Peru defumado

Ingredientes

• 1 fresh or thawed 12 to 14 lb turkey
• 1 turkey brine recipe ((wet or dry))
• 2 Tbsp unsalted butter or oil
• 1/4 cup dry spice rub ((optional))

Modo de preparo

1. 1

   --- Prep the Turkey ---

2. 2

   Thaw the turkey (if frozen), remove the giblets and neck, and trim excess fat around the openings.

3. 3

   Brine the turkey 24 hours before smoking (optional but recommended for moisture and flavor). Use a wet brine or dry brine 24 hours prior to smoking. Rinse turkey after wet brining and pat dry with paper towels. Don't rinse if you dry brined.

4. 4

   Rinse the brine thoroughly with paper towels (if you wet brined).

5. 5

   Let the turkey sit at room temperature 30 mins to 1 hour before smoking.

6. 6

   --- Smoke the Turkey ---

7. 7

   Setup your smoker: Follow the manufacturer's instructions and bring the smoker's temperature to a temperature of 225 to 275° F and set it up for indirect cooking with a water drip pan in place. Add the wood chunks, chips or pellets for smoke. *See note 3 about temperature.

8. 8

   Rub softened butter on the entire outside of the turkey and under the skin. Spray a V-rack with cooking spray and place turkey breast-side up (see note #2).

9. 9

   Smoke turkey until the internal temperature of the breasts reaches 159°F and thighs reach 170°F. Use a probe thermometer to verify doneness. See note # 7 about carry-over cooking.

10. 10

    Remove from the smoker and place on a large cutting board to rest for 30 minutes before carving and serving.