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Throwdown: Apple Wood Smoked Turkey

By admin | November 2, 2009

turkey.jpgFor the Camp Chef Turkey Throwdown today I pulled out all the stops.  For an irresistible turkey, time and attention must be given.  The Camp Chef 24″ Smoke Vault can be used for all kinds of cooking ventures, turkey just happens to be one of them.  Slow smoking allows the flavor of the wood chips to sink deep into the meat and ensure excellent flavor throughout the meat.  Natalie and Guy are both using much faster cooking methods however, I think using the Camp Chef Smoke Vault will net and amazing turkey that should be an instant favorite.

On Sunday morning I mixed up the brine.  I have used the same brine recipe for about 10 turkeys now and have had success every single time.  The turkey always ends up clean right to the bone.  The bird soaked for about 24 hours in the following brine mixture:

  • 2 gallons water
  • 2 cups kosher salt
  • 3 cups sugar
  • 4 tbsp black pepper
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1/4 cup white wine
  • 1/4 cup molasses
  • 1/4 cup worcestershire
 

This morning I arrived at work and began smoking the 13 pound bird over apple wood chips at about 8:00am.  I tried to maintain a temperature on the smoker of about 275 degrees.  For added flavor and moisture I placed the turkey on a Beer Can Chicken Holder (BCH1) with a can of beer.  Once the temperature heats up, the beer boils and steams the inside of the turkey throughout the cooking.  I added wood chips twice more each 1 1/2 hours to make sure and hit the bird hard with some amazing apple smoke.

turkeythrowdown_josh_smoker.jpg

At 1:00pm the turkey was reading 160 degrees in the breast portion and it was time to remove it from the heat.  I brought the turkey inside and carved it.  The entire platter was clean within minutes.  The office consensus was that the smoker created the most excellent flavor.  There is just no going wrong when it comes to smoking food.  This method is sure to have everybody’s mouths watering.  Try it out this Thanksgiving.

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Find great prices on products used in the Turkey Throwdown at OutdoorCooking.com.

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Topics: Smoking |

One Response to “Throwdown: Apple Wood Smoked Turkey”

  1. paul Says:
    November 14th, 2009 at 3:07 pm

    Just wondering how long it would take to smoke two of the 13# turkeys we were looking at doing this for thanksgiving but I was wondering on a time frame for two turkeys and how long it would take.

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