This will be my first Turkey my trusty #2 smoker. Since the turkey was already brined, I skipped that step. I did decided to marinate it for 1.5 hours. I also will be using a very small catch pan to save some of the juices, which will be added for gravy.
Turkey just went in at 1:30 pm, eastern time, I am planning on a 4 hour smoke. I will let everyone know how it turns out!
Ingredients:
1 13 lb. Butterball turkey (smoke 250 degrees)
Marinade:
¼ cup Olive Oil
¼ cup BBQ rub
1 cup Moore’s Marinade
1 cup water
Wood:
2.4 oz. cherry
.9 oz. apple
Stuffing (use for flavoring):
Apple cut up
Carrots cut up
Sweet Onion cut up
In a large zip lock bag add marinade and then the rinsed turkey. Seal the bag and place in the refrigerator, for 1.5 hours, flipping every 20 minutes or so.
Remove the turkey from the refrigerator, drain and then coat with mustard and BBQ rub. Place back in the refrigerator for 30 minutes or until you are ready to smoke.
Remove when turkey reaches 165 degrees, cover and allow turkey to rest for 20 minutes or so.
*Note I did not brine this turkey since it was a Butterball with 8 percent brine. Next time I will buy a turkey without brine and brine it overnight.
Greg
