Main menu



BBQ Smoked Turkey Recipe

BBQ Smoked Turkey Recipe

Smoked Turkey prepared with Killer Hogs The BBQ Rub, coated with grill sauce and presented with a White BBQ Sauce 


  • Meat Bags 
  • Malcom's Bird Brine 
  • Coleman Water Cooler 
  • Killer Hogs The BBQ Rub - Chicken Rack - 
  • Green DOT Internal Probe Thermometer 
  • Killer Hogs Vinegar Sauce - Killer Hogs The BBQ Sauce - 
  • Red Handle 5" Flexible Knife 

For this BBQ Turkey, it's not with regards to those conventional Thanksgiving Flavors... everything's tied in with making succulent, delightful, tasty BBQ pulled turkey. Then, at that point, I make a white BBQ sauce to serve close by. 

This is one turkey formula that is incredible all year. I saline solution an entire turkey for 48 hrs in my bird brackish water joined with Killer Hogs The BBQ Rub - and squeezed apple. Following a multi-day drench, the skin is air-dried for an hour in the fridge then I stuff the hole with citrus leafy foods apples. The skin gets a light covering of nut oil and is tidied with Killer Hogs The BBQ Rub. It's a great deal like smoking an entire chicken yet on a lot bigger scope! 

You can smoke the turkey on any pit, however, my Traeger makes a delightful bird; so I terminated it up running at 300°F with apple pellets for smoke flavor. 

When the Traeger was prepared, the bird goes directly on the middle rack. It takes around 3 1/2 hours for a turkey this size to smoke, so kick back and partake simultaneously. Following an hour I begin seasoning the outside with softened spread, and I begin observing the interior temperature. For this, I utilize a Themoworks DOT meat test into the thickest piece of the bosom. 

First, the Thermoworks DOT is set for 155, and when the temp caution goes off it's an opportunity to coat the turkey. Utilize a silicone brush and sprinkle the sauce over the skin without contacting the turkey to an extreme. Close the cover and continue to cook until the inside arrives at 165°F in the bosom. It should require around 30 minutes to arrive. 

The turkey is done now yet needs to rest for no less than 15 minutes before cutting. To serve it I like to pull the entire bird. Clench hand I eliminate the legs, cut off the bosom lastly the thighs and wings. Utilize a pair of cotton gloves under nitrile gloves and pull the meat separated by hand very much like pulled pork. You'll wind up with around 4-5lbs of pulled meat. 

I serve it with my rendition of Malcolm's White BBQ Sauce get it's incredible with any bar-b-que sauce. It goes extraordinary with pulled pork as another alternative and it offers you a chance to cook turkey all year! 

Malcolm's White BBQ Sauce Recipe: 

  • 2 cups Mayo 
  • ½ cup Apple Cider Vinegar 
  • 1 Tablespoon Course Ground Black Pepper 
  • 1 Tablespoon Granulated Garlic 
  • 1 Tablespoon Sugar 
  • 1 teaspoon Horseradish (discretionary) 
  • 1 teaspoon salt 
  • ½ teaspoon Ground Cayenne Pepper 
  • Juice from 2 Lemons 

Whisk the fixings in a huge bowl and store them in the fridge for a couple of hours before serving.