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The Most Amazingly Moist Smoked Turkey! 🦃
The Most Amazingly Moist Smoked Turkey! 🦃

Before you jump to The Most Amazingly Moist Smoked Turkey! 🦃 recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

For the most part, people have been trained to think that “comfort” foods are not good for the body and need to be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are some foods that really can raise your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.

Cold water fish are good if you wish to feel happier. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all high in omega-3s and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

So you see, you don’t need junk food or foods that are terrible for you just so to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to the most amazingly moist smoked turkey! 🦃 recipe. To cook the most amazingly moist smoked turkey! 🦃 you only need 18 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make The Most Amazingly Moist Smoked Turkey! 🦃:
  1. You need 1 12-14 lb Fresh Turkey
  2. Use Brine:
  3. Get 1 qt (32 oz) Vegetable Stock
  4. Take 1 (750 ml) bottle Pinot Grigio wine
  5. You need 2 large shallots, sliced thin
  6. You need 6-7 cloves garlic, smashed but not peeled
  7. You need 2 lemons, cut in half and squeezed halfway
  8. Get 7-8 sprigs fresh thyme
  9. Get 6 whole bay leaves
  10. Use 1 1/4 cup kosher salt
  11. Get 2 tbs whole peppercorns
  12. Take 1 tbs whole mustard seed
  13. Provide Water (to cover)
  14. Take Butter Compound:
  15. Prepare 1 cup unsalted butter
  16. Get 2 tbs kosher salt
  17. You need 1 tsp fresh ground pepper
  18. Get 1 tsp garlic powder
Instructions to make The Most Amazingly Moist Smoked Turkey! 🦃:
  1. Remove Turkey from packaging. Wash with cold water to remove all juices. Set aside.
  2. Assemble and prepare the remaining ingredients as noted.
  3. In a medium saucepan, bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
  4. Once cooled, pour the brine into a 5-gallonstock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey (otherwise it will slosh out all over your countertop!)
  5. Add ice and water to cover the turkey and either set in your refrigerator or continue adding ice to keep it below 40°. Keep the turkey in the brine for at least 24 hours.
  6. After 24 hours, remove turkey and drain all liquid and remove any pepper corns or mustard seeds from within the carcass. With paper towels, dry the outer areas of the turkey. Let sit at room temperature for at least an hour.
  7. In the meantime, soften your butter (not to melting) and incorporate the salt, pepper, and garlic powder. Wrap in Saran Wrap and place in refrigerator for about the same time you’re waiting for the turkey to adjust to room temp.
  8. Now go outside and prepare your smoker. For any poultry, you’ll want to use either Pecan or Apple wood as your smoke base. (for this specific turkey I used pecan.)
  9. While your smoker is heating, go back inside and remove the turkey and butter from the refrigerator. Separate the skin on turkey breast and thighs. In the cavities, insert the butter mixture liberally. (Seriously, you can’t add too much!)
  10. Place an aluminum drip pan on the heat deflector in your smoker to catch the drippings (there will be a lot and if you don’t use a drip pan it will eventually extinguish your fire before the turkey is done.) Place the turkey on the top placement on your smoker. Bring your smoker to a steady 225°. *Oh, quickly wrap the tips of your wings in foil or they will burn!
  11. After 3 hours, open and baste the turkey with the drippings and each hour afterward. *As a rule, at 225°, you should plan cooking time at 30 mins per pound.
  12. When you’ve reached the appropriate time based on the weight of your turkey, remove from smoker.
  13. Here is the most important step to keep your smoked turkey moist and tender: prepare a roasting pan to just accommodate the size of your turkey. Add whatever drippings are remaining from the dripping pan to the roasting pan with the turkey. Next, place that pan into a roaster or another larger pan (with a cover) with water creating indirect moist heat at about 250-275° depending on the size of your turkey. If larger, then make it 275. Keep in that roaster for at least 3-4 hours.
  14. Finally, remove and carve like you’re a professional!! ENJOY!!

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