The Best Smoked Turkey on The

Items used in the Cook that can be purchased on our Amazon Affiliate Link below
San Francisco Salt Co Apple Sage Turkey Brine Kit : https://amzn.to/3UyGNWe
Butcher BBQ Bird Booster Rotisserie Injection : https://amzn.to/3Ci6Zui
The Briner : https://amzn.to/3CiopH3
Fiesta Brands Garlic Pepper Seasoning : https://amzn.to/3zHRM51
Spaceman Knives : https://spacemanknives.com
The Good Charcoal can be purchased at HomeDepot.com


Welcome to Outdoors with Geoff! Come along with me as I smoke an eleven pound Turkey on the ‪@Char-Griller‬ Auto Kamado I'll impart some great flavors and reduce cooking time with this cook.

I let the turkey thaw for four days in the fridge and then I removed the neck and giblets and rinsed it off. I followed the directions on the brine kit. After the brine cooled, I poured it over the turkey in The Briner and added enough water to submerge the turkey, put the lock plate in the bucket along with the lid and placed it in the fridge for eighteen hours. I then took the turkey out go the fridge and dumped the brine and rinsed the turkey. I placed it on a baking sheet with a rack in the fridge for twenty-four hours to help fry out the skin.

The next day, I injected the turkey with Butcher BBQ Bird Booster Rotisserie Injection. Next, I sprayed the skin of the bird with canola oil I seasoned the turkey with Fiesta Brands Garlic Pepper Seasoning on the skin and in the cavity. I touched up any seasoning that came off and let the turkey rest for twenty-five minutes.

I preheated the Auto Kamado to 300 Degrees. For this cook, I used The Good Charcoal and Apple and Cherry Wood Chunks for smoke. Then I put the turkey on the smoker along with two sticks of butter melting and herbs de Provence in a small cast iron pan.

After one hour , I had some good color on the bird and basted it by drizzling butter over top of it. I continued this each hour until the turkey reached an internal of 165 in the breasts and 175 in the thighs. I also tented foil on the bird at the two hour mark because I was satisfied with the color.

The Turkey came out great. You could taste the Apple and Sage Brine and the rotisserie flavor from the injection with a medium smoke taste. The turkey was very moist and flavorful. This was a wonderful cook and give it a try this Holiday Season! Leave a comment and let me know what you think of the cook!


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