at 325

Place Wet rub underskin, any leftover on the outside. Make sure that entire turkey is covered in oil.

Cooking

325°

Place center with gravy pan below

between 35 and 60 minutes check and if needed oil inside of foil place on wing tips and leg tips

When temp is around 90° in breast, you can inject butter if you want to

Make sure gravy pan has 2 inches of water ADD BOILING water if needed

When temp close to 160° tilt and poor any jucies into the gravy pan

If bottom is not quite done remove gravy pan and let it cook a few

Pull turkey at around 160° or so (check all parts before)

Do not tent it with foil make skin soggy

Notes:

Recommended cooking temp 325°F (163°C)

USDA recommended serving temp 165°F (74°C)

Remove from heat when all parts hit 160°F (71°C)

Ideal temp for dark meat 170°F (77°C)

Popup thermometers pop at 185°F (85°C)

Bacteria start dying at about 130°F (54°C)