Look there's probably a thousand ways to prepare a turkey. No need to be intimidated because I'm here today to share some of the most common tips and methods for whole turkey preparation. Now I will be making a whole smoked turkey, but these turkey prep methods can apply to all styles of how to cook turkey. Come check it out!

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Products used in this video:
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Today we are going to cover some of the most important steps to preparing your turkey.

I started off with a 15lb frozen turkey and let it thaw for days and days in the refrigerator. The day before I planned to make this smoked turkey I removed it from its packaging, rinsed, and dried it. I then used some garlic salt and my favorite turkey rub to dry brine this turkey. Turkey Rubs are a dime a dozen, but I have found the most satisfying results come from an herb based rub like the Spiceology Turkey Rub ( https://bit.ly/3wZW85B'>https://bit.ly/3wZW85B ). I then returned the turkey into the refrigerator uncovered for the next 1224 hours.

The next day I am out at my CharGriller Gravity 980 and I am almost ready to get this turkey going.... but its time to inject.

Turkey injection is something that many people just don't mess with, but you are honestly missing out. I will ALWAYS inject turkey. ALWAYS. I have perfected my turkey injection recipe and the additional moisture and flavor that you get, especially in the turkey breast, is incredible!

The turkey injection was perfect consists of (these are the basic ingredients. Use your own ratios to suite your taste buds):
unsalted butter 2 sticks
salt 1/2 teaspoon
brown sugar 3 tablespoons
garlic powder 1/2 teaspoon
black pepper 1/2 teaspoon
Italian Seasoning 1/2 teaspoon
bbq rub 1 teaspoon ( I use Bearded Butchers: https://beardedbutchers.com?aff=13)

Once I use my turkey injection recipe, It's time to get this turkey on the char griller gravity fed 980. I have it set to 285F and loaded with lump charcoal, cherry and hickory wood. I smoke this turkey until it hits 165F in the breast and rotate if it starts to look as if its cooking unevenly.

When the smoked turkey breast is at 155F I use some of my homemade glaze recipe to baste on the turkey. It consists of 4:1 honey to bourbon and a few dashes of cajun seasoning to give it a little thunder!

As you can see this smoked turkey turned out great and would be the perfect thanksgiving turkey recipe for you! It doesn't matter if you have an offset smoker, gravity smoker, pellet grill, or pellet smoker...heck you can even use your over! Between the seasoning and brine, injection, and glaze.... this is one DELICIOUS smoked turkey!

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#SmokedTurkey #TurkeyDay #CharGriller