Whole Smoked Turkey

Name: Ganzer Truthahn geräuchert
Total time: 5 h
Ingredients: 50 g Salz; 25 g Brauner Zucker; 4 g Schwarze Pfefferkörner; 2 g Wacholderbeeren; 1 g Lorbeerblätter; 3 g Knoblauchpulver; 2 g Getrockneter Rosmarin

BrinePoultryHot SmokingHard5-7 hrs74-76 °C150-165 °CApple + Cherry

A whole turkey is brined in an aromatic brine and then slowly hot-smoked, resulting in exceptionally juicy and flavorful meat. The wet brine ensures even seasoning right to the center of the meat. This recipe is the centerpiece of any festive BBQ meal.

Ingredients(for 1 kg)

Salt50 g

Brown sugar25 g

Black peppercorns4 g

Juniper berries2 g

Bay leaves1 g

Garlic powder3 g

Dried rosemary2 g

Instructions

Prepare brine & brining

30 min + 12-24 hrs

Boil all brine ingredients in 1 liter of water per kg of turkey, allow to cool completely. Fully submerge the turkey in the brine (use a weight) and refrigerate for 12-24 hours.

Drying & Preparing

4-8 hrs

Remove turkey from brine, rinse thoroughly and pat dry. Air-dry on a rack uncovered in the refrigerator. Bring to room temperature before smoking and optionally rub softened butter under the skin.

Smoking

5-7 hrs

Set smoker to 150-165 °C using apple and cherry wood. Smoke turkey indirectly. After 2 hours, baste with butter or apple juice. Continue smoking until the thigh core temperature reaches 74-76 °C.

Resting & Carving

20-30 min

Loosely tent the turkey with aluminum foil and rest for 20-30 minutes to allow the juices to redistribute. Then carve and serve.

Pro Tip

Truss the turkey before smoking to maintain an even shape and ensure uniform cooking. Check the core temperature at the thickest part of the thigh without touching the bone.

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