Smoked turkey is not uncommon.
Mention it in conversation, and most people will respond positively.
Oh, I love smoked turkey, theyll say.
My dad/grandfather/brother-in-law/uncle smokes one every year.
This recipe makes it even easier.
Smoking something on a charcoal grillthe only kind of smoking Ive ever doneis a mildly engrossing activity.
These recipes arent complicated:Spatchcockand dry brine the bird, and coat it with a rub before cooking.
This works fine, but I didnt do any of that.
I did everything the wrong way, the easy way, the lazy way.
Why a wet brine?
Wet brines fell out of fashion a few years ago, and I understand why.
Wet brines are, for the most part, far less efficient thantheir dry counterpart.
I couldnt think of a problem then and I cant think of one now.
I chose not to spatchcock my smoked turkey for two reasons: ease and charcoal.
(The five-hour cook time, however, was not fine.)
You could get away with 10 or 12 for a 12-pound bird, no problem.
Honestly, who gives a fuck?
Im not incredibly precious about preserving turkeys natural flavor.
I want my smoked meats to taste noticeably smoked, otherwise I might as well use my oven.
The oft-recommended one large chunk of wood is a bit timid for my tastes.
Always temp in more than one place is what Im saying.
Let cool completely, then add the buttermilk to the brine.
Place the turkey breast side-down in a brine bag or food-safe plastic container, and add the brine.
Let brine in the fridge for 24 hours, or as close to 24 hours as possible.
Start by arranging the charcoal along the edge of the grill on top of the charcoal grate.
(Use two handfuls if you dont want a heavily smoked flavor.)
Fill a charcoal chimney about a third full of briquettes.
(They should reach the second air flow hole in a standard Weber chimney.)
Bring a liter of water to boil when the tips of the briquettes start to get ashy.
Set the turkey over the drip pan, with its butt pointing towards the center of the snake.
Put the lid on the grill, and double-check both the top and bottom vents are fully open.
Serve to your many hungry guests, along with all the wonderful sides you prepared.
With so little tinkering required for the turkey, the whole meal is sure to be exquisite.
Updated at 5:00 p.m.
ET on Nov. 12, 2021 to add a note about wood chips and their flavor.
