Darcy’s Perfect Turkey Recipe

Smoked Turkey Brine

• • • • 1 gal water
      • 1/4 cup pickling salt
      • 1/2 cup Tender Quick
      • 2 tablespoons liquid smoke

1. 1. 1. Heat and stir all ingredients until salt dissolves, let the mixture cool. Soak thawed turkey in brine for 12-24 hours completely covered while refrigerated  You will have to and more water at this time to cover the bird. After 12-24 hours remove from brine and rinse well dry well.
      2. Lightly rub with olive oil or vegetable oil
      3. Inject with apple juice or your favorite whiskey slowly into each part of the bird.  Flavor with your favorite seasoning on the outside of the bird. I have used many different seasonings. My favorite is the older version of Traeger pork and poultry shake but now it better with Traeger’s Fin and Feather shake. Black pepper works too.
      4. Place on grill and smoke for at 165 degrees to 200 degrees for at least 3 hours. Then turn up grill to 230 degrees
      5. Turkey might stall at 150-155 degrees for a couple hours this is normal. I smoke it for 10-11 hours could be more. Normally the internal temperature of the bird will go up 6-10 degrees each hour of cooking.  I normally pull the bird off the grill at 165-170 degrees internal temperature and let rest for at least 15 minutes. I always wrap the bird at this time just to keep warm. You can wrap your bird if you want after the first 3 hours if you would like.  I’ve done it either way wrapped or not.  I can’t tell if it’s any better either way.

FAQ's

Q: Do I need a meat injector? Darcy: I just buy the Cajun Creole Butter at the grocery store — normally they come with a cheap injector with it.

Q: Where do you buy the pickling salt and/or the Tender Quick? Darcy: In our grocery store, it’s next to the ice cream salt.

Helpful Hints:

• • • I purchased a five-gallon bucket to brine my bird in. I’ve kept it in the house and away from the shop.
    • I normally check the turkey each hour, making sure the grill is working correctly.
    • I use a Meater internal thermometer that links to my cell phone.

My family loves this recipe and prefers my turkey over the ham at most of our gatherings.  I always pick up Butterball turkeys - my personal opinion these are the best for the money.  This recipe will make you think you’re an expert cook.  If you take it off at 165-170 degrees you will have the best juices of any turkey you have ever made.  I normally shred the meat of the bird into serving pans right before serving. Keeping white and dark meats separate.  If you’re making the bird and driving to a family members house you can wrap this bird twice with tin foil and put it into a cooler with newspaper insulation.  It will keep the bird warm for hours.

This recipe has been modified from the one given to me 30 years ago!  Enjoy!