When it comes to smoking meat, pitmaster Malcolm Reed of HowToBBQRight knows his stuff. His smoked turkey recipe produces a tender, juicy bird with incredible flavor every time. I’ve made Malcolm’s turkey several times now for Thanksgiving and other celebrations, and it never disappoints. Let’s walk through how to nail Malcolm Reed’s smoked turkey recipe step-by-step.
Overview of Malcolm Reed’s Smoked Turkey
- Whole turkey smoked on a charcoal smoker
- Brined overnight before smoking
- Rubbed with poultry seasoning under and on top of skin
- Smoked for about 5 hours at 225-250°F
- Target internal temperature of 165°F in breast
- Produces moist, tender turkey with smoke flavor
- Foolproof recipe for pitmasters of any skill level
Gear Needed for Smoking Turkey
- Charcoal smoker ( offsets like an Oklahoma Joe’s Longhorn work great)
- Chimney starter and charcoal
- Flavor wood chunks – Malcolm likes oak
- Instant read thermometer
- Large disposable foil pan
- Spritz bottle (optional)
- Oven thermometer (to monitor smoker temp)
- Heavy duty aluminum foil
- Heat resistant gloves
Brining is Key for Flavor and Moisture
- Malcolm brines turkey in saltwater overnight
- Helps season meat and retain moisture
- Use 2 cups salt per gallon of water
- Submerge turkey in brine in large cooler
- Keeps turkey cold and immersed
- Refrigerate cooler 12-24 hours
- Remove turkey 1 hour before smoking
- Pat dry with paper towels before seasoning
Prepping and Seasoning the Turkey
- Remove giblets from cavities
- Trim excess skin and fat
- Loosen the skin from the breast
- Rub poultry seasoning under and on skin
- Spread turkey legs for even cooking
- Place turkey breast-up in disposable pan
- Insert probe thermometer into thickest part of breast
- Take turkey outside 1 hour before smoking
- Let sit at room temp for better smoke absorption
Smoking the Turkey Low and Slow
- Set up smoker for 225-250°F temperature
- Use charcoal and flavor wood like oak
- Place turkey-filled pan on lowest grate
- Close smoker and let turkey go for 4-5 hours
- Check breast temp after about 2 hours
- Target 165°F internal temperature in breast
- Spritz turkey with apple juice/cider if desired
- Adds moisture and flavor
- Rotate pan 180 degrees halfway through
- Helps ensure even cooking
Finishing and Carving the Smoked Turkey
- Breast should hit 165°F before thighs (175°F)
- Carefully remove turkey when breast hits temp
- Tent with foil and rest 15-30 minutes
- This allows juices to redistribute
- Makes carving easier and neater
- Carve turkey tableside for guests to see
- Slicing breast and leg meat when served
- Goes great with classic sides like stuffing, potatoes, cranberry sauce, rolls, veggies
Mastering the Basics for Smoked Turkey Success
- Brining is non-negotiable – don’t skip it!
- Allow 12-24 hours to brine in refrigerator
- Apply rub under and on top of skin
- Use smoker thermometer for accuracy
- Keep smoker temp steady at 225-250°F
- Monitor internal breast temp – target 165°F
- Plan for approximately 5 hours total cook time
- Rest turkey at least 15 minutes before serving
Smoked Turkey Perfection Worth the Effort
- Incredibly moist, tender meat with smoke flavor
- Much better texture than oven-roasted
- Skin gets crispy from low, slow smoking
- Meat takes on seasoning beautifully
- Juicy and flavorful both hot and cold
- Leftovers make amazing sandwiches
- One of the best ways to prepare turkey
- Impressive, memorable meal for any occasion
Malcolm Reed’s smoked turkey recipe is easy to follow and hard to mess up – just stick to the basics. The brining, smoothing on a fragrant rub, and smoking low and slow results in the best turkey you’ve ever tasted While smoked turkey requires time and patience, the incredibly moist meat and wonderful smoky flavor make it all worthwhile Your friends and family will be blown away when you serve Malcolm’s foolproof smoked turkey recipe this holiday season.
Spatchcock Smoked Turkey Recipe
FAQ
Should I rinse smoked turkey before cooking?
How to cook an already smoked turkey?
How to make a smoked turkey crispy?
How do you make Cajun smoked turkey brine?
Cajun Smoked Turkey Brine: For the brine, start with 2 quarts of water in a large pot over medium high heat. Add sugar, salt, and Cajun seasoning (recipe is below). Bring this mixture to a boil and stir occasionally until the dry ingredients dissolve. Pour the mixture into a gallon container and add the remaining ingredients.
How do you inject a smoked turkey?
Tie the legs together to hold everything in the cavity and inject the turkey with a Cajun Butter injection. Cajun Smoked Turkey Butter Injection: Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture.
How do you use Cajun smoked turkey butter?
Cajun Smoked Turkey Butter Injection: Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture. Spray the skin of the turkey with vegetable cooking spray and sprinkle the outside with the Cajun Seasoning. Cajun Smoked Turkey Seasoning:
How do you know if a smoked turkey is done?
Turkey is done when it hits 165 in the breast and 175 in the thigh/leg areas. Remove the smoked turkey from the pit and cover loosely with foil for 20 minutes before carving. This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist.
How do you Thaw a Cajun smoked turkey?
It’s one fine eating Cajun Smoked Turkey and here’s how it’s done: I start with a 14lb turkey that I let thaw for 5 days in the refrigerator. Remove the turkey from its package and rinse under cool water. Be sure to remove the neck and the giblet bag located in the cavity. Also toss out the pop-up thermometer located in the breast if it has one.
Can you eat Cajun smoked turkey?
This bird is loaded with flavor from a 24 hour soak in spicy brine and a good dose of Cajun Butter injection along with plenty of spices on the outside. It’s one fine eating Cajun Smoked Turkey and here’s how it’s done: I start with a 14lb turkey that I let thaw for 5 days in the refrigerator.