Smoked Whole Turkey

This delicious smoked whole turkey recipe by Bobby Flay is perfect for a flavorful and impressive holiday centerpiece. It’s easy to prepare on a grill or smoker, and the tender, juicy meat is infused with smoky goodness. Using simple ingredients like honey, apple cider vinegar, and chicken stock, this recipe delivers mouthwatering results everyone will love.

Ingredients Needed:

• 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar

How To Make Smoked Whole Turkey Recipe?

1. Prepare the Turkey: Remove the turkey from the refrigerator and allow it to sit at room temperature for 30 minutes to 1 hour before cooking.
2. Set Up the Grill or Smoker: Prepare a charcoal or smoker for indirect heat at approximately 135°C. Soak wood chips (e.g., hickory, apple, or pecan) in cold water for at least 4 hours, sprinkle them into the smoker, and allow them to char.
3. Season the Turkey: Place the turkey on a roasting pan fitted with a rack. Brush the turkey with canola oil and season generously with kosher salt and freshly ground black pepper.
4. Smoke the Turkey: Place the seasoned turkey on the grill or smoker and cook for 45 minutes.
5. Prepare the Basting Mixture: Combine the chicken stock, honey, and apple cider vinegar in a bowl and mix well.
6. Baste the Turkey: After 45 minutes, baste the turkey with the prepared mixture. Repeat basting every 45 minutes.
7. Check the Internal Temperature: Continue cooking until the internal temperature of the turkey reaches 74°C in the thigh and 68°C in the breast. This will take approximately 3.5 to 4.5 hours, depending on the turkey’s size.
8. Rest the Turkey: Remove the turkey from the smoker and allow it to rest on a large cutting board for at least 20 minutes before carving.

Recipe Tips:

• Let the Turkey Rest Before Cooking: Bring the turkey to room temperature before cooking. This ensures even cooking and prevents the meat from drying out.
• Use a Meat Thermometer: Always check the internal temperature of the turkey. The thigh should reach 74°C, and the breast should be 68°C for perfectly cooked meat.
• Baste Regularly: Basting every 45 minutes keeps the turkey juicy and flavorful. Don’t skip this step for the best results.
• Choose the Right Wood Chips: Use hickory, apple, or pecan wood for the best smoky flavor. Avoid over-soaking the chips to prevent a bitter taste.
• Let the Turkey Rest After Cooking: Allow the turkey to rest for at least 20 minutes after removing it from the smoker. This helps the juices redistribute, making the meat tender and juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the smoked turkey to room temperature. Put it in an airtight container and keep it in the fridge for up to 4 days.
• Freeze: Cool the turkey completely, then wrap it well and put it in a freezer bag. Freeze for up to 3 months.
• On The Stove: Warm a pan on medium heat, add a little stock or water, and heat the turkey slices, turning them until hot.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 9 g
• Saturated Fat: 2.5 g
• Cholesterol: 35 mg
• Sodium: 390 mg
• Potassium: 250 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Sugars: 0 g
• Protein: 27 g

Try More Bobby Flay Recipes:

• Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples
• Apricot-smoked Chile Glaze Lamb Tacos With Tomato-cucumber Salsa
• Smoked Chile Scalloped Sweet Potatoes
• Bobby Flay Turkey Breast

Smoked Whole Turkey

Author: Mohamed Shili Cooking Method:Smoking Cuisine:American Courses:Dinner Recipe Keys: S Smoked Whole Turkey

Difficulty:BeginnerPrep time:1 hour Cook time:4 hours Rest time: 20 minutesTotal time:5 hours 20 minutesServings:8 servingsCalories:180 kcal Best Season:Suitable throughout the year

Description

This delicious smoked whole turkey recipe by Bobby Flay is perfect for a flavorful and impressive holiday centerpiece. It’s easy to prepare on a grill or smoker, and the tender, juicy meat is infused with smoky goodness. Using simple ingredients like honey, apple cider vinegar, and chicken stock, this recipe delivers mouthwatering results everyone will love.

Ingredients

• 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar

Instructions

1. Prepare the Turkey: Remove the turkey from the refrigerator and allow it to sit at room temperature for 30 minutes to 1 hour before cooking.
2. Set Up the Grill or Smoker: Prepare a charcoal or smoker for indirect heat at approximately 135°C. Soak wood chips (e.g., hickory, apple, or pecan) in cold water for at least 4 hours, sprinkle them into the smoker, and allow them to char.
3. Season the Turkey: Place the turkey on a roasting pan fitted with a rack. Brush the turkey with canola oil and season generously with kosher salt and freshly ground black pepper.
4. Smoke the Turkey: Place the seasoned turkey on the grill or smoker and cook for 45 minutes.
5. Prepare the Basting Mixture: Combine the chicken stock, honey, and apple cider vinegar in a bowl and mix well.
6. Baste the Turkey: After 45 minutes, baste the turkey with the prepared mixture. Repeat basting every 45 minutes.
7. Check the Internal Temperature: Continue cooking until the internal temperature of the turkey reaches 74°C in the thigh and 68°C in the breast. This will take approximately 3.5 to 4.5 hours, depending on the turkey’s size.
8. Rest the Turkey: Remove the turkey from the smoker and allow it to rest on a large cutting board for at least 20 minutes before carving.

Notes

• Let the Turkey Rest Before Cooking: Bring the turkey to room temperature before cooking. This ensures even cooking and prevents the meat from drying out.
• Use a Meat Thermometer: Always check the internal temperature of the turkey. The thigh should reach 74°C, and the breast should be 68°C for perfectly cooked meat.
• Baste Regularly: Basting every 45 minutes keeps the turkey juicy and flavorful. Don’t skip this step for the best results.
• Choose the Right Wood Chips: Use hickory, apple, or pecan wood for the best smoky flavor. Avoid over-soaking the chips to prevent a bitter taste.
• Let the Turkey Rest After Cooking: Allow the turkey to rest for at least 20 minutes after removing it from the smoker. This helps the juices redistribute, making the meat tender and juicy.

Keywords:Smoked Whole Turkey