Smoked Jerk Turkey
This recipe is less about the particular spice I’ve used and the process but more about the brine, Buttermilk!
Why Buttermilk?
Buttermilk has long been used to brine poultry in preparation for frying, but personally, I think it is overlooked in preparation for smoking or grilling. The natural makeup of buttermilk helps to introduce moisture and prepare the skin for that perfect bite in a finished product. The brine I used for this recipe is simple.
Buttermilk Brine - 14lb Turkey
3/4c Light Brown Sugar
3/4c The Real Man Meat Homestyle Competition BBQ Rub
1/2 Gallon Buttermilk
Juice of 1 lemon
A Bit of lemon zest
Mix all the ingredients together, submerge your bird. Refrigerate 1 hr per lb. Remove from brine, rinse under running water, pat dry or put under refrigeration for 1 hr and season.
What about the rest of it?
There are really only a few things you need to know to make a great turkey!
Spatchcock or whole
Spatchcocking will result in a faster, more even cook, especially if you are cooking a larger bird, however I suggest never cooking a bird larger than 15lbs. I suggest removing the breastbone, so you can really make it lay flat, it will also result in a better presentation.
It is also possible to roast a bird whole, however it will require a larger surface area for cooking, sometimes our smokers won’t accommodate a bird that has not been broken down a bit. Smoking the bird whole will also take more time, 3-4 hrs vs 2-2.5 for a spatchcocked bird.
Cook Temp - 275-300
I am a fan of live fire cooking, and I use straight lump, you can add pecan wood if you like. Any hardwood blend of a quality pellet will be ideal for smoking your turkey on a pellet smoker.
Finish Temp - 159, take the temp using an instant read thermometer, I suggest a Thermoworks Thermapen. An instant read thermometer is the most important tool in my BBQ tool box. Take temps in the thickest part of the breast. I know, 159 sounds wrong, but trust me, while resting it will hit the safe temp. Everyone has had dry turkey, and 165 is the culprit.
Baste your turkey during cooking, plain old melted butter will work, or you can fancy it up with duck fat.
Pick flavors that you enjoy, I wanted to try a jerk turkey and I knew the Mississippi White Sauce would be a great compliment to it, so I went with it, it turned out delicious. If you're interested, I suggest the Oak Ridge Jah Love Jamaican Spice and the Killer Hogs Mississippi White Sauce.
Catch those drippings, they make for a great gravy!
Learn to carve a turkey properly, the most important thing, don’t do it at the dinner table, and take your time. There are lots of great resources on YouTube that demonstrate the appropriate way to carve a turkey for ultimate results.
Enjoy your turkey!