Malcolm Reed’s Smoked Turkey Recipe: The Best Way to Smoke a Turkey

Malcolm Reed Smoked Turkey Recipe: A Mouthwatering Thanksgiving Tradition

Malcolm Reed is a renowned pitmaster and barbecue expert who has shared his expertise with millions of fans through his YouTube channel, How to BBQ Right. In this article, we’ll share his recipe for smoked turkey, a delicious and easy-to-follow dish that is sure to become a new tradition for your Thanksgiving table.

Smoked turkey is a classic holiday dish that is perfect for a crowd. The long, slow cooking process results in a juicy, flavorful bird that is sure to please everyone. And with Malcolm Reed’s step-by-step instructions, you’ll be able to smoke a turkey like a pro in no time.

So fire up your smoker and get ready to enjoy this mouthwatering Thanksgiving tradition!

Ingredients	Instructions	Notes
1 (12- to 14-pound) turkey 1 cup apple cider vinegar 1 cup water 1 tablespoon kosher salt 1 teaspoon black peppercorns 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper	Preheat your smoker to 225 degrees Fahrenheit. In a large bowl, combine the apple cider vinegar, water, salt, peppercorns, thyme, oregano, paprika, cayenne pepper, and garlic powder. Place the turkey in a large roasting pan and pour the brine over it. Cover the pan with plastic wrap and refrigerate the turkey for at least 8 hours, or overnight. Remove the turkey from the brine and pat it dry with paper towels. Place the turkey in the smoker and cook for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Let the turkey rest for 15 minutes before carving and serving.	You can use any type of wood for smoking the turkey, but I recommend using a fruitwood like apple or cherry. If you don’t have a smoker, you can also cook the turkey in a roasting pan in the oven. Preheat your oven to 350 degrees Fahrenheit and cook the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit. Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Ingredients

For the brine:

* 1 gallon water
* 1 cup kosher salt
* 1 cup brown sugar
* 1/2 cup apple cider vinegar
* 1/2 cup Worcestershire sauce
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 10 whole cloves
* 1 cinnamon stick
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon dried thyme
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

For the turkey:

* 1 (12- to 14-pound) whole turkey, thawed
* 1 cup melted butter
* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Instructions

1. Make the brine. In a large stockpot, combine the water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, honey, cloves, cinnamon stick, bay leaf, peppercorns, thyme, oregano, garlic powder, and onion powder. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool completely.
2. Preheat the smoker to 225 degrees Fahrenheit. If using a charcoal smoker, build a fire in the firebox and let it burn for 30 minutes to create a bed of coals. If using a gas smoker, preheat the smoker according to the manufacturer’s instructions.
3. Place the turkey in a large brining bag. Pour the brine over the turkey, making sure to cover it completely. Seal the bag and place it in a large cooler. Refrigerate the turkey for 24 hours, turning the bag occasionally.
4. Remove the turkey from the brine and pat it dry with paper towels. Brush the turkey with the melted butter and season with the smoked paprika, garlic powder, onion powder, salt, and pepper.
5. Place the turkey on a roasting rack in the smoker. Smoke the turkey for 6-8 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
6. Let the turkey rest for 15 minutes before carving and serving.

Conclusion

Malcolm Reed’s smoked turkey recipe is a delicious and easy way to cook a Thanksgiving turkey. The brine adds flavor and moisture to the turkey, and the smoking process creates a rich, smoky flavor. This recipe is sure to be a hit with your family and friends.

3. Tips and Tricks

Here are some tips and tricks to help you smoke a turkey like a pro:

* Use a good quality wood. The type of wood you use will have a big impact on the flavor of your turkey. Some good options for smoking turkey include hickory, oak, and apple.
* Start with a fresh turkey. A fresh turkey will have a better flavor and texture than a frozen turkey.
* Brined the turkey. Brining is a great way to add moisture and flavor to your turkey. To brine a turkey, simply soak it in a saltwater solution for several hours or overnight.
* Smoke the turkey at a low temperature. Smoking a turkey at a low temperature (225-250 degrees Fahrenheit) will help to ensure that it cooks evenly and doesn’t dry out.
* Don’t overcook the turkey. A turkey is done cooking when the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest before carving. After you’ve smoked the turkey, let it rest for at least 30 minutes before carving. This will allow the juices to redistribute and the turkey to be more flavorful.

4. Variations

There are many different ways to smoke a turkey. Here are a few variations to try:

* Smoked turkey breast. If you don’t have time to smoke a whole turkey, you can also smoke a turkey breast. This is a great option for a smaller gathering or if you’re short on time.
* Herb-smoked turkey. Add some fresh herbs to your wood chips to create a flavorful smoked turkey. Some good options for herbs include rosemary, thyme, sage, and oregano.
* Spiced smoked turkey. Add some spices to your brine or rub to create a flavorful smoked turkey. Some good options for spices include smoked paprika, cayenne pepper, garlic powder, and onion powder.
* Glazed smoked turkey. Brush your smoked turkey with a glaze during the last hour of cooking to create a sticky, sweet glaze. Some good options for glazes include honey, maple syrup, or barbecue sauce.

Smoking a turkey is a great way to cook a delicious and flavorful bird. By following these tips and tricks, you can smoke a turkey like a pro.

Q: What is the Malcolm Reed smoked turkey recipe?

A: The Malcolm Reed smoked turkey recipe is a popular method for smoking a turkey. It involves brining the turkey in a salt water solution, smoking it over wood chips, and then finishing it in the oven. The result is a moist, flavorful turkey that is perfect for a holiday meal.

Q: What are the ingredients for the Malcolm Reed smoked turkey recipe?

A: The ingredients for the Malcolm Reed smoked turkey recipe are as follows:

* 1 (12- to 14-pound) turkey
* 1 gallon of water
* 1 cup of salt
* 1/2 cup of brown sugar
* 1/4 cup of Worcestershire sauce
* 1/4 cup of apple cider vinegar
* 1 teaspoon of dried thyme
* 1 teaspoon of dried oregano
* 1 teaspoon of black peppercorns
* 10 whole cloves
* 1 bay leaf
* Wood chips for smoking (such as hickory or oak)

Q: How long does it take to smoke a turkey according to Malcolm Reed?

A: The smoking time for a turkey will vary depending on the size of the turkey and the temperature of the smoker. However, it typically takes around 5-6 hours to smoke a turkey.

Q: What temperature should I smoke a turkey at?

A: The ideal temperature for smoking a turkey is between 225F and 250F. This will allow the turkey to cook slowly and evenly, resulting in a moist and flavorful bird.

Q: How do I brine a turkey for smoking?

A: To brine a turkey for smoking, you will need to:

1. Dissolve the salt, brown sugar, Worcestershire sauce, apple cider vinegar, thyme, oregano, peppercorns, cloves, and bay leaf in the water.
2. Place the turkey in a large container and pour the brine over it. Make sure the turkey is completely submerged in the brine.
3. Cover the container and refrigerate the turkey for 12-24 hours.
4. Remove the turkey from the brine and rinse it thoroughly under cold water.
5. Pat the turkey dry with paper towels and proceed with smoking.

Q: What wood chips should I use for smoking a turkey?

A: The best wood chips for smoking a turkey are hickory or oak. These woods impart a rich, smoky flavor to the turkey.

Q: How do I finish a smoked turkey in the oven?

A: To finish a smoked turkey in the oven, you will need to:

1. Preheat the oven to 350F.
2. Place the smoked turkey in a roasting pan and cover it with aluminum foil.
3. Bake the turkey for 1-2 hours, or until the internal temperature reaches 165F.
4. Remove the turkey from the oven and let it rest for 10 minutes before carving.

Q: What are some tips for smoking a turkey?

Here are some tips for smoking a turkey:

* Use a good quality turkey. A fresh, never frozen turkey will produce the best results.
* Brine the turkey for at least 12 hours. This will help to keep the turkey moist during the smoking process.
* Use wood chips that will complement the flavor of the turkey. Hickory and oak are good choices.
* Smoke the turkey at a low temperature (225F-250F). This will allow the turkey to cook slowly and evenly, resulting in a moist and flavorful bird.
* Baste the turkey with melted butter or olive oil every hour or so. This will help to keep the turkey moist and flavorful.
* Let the turkey rest for 10 minutes before carving. This will allow the juices to redistribute throughout the turkey, resulting in a more flavorful and juicy bird.

Malcolm Reed’s smoked turkey recipe is a delicious and easy way to cook a turkey for your next holiday gathering. The key to this recipe is to brine the turkey for several days before smoking it, which helps to keep the meat moist and flavorful. The smoking process also adds a smoky flavor that is sure to please your guests. If you’re looking for a foolproof way to cook a turkey, be sure to give Malcolm Reed’s smoked turkey recipe a try.

Here are a few key takeaways from this blog post:

* Brining a turkey before smoking it helps to keep the meat moist and flavorful.
* The smoking process adds a smoky flavor that is sure to please your guests.
* Malcolm Reed’s smoked turkey recipe is a delicious and easy way to cook a turkey for your next holiday gathering.