Make this easy turkey recipe for your family this Thanksgiving! Smoking a turkey doesn't have to be difficult. Follow these simple steps, and you'll have one juicy bird that your family will love.

@RoyalOakCharcoal | @Thermoworks

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WHAT HEATH USED:
• Heath Riles BBQ Chicken Injection and Brine [ Ссылка ]
• Heath Riles BBQ Garlic Jalapeno Rub [ Ссылка ]
• Heath Riles BBQ Mixing Shaker Bottle [ Ссылка ]
• Duck Fat Spray [ Ссылка ]
• Plastic Injection Needle [ Ссылка ]
• Royal Oak Charcoal Pellets [ Ссылка ]
• Large Aluminum Sheet Pan [ Ссылка ]
• Thermoworks Chef Alarm [ Ссылка ]
• Thermoworks Thermapen One [ Ссылка ]
• Large Grilling Spatula [ Ссылка ]
• Benchmade Meatcrafter Knife [ Ссылка ]

INGREDIENTS:
• 15lb Turkey
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Chicken Injection and Brine
• Duck Fat Spray

DIRECTIONS:
1. Make sure your turkey is properly thawed. We let our turkey thaw for 5 days. The USDA recommends 1 day for every 4-5 pounds of turkey.
2. Get your grill up to 300º.
3. Remove giblets and neck from your turkey.
4. Mix 1/4 cup of Heath Riles BBQ Chicken and Injection and Brine in a shaker bottle with 16oz of water. Shake well.
5. Inject in a grid pattern throughout the breasts. You may not use all 16oz of your mixture, depending on the size of your turkey.
6. Pat your turkey dry once you're done injecting.
7. Tuck the wings and spray both sides of your turkey with Duck Fat Spray or whichever binder you prefer.
8. Season both sides of your turkey with a medium-coat Heath Riles BBQ Garlic Jalapeno Rub.
9. Place your turkey on the bottom rack of your smoker.
10. After an hour and a half, spray your turkey with Duck Fat Spray.
11. After you've sprayed your turkey, place a Chef's Alarm in your turkey and set it for 160º. It was reading 136º when we put our probe in our turkey.
12. Once our bird hit 164º, we pulled our probe out of our turkey and spot-checked it with our Thermapen One. We were hitting 170-185º in some parts, so I knew this bird was done. Pull it off your grill.
13. Let your turkey rest for at least 30 minutes before slicing.

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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you

Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May Rib World Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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