Thanksgiving can be stressful with all the family coming together and then the ultimate decision to fry your turkey or even use the oven. I’m excited to share my recipe that brings my family together over some juicy and tender turkey. Let’s jump into the ingredients.
Beer Injected Turkey
- 1 20 Lb Whole Turkey
- 1 Can Beer Can be your choice!
- 1/2 cup Chicken Broth
- 2 tbsp Soy Sauce
- 2 tbsp Worcestershire sauce
- 1 Stick Unsalted Butter
- 1 tbsp Garlic powder
- 1 tbsp Onion Powder
- 1 Lemon Juiced
- 2 tsp Dry Sage
- 2 tsp Dry Thyme
- 1 tbsp Kosher Salt
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tbsp Smoked paprika
- 1 Can Beer Its your choice!
- 2 Sticks Unsalted Butter
- 3-4 Rosemary
- Handful Thyme
- 3 Sage Leaves
- 1 Lemon Juiced
- 1 Cup Chicken Stock
- 6 Cloves Garlic
- Get your turkey into the fridge for three days to begin thawing. After the third day place your turkey at room temp until complete thawed. Typically 24 hours.
- Create your injection sauce by combining all ingredients mentioned above in a saucepan over medium-high heat and simmer for 8-10 mins. Once it's done quickly fill your injector and start injecting the turkey. You want to inject every square inch if possible. To be honest, you can't over inject your turkey.
- Once you inject all of your turkey (legs, breast & wings) place it back in the fridge for 24 hours for maximum results.
- Pull your turkey out of the fridge and place at room temp for one hour and during this time you can seasoning your bird. I like to use mustard as a binder and you cover the whole surface area. Now you combine all the dry rub seasoning mentioned above and season your whole turkey. Make sure you season under the skin and inside the bird as well.
- Now that your turkey is seasoned, place rosemary, thyme, butter & fresh lemons inside the cavity of the turkey.
- Start your smoker and get your temp to 325 degrees. I used some awesome mesquite pellets for this smoke. Your want to start your smoker at this point because it allows your turkey to sit with the seasoning on. This provides time for the seasoning to work its way into the meat for extra flavoring.
- Get your turkey in a holder with a 2 Ince deep pan (you can use aluminium) and set your bird in the smoker. Please wait 30 minutes before placing it into the smoker.
- Once you set it all in the smoker you want to put everything into your pan for your basting sauce. Put all ingredients mentioned above into the pan. Don't worry, it won't burn.
- After the first hour you can start to baste your turkey. You want to baste every thirty minutes.
- When the internal temp reaches 160 your turkey is finished and you can pull it and let it sit for 30ish mins. During this resting time, your turkey will rise to an internal temp of 165.
- Serve and have a blessed Thanksgiving!