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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 Turn to Food to Elevate Your Mood.

A lot of us have been taught to think that comfort foods are terrible and should be avoided. If your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. Several foods honestly do boost your mood when you consume them. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Green tea is truly great for your mood. You knew it had to be in here somewhere, right? Green tea has been found to be packed full of an amino acid known as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This helps improve your mental energy while simultaneously calming your body. You knew green tea could help you be healthier. Now you know it can help raise your mood too!

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these instead!

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

The ingredients needed to cook The Most Amazingly Moist Smoked Turkey! 🦃:
  1. You need 1 12-14 lb Fresh Turkey
  2. Take Brine:
  3. Take 1 qt (32 oz) Vegetable Stock
  4. Prepare 1 (750 ml) bottle Pinot Grigio wine
  5. Use 2 large shallots, sliced thin
  6. Provide 6-7 cloves garlic, smashed but not peeled
  7. Use 2 lemons, cut in half and squeezed halfway
  8. Get 7-8 sprigs fresh thyme
  9. Provide 6 whole bay leaves
  10. You need 1 1/4 cup kosher salt
  11. You need 2 tbs whole peppercorns
  12. You need 1 tbs whole mustard seed
  13. Take Water (to cover)
  14. Get Butter Compound:
  15. Prepare 1 cup unsalted butter
  16. You need 2 tbs kosher salt
  17. Provide 1 tsp fresh ground pepper
  18. Take 1 tsp garlic powder
Steps 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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