Jamaican Jerk Smoked Turkey Recipe in a Masterbuilt electric smoker.
INGREDIENTS
One 18.5 lb turkey
Scallions
Thyme
Salt
2 Tbsp Citrus Jerk seasoning(home made)
Garlic Pimento/Allspice Berries
Olive oil
Thaw and spatchcock turkey. For this recipe i used a 18.5 lbs Turkey.
Use giblets and trimmings with 1 cup salt, Thyme, Scallions, 1 head of garlic and 1/4 cup of jerk seasonings to boil a stock for brine, or use whatever stock you have access to.
Make several small deep cuts in turkey for brine to get into.
When stock is cold, submerge turkey in large bag or bowl to store in refrigerator overnight(I did 24 hours).
Remove from refrigerator and brine solution about two hours before cook time. Pat dry and allow to air dry. Pat dry until skin is completely dry.
Use olive oil, or your low heat oil of choice to coat the entire surface of the turkey.
For my dry rub, i used a mixture of citrus jerk(home made, video coming), red pepper flakes, garlic salt and poultry seasoning.
Preheat Smoker to 250 degrees Fahrenheit.
Apply dry rub seasoning all over turkey. More or less spice for your liking.
My baste is olive oil infused with red pepper flakes, thyme leaves, allspice berries and citrus jerk seasoning.
When smoker is up to temp, drop in the bird. Due to the size of my smoker i placed one half on each shelf. Smoker for two hours undisturbed. My wood chips of choice were bourbon and apple juice soaked hickory wood chips.
After the first two hours, baste the turkey every half hour. After the first two hours monitor the internal temp. Internal temp of 160-165 degrees. Total cook time was 3 hours and 15 minutes.
Remove from smoker and let sit loosely covered (tented) with foil for at least 30 minutes.
Carve and enjoy.
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Негізгі бет JAMAICAN STYLE JERK SMOKED TURKEY RECIPE, Masterbuilt electric smoker: Spice up your Thanksgiving
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