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 : amzn.to/3UyGNWe
Butcher BBQ Bird Booster Rotisserie Injection : amzn.to/3Ci6Zui
The Briner : amzn.to/3CiopH3
Fiesta Brands Garlic Pepper Seasoning : amzn.to/3zHRM51
Spaceman Knives : 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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#TeamCharGriller #smokedturkey #turkey
Пікірлер: 47
Well done my friend.!! Excellent commentary. Very clean presentation. And a beautiful bird.!! I always brine my turkeys no matter how I cook them. Thank you for spreading the word.
@OutdoorsWithGeoff
6 ай бұрын
Thank you for your kind words and support! I agree with you on the brining. I never leave home without it and in addition to the moisture, the extra flavor it imparts is incredible. Thanks for watching!
Got down like James Brown on that bird 🎉
@OutdoorsWithGeoff
Жыл бұрын
Much appreciated! Did not last long!
Beautiful color on that bird and immaculate presentation. Great job brother!
@OutdoorsWithGeoff
8 ай бұрын
Much appreciated!
Just found your channel great cooks .
Nice cook, good alternative to frying.
@OutdoorsWithGeoff
Жыл бұрын
Thanks for your support Andrus! Yeah and even though I ate my share of fried Turkey, I like the flavors you can bring our smoking.
@andrusgreen4497
Жыл бұрын
@@OutdoorsWithGeoff You are absolutely correct. Last year I smoked my turkey then fried it and everyone loved it.
Amazing
@OutdoorsWithGeoff
Жыл бұрын
Much appreciated James!
Thar was picture perfect right there.... I already know that flavor was popping! Nice job👊🏿
@OutdoorsWithGeoff
Жыл бұрын
I appreciate it Joe!
I missed the live. But caught the rerun! Very nice geoff!!
@OutdoorsWithGeoff
Жыл бұрын
Thanks Randy. It came out great. I appreciate your support!
Man can you do a video on lighting the coals and wood chunks, I can't seem to stop "dirty smoke"
@OutdoorsWithGeoff
Жыл бұрын
Will do Casey. 👍🏾
That turkey looks amazing!!!
@OutdoorsWithGeoff
Жыл бұрын
Much appreciated! Thanks for watching!
You nailed that on Geoff. Cool as could be👊🏼 #blacksmokebarbecue #wegoteachother
@OutdoorsWithGeoff
Жыл бұрын
Thanks Keenan! I appreciate it my man!
Like to see Geoff produce some more videos!
@OutdoorsWithGeoff
Жыл бұрын
Some more long format are coming soon on the new Silverbac. In the meantime I’ve been putting out Shorts on KZread and Reels on IG if you want to check them out. I appreciate your support. youtube.com/@OutdoorsWithGeoff
That’s a fantastic looking bird!
@OutdoorsWithGeoff
Жыл бұрын
Thanks B! Shorter cook than I expected too. Thanks for watching!
Great cook bro!!!
@OutdoorsWithGeoff
Жыл бұрын
Thanks Alton! Now I have to figure out something different for the holiday. Lol
Looks absolutely delicious Geoff!!
@OutdoorsWithGeoff
Жыл бұрын
Thanks Mon!
Great cook!!! Happy Thanksgiving!!
@OutdoorsWithGeoff
Жыл бұрын
Much appreciated Chris! Same to you!
Good stuff my brother! I'm smoking one on my Auto Kamado on Sunday.
@OutdoorsWithGeoff
Жыл бұрын
Good deal Earl! Hope you enjoy!
Hey Geoff! Did you hear that a new player has joined the charcoal gravity-fed grill/smoker game recently? The new Oklahoma Joe’s Tahoma was just released and it looks like it just might give the Masterbuilt and Char-Griller Gravity 980 a run for their money. If you buy one, I’d love to see how it performs and get your thoughts on it. Thanks!
@OutdoorsWithGeoff
5 ай бұрын
I’ve seen that! I saw a couple of videos on it and I’m going to head out to see one soon. I like what I’ve seen from the design so far. If I come across one in the store, I’ll reply back with my thoughts. Thanks for watching @coreym3675 !
@coreym3675
5 ай бұрын
@@OutdoorsWithGeoff sounds good, man! Day to day, which grill/smoker would you say you use the most? The Akorn, Gravity 980, your Masterbuilt, or something else?
Looks great! Did you use the diffuser in your auto kamado ?
@OutdoorsWithGeoff
Жыл бұрын
Thanks for watching! Yes I did. It worked well.
You like auto or the 980 gravity more?
@OutdoorsWithGeoff
Жыл бұрын
Easy. 980. I like the size of it and the temp regulation on it. It’s spot on as far as temp. The Auto spikes up and you have to let it come down in temp. Also, owning a regular Akorn, I really got used to dialing in the temps myself by way of the vents. Very easy if you practice a bit. Not saying the Auto isn’t necessary but one can achieve and hold steady temps on a regular Akorn and save some charcoal in the meantime. Thanks for watching Brad!
Do ever get erp codes
@OutdoorsWithGeoff
Жыл бұрын
Yes. I unplug it when I do and it goes away.
Looks very good Geoff! I’m torn now, do I smoke a whole turkey or just the breast for the holidays.
@OutdoorsWithGeoff
Жыл бұрын
This one was for you Tierre! It’s really up to you and what you like. I prefer to spatchcock turkeys but with the size of the Auto Kamado’s grate, I needed to do it whole even with the 11 pound bird. I love smoking Turkey breasts cause they really take on the flavor of whatever seasoning and wood you use. Either way, I’m sure you’ll enjoy whichever you make and with a whole Turkey you always get plenty of leftovers. Thanks for watching and your continued support!