Camp Chef Smoked Turkey

Alrighty, folks, gather around because we’re diving headfirst into the smoky realm of turkey goodness! Today, I’m gonna spill the beans on how to whip up a lip-smackin’, finger-lickin’, Camp Chef smoked turkey that’ll have your taste buds doing the cha-cha. So, grab your apron, and let’s start this turkey party!

How to Make Smoked Turkey on Camp Chef

Picture this: It’s Thanksgiving, and you’re the hero of the day. Your family’s eyes are wide with anticipation as you unveil the masterpiece – a perfectly smoked turkey. Here’s how you can make that happen:

1. Get the Right Bird: First things first, you gotta have the right turkey. I’m talkin’ about a plump, juicy one, my friends. Aim for about 12-15 pounds, and you’re golden.
2. Prep the Smoker: Fire up your Camp Chef smoker and get it to a steady 225°F. Throw in some wood chips – we’ll talk about those in a bit.
3. Rub-a-Dub-Dub: Season your turkey inside and out while your smoker’s getting cozy. I like a good ol’ mix of salt, pepper, garlic powder, and maybe a dash of paprika for that extra pizzazz. Don’t be shy; get your hands dirty!
4. Into the Smoke: Pop that bird onto the smoker grates, breast side up. Close the lid, and let the magic happen. Your turkey’s gonna need about 30 minutes per pound, so do the math and set your timer.
5. Keep ’em Smokin’: Every hour or so, toss in more wood chips to keep the smoky party rollin’. You can use applewood, hickory, or cherry wood – they all bring their unique flavors to the table.
6. Check the Temp: Use a meat thermometer to monitor things. When the turkey’s internal temperature hits 165°F in the thickest part of the thigh, you’re in the home stretch!
7. Rest and Carve: Don’t rush it, champ. Let that turkey rest for about 15-20 minutes before you carve it up. This lets the juices redistribute, and you won’t end up with a dry bird.

Wood Selection: A Flavorful Decision

Ah, the wood chips – the unsung heroes of your smoked turkey adventure. Different woods give different flavors, so here’s the lowdown:

• Applewood: Adds a subtle, sweet flavor that pairs perfectly with turkey. It’s a crowd-pleaser, no doubt.
• Hickory: This one’s for the bold. It packs a strong, smoky punch. If you’re into that rich, hearty flavor, hickory’s your wingman.
• Cherrywood: A touch of fruitiness in your turkey? Cherrywood’s got your back. It’s a bit milder than hickory but adds a delightful twist.

Feeding a Crowd: Turkey Portions

Alright, let’s talk numbers. You’re the host and want to make sure no one leaves hungry, right? Rule of thumb: plan for about 1 to 1.5 pounds of turkey per person. That should leave room for seconds (or thirds), plus some leftovers for those glorious turkey sandwiches.

Brine Magic: Moisture and Flavor

Now, let’s chat about flavor infusion. Brining your turkey is like giving it a spa day. It’ll keep that bird moist and oh-so-flavorful. Here’s a basic brine recipe to get you started:

• 1 gallon of water
• 1 cup of kosher salt
• 1/2 cup of brown sugar
• A handful of crushed garlic cloves, bay leaves, and some peppercorns

Dissolve the salt and sugar in water, toss in the aromatics, and let your turkey soak in this goodness for at least 12 hours. Rinse, pat dry, and you’re ready to season and smoke.

Sides that Shine: Perfect Companions

Now, onto the best part – the sides! Turkey’s the star, but the sides bring harmony to your feast. Go classic with mashed potatoes, stuffing, and cranberry sauce. Or get a little fancy with roasted brussels sprouts, sweet potato casserole, and a fresh green salad.

Leftover Love: Creative Turkey Ideas

The day after the feast, you’re staring down a mountain of leftover turkey. Fear not! Turn those leftovers into turkey pot pie, sandwiches, or even a hearty turkey and vegetable soup. Get creative, and let those flavors shine in new ways.

Well, there you have it, my fellow turkey enthusiasts. Making a smoked turkey on your Camp Chef is a labor of love, but the payoff is a table full of happy, satisfied folks. Remember, the secret ingredient is always a dash of patience and a whole lotta love.

So, get smokin’, and let that turkey adventure begin! Thanks for joining me on this flavorful journey, and remember, folks, “Life’s too short for bad food.” Happy cooking!

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Camp Chef Smoked Turkey

Savor the irresistible aroma and succulent tenderness of camp chef smoked turkey. Elevate your holiday feast or any occasion with this flavor-packed masterpiece.

Course Main Course

Prep Time 15 minutes

Cook Time 4 hours

Brining 2 days 18 hours

Servings 10

Ingredients

For the Brine:

• 1 gallon of water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 6 cloves garlic crushed
• 2 bay leaves
• 1 tablespoon black peppercorns

For the Turkey:

• 1 12-15 pound whole turkey
• 2 tablespoons olive oil
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika

Instructions

Brining the Turkey

1. In a large pot, combine the water, kosher salt, brown sugar, crushed garlic cloves, bay leaves, and black peppercorns. Stir until the salt and sugar are completely dissolved.
2. Remove any giblets or neck from the turkey cavity and rinse the turkey under cold running water. Pat it dry with paper towels.
3. Place the turkey in a large food-grade plastic container or a brining bag.
4. Pour the brine mixture over the turkey, making sure it is fully submerged. If necessary, weigh the turkey down with a plate to keep it submerged.
5. Seal the container or bag, and refrigerate for 12-24 hours. The longer you brine, the more flavorful your turkey will be. Turn the turkey occasionally if it's not fully submerged.

Preparing and Smoking the Turkey

1. Remove the turkey from the brine and rinse it thoroughly under cold running water. Pat it dry with paper towels, inside and out.
2. In a mixing bowl, combine the olive oil, black pepper, garlic powder, and paprika to create a seasoning rub.
3. Rub the seasoning mixture all over the turkey, both inside and outside. Be generous with the rub, making sure to get into all the nooks and crannies.
4. Fire up your Camp Chef smoker and preheat it to a steady temperature of 225°F. Add your choice of wood chips (applewood, hickory, or cherrywood) to the smoker box.
5. Place the turkey on the smoker grates, breast side up. Close the lid.
6. Smoke the turkey at 225°F for approximately 30 minutes per pound, or until the internal temperature in the thickest part of the thigh reaches 165°F. This will take about 4-5 hours for a 12-15 pound turkey.
7. Keep an eye on the smoker temperature and add more wood chips as needed to maintain that smoky goodness.
8. Use a meat thermometer to check the turkey's internal temperature. When it reaches 165°F, it's time to take it off the smoker.

Resting and Carving

1. Remove the smoked turkey from the smoker and let it rest for about 15-20 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful bird.
2. Carve the turkey as desired and serve it up alongside your favorite Thanksgiving sides.