Malcom Reed’s Famous Smoked Turkey Recipe

Smoked turkey is one of the most popular recipes from Malcom Reed, the mastermind behind the HowToBBQRight website and YouTube channel. His simple yet flavorful technique for smoking turkey has developed a cult following, with people raving about how it produces the most moist and delicious smoked turkey they’ve ever tasted. In this article, we’ll break down Malcom’s famous smoked turkey recipe step-by-step so you can make thiscrowd-pleaser at home.

Overview of the Recipe

Malcom’s smoked turkey recipe involves just a few key steps

• Brining the turkey
• Injecting flavor
• Applying a seasoning rub
• Smoking at 275-300°F
• Letting it rest before slicing

While simple, each step builds incredible moisture and flavor into the turkey so that the final product is an absolute showstopper. Let’s look at each step in more detail.

Selecting and Preparing the Turkey

For the best results, Malcom recommends using a smaller 10-12 lb turkey. The meat cooks more evenly and comes out incredibly tender in younger birds. Make sure to thoroughly thaw the turkey if frozen which can take several days in the refrigerator.

Once thawed, remove the neck and giblets and give the turkey a rinse under cool water. Now it’s ready for brining.

The Brining Process

Brining is key for an ultra moist smoked turkey. Malcom brines his birds for a full 24 hours before smoking. His brine contains water, brown sugar, molasses, salt, and spices. The salt and sugar penetrate deep into the meat while the other flavorings infuse it with aromatics.

To brine, he places the turkey in a gallon zip top bag set inside a cooler. This contains any leaks. Pour the cooled brine over the turkey, adding water as needed to submerge it completely. Top with a bag of ice to keep the bird fully immersed. Replace ice as needed during the 24 hour brining time.

Injecting Flavor

Once brined, Malcom injects flavor right into the turkey meat. His homemade injection contains butter, chicken broth, hot sauce, and cajun seasoning. Inject into the breast, thighs, and legs in multiple locations. The injection amps up moisture and flavor before smoking.

Seasoning the Skin

For crispy, flavorful skin, Malcom uses a rub containing salt, garlic powder, and poultry seasoning. Lightly coat the skin with cooking spray first so the seasoning adheres. Apply the rub all over the outside of the turkey along with a finishing sprinkle of Killer Hogs BBQ Rub for an extra layer of spice and smoke flavor.

Low and Slow Smoking

Malcom smokes his turkeys between 275-300°F, higher than typical smoking temperatures. This helps ensure moist, tender meat and crispy skin. He places the turkey on the smoker breast side up and resists the urge to flip it during cooking.

Use a fruit wood like cherry or pecan which pair nicely with poultry. Add a few wood chunks at a time and let them fully ignite and burn down. Rotate the turkey periodically for even cooking but don’t flip it.

Checking for Doneness

Start checking temperature after about 1 1⁄2 hours. Turkey is safe to eat once the breast reaches 165°F and the thighs hit 175°F. The juices should run clear with no traces of pink. If the skin starts to get too dark before it’s finished, tent foil over the top to prevent further browning.

Letting it Rest

Once at the proper internal temp, let the smoked turkey rest at least 15 minutes before slicing. This allows the juices to reabsorb back into the meat rather than spilling out onto the cutting board.

Carving and Serving

Use a sharp knife and carve the turkey tableside for an impressive presentation. Slice the breast meat thinly and go for thicker slices of the juicy thighs and legs.

Pair the smoked turkey with your favorite holiday sides like mashed potatoes, stuffing, and cranberry sauce. Enjoy Malcom’s famous smoked turkey recipe this holiday season!

Tips for Best Results

Here are some extra pointers from Malcom for smoking turkey success:

• Baste with apple juice during smoking for extra moisture.

• Monitor your coals and spray the skin with broth if it browns too fast.

• Use foil tenting to prevent over-browning.

• Start checking temperature early, at 1 1⁄2 hours.

• Let it rest a full 15 minutes before carving.

Different Smokers for Smoked Turkey

While Malcom uses an offset smoker, you can adapt his smoked turkey technique for different types of smokers:

Pellet Smoker – Excellent temperature control. Use a fruit wood pellet and aim for 275°F.

Electric Smoker – Set the temperature dial to 275-300°F. Use wood chips for smoke flavor.

Kettle Grill – Bank coals on one side. Add smoke wood.aim for 300-325°F grill temp.

Kamado – Shoot for 275-300°F. Use lump charcoal and cherry or pecan wood chunks.

Malcom’s Other Turkey Recipes

If you love Malcom Reed’s smoked turkey, try some of his other incredible turkey recipes:

• Cajun Injected Fried Turkey
• Jerk Turkey Legs
• Turkey Breast Bacon Wrap
• Turkey Meatloaf

Malcom Reed is truly the turkey master. His famous smoked turkey recipe produces juicy, smoke-infused holiday perfection. With his step-by-step instructions, you can recreate this crowd-pleasing dish at home.