**The Art of Smoking a Turkey with Jeff**

Jeff's recipe for smoking a turkey is a game-changer for anyone looking to elevate their holiday cooking. With its unique blend of smoky flavor and tender texture, this dish is sure to become a new family favorite. As Jeff begins the process, it becomes clear that he's put a lot of thought into the details. "Smart" Jeff, as he's affectionately known, knows that starting with fresh, high-quality ingredients is key.

The first step in preparing the turkey is to prep the vegetables. This involves placing them on top of the turkey, making sure they're secure and evenly spaced. "Put it right on top of those veggies you are smart Jeff so you still got more circulation all the drippings are in a catch in that aluminum pan," he explains. This clever technique allows for even browning and caramelization of the vegetables, while also capturing all the flavorful drippings.

Next, Jeff moves on to the smoking process. "350 take the temp it's going good right Jeff what kind of chips are you using I'm using apple wood you can use Cherrywood or hickory whatever you like try not to open it a lot in this first hour all right that's when the majority of the penetration of the smoke is going to happen," he advises. The type of wood used for smoking will greatly impact the flavor of the turkey, so Jeff recommends experimenting with different types to find your favorite.

As the turkey begins to smoke, Jeff takes steps to create a rich and savory gravy to accompany it. This involves whisking together a mixture of vegetable stock, Roux, and seasonings in a separate pan. "We're going to use just good turkey stock or chicken stock and we're going to let it cook for the rest of the way helping us build the fundamentals in the base for our smoked gravy," he explains. This labor-intensive process pays off with a rich, creamy gravy that perfectly complements the smoky flavor of the turkey.

With the turkey smoking away, Jeff turns his attention to preparing the sides. He recommends using simple yet flavorful ingredients like carrots and peppers, which are quickly sautéed in butter before being transferred to the roasting pan. "I got some nice uh Rue we're taking up to a blonde stage here going on that," he says with a smile, as the aromas of these vegetables meld together with the smoke from the turkey.

As the turkey nears completion, Jeff begins to think about how to finish it off perfectly. He recommends using a fat separator to capture any excess fat that rises to the surface during cooking, while also reserving some of the pan drippings for added flavor in the gravy. "It's thankless job around the holidays it is but it is a necessary step unless you're making a r from the fat which is also great time," he notes.

Finally, Jeff is ready to plate his masterpiece. He recommends serving the smoked turkey with a generous helping of pan drippings and a side of vegetables for a truly unforgettable holiday meal. "I got my Rue over here we are going to add this directly to there whisking quickly making sure there's no clumps right kind of seeing right as we that fat starts to run out I mean the liquid starts to run out you don't want to use anymore you can always add some more stock in here just let it simmer until it's your right under your desired thickness," he explains, as he expertly whisks together the gravy.

The result is nothing short of stunning. The smoked turkey is moist and juicy, with a rich, smoky flavor that's perfectly balanced by the subtle sweetness of the vegetables. As Jeff proudly presents his creation, it becomes clear that this dish is truly the star of the show. With its unique blend of flavors and techniques, Jeff's recipe for smoking a turkey is sure to become a new family favorite for years to come.

**The Science Behind Smoking a Turkey**

For those interested in learning more about the science behind Jeff's smoking technique, here are a few key points to consider. The low and slow process used to smoke the turkey allows for even distribution of heat, resulting in a consistently tender and juicy final product. This method also helps to break down the connective tissues in the meat, making it easier to shred or slice.

Another important factor is the type of wood used for smoking. Different types of wood impart unique flavors to the meat, ranging from sweet and fruity to smoky and savory. Jeff recommends experimenting with different types of wood to find your favorite flavor profile.

In addition to the turkey itself, Jeff's use of a fat separator to capture excess fat during cooking is also worth noting. This simple technique helps to ensure that the final product is both flavorful and healthy, while also reducing waste in the kitchen.

**Tips and Variations for Smoked Turkey**

For those looking to try their hand at smoking a turkey, here are a few tips and variations to consider:

* Use high-quality ingredients: Fresh vegetables, hormone-free meats, and artisanal seasonings will all contribute to a better-tasting final product.

* Experiment with different types of wood: Different woods impart unique flavors to the meat, so feel free to experiment until you find your favorite flavor profile.

* Don't be afraid to get creative: Consider adding some unique ingredients like citrus or herbs to the turkey for added flavor and interest.

Some other variations to try include:

* Smoking a chicken or pork shoulder in place of the turkey

* Using a different type of wood, such as mesquite or hickory

* Adding some extra flavors to the pan drippings, such as garlic or onions

Regardless of which variation you choose, Jeff's recipe for smoking a turkey is sure to become a new family favorite.

"WEBVTTKind: captionsLanguage: enI am making a sweet and spicy smoked turkey with smoked gravy and it could be any easier wait a minute Jeff what if I don't have a smoker you can use your gas grill or your charcoal grill or just do everything here and just make it in the oven right I mean if you don't have all that stuff or if it's too uh tumultuous outside with the weather but since it's beautiful out today we're smoking this baby and here is this about I think about 13 14 lb turkey here I got from the butcher I spatchcocked it we're to Butterfly this okay have your butcher do it if you're uncomfortable or go to Food network.com and get uh proper video instructions on how to do so we're going to make a a homemade barbecue rub essentially and this is my go-to again this is available at Food network.com slthe and starting with turbinado sugar this has a higher caramelization point so it creates a nice beautiful deep mahogany crust on this we're going to start with that then some granulated sugar salt and this is great for pork any type of barbecue chicken ribs so we got a little paprik in there some chili powder some granulated garlic and little dry dehydrated onion in there little heat you can always taper this back or or or punch it up with a little cayenne pepper some cumin and some fresh grated black pepper and that is it this makes plenty so you can keep this in a jar and use it throughout throughout the rest of the season yeah your in-house goto and I will hand this over to you Miss Katie and what we're going to do is start on the Underside cuz our presentation side we want absolutely perfect so give it a little love on the under carriage and then move over to the top rack okay here in a pan I have some vegetables just some peeled whole big nice carrots right fresh carrots and I love these things I've been using them non-stop those little mini sweet peppers right out of the bag beautiful color beautiful flavor no peeling no no cutting necessary just throw them all in there nothing else in a disposable aluminum pan you know now here I have my grill going gas grill at 350 with the smoker box in it let's take a peek and once you see that it's time to cook so you don't want to you know Rush this process you want to make sure the smoke is going good and fast and hard before you put your turkey on there looking good Katie now remember you know it's usually 15 to 20 minutes a pound so this guy should take a little two hours 2 and a half hours but we're not doing any math cuz what will we you know what should we be using when a thermomet thermometer so we want to bring this to about 160 that carryover cooking uh continue uh when we pull it off and it should get to perfect 165 in the thighs and in the breast and this is it look at how beautiful is you see all those crystals from the sugar so we're going to um let this sit in the fridge overnight uncovered what that's going to help do is kind of denature the proteins in there break them down make them extra moist also dehydrate the skin and put flavor throughout the bird entirely so you don't want to skip that step of in the fridge 24 hours on a wire rack to you know with proper circulation the most annoying thing to do is to find space in the fridge for that right it is but what a beautiful about the spatchcock or butterfly it can fit in some of those tighter spaces you got lower clearance I'm smart I'm h smart here we go and now we're just going to take that rack and literally put it right on top of those veggies you are smart Jeff so you still got more circulation all the drippings are in a catch in that aluminum pan and we are ready to smoke oh look at that 350 take the temp it's going good right Jeff what kind of chips are you using I'm using apple wood you can use Cherrywood or hickory whatever you like try not to open it a lot in this first hour all right that's when the majority of the penetration of the smoke is going to happen but what we're going to do in an hour in as as those peppers and carrots start caramelizing and catching all those drippings you don't want it to burn any further but you do want that intensity of flavor we're going to take couple cups of just good turkey stock or chicken stock and we're going to let it cook for the rest of the way helping us build the fundamentals in the base for our smoked gravy um which brings me to the gravy so I got some nice uh Rue we're taking up to a blonde stage here going on that but when this Cooks when it comes up to tap this is what it should look like right it's resting on those vegetables we want to rest at least 45 minutes to an hour all right do not rush this process but if you do it right the proper smoke not looking cuz if if you're looking you ain't cooking okay say it again if you looking you ain't cooking that's what it beautiful Jeff I got to tell you I love this idea if you don't have a roasting pan this is a great way to nothing nothing changes and we are not going to waste any of that but look at those that's why we kept them whole right cuz it's going to cook evenly it's not going to get overcooked and we're going to use these fat SE separators which I love oh that's catch some of those solids right there it's thankless job around the holidays it is but it is a necessary step unless you're making a r from the fat which is also great time so you see in the fat separator you can already start it to see it to uh you know the fat separating from the liquid now I got my Rue over here we are going to add this directly to there whisking quickly making sure there's no clumps right kind of seeing right as we that fat starts to run out I mean the liquid starts to run out you don't want to use anymore you can always add some more stock in here just let it simmer until it's your right under your desired thickness I think right because as it rests in the boat it's going to get even thicker but all those flavors from the vegetables and the smoke and this is what we're looking right to me this is be perfect silky get that in there na you are right on Trend with this because last year smoked turkey was the top search turkey recipe in 25 States are you serious was I'm going to transfer this turkey you know what I mean oh look at this Jeff wow and again it's not just cool dispatch coock and say you did it but it also helps cook the turkey way more evenly the dark pieces tend to cook it at the same a lot faster a lot faster I'm just going to throw a couple of these in there this yeah please do I just like a little bit on display it's also great you just freed your entire oven for all the sides I you thank you very much but look at that you can feel the creme brulee of the holiday that's right you like that too look juicy look at the juices look at you slicing old school but this is like no wet brine either the dry brine you know does make big you better be tossing me a piece of that over here Katie it looks I worked hard on this turkey moist yeah I just hello and then I'm going to give you some of these vegetables what will like cuz again turkey and smoke flavor in there helps I like it it's a very unusual garnish I think that's really smart gravy me up right I like a lot of gravy Peppers Peppers hold on move that I'm going this is it true it's the gravy shot right now that oh yeah M that's I'm talking about easy breezy evenly cooked perfect oh Jesus all right give me a knife and fork I got to get right into this we ain't got time for you turkey is really my favorite part of Thanksgiving I know there's all the sides that are important but the turkey Jeff Jeff you got me talking like an 80s DJ on the radio ladies and gentlemen top of the tops rocking the Rocks up next Jeff's smoke turkey this turkeyy so moist juicy I love the smokiness it's there but it's not overpowering be the taste of that barbecue rub that is delicious forI am making a sweet and spicy smoked turkey with smoked gravy and it could be any easier wait a minute Jeff what if I don't have a smoker you can use your gas grill or your charcoal grill or just do everything here and just make it in the oven right I mean if you don't have all that stuff or if it's too uh tumultuous outside with the weather but since it's beautiful out today we're smoking this baby and here is this about I think about 13 14 lb turkey here I got from the butcher I spatchcocked it we're to Butterfly this okay have your butcher do it if you're uncomfortable or go to Food network.com and get uh proper video instructions on how to do so we're going to make a a homemade barbecue rub essentially and this is my go-to again this is available at Food network.com slthe and starting with turbinado sugar this has a higher caramelization point so it creates a nice beautiful deep mahogany crust on this we're going to start with that then some granulated sugar salt and this is great for pork any type of barbecue chicken ribs so we got a little paprik in there some chili powder some granulated garlic and little dry dehydrated onion in there little heat you can always taper this back or or or punch it up with a little cayenne pepper some cumin and some fresh grated black pepper and that is it this makes plenty so you can keep this in a jar and use it throughout throughout the rest of the season yeah your in-house goto and I will hand this over to you Miss Katie and what we're going to do is start on the Underside cuz our presentation side we want absolutely perfect so give it a little love on the under carriage and then move over to the top rack okay here in a pan I have some vegetables just some peeled whole big nice carrots right fresh carrots and I love these things I've been using them non-stop those little mini sweet peppers right out of the bag beautiful color beautiful flavor no peeling no no cutting necessary just throw them all in there nothing else in a disposable aluminum pan you know now here I have my grill going gas grill at 350 with the smoker box in it let's take a peek and once you see that it's time to cook so you don't want to you know Rush this process you want to make sure the smoke is going good and fast and hard before you put your turkey on there looking good Katie now remember you know it's usually 15 to 20 minutes a pound so this guy should take a little two hours 2 and a half hours but we're not doing any math cuz what will we you know what should we be using when a thermomet thermometer so we want to bring this to about 160 that carryover cooking uh continue uh when we pull it off and it should get to perfect 165 in the thighs and in the breast and this is it look at how beautiful is you see all those crystals from the sugar so we're going to um let this sit in the fridge overnight uncovered what that's going to help do is kind of denature the proteins in there break them down make them extra moist also dehydrate the skin and put flavor throughout the bird entirely so you don't want to skip that step of in the fridge 24 hours on a wire rack to you know with proper circulation the most annoying thing to do is to find space in the fridge for that right it is but what a beautiful about the spatchcock or butterfly it can fit in some of those tighter spaces you got lower clearance I'm smart I'm h smart here we go and now we're just going to take that rack and literally put it right on top of those veggies you are smart Jeff so you still got more circulation all the drippings are in a catch in that aluminum pan and we are ready to smoke oh look at that 350 take the temp it's going good right Jeff what kind of chips are you using I'm using apple wood you can use Cherrywood or hickory whatever you like try not to open it a lot in this first hour all right that's when the majority of the penetration of the smoke is going to happen but what we're going to do in an hour in as as those peppers and carrots start caramelizing and catching all those drippings you don't want it to burn any further but you do want that intensity of flavor we're going to take couple cups of just good turkey stock or chicken stock and we're going to let it cook for the rest of the way helping us build the fundamentals in the base for our smoked gravy um which brings me to the gravy so I got some nice uh Rue we're taking up to a blonde stage here going on that but when this Cooks when it comes up to tap this is what it should look like right it's resting on those vegetables we want to rest at least 45 minutes to an hour all right do not rush this process but if you do it right the proper smoke not looking cuz if if you're looking you ain't cooking okay say it again if you looking you ain't cooking that's what it beautiful Jeff I got to tell you I love this idea if you don't have a roasting pan this is a great way to nothing nothing changes and we are not going to waste any of that but look at those that's why we kept them whole right cuz it's going to cook evenly it's not going to get overcooked and we're going to use these fat SE separators which I love oh that's catch some of those solids right there it's thankless job around the holidays it is but it is a necessary step unless you're making a r from the fat which is also great time so you see in the fat separator you can already start it to see it to uh you know the fat separating from the liquid now I got my Rue over here we are going to add this directly to there whisking quickly making sure there's no clumps right kind of seeing right as we that fat starts to run out I mean the liquid starts to run out you don't want to use anymore you can always add some more stock in here just let it simmer until it's your right under your desired thickness I think right because as it rests in the boat it's going to get even thicker but all those flavors from the vegetables and the smoke and this is what we're looking right to me this is be perfect silky get that in there na you are right on Trend with this because last year smoked turkey was the top search turkey recipe in 25 States are you serious was I'm going to transfer this turkey you know what I mean oh look at this Jeff wow and again it's not just cool dispatch coock and say you did it but it also helps cook the turkey way more evenly the dark pieces tend to cook it at the same a lot faster a lot faster I'm just going to throw a couple of these in there this yeah please do I just like a little bit on display it's also great you just freed your entire oven for all the sides I you thank you very much but look at that you can feel the creme brulee of the holiday that's right you like that too look juicy look at the juices look at you slicing old school but this is like no wet brine either the dry brine you know does make big you better be tossing me a piece of that over here Katie it looks I worked hard on this turkey moist yeah I just hello and then I'm going to give you some of these vegetables what will like cuz again turkey and smoke flavor in there helps I like it it's a very unusual garnish I think that's really smart gravy me up right I like a lot of gravy Peppers Peppers hold on move that I'm going this is it true it's the gravy shot right now that oh yeah M that's I'm talking about easy breezy evenly cooked perfect oh Jesus all right give me a knife and fork I got to get right into this we ain't got time for you turkey is really my favorite part of Thanksgiving I know there's all the sides that are important but the turkey Jeff Jeff you got me talking like an 80s DJ on the radio ladies and gentlemen top of the tops rocking the Rocks up next Jeff's smoke turkey this turkeyy so moist juicy I love the smokiness it's there but it's not overpowering be the taste of that barbecue rub that is delicious for\n"