This is a great recipe full
of flavor for those who are on a
low sodium diet. Healthy never
tasted so good! Best of all this
is one of the most simple
recipes to cook.
I'm also premiering my new
Yoder YS640 Smoker. This is the
first HD video smoke shot using
the Yoder YS640 smoker. Keep
your eyes on this cooker as it's
going to be drawing allot of
attention. This is one well
built and tuned smoker. Built by
guys who love to cook and built
to last. Yoder has been building
competition grade smoker for
years. Right out of the gate the
YS640 has been winning BBQ
competitions. My hats off to the
pit masters as well. It's comes
down to the team and pit
Let's prep the turkey. I
started with 1 12 lbs. young
Turkey. Rinse the turkey in cold
water removing the neck and
parts from both the chest and
neck cavities. Place on a cookie
sheet and pat dry with paper
towels. Now put on some food
Now we will inject the bird.
Use a sanitized injector needle.
I wipe mine down with alcohol
then rinse it in very hot water
before using. Using the flavor injector, inject
the bird about every 2 inches
with the Chicken Stock. In this
recipe I used a low sodium
Chicken Stock. When Injecting
press firmly on the plunger and
slowly draw the injection needle
out of the meat. this will
evenly distribute the liquid.
Now we will season the bird.
Oil or in my case (I ran
out) vegetable oil all over the exterior of the
turkey. This will help the skin
reach a nice crispy brown.
Lightly shake on some Garlic
Powder followed by a fair amount
of Mrs. Dash Garlic & Herb
seasoning. Follow this up with a
nice thin coating of black
pepper. Chop 2 to 3 cloves fresh
garlic and rub the garlic on the
bird. Next give it another light
coat of Mrs. Dash. Refrigerate
for an hour or so. This is a
great time to fire up your
smoker and bring it up to
temperature. I like to bring my
Yoder YS640 up to 230 degrees.
Then I drop the temp to 180 to
190 degrees. I like to smoke
lower for the first hour for
larger birds and 1.5 hours for
smaller birds. I have found get
more smoke from the cooler fire
and better flavor.
Let's get to smoking! . In this
case I used BBQr Delight Sugar
Once the smoker is up to
temperature put the bird on the
grate and get to smoking! Don't
forget to spray your grates down
good with PAM. Smoke the Turkey
for one hour @ 180 - 190
degrees. Then Increase the
temperature to 230 degrees.
Smoke for another 3.5 hours.
Cooking time @ 225 is 30 minutes
per pound so you with have to do
some estimating based on the
size of the Turkey and the
average temp. Once the Turkey
reaches 155 degrees increase the
cookers temperature to 300
degrees for approximately 1
hour. This will provide for a
nice crsip skin. Remove
the birds when the internal
temperature reaches 168 -170 degrees.
This usually takes about 6
hours of cook time for a 12 lbs.
bird @ 225 degrees. That's it!
This is a very easy recipe to
follow and will produce tasty
Now get them smoking and
enjoy! And remember...
Smoke it and they will come!