It’s turkey time! And if you have not tried smoking a turkey this is the year! Our Western BBQ Apple Smoked Rotisserie Turkey is scrumptious with a buttery spice blend of Jack Daniel’s Chicken Rub, rosemary, poultry seasoning, and ginger.
Apple Smoked Rotisserie Turkey is sponsored by Western BBQ Products!
A simple method called hot and fast smoking is an effective way to cut down on time, crisp up skin and create a delicious juicy turkey. In fact, the best turkey I have ever had was cooked on a rotisserie within 1 1/2 hours! Back then, I didn’t even know there was a method called hot and fast! The juiciness and flavor of that turkey has lingered in my thoughts for years! And that’s why I have revisited the method this year! I am so glad! Lastly, the only thing I would change from this cook is to add 2 apples instead of one to the rotisserie rod! Smoky rotisserie apples are a must try!
TURKEY TIPS
Should a Turkey be Rinsed?
According to a study by the food safety experts at the USDA, you should not rinse a turkey unless the turkey has been in a brine. Rinsing a packaged turkey can result in the spread of food-borne illness.
Why Smoke A Turkey?
- Smoking a turkey on the grill frees up the oven for dessert! Oh Yes!
- The color of the turkey usually is gorgeous…well my turkey got a bit too brown because I let it go 8 minutes longer than the recommended 1 1/2 hours because I was perfecting the mashed potatoes.
- The flavor of a light smoky infusion in turkey definitely ends the belief that turkey is flavorless and dry.
- Once the lid is closed on the grill you don’t have to check on the turkey for 1 hour and 15 minutes. Yes, more time for the sides!
Should Turkey be Brined or Rubbed?
- Pittmasters go back and forth on the advantages or disadvantages of emerging a bird into salty water for a day. Subsequently, it really is up to you and what you have experienced.
- The spiced butter rub in Western BBQ Apple Smoked Rotisserie Turkey can be applied the day before the turkey is cooked. In the same way a wet brine or dry brine works to infuse flavor, a rotisserie turkey will benefit if seasoned 24 hours in advance.
- Just in case you are determined to rotisserie a turkey after brining we have included a simple wet brine recipe and instructions.
How to Make a Brine!
Make Brine: In a large saucepan, combine 2 quarts apple cider (juice not vinegar), 1 cup brown sugar, 3/4 cups kosher salt, and 2 tablespoons Jack Daniel’s Steak, and bring to a boil, stir until sugar and salt dissolve. *Then add 2 quarts water, 2 oranges, quartered, 1/4 cup finely chopped garlic, 1/4 cup finely chopped fresh ginger, 10 whole cloves, 5 whole allspice or juniper berries, 4 bay leaves, 1 tablespoon dried sage leaves or 2 tablespoons fresh sage, chopped, and cool in refrigerator.
Soak Turkey: Add the turkey and refrigerate for 18-24 hours. Rinse turkey and dry with paper towels before adding butter rub and seasoning. Cook as instructed in the recipe.
What’s the Best Wood for Smoking a Turkey?
- A smoker box or homemade foil smoking packet filled with Western BBQ Smoking Chips is a must to flavor up turkey.
- We suggest pecan, maple, apple, hickory, or even cherry!
- Many people like to combine hickory with apple or cherry!
- The only wood chips that might overpower the mild flavor of turkey are post oak and mesquite.
- Western BBQ Smoking Chips do not have to be soaked before adding to charcoal or a smoker box.
What Else to You Need to Know Before Smoking a Scrumptious Turkey?
- Remove the turkey from the refrigerator one hour before cooking it on a grill.
- An extra step is to place an ice pack or ice cubes in a resealable plastic baggie and place on the turkey while the remainder of the meat comes up to room temperature. The reason for this is that the turkey breast cooks the quickest.
- Although the official safe temperature for a turkey is 165°F internal temperature there is a carryover temperature. Therefore make sure to remove the turkey from the hot grill about 5-10 degrees lower than the desired serving temperature.
- Let the smoked turkey rest 20-30 minutes is essential! The juices need time to redistribute!
- For crispy turkey skin, avoid basting, liquid brines, and don’t wrap or tent!
- Buy your turkey fresh! Subsequently, if you have a frozen turkey, give it 3 to 4 days to thaw in the refrigerator! A large Tom turkey can take 5 days to thaw!
- In a pinch, thaw the turkey in a cooler full of cold water, just make sure the water is 40°F or lower.
- The size of a turkey that is going on a rotisserie should not be over 14 pounds.
What about Leftovers?
- The minute your turkey dinner has been gobbled up immediately pack the leftover in a covered container, and place the bones and scraps into a resealable bag for soup broth.
- Place turkey on a microwave safe plate, and drizzle it with chicken broth. Cover the plate, with plastic, to create a light steam, as it cooks for a minute or until warm. Turkey is safe to eat at 130°F.
- When heating 3-4 servings of leftover turkey, wrap it in aluminum foil and warm it in a 275°F oven for about 30 minutes.
Looking for a smoky side dish or vegan thanksgiving option? Check out my grilled squash rings with smoky lentils!
TO FIND OUT MORE ABOUT SMOKING on a GAS GRILL HEAD TO Western BBQ Wood:
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RECIPE
Apple Smoked Rotisserie Turkey
It’s turkey time! Our Western BBQ Apple Smoked Rotisserie Turkey is scrumptious with a buttery spice blend of Jack Daniel’s Chicken Rub, rosemary, poultry seasoning, and ginger. The turkey finishes smoking in 90 minutes thanks to the Hot and Fast smoking method.
Ingredients
For the Drip Pan:
- 1 large white or yellow onion, cut into eighths
- 2 stalks celery, rough chopped
- 1 cup desired fresh herbs, whole sprigs is okay
- 5 garlic cloves, cut into halves
- Optional: 2 carrots, peeled and chopped
- 3 cups water
For the Turkey:
- 1 (12-14 pound) turkey, thawed
- 1 pink lady apple or similar, remove core with apple or strawberry corer
For the Rosemary Chicken Rub:
- 1/4 cup Jack Daniel’s Chicken Rub
- 1/2 tablespoon ground rosemary
- 1 teaspoon ground poultry seasoning
- 1 teaspoon ground ginger
For the Jack Daniel Spiced Butter Rub:
- 1 cube unsalted butter, room temperature
- 1 tablespoon rosemary chicken rub (above recipe)
- 1 tablespoon minced parsley
- 1 tablespoon minced rosemary
- 2 teaspoons grated garlic
- Zest from one lemon
Instructions
To Prepare Gas Grill:
1. Remove grill grates, and prepare gas grill for indirect cooking as directed in the grill’s instruction book.
2. Place an large aluminum pan, to catch drips, in the center of the grill. Right before grilling, fill the drip pan with onion, celery, herbs, garlic, and water.
3. Fill a smoker box with 2 cups Western Apple BBQ Smoking Chips, and securely position over the hottest part of the grill to get the smoke started.
4. Plug in the rotisserie motor.
5. When it is time to rotisserie the turkey, adjust the heat to 450°F indirect heat, and move the smoker box to a cooler part of the grill to prevent burning.*
To Prepare Turkey:
1. Remove turkey from packaging but do not rinse. Remove the neck and giblets from the turkey’s cavity, and discard or reserve*. Pat the turkey dry with paper towels.
2. Set the turkey on a baker’s rack to air dry for a bite.*
To Season Turkey:
1. Spread almost all of the spiced butter under the turkey’s skin, 3 tablespoon of the butter for the outer skin. To spread butter under the skin, carefully lift the turkey skin with a small rubber spatula or your fingers. Then gently glide your hand or a rubber spatula under the skin to disperse the butter. When the turkey skin is extremely stretchable spread butter on the turkey legs!
2. Insert the rotisserie rod into one side of the turkey then the apple. Push the apple to the center of the turkey cavity. Set the rod with the turkey on an extra large bowl to prevent butter and seasoning to adhere to the work surface not the bird!
3. Sprinkle the remaining Rosemary Chicken Rub over the entire surface of the turkey. Turn the turkey on the rotisserie rod as needed to reach all side.
4. Truss or pin the turkey wings and legs, and insert rotisserie’s spit forks into turkey to secure on the rod.
5. Make sure the drip pan is on the grill as instructed above. Insert the turkey rod into the rotisserie motor attachment, and turn on.
6. Cook rotisserie turkey with the lid closed to infuse the meat with delicious Western BBQ apple smoke! The turkey is done once the breast reaches 155°F and the legs are about 160-165°F, just under 1 1/2 hours! Note: If the standard method of cooking rotisserie turkey id desired, set the grill temperature for 350°F and cook 2 1/2 hours.
7. Remove turkey from grill and let it rest on a cutting board, with a trough, for 30 minutes.
8. Reserve the rotisserie apple, and slice for the garnish. The onions in the drip pan are delicious too as a garnish. The liquid in the drip pan can be drained, seasoned, and added to homemade gravy or drizzle directly over sliced turkey.
9. Carve the turkey and serve with your favorite sides.
Notes
- The turkey neck and giblets can be cooked to add flavor to turkey stock.
- The turkey can air dry, uncovered, in the refrigerator, overnight to aid in developing a crispy skin.
- Turkey only needs about 30-45 minutes of smoke so we suggest not refilling the smoker box.
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