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Length: 7:43
<h1>Bradley Smokers - Bradley Smoked Turkey</h1>
<p><br />See All Smokers - <a href="http://www.canadiantire.ca/en/outdoor-living/bbqs-smokers-accessories/smokers-accessories.html">http://www.canadiantire.ca/en/outdoor-living/bbqs-smokers-accessories/smokers-accessories.html</a><br /><br />Hey. If you’re anything like me, the holidays sneak up on you. And today, its<br />turkey time!<br /><br />(cont.) Brine essentially is made up of water, salt, and sugar. For this holiday<br />recipe, we’re kind of changing it up a little bit. We’re gonna add some apple cider<br />into there, a little bit of Jim Bean bourbon, and some black pepper, and some sage.<br />Cup of salt. We’re gonna take some boiling water, because you need to dissolve<br />that salt. And in it goes. We take some bourbon. So we’re gonna add 1 cup of<br />bourbon, 2 cups of bourbon. Taple spoon of coal black pepper corns. We got some<br />maple syrup. This is our sugar, and we’re moving to white sugar that I would<br />normally use in my brine, and I’m going to add one cup of maple syrup. I’m gonna<br />add a litre of apple cider. I got some fresh sage out of the garden. Just give it a stir,<br />like this. Now look inside your turkey. You’ll find the neck, you’ll find the liver, and<br />you’re gonna drop that it in. Just slowly drop it down. Let it get into the brine so<br />that its completely covered. This, you’re gonna cover and you’re gonna put it into<br />your refrigerator so make sure you got lots of room in your refrigerator, I use my<br />beer fridge. And you want it to sit for 24 hours. This is about a 12 pound bird and if<br />you want, if you’re gonna put in a 15 pound bird or higher, you’re probably gonna<br />wanna let it go for upwards of 36 hours in the brine. In the fridge, just let it soak,<br />don’t worry about it. Life is good.<br />Alright, our turkey’s been in the brine for 24 hours. Grab it with the legs, slowly<br />bring it up so you allow it drain. A little bit of advice boys, okay; don’t do this in the<br />kitchen, your wife will kill you. Alright, just do it outside. And you’re gonna take<br />some paper towel and you’re gonna dry this up and you wanna get it as dry as you<br />can. And you’re gonna put it in the refrigerator for a couple for hours, 2 to 3 hours<br />or even overnight to air dry, it’ll give you a better colour when you smoke and a<br />nice crispier skin.<br />We’ve got our dried turkey, now we’re gonna make a rub. We got a bowl. We’re<br />gonna start with a table spoon of black pepper. A teaspoon, this is ground<br />cinnamon. And then this is Amarillo chili powder, you’ll find this in specialty spice<br />shops, and you wanna have two of this, and I use this, two and a little bit, for colour.<br />A little bit of kosher salt, one, two table spoons. And then I apply my rub and I just<br />rub it in, I get it all into that.<br />Take your time with this part, you don’t have to rush it, it’s nice. Love, time,<br />patience, consistent smoke, I tell ya, I’m already drooling and the birds got like<br />hours to go still.<br />Okay, and our bird is ready to go into the smoker. We’ll take the neck and we’ll just<br />tuck it inside, there. And we got the giblets, the gizzard, and the liver, and we’ll put<br />that up on the side. These are gonna smoke much faster so when these gets done,<br />this is your snack, your reward while your bird smokes. Alright, our bird is rubbed,<br />our Bradley Smoker, its preheated, in it goes. We’re putting that on rack number<br />two, I’ve taken a pound of butter and I’ve put into the freezer so its hard as a rock.<br />And now it goes into this container, and we’re gonna put that in there. And were<br />going to smoke that butter, and when the butter is smoked, we are going to inject<br />the smoked butter into the breasts of the turkey. Oh ya, baby it’s gonna be<br />delicious.<br />Time to set the smoke. We’re going to go down here, we’ve got our thermometer<br />right like this. I have it actually at a turkey setting, nice and simple. Take it to an<br />internal temperature of 180 degrees. So you set it, you start it, and off it goes. So<br />I’m keeping my heat temperature of the box at 230 degrees. I have my smoke time<br />set for full, full time. I like smoke in my turkey and I smoke from pretty much from<br />beginning to end. But you can adjust the amount of smoke that you want. Let’s go<br />on inside and have a look. Turkey smoking down below and up above we have our<br />sweet smoked butter. And we’re gonna take a little bit of Jim Bean and we’re gonna<br />add about half a cup in. Just pop that back in the smoker.<br />Our turkey is 150 degrees internal here on the thigh. Hot, smoky, delicious, butter<br />and bourbon. Let’s get down in there and try and suck up some of that juice from<br />the cavity. That’s all goodness and we’re gonna put that right in with our butter.<br />Stir up the butter. Sucking up the butter and bourbon. Pick a couple of spots. Like<br />this, just a little, don’t push it too hard, give yourself a little spots, move around<br />here and there. And inject that butter.<br />Back into the smoker. Take our probe, back in, the thickest part. Close the door.<br />And that’s buttery goodness baby.<br />Our bird is looking good. We’re gonna dip right down in here, take the juices and<br />that smoky butter with the bourbon from inside the belly. Grab some more of that<br />hot smoky butter and just glaze it on.<br />I like to finish the bird at a little bit of a higher temperature than my smoker<br />because often when you’re smoking poultry, especially chicken, the skin gets<br />rubbery it doesn’t crispy, but if you crank up that smoker up right at the end, one<br />of my smoking tips is, crank it up like 255 plus degrees and you’re gonna crisp up<br />that skin up a little bit more. You don’t have to do it for a long time. But it won’t<br />give you that rubbery skin, it’ll get you more of that snap to that skin.<br />Now we’re gonna carve it. Carving fun. I like to start at the top down the backbone<br />Oh look at that, see, the butter starts to come out and you just get the knife to go<br />along. Look at this. And you make a little pile, see where the butter comes out.<br />Serve it for your holiday meal, for your friends, your family, they’re all going to be<br />happy. I tell you, Bradley Smoker makes it simple and makes it absolutely delicious.<br />Fire it up, have yourself a brine turkey. A little bit of bourbon a little bit of butter<br />and you know what? Life will be good.</p>