#thanksgrilling #kingsford Two Great Thanksgiving Turkey Recipes to Choose From – these two birds go head to head for the smoked turkey championship!
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Turkey Recipes for 13 lb Turkeys (increase time on the smoker for larger birds)
1. Un-package your turkey. Rinse and Dry. Sprinkle all turkey skin lightly with sea salt. Put in the fridge over night.
2. Prepare one of the following Rubs for the Turkey (or both if you are doing two!)
Herby Butter Rub
1.5 Sticks of Salted Butter
One large handful of fresh chopped herbs – my favorites for Turkey are Sage, Rosemary, Thyme, and Oregano
1 teaspoon granulated garlic
1.5 Tablespoons of Lawry’s Seasoned Pepper
BBQ Butter
1.5 Sticks of Salted Butter
1/4 Cup of your favorite BBQ Rub or my Good Luv’n Rub Below
2 Tablespoons Celery Salt
6 Tablespoons Kosher Salt ( my bird was a little salty, I would cut this down to 4 Tablespoons to start with for this Turkey Recipe)
12 Tablespoons Brown Sugar or Turbinado Sugar
6 Tablespoons Ancho Chile
1 Tablespoons Black Pepper
2 Tablespoons Paprika
1/2 Tablespoons Onion Powder
1/2 Tablespoons Garlic Powder
1/2 tsp Ground Cumin
1 tsp Cayenne Pepper
3. Work the rub onto all parts of the Turkey – inside the cavity, under the skin on the breasts, and all over the skin.
4. Smoke at 325°F until the thick part of the breasts read 165°F and the Thighs are 175°F. This should take around 2.5 hrs, but start checking temperature before then.
5. Rest for 30 minutes before carving!
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