Smoked Turkey on a Drum Smoker

5 from 1 vote

Smoked Turkey on a Drum Smoker

If you have a drum smoker, this is by far the best smoked turkey recipe because it's juicy, crispy and basted with bacon grease and whiskey.

Prep Time15

Cook Time3 30

Course: Main Course

Cuisine: American

Servings:

Author: Christie Vanover

Equipment

Drum Smoker
Lump Charcoal
2 Pecan Wood Chunks
2 Hickory Wood Chunks
Food-safe Bucket
2 Turkey Size Oven Bags

Ingredients

14 lb turkey

Turkey Brine

water
1/2 cup kosher salt
1/2 cup granulated white sugar
2 tbsp The Grill Dads Lemon Thyme Brine
2 tbsp Big Poppa Smokers Chicken Prod

Seasoning + Aromatics

8 ozs Kerrygold salted butter
2 stalks celery
2 carrots
1 lemon quartered
1/2 yellow onion quartered
1 bunch fresh thyme
1 bunch fresh sage
1/4 cup Turkey Rub

Whiskey Bacon Glaze

1/2 cup bacon grease melted
2 tbsp Jack Daniel's Whiskey
1 tbsp soy sauce

Instructions

Make Brine: In a medium pot, combine 2 cups warm water, salt, sugar, lemon thyme brine and the cattle prod. Heat until dissolved. Remove from heat. Stir in 2 cups cold water. Cool to at least room temperature.
Brine: Remove the turkey from the packaging. Discard the organs, neck and pop-up thermometer, if it has one. Place two brine bags inside of a bucket. Place the turkey in breast side facing down. Pour the cooled brine over the turkey. Add more cool water to fully cover. Tie the inner bag in a knot, pressing out as much air as possible. Place the bucket in the fridge for 8-12 hours.
Air Chill: Remove the turkey from the brine. Set it on a rack over a rimmed sheet pan. Pat it dry. Place the turkey in the refrigerator uncovered for 2-4 hours. This will remove excess moisture.
Season: Cut the butter into five pieces. Place 1 piece under the skin of each breast. Place 2 pieces inside the cavity with the vegetables and herbs. Split the last piece in half and tuck one half into each thigh socket. Season all over with turkey rub.
Heat Grill: Heat the drum smoker to 275-300F degrees with lump charcoal and wood chunks.
Smoke: Place the turkey on the smoker breast side up. Smoke for 2 1/2 hours.
Baste: In a bowl, combine the melted bacon grease, whiskey and soy sauce. Once the turkey has started to turn golden brown, brush the glaze all over the bird. Continue smoking until the turkey thigh reaches an internal temperature of about 180F degrees.
Rest: Once the turkey is ready, close all of the vents on the smoker to extinguish the fire. Allow the turkey to rest, until you're ready to serve it.
Carve: Serve the whole turkey on a bed of fresh herbs on a platter. When ready to carve it, remove the legs and wings. Carve off the breasts and slice into 1/2-inch thick pieces. Pull the remaining meat and arrange on the platter without the bones.

Notes

This smoked turkey is also great with my traditional Smoked Turkey Brine recipe.

The aromatics ingredients are flexible. You can stuff any type of vegetables you prefer into the cavity. They add flavor as they steam.

When checking the internal temperature of the turkey, place your meat thermometer into the thickest part of the thigh without touching the bone.

Once you shut down the grill and let the bird rest, you can leave it in there for up to an hour.

Nutrition