How many people are you serving?
Make Thanksgiving easy this year with this delicious Smoked Turkey recipe using the AKORN® Auto-Kamado™.
Make sure your turkey is completely thawed and then brine with a brine of your choice at one hour per pound.
Afterwards, take the turkey out of the brine and let it air dry on a rack and pan in the refrigerator for 24 hours.
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.
Load your AKORN Auto-Kamado with charcoal and preheat to 300°F.
Before placing the turkey on the grill, place a few chunks of your desired wood into the grill for smoke.
Once the smoke is burning clean, put on the turkey and let it cook for one hour.
Baste every hour with butter and hers until the internal temperature of the breast reaches 165°F and 175°F in the thighs.
In the meantime, tent with foil when you get to the desired color that you like.