How To Make Smoked Turkey | Smoked Turkey Recipe | Ted Reader | Bradley Smoker

Prepare the brine by combining 1 cup of salt, 2 cups of bourbon, 1 tablespoon of black peppercorns, 1 cup of maple syrup, and 1 liter of apple cider in a bowl.

Stir the brine mixture until the salt is dissolved.

Remove the neck and liver from the turkey and place them in the brine, ensuring the turkey is fully submerged.

Cover the brine and refrigerate for 24 hours (or 36 hours for a larger bird).

After brining, remove the turkey and allow it to drain.

Dry the turkey thoroughly with paper towels and refrigerate for 2-3 hours or overnight to air dry.

Prepare the rub by mixing 1 tablespoon of black pepper, 1 teaspoon of ground cinnamon, 2 tablespoons of Amarillo chili powder, and 2 tablespoons of kosher salt in a bowl.

Rub the spice mixture all over the turkey, ensuring it is evenly coated.

Preheat the Bradley Smoker to 230°F.

Inject the turkey with smoked butter made from 1 pound of butter that has been smoked in the smoker.

Set the internal thermometer to 180°F and smoke the turkey until it reaches this temperature.

At 150°F internal temperature, inject the turkey with the juices from the cavity and more smoked butter.

Increase the smoker temperature to 255°F to crisp the skin towards the end of the cooking process.

Carve the turkey, ensuring to serve the buttery juices that come out.

Equipment Needed

Spice Level: