Smoked Turkey seasoned with Killer Hogs The BBQ Rub, glazed with barbecue sauce and served with a White BBQ Sauce
**NOW AVAILABLE AT WAL-MART – Killer Hogs The BBQ Rub***
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BBQ Glazed Smoked Turkey
WHAT MALCOM USED IN THIS RECIPE:
– Meat Bags –
– Malcom’s Bird Brine –
– Coleman Water Cooler –
– Killer Hogs The BBQ Rub –
– Chicken Rack –
– Green DOT Internal Probe Thermometer
– Killer Hogs Vinegar Sauce –
– Killer Hogs The BBQ Sauce –
– Red Handle 5″ Flexible Knife –
For this BBQ Turkey, it’s not about those traditional Thanksgiving Flavors… it’s all about creating juicy, flavorful, delicious BBQ pulled turkey. Then I make a white BBQ sauce to serve alongside.
This is one turkey recipe that’s great year round. I brine a whole turkey for 48 hrs in my bird brine combined with Killer Hogs The BBQ Rub – and apple juice. After a 2 day soak the skin is air dried for an hour in the refrigerator then I stuff the cavity with citrus fruit and green apples. The skin gets a light coating of peanut oil and dusted with Killer Hogs The BBQ Rub. It’s a lot like smoking a whole chicken but on a much larger scale!
You can smoke the turkey on any pit, but my Traeger makes a beautiful bird; so I fired it up running at 300°F with apple pellets for smoke flavor.
Once the Traeger was ready, the bird goes right on the center rack. It takes about 3 1/2 hours for a turkey this size to smoke, so kick back and enjoy the process. After an hour I start basting the outside with melted butter, and I start monitoring the internal temperature. For this I use a Themoworks DOT meat probe into the thickest part of the breast.
First the Thermoworks DOT is set for 155 and when the temp alarm goes off its time to glaze the turkey. Use a silicone brush and drizzle the sauce over the skin without touching the turkey too much. Close the lid and keep cooking until the internal reaches 165°F in the breast. It should take about 30 minutes to get there.
The turkey is done at this point but needs to rest for at least 15 minutes before carving. To serve it I like to pull the whole bird. Fist I remove the legs, carve off the breast and finally the thighs and wings. Use a pari of cotton gloves underneath nitrile gloves and pull the meat apart by hand just like pulled pork. You’ll end up with about 4-5lbs of pulled meat.
I serve it with my version of Malcom’s White BBQ Sauce buy it’s great with any bbq sauce. It goes great with pulled pork as another option and it gives you an opportunity to cook turkey year round!
Malcom’s White BBQ Sauce Recipe:
– 2 cups Mayo
– ½ cup Apple Cider Vinegar
– 1 Tablespoon Course Ground Black Pepper
– 1 Tablespoon Granulated Garlic
– 1 Tablespoon Sugar
– 1 teaspoon Horseradish (optional)
– 1 teaspoon Salt
– ½ teaspoon Ground Cayenne Pepper
– Juice from 2 Lemons
Whisk the ingredients in a large bowl and store in the refrigerator for a few hours before serving.
Connect With Malcom Reed:
Malcom’s Podcast –
For Malcom’s BBQ Supplies visit –
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