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On average, it will take approximately 30-40 minutes per pound at a smoker temperature of 225-250°F. 2. Can You Stuff the Turkey with Pre-cooked Stuffing? Yes, you can use pre-cooked stuffing in your turkey, but make sure it reaches the proper temperature during the smoking process. 3.
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Tie. Use kitchen twine to tie the legs together. Get Ready for Smoking. Once your smoker is 325°F, brush the bird with the melted butter and set the pan on the smoker. Pour in your liquid. Smoke the Turkey. Cover the smoker and smoke your turkey at 325°F until it reaches 155°F in the breast and 160°F in the thighs.
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Cooking Instructions Hide images. step 1. Thaw Whole Turkey (1) and remove the giblet bag and neck. Place Turkey in XXL plastic ziplock storage bag, Add Poultry Brine Mix (1 cup) and Water (16 cups), squeeze the air out of bag, and close. Place the turkey in a large plastic bowl or tote and place in the refrigerator for 24 hours.
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Preheat your oven to 325°F (165°C). Place the turkey on a roasting rack inside a roasting pan. Cover the turkey with aluminum foil and cook for approximately 13 minutes per pound. Insert a meat thermometer into the thickest part of the turkey to ensure it reaches an internal temperature of 165°F (74°C). 6.
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Season the inside cavity with 2 tablespoons of Traeger Pork & Poultry Rub. 3. Use your hands to carefully separate the turkey skin from the meat over the breasts, creating a pocket. Spread the softened butter under the skin and over the breasts in an even layer about 1/4 inch thick.
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Add celery and onion and cook until tender. Add garlic and cook 1 minute longer. Remove from heat and stir in broth and stuffing mix. Mix until combined. Place on smoke at 250 degrees F. Smoke for 35-45 minutes or until cooked through. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve.
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Place the pan with the turkey in the smoker and smoke for 3 hours. After 3 hours, carefully remove the turkey. Using a baster, remove and reserve any drippings. Stuff the turkey with the prepared Candied Pecan and Apple Stuffing. Mix the vegetable oil and seasoning in a bowl and brush a quarter of it over the turkey.
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Preheat the smoker to 350 F. Cut the baguettes into 1 inch cubes and toss the pieces in the melted butter, olive oil, and the ground fennel. Either bake at 425 for 15 minutes or until golden brown or place them on the smoker for added smoke flavor (a 350 this will take 20-25 minutes or so).
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Preheat your oven to 325°F (163°C). Remove the turkey from its packaging and place it on a cutting board. Brush the entire turkey with olive oil to help it brown and stay moist during cooking. In a small bowl, mix together your favorite herbs and spices.
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Brown the sausage in a large pan and drain. Keep 1 Tablespoon of grease in the pan and add the celery, onion, and apple. Sauté for a few minutes to soften and add the garlic. Cook for a few more minutes and pour into a bowl. Place the bread cubes into a large bowl and add the other ingredients.
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1. In a large pot, combine the water, salt, sugar, garlic powder, onion powder, oregano, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. 2. Remove the pot from the heat and let it cool completely. 3.
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Season. Coat the exterior of the bird with olive oil or melted butter and then season on all sides with the Sweet Rub. Smoke the turkey. Place the turkey directly on the grill grates, close the lid, and smoke the turkey. At 225 degrees F, you can plan on approximately 30 minutes per pound for your turkey to smoke.
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Preheat a smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub crushed garlic over the outside of the turkey, and sprinkle with seasoned salt. Transfer to a disposable roasting pan. Fill the turkey cavity with butter, cola, apple, onion, garlic powder, salt, and pepper.
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Soak 5 hardwood chunks (3×2 inches) for about 1 hour. Place the soaked wood on the coals after 1½ hours of cooking to produce smoke. To maintain the heat around 250° F, add 12 to 14 briquettes through the door every 1½ hours. Replenish the water if necessary. Check the temperature of your turkey after 3½ hours.
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Smoked Turkey: Dry Rub: combine dry rub ingredients in a small bowl. Preheat: Preheat smoker to 180 degrees F. Prep Turkey (if haven't brined) : Ensure turkey is completely thawed. Remove giblets or any gravy packet, if any, from inside the turkey. Pat turkey dry with a clean paper towels.
