Ingredients
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Main
Make Thanksgiving easy this year with this delicious Smoked Turkey recipe using the AKORN® Auto-Kamado™.
Instructions
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01
Make sure your turkey is completely thawed and then brine with a brine of your choice at one hour per pound.
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02
Afterwards, take the turkey out of the brine and let it air dry on a rack and pan in the refrigerator for 24 hours.
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03
Next, inject all parts of the turkey with the injection of your choice and season with the All Purpose Rub and SPG of your choice.
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04
Load your AKORN Auto-Kamado with charcoal and preheat to 300°F.
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05
Before placing the turkey on the grill, place a few chunks of your desired wood into the grill for smoke.
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06
Once the smoke is burning clean, put on the turkey and let it cook for one hour.
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07
Baste every hour with butter and hers until the internal temperature of the breast reaches 165°F and 175°F in the thighs.
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08
In the meantime, tent with foil when you get to the desired color that you like.