Master the Art of Smoked Turkey with Kendrick BBQ

A smoked turkey is a show-stopping centerpiece that will wow guests at any gathering. But smoking a whole turkey can seem daunting for novice pitmasters. That’s where the experts at Kendrick BBQ come in. For over 25 years this family-owned Texas barbecue joint has perfected the art of smoked meats. Now they’re spilling their secrets on how to smoke a juicy, flavorful turkey at home.

Choosing the Right Turkey

The star of your smoked turkey is, of course, the turkey itself Kendrick BBQ recommends using a fresh, natural turkey if possible Start with a 12-15 pound bird – larger turkeys are harder to cook evenly. Thaw the turkey completely in the fridge for 2-3 days before smoking. Also trim excess skin and fat to prevent flare-ups.

For best results, brine the turkey overnight before smoking. Make a simple brine using salt, sugar, and aromatics like garlic, citrus, and spices. Submerging the turkey in the brine plumps up the meat and infuses it with flavor. Rinse and pat dry before applying any rubs.

Seasoning the Turkey

At Kendrick BBQ, the turkey gets a flavorful dry rub inside and out. For the interior, use a tenderizing injector to pump a spice-herb marinade deep into the breasts and thighs. Try their signature injection blend – it contains onion, garlic, mustard, and Cajun seasoning.

Next, coat the skin liberally with dry rub Kendrick’s special turkey rub has warm spices like brown sugar, paprika, thyme, and cayenne. Gently loosen the skin and rub the seasoning directly onto the meat too This adds an extra layer of flavor.

Setting Up Your Smoker

The ideal smoker temperature for turkey is between 225-275°F. Kendrick BBQ uses custom offset smokers fueled by post oak logs. For home smoking, they recommend charcoal smokers like the Weber Smokey Mountain or kamado style grills.

Here are some tips from Kendrick’s pitmasters:

• Use lump charcoal and a few chunks of smoking wood like hickory, pecan, or apple.

• Place a water pan inside to add moisture – this helps ensure juicy meat.

• Keep the intake and exhaust vents open halfway to maintain steady temps.

• Add fresh coals every 45-60 minutes as needed to hold temperature.

Smoking the Turkey

Once your smoker is heated to the target temp range, place the seasoned turkey on the middle grate over a drip pan to catch juices. Insert a probe thermometer into the thickest part of the breast, being careful not to touch bone.

Maintain the temperature between 225-275°F and smoke the turkey until the breast reaches 160°F and the thighs hit 180°F. For a 12-15 pound turkey, this usually takes 5-6 hours. Spritz with apple juice or broth every 1-2 hours for extra moisture.

Resist opening the smoker lid frequently, which causes heat and smoke loss. Also beware of temperature spikes – make vent adjustments quickly if needed. Focus on thin, bluish smoke rather than thick white smoke for optimal flavor.

Resting, Carving, and Serving

Once the turkey breast and thighs reach the ideal internal temperature, remove it from the smoker and let rest 20-30 minutes. This crucial resting period allows the juices to redistribute through the meat.

To carve, first remove the legs and wings, then slice the breast meat. Be sure to save any juices from the pan for making gravy and sauces. Kendrick BBQ loves serving their smoked turkey with traditional cornbread dressing, mashed potatoes, and collard greens.

Leftover Smoked Turkey Ideas

Leftover smoked turkey makes for amazing sandwiches, casseroles, soups, and more. Kendrick BBQ shares some of their favorite ways to repurpose leftovers:

• Smoked turkey pot pie – dice turkey and mix with veggies and cream sauce in a pie crust.

• Turkey salad sandwiches – shred turkey and mix with mayo, celery, pecans, cranberries, and pepper jelly.

• Turkey enchiladas – stuff tortillas with shredded turkey, cheese, beans, and enchilada sauce. Bake until bubbly.

• Turkey noodle soup – simmer turkey pieces, egg noodles, carrots, onions, and celery in broth.

Troubleshooting Your Smoked Turkey

Smoking a whole turkey poses some potential pitfalls. Here are Kendrick BBQ’s tips for troubleshooting common issues:

• If the skin is rubbery or leathery, try drying the turkey uncovered in the fridge before smoking. Also apply a very light coating of oil or butter.

• To prevent a dry turkey, brine properly and spritz with a broth mop while smoking. Don’t overcook past 165°F breast temp.

• Use a lower temp (225-250°F) if the turkey skin is getting too dark before the meat is done.

• Monitor temperature closely to avoid over or undercooking. Test for doneness in both the breast and thighs.

• Let the turkey rest before carving so juices stay locked in. Slice across the grain for tender bites.

With this expert advice from the pros at Kendrick BBQ, you can master smoking turkey at home. Just follow these tips for selecting, seasoning, smoking, and serving turkey, and your guests will be gobbling up the juicy, smoky flavors. Save room for leftovers too!