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Before you jump to The Most Amazingly Moist Smoked Turkey! 🦃 recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now much more popular than in the past and rightfully so. There are many health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all probability, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make several simple changes that can start to make a good impact on our everyday eating habits.
The first change to make is to pay more attention to what you purchase when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? A great healthy substitute can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy daily. If this is not to your liking on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it’s not at all hard to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to the most amazingly moist smoked turkey! 🦃 recipe. You can have the most amazingly moist smoked turkey! 🦃 using 18 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make The Most Amazingly Moist Smoked Turkey! 🦃:
- Prepare 1 12-14 lb Fresh Turkey
- Prepare Brine:
- Take 1 qt (32 oz) Vegetable Stock
- Prepare 1 (750 ml) bottle Pinot Grigio wine
- Take 2 large shallots, sliced thin
- Get 6-7 cloves garlic, smashed but not peeled
- Take 2 lemons, cut in half and squeezed halfway
- Get 7-8 sprigs fresh thyme
- Get 6 whole bay leaves
- You need 1 1/4 cup kosher salt
- You need 2 tbs whole peppercorns
- Prepare 1 tbs whole mustard seed
- Prepare Water (to cover)
- Prepare Butter Compound:
- Take 1 cup unsalted butter
- Prepare 2 tbs kosher salt
- Get 1 tsp fresh ground pepper
- Use 1 tsp garlic powder
Steps to make The Most Amazingly Moist Smoked Turkey! 🦃:
- Remove Turkey from packaging. Wash with cold water to remove all juices. Set aside.
- Assemble and prepare the remaining ingredients as noted.
- 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.
- 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!)
- 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.
- 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.
- 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.
- 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.)
- 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!)
- 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!
- 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.
- When you’ve reached the appropriate time based on the weight of your turkey, remove from smoker.
- 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.
- Finally, remove and carve like you’re a professional!! ENJOY!!
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