Smoked Turkey on a Drum Smoker

By Christie Vanover | Revealed November 16, 2022 | Final Up to date November 16, 2022

What Is a Drum Smoker

A drum smoker is a sort of grill made out of a steel barrel. Most frequently, the barrels maintain about 55 gallons, so that they’re referred to as 55-gallon drums. Nonetheless, it’s also possible to discover 30-gallon barrels.

Drum people who smoke have grow to be extraordinarily well-liked on the competitors circuit. Personally, I take advantage of three orange Hunsaker Drum People who smoke. I even have a black Hunsaker and mini orange 30-gallon in my yard. The blue one pictured beneath belongs to my pops.

Gateway Drum People who smoke are one other well-liked model you’ll see on the circuit.

If you’ll find your self a barrel, you may even purchase a equipment to build your own smoker out of it. These are sometimes referred to as UDS, or Ugly Drum People who smoke, as a result of the barrels are often fairly beat up.

Different firms, like Oklahoma Joes, have drum people who smoke that aren’t fairly barrels, however they work the identical manner.

Principally, you add your charcoal to a basket within the backside of the barrel. The rack or racks relaxation on bolts above the coals at various ranges. Oxygen is fed into the drum both by means of a pipe on the aspect or a complete within the backside.

Warmth and smoke exit the smoker by means of an exhaust on the highest. You alter the opening in that exhaust vent to regulate the temperature of the smoker.

Drum people who smoke often purr at increased temps between 275-300F levels, which is the temperature I take advantage of to cook dinner this smoked turkey. Bonus is meaning the turkey will take much less time to cook dinner.

Elements

This smoked turkey recipe is brined, seasoned after which completed with a whiskey bacon glaze.

• Turkey: I like cooking 12-15-pound birds. I discover them to be the juiciest.
• Butter: You’ll want one giant 8-ounce bundle of Kerrygold salted butter.
• Aromatics: For that quintessential Thanksgiving taste, fill the cavity with aromatics like celery, carrots, lemons, onions, thyme and sage.
• Turkey Rub: Attempt my Smoked Turkey Rub recipe or a mixture of my Spiceology Chicken Rub and Girl Carnivore’s Chick Fest.

Brine Elements

• Water: You’ll want each sizzling water and chilly water.
• Salt: When making brines, at all times use kosher salt.
• Sugar: White granulated sugar.
• The Grill Dads Lemon Thyme Brine: Technically it is a seasoning meant for use as a dry brine (simply sprinkled on the hen), however it works nice for moist brining, too.
• Big Poppa Smokers Chicken Prod: This can be a nice product that’s used on the competitors circuit as a brine or injection for hen.

Basting Elements

• Bacon Drippings: Subsequent time you cook dinner a slab of bacon, save the drippings for this recipe. You may as well purchase bacon grease on Amazon.
• Whiskey: It’s at all times Jack Daniels black label in our home.
• Soy Sauce: Common or low sodium.

1. STEP ONE: Begin by putting 2 cups water, salt, sugar, Lemon Thyme Brine and the Rooster Prod right into a pot over medium warmth. As soon as the seasonings dissolve, take away it from the warmth and pour in two cups of chilly water. Let the moist brine cool to a minimum of room temperature.

2. STEP TWO: Line a food-safe bucket with two disposable turkey size oven bags. Take away the turkey from its packaging and take away the bag of organs, neck and pop-up thermometer, if it had one. Place the turkey within the bag within the bucket – breast aspect going through down.

Pour the cooled brine on prime. Add extra chilly water to cowl, and tie the interior bag in a knot, forcing out as a lot air as attainable. Place the bucket within the fridge for 8-12 hours.

3. STEP THREE: After 8-12 hours, take away the turkey from the brine and place it on a rack over a rimmed sheet pan. Pat it dry with paper towels and refrigerate uncovered for 2-3 hours.

4. STEP FOUR: After the turkey has chilled within the fridge, place the pan on the counter. Minimize the Kerrygold butter into 5 items. Place one piece underneath the pores and skin of every breast.

Place 2 items within the cavity together with some celery, carrots, lemons, onions, thyme and sage. Break the final piece in half and place half in every thigh socket.

5. STEP FIVE: Season the hen throughout with turkey rub, specializing in the breasts, legs and wings. The underside isn’t as vital.

6. STEP SIX: Whereas the hen rests, warmth your drum smoker to 275-300F levels utilizing lump charcoal, 2 pecan wooden chunks and a pair of hickory wooden chunks. It’s additionally nice with delicate fruitwood, like apple.

7. STEP SEVEN: Place the turkey on the heated smoker breast aspect up. Ensure that the rack is low sufficient that the lid will shut all the way in which.

8. STEP EIGHT: After about 2 1/2 hours, the pores and skin will begin to be golden, which implies it’s time to baste the hen. Mix the bacon grease, whiskey and soy sauce and brush it everywhere in the hen. You are able to do this a few occasions in the course of the last stage of cooking.

9. STEP NINE: Proceed smoking the turkey till the inner temperature within the thickest a part of the thigh reaches about 180F levels. Shut down all of the vents on the smoker to extinguish the warmth and let the turkey relaxation on the smoker till it’s time to carve.

The best way to serve smoked turkey

When it’s time to current your smoked turkey masterpiece, put together a big platter with an association of recent herbs, like parsley, sage and rosemary. Place the hen proper on the mattress of herbs.

To carve the turkey meat, begin by eradicating the legs adopted by the wings.

To take away the turkey breast meat, run your knife alongside the spine and comply with that bone down till it curves. As soon as it’s separated, you may slice the breast into half-inch items.

Pull the darkish meat from the thighs and place strips of that on the platter with the leg bones.

Storage

Smoked turkey could be saved in an hermetic container within the fridge for as much as 5 days. It will also be frozen for as much as six months.

In case you have a whole lot of turkey leftover, divide it up into smaller baggage, so you may pull parts out for future meals like sandwiches, taquitos, quiches or hand pies.