We used our Weber Performer Kettle with some post oak to help create some turkey magic. Enjoy the taste of charcoal and smoke as they enhance the turkey and Brine flavors.
Prep time: 10 Minutes for Brine Making, 10 Hours for Brine Process
Cook time: 3 – 3 ¾ Hours cooking time
Ingredients
Measure Ingredient Prep Notes
1 ea Turkey, Fresh 13# weight
1 ea Brine, Chefs Brine
Taste Rub A Dub, 5280 Culinary Season to taste
Taste Fire Honey, 5280 Culinary Baste
**** - Adjust seasoning to taste preference, use Oink, Bayou Dust, Rub A Dub, Garden, Thai Mojito or Prime Rib Rub A Dub. They all offer a great flavor and a different flavor.
Prep Directions:
Have turkey cleaned, prepped and brined prior to starting this recipe
Cooking Notes:
This can be done with various woods, pick the one that suits your flavor profile
I like Texas Post Oak for a bolder smoke flavor
I use Apple of Cherry for a smoother smoke flavor
Cooking Directions:
Preparation:
Remove defrosted Turkey from package, take out any gift packs of parts, giblets or neck and drain well to remove any extra brine
DO NOT rinse brine off
Using a heavy-duty pair of kitchen shears or sharp knife, trim off any wing tips or skin that you don’t want
Drizzle with light amount of olive oil and season to taste with Rub A Dub
How To Prepare Weber Kettle
Flip the grate over, add the charcoal baskets and adjust so the access doors on the grate are held open by the charcoal basket or hang open into the charcoal basket
Replace the center grate
Using a chimney, load with B&B Briquettes and light using 1-2 Weber Cube Lighters
Adjust the bottom vent to 50% open/closed
While chimney is working, add 4-5 unburnt charcoal briquettes to the baskets
Once briquettes are fully ignited, divide the briquettes evenly into the 2 baskets
Add 1-2 chunks of post oak (dry, not soaked) to the edges of the baskets
Close the lid and adjust the top vent to control temp to 350 Degrees
Once the smoke has started, add the turkey and load the Weber Connect probe
**** Be sure to add the Turkey in the center of the kettle
**** Be sure to load the probe fully into the thickest part of the Turkey breast
Maintain temp at 350 degrees and roast/smoke turkey to internal temp of 165 degrees
Remove Turkey using gloves/tongs and allow to rest for 5 minutes
Published on 10/10/2022.Always follow manufacturer's instructions before using any product.For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com
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