BRING A LITTLE BBQ TO YOUR THANKSGIVING TABLE
When meat is smoked, something magic happens. It’s the reason why barbecue is one of America’s most beloved foods; heck, it’s basically its own food group at this point. Ribs, brisket, pulled pork, and chicken may get most of the attention at barbecue joints, but there’s another meat that should definitely not be overlooked: turkey. Turkey takes to smoking extremely well: It stays tender and juicy because it’s slow-cooked, and the smoke flavor gives a major boost to what’s otherwise a relatively bland-tasting meat. But smoked turkey doesn’t need to just be the domain of BBQ joints – It also deserves a spot at your Thanksgiving table.
Think about it: More turkey is eaten on Thanksgiving than any other day of the year, and it’s no secret that it’s usually the least-exciting thing at the table. It’s notoriously difficult to properly cook, with the white meat becoming dry and chalky before the dark meat cooks through. And even when it is cooked properly, it’s usually just an empty vessel for gravy and most of it ends up going into next-day sandwiches. The solution to these problems? Swapping it out for a flavorful smoked turkey.
“Smoke is flavor,” Brad Orrison and Brooke Lewis, grand champion pitmasters and co-owners of Mississippi’s legendary barbecue destination The Shed, told us when asked why smoked turkey is preferable to plain roasted turkey. “Utilizing different woods creates layers and depths of flavor that can’t be accomplished in an oven.” And those leftover sandwiches? Next-level.
Brad and Brooke are shipping their restaurant’s signature whole smoked turkeys, which are brined for 27 hours before being slowly smoked over a blend of woods including pecan, hickory, cherry, and maple, nationwide on Goldbelly; All you need to do is reheat and serve with the included homemade gravy.
If you choose to smoke your own turkey for Thanksgiving, Brad and Brooke recommend that you get a good thermometer; choose a brine, injection, and rub whose flavors pair well together; smoke it low-and-slow at 225-250 degrees F; and let it rest on the counter for at least 20 minutes before slicing in order to seal in the juices.
“Smoking and grilling is about getting outdoors with the family while creating memories,” they added. “The time you spend around the grill touches all five senses. The crackle of lighting the coals, the preparation of the turkey, and the reward of a beautifully smoked family meal that smells and tastes delicious is an unforgettable experience.”
