A Summertime Southern Smoked Turkey | It's Not Just for Thanksgiving!

In the #summer we all like to #grill and #cookout. For Ken, anytime is a good time for #smoked meat. Recently, frozen #turkey went on #sale at the #grocerystore. Using his daddy's #smoker, he takes this #budgetfriendly bird and turns it into quality #barbeque. If you can put out of your mind that turkey is only good for #histhanksgiving, and see it as a quality protein that can be eaten at any time of the year, smoking turkey truly is a great way to same money without compromising on flavor or quality. If you smoke it with Chinese Tallow Tree (aka Popcorn Tree), it'll taste even better! So, give this summertime Southern smoked turkey roast a try. It's not just for Thanksgiving!

#cooking #cookingvideo #smokedmeats #smokedturkey

KEN'S GENERAL POULTRY BRINE:
Water & Ice
2c. Salt
1/4 c. Sugar
4 Bay Leaves
1/8 c. Herbes de Provence
1/8 c. Dehydrated Minced Onions

Boil 8 cups of water with all of the ingredients for 3 minutes. Turn off and let sit for 15-20 minutes to cool a bit. In a clean 5-gallon bucket (rated for food and which has a lid), pour in 1 1/2 gallons of water and ice (about 50/50 water to ice). Pour in the hot brine solution. Rinse out the pot with about 2 cups of ice cold water. Add in your bird. Cover with a food-safe weight an lid. Flip the bird over half-way. Always brine your birds somewhere between a minimum of 8 hours and no more than 24 hours. Usually, a soak of 1 hour for every pound of individual bird is sufficient. If doing multiple birds, figure the average weight per bird to calculate the soak time.

KEN'S COMPOUND BUTTER FOR POULTRY:
2 Sticks Salted Butter, Room Temperature
1 tsp. Ranch Powder
1 tsp Cavender's Greek Seasoning
1 tsp. Granulated Garlic
1 tbsp. Onion Powder
1/4 tsp. Cayenne Powder

Mix ingredients in a bowl, place onto parchment paper, roll up, tighten the ends like candy to form a log. Let sit in the refrigerator a minimum of 8 hours before slicing into coins to place between the skin of the bird and its flesh for smoking, grilling, baking, or other cooking application.

TABLE OF CONTENTS

Intro 00:00-00:37
The Brine 00:38-02:53
The Compound Butter 02:54-07:24
Butchering & Preparing the Bird 07:25-14:10
Smoker Time 14:11-19:00
Supper and Sandwiches 19:01-21:37
Final Thoughts 21:38-25:12
Outro 25:13-25:57