Smoked Turkey

The Original Cold Smoked Salt and Pepper Co.

As we gather around the Thanksgiving table each year, the big question that our family faces is whether or not we put the turkey in the oven or if we go rogue and put it on the smoker. The traditional oven roasted turkey is flavorful, juicy, and has that tender and familiar Thanksgiving flair. When you pair that with homemade mashed potatoes, baked corn and stuffing you have yourself a crowd pleasing kind of meal. However, this past Thanksgiving we decided to change things up and for the first time we served an Applewood Smoked Turkey for our family Thanksgiving. While it is hard to move on from tradition when some family members balk at the thought of doing something different, our family was extremely excited to venture into the world of a new tradition of smoked turkey. The results of the aforementioned applewood smoked turkey packed so much smoky flavor into every single bite that leftovers were hard to come by. 

Smoking a turkey is honestly not hard to do and takes minimal prep work to accomplish great results. For our family Thanksgiving dinner we did not smoke a whole turkey. Rather, we chose to smoke four large turkey breasts, each weighing around three to four pounds. Choosing to smoke just the breasts instead of a whole turkey is contingent on the size of your smoker. Second, we just love the tender breast meat and it takes on the smoky flavor exceptionally well. If you have a large smoker that can hold a full sized turkey, absolutely go for it! Our recipe will work on a whole turkey, as well as just the breasts. Plan accordingly as you prep your smoker and make sure to allow for the proper cook time to reach an internal temperature of 165 degrees. 

The ingredients needed to smoked this flavor packed turkey is as follows…

• 1 to 4 Turkey Breasts / 3 to 4 pounds each
• Mayonnaise 
• The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn
• The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt
• The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Lemon Peppercorn
• The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Paprika
• Onion Powder
• Garlic Powder
• Turkey Stock
• Honey

To prepare each turkey breast, we usually use a two day process. The day before smoking, we inject the turkey with a turkey stock mixture and let it set over night, and then on day two we prep the outside of the turkey breasts prior to placing them on the smoker. We like to let the injections soak into the meat at least twelve hours before we actually cook the turkey. Of course, you can inject the turkey on the same day you are smoking it. The choice is yours and it is completely up to you and your preference!

For the injections you will need the following four items: turkey stock, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt and honey. In a small pot, pour one cup of turkey stock, one tablespoon of Applewood Smoked Espresso ground peppercorn, one tablespoon of Applewood Smoked Sea Salt and a quarter cup of honey. If you are wondering why we recommend honey, it’s because we find it adds a natural, mild sweetness to the bold and earthy flavor from the smoked applewood. Simmer all ingredients at medium heat and then bring down to a simmer. Stir occasionally to evenly mix the ingredients. Remove from the stove and use a meat injector to begin injecting each turkey breast. Make sure to place the turkey breast in a plastic bag so that you don’t make a mess of your kitchen. Inject the broth evenly among each turkey breast. If you notice that some of the mixture is starting to leak out, then you know you have throughly filled the turkey breast. Seal the bag where the turkey breast is placed and set in the refrigerator overnight. 

When the day arrives to smoke your turkey, get your smoker set to 250 degrees using applewood pellets or wood chips. While the smoker is heating to the desired temperature remove the turkey breasts from the fridge and place on a cookie sheet. At this time we will prepare the outside of the turkey with the following ingredients: Mayonnaise, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Espresso Peppercorn, The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt, The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Lemon Peppercorn, The Original Cold Smoked Salt and Pepper Co. Hickory Smoked Paprika, Onion Powder and Garlic Powder. 

Apply mayonnaise over the entire turkey breast. This process is known as the Texas way of smoking a turkey. Mayonnaise acts as a binder for all the seasonings that will be applied, but it also keeps the outside of the meat tender and from drying out. Once you have covered each turkey breast, start to apply the seasonings as listed in the above paragraph. All the seasonings listed will be applied to taste. However, may we suggest that the Hickory Smoked Lemon Peppercorn be used as a final touch and used sparingly. Also, when using the onion and garlic powder, know that both can be over power if too much is applied. As for the Applewood Smoked Salt and Pepper and Hickory Smoked paprika, make sure to coat the turkey thoroughly. 

Once your smoker has reached the desired temperature of 250 degrees, place the turkey breasts on the smoker. The average cook time for one turkey breast is somewhere between 3 to 4 hours. One hour per pound. If you have more than one turkey breast on the smoker it would be wise to give it a total of 4 1/2 to 5 hours. The final internal temperature you are looking for is between 165 to 170 degrees. 

When you have met the proper internal temp, remove the turkey breasts from the smoker. Let the turkey breasts rest for at least 20-30 minutes on a cookie sheet or butcher block. If you have some aluminum foil, use it to lightly cover the turkey breasts. The rest time allows for the juices to seep back into the meat as it cools to keep all the flavor locked in. After you have let the turkey breasts rest you can begin to slice 1/4 inch thick pieces. We recommend placing the sliced turkey in a countertop cooker and set it to 200 degrees or on the warm setting. We also recommend pouring a cup of water in the bottom of the slow cooker to prevent the turkey from drying out. 

And at last, all you need are those must have side dishes such as mashed potatoes, stuffing, baked corn, or any family favorites you like to share at Thanksgiving. And after your family tastes the incredible difference that The Original Cold Smoked Salt & Pepper Company has added to your family tradition, you will be the highlight of every family meal for years to come!