How to Smoke a Turkey on a Pellet Smoker – Keto – LCHF

How to Smoke a Turkey on a Pellet Smoker - Keto - LCHF

To brine or not to brine. Then if you decide to brine is it a wet brine or a dry brine. Having cooked Turkey all three ways I now do a dry brine. Here is a great article "The Quick and Dirty Guide to Brining Chicken or Turkey" that will explain the whole subject. https://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html I have done Turkey on my pellet smoker for the last four years. It always turns out perfect. Only a couple of things to remember when buying a Turkey. Buy fresh if you can but more importantly try to buy one that has not had salt added to it. When looking at the label at the bottom you might see " Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness". If you see this on the label move on. Just know it is not easy to find a Turkey that has not been enhanced. I had to order mine from Whole Foods for they were the only one that had a fresh, unsalted bird.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue turkey, turkey, whole turkey
Prep Time30 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Servings18
Calories680kcal

Instructions

Dry Brine Turkey

  • Combine 6 tablespoons Morton's kosher salt with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels.
  • Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted. Leave in refrigerator for 24 hours.

The Cook

  • Prepare the smoker loading it up with either Apple or Cherry wood pellets but use whatever you think will work for you.
  • Make sure you have a water pan full of water the whole time you are smoking the Turkey. Prepare an 8 to 18 lb. thawed or fresh turkey by removing the giblets and neck, draining the juices, and drying with paper towels. The turkey should be completely thawed for even, safe cooking. Do not stuff your turkey. Brush the skin with olive oil and insert an oven-safe meat thermometer deep into the lower thigh.
  • Preheat the smoker to 275F degrees. Place the turkey breast side up on the grill. Place an oven thermometer alongside the turkey to monitor its temperature. I use a remote thermometer so you can monitor the temperature and also set an alarm when it hits 165 degrees (done). Try to plan for about 15-18 minutes per pound when you smoke at around 275F-300F degrees. If you like the skin to be crispy raise temperature to 300F.
  • Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40F to 140F in 4 hours or less. If the internal temperature is low after 3½ hours, take your turkey off the smoker and finish it in the oven. When done, remove the turkey from the smoker, protecting your hands with BBQ Gloves, and let stand for 15 minutes before carving.

Nutrition

Serving: 1g | Calories: 680kcal | Protein: 84g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 260mg | Sodium: 800mg | Potassium: 1072mg | Iron: 40%

Secret Recipe for Disney Turkey Legs – Keto – LCHF

Turkey Leg with Corn
Turkey Leg with Corn

Secret Recipe for Disney Turkey Legs - Keto - LCHF

Secret Recipe for Disney Turkey Legs. If you go to Disneyland or Disney World and go to Frontierland you will find a long line where they sell turkey legs. There are actually people that only go to the Magic Kingdom for the turkey legs. This is a simple recipe but does take 24 hours to properly cure the turkey drumsticks before cooking.
Print Recipe
CourseMain Course
CuisineAmerican
Keyworddisney turkey leg
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings4
Calories1174kcal

Instructions

Make Marinate

  • In a container add two cups of distilled water with kosher salt, Prague powder, and dark brown sugar. Stir till fully dissolved. Place two turkey legs into each 1 gallon Ziploc bag and then add one cup of marinating to each bag. Remove air from the bag by folding bad around turkey leg. Put both bags into a large just in case the bags leak and put into the refrigerator for 24 hours.

Prepare for Grill or Smoker

  • Remove turkey legs from bags and wash ALL of marinating off of turkey legs. This is very important due to getting all of the Prague powder off the skin. Using a paper towel pat dry the turkey legs. Spray the turkey legs with cooking oil so rub can stick to the skin. Apply rub so every inch is covered. I usually do this in a casserole dish so clean up is easy. Preheat grill or smoker to 325F.

The Cook

  • Place turkey legs on the grill away from direct heat. That means using an indirect heat source like a smoke or on the grill away from the flame. Cook till turkey leg hit 175F internal temperature. Should take around an hour but always cook to temperature and not by time.
  • When done they will be very juicy and will have the color and texture of a perfectly cooked ham. Now you know why Disney sells 1.6 million turkey legs each year.

Video

Nutrition

Calories: 1174kcal