Smoked Teriyaki Turkey

This recipe was cooked on an Oklahoma Joe's Bronco Pro drum smoker using B&B lump charcoal, with a target temperature of 300-350°F until the breast meat is safely cooked.

Ingredients

•   Whole turkey

•   Your favorite brine (here is a base recipe)

•   Homemade teriyaki sauce (recipe here)

•   B&B lump charcoal(Order here)

Instructions

  Brine the Turkey: Prepare your favorite brine using the recipe linked above. Submerge the turkey in the brine and refrigerate for the recommended time to ensure a juicy and flavorful bird.

  Rinse & Pat Dry: After brining, remove the turkey and rinse with cold water to remove excess salt. Then pat it completely dry with paper towels. A dry surface helps the skin crisp up during the smoking process. At this point, season your turkey with a rub that is fairly low in sodium. My rub of choice today is the tropical zinger dry rub from my store. I like the citrus notes from the rub that will pair well with the brine.

  Prepare the Smoker: Set up your Oklahoma Joe's Bronco Pro drum smoker for a cook at 300-350°F. Use B&B lump charcoal and light it to establish a steady temperature. For this cook, the minion method, as explained in my book, Wrangling Fire, is recommended.

  Smoke the Turkey: Place the turkey on the smoker, breast-side up. Allow the turkey to smoke, maintaining the temperature between 300-350°F. The higher temperature will help to render the fat and crisp the skin. When the turkey gets to about 130°F, wrap it in foil with some butter. I used a garlic and herb compound butter I had on hand.

  Apply Teriyaki Sauce: Once the internal temperature of the breast reaches approximately 150°F, unwrap and begin basting the turkey with the teriyaki sauce. Apply the sauce 2 or 3 times to build a beautiful glaze and infuse the meat with flavor. 

  Check for Doneness: Continue to cook the turkey until the breast meat reaches a safe internal temperature of 165°F. Usually, the dark meat will be done at a higher temperature at this time as well. Use a reliable instant meat thermometer inserted into the thickest part of the breast, without touching the bone.

  Rest and Serve: Once the turkey reaches the target temperature, remove it from the smoker and let it rest for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and delicious result.

Enjoy your smoked teriyaki turkey!