Mastering Malcom Reed’s Mouthwatering Smoked Turkey Recipe

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Smoked turkey is a festive centerpiece for any holiday meal. And pitmaster Malcom Reed of HowToBBQRight has developed an incredible recipe that results in a juicy, flavorful bird with smoky perfection. Let’s dive into Reed’s step-by-step technique for smoking a turkey to get yours tasting right this season.

Overview of Malcom Reed’s Turkey Smoking Method

Reed relies on a few key steps to churn out amazing smoked turkeys every time

  • Brining – He submerges the thawed turkey in a saltwater solution overnight This infuses it with flavor and keeps the meat extra juicy

  • Spice Rub – A straightforward blend of brown sugar, kosher salt, black pepper, onion/garlic powder, and cayenne gets massaged all over the bird

  • Maintaining Even Heat – The turkey goes over indirect heat around 275°F, which cooks it gently while saturating it with smoke flavor.

  • Monitoring Temperature – Reed smokes the turkey to 165°F in the breast before removing it. This ensures it reaches safe doneness without overcooking.

  • Resting – Allowing the turkey to rest after smoking allows juices to redistribute for maximum moisture.

Step-by-Step Smoked Turkey Recipe Walkthrough

Now, let’s follow Malcom Reed’s recipe step-by-step to smoke turkey perfection:

Ingredients

  • 1 12-15lb turkey (thawed if frozen)
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 gallons water

Rub

  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

Instructions

  1. Make the Brine: Combine water, salt, and brown sugar and stir to dissolve. Submerge thawed turkey and brine overnight in the fridge.

  2. Prepare the Rub: Mix together all ingredients for the rub in a small bowl.

  3. Remove from Brine: Drain the brine and pat the turkey completely dry with paper towels. Discard brine.

  4. Coat with Rub: Apply rub generously over entire turkey surface, rubbing it in with your hands.

  5. Fire up the Smoker: Heat smoker to 275°F with choice of wood for flavor. Cherry, hickory, apple all work well.

  6. Smoke the Bird: Place turkey breast-side up on middle rack above drip pan. Smoke until breast reaches 165°F, about 3-4 hours.

  7. Rest and Carve: Allow turkey to rest 30 minutes before carving to let juices redistribute. Slice and serve!

Turkey Smoking Tips

  • Injecting the turkey with creole butter or broth helps extra moisture.

  • If smoked turkey skin gets too dark, tent foil over it during last hour while breast finishes cooking.

  • Use a digital meat thermometer for best results. Test temperature in thickest part of breast and thigh.

  • Letting the turkey rest after smoking is crucial to end up with moist meat. Never skip this step.

  • Carve turkey beside the grill for juicy slices! The meat dries out quickly once removed from the heat.

Why Try Malcom Reed’s Smoked Turkey Recipe?

There are several great reasons Reed’s specific technique stands out:

  • Simple, well-balanced flavors – The brine and spice rub build excellent turkey flavor without going overboard.

  • Tender and juicy meat – Brining keeps the turkey moist. indirect heat prevents drying out.

  • Smoky goodness – Long, low and slow smoking lets the wood flavor fully permeate the meat.

  • Foolproof process – No complicated steps. Just common sense smoking guidance that consistently works.

  • Perfect doneness – Monitoring temperature precisely prevents under or overcooking.

  • Minimal fuss – Aside from brining and prep, the turkey pretty much smokes itself unattended.

  • Crowd-pleaser results – This recipe churns out incredibly tasty smoked turkey everyone will love.

For anyone striving to smoke the perfect holiday turkey, Malcom Reed has generously shared his expertise through an easy-to-follow recipe that delivers incredible results.

With a few simple ingredients and standard smoking techniques, backyard pitmasters can gain total turkey-smoking confidence. A brined, rub-coated, hickory-smoked turkey is sure to be the star of your meal.

So gather your gear, get your brine ready, and let’s light up the smoker! A mouthwatering smoked turkey crafted the HowToBBQRight way is a feast your family and friends will devour this season.

malcom reed smoked turkey recipe

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FAQ

Should I rinse smoked turkey before cooking?

There’s no harm in skipping cleaning your turkey. According to the USDA, it’s impossible to wash all bacteria off the bird. In fact, cooking the turkey removes far more bacteria than rinsing ever could.

How to cook an already smoked turkey?

Reheat: Place the turkey in the oven and heat until it reaches an internal temperature of 165°F (74°C). The time required will depend on the turkey’s size, but generally, it should take about 10 minutes per pound. So, think anywhere from 90-120 minutes.

How to make a smoked turkey crispy?

To make a crispy-skinned turkey, smoke the turkey it until the internal temperature of the bird reaches 145°F. Transfer the bird to a hot grill preheated to 350° to 375°F and finish it off until the temperature bumps up to 165°F.

How do you make Cajun smoked turkey brine?

Cajun Smoked Turkey Brine: For the brine, start with 2 quarts of water in a large pot over medium high heat. Add sugar, salt, and Cajun seasoning (recipe is below). Bring this mixture to a boil and stir occasionally until the dry ingredients dissolve. Pour the mixture into a gallon container and add the remaining ingredients.

How do you inject a smoked turkey?

Tie the legs together to hold everything in the cavity and inject the turkey with a Cajun Butter injection. Cajun Smoked Turkey Butter Injection: Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture.

How do you use Cajun smoked turkey butter?

Cajun Smoked Turkey Butter Injection: Combine these ingredients into a jar and shake or stir. Shoot the legs, thighs, and breast evenly with the injection mixture. Spray the skin of the turkey with vegetable cooking spray and sprinkle the outside with the Cajun Seasoning. Cajun Smoked Turkey Seasoning:

How do you know if a smoked turkey is done?

Turkey is done when it hits 165 in the breast and 175 in the thigh/leg areas. Remove the smoked turkey from the pit and cover loosely with foil for 20 minutes before carving. This Cajun Smoked Turkey is incredible, the brine packs the flavor into the meat and the injection keeps it super moist.

How do you Thaw a Cajun smoked turkey?

It’s one fine eating Cajun Smoked Turkey and here’s how it’s done: I start with a 14lb turkey that I let thaw for 5 days in the refrigerator. Remove the turkey from its package and rinse under cool water. Be sure to remove the neck and the giblet bag located in the cavity. Also toss out the pop-up thermometer located in the breast if it has one.

Can you eat Cajun smoked turkey?

This bird is loaded with flavor from a 24 hour soak in spicy brine and a good dose of Cajun Butter injection along with plenty of spices on the outside. It’s one fine eating Cajun Smoked Turkey and here’s how it’s done: I start with a 14lb turkey that I let thaw for 5 days in the refrigerator.

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