How To Smoke A Turkey On An 'Ole Hickory

Get ready for a long cook because on today’s video, I’m showing you how to smoke a turkey on an Ole Hickory! That’s right, we’re firing up this big ol cooker to cook up the perfect Thanksgiving turkey. Everybody knows that the secret to an incredible turkey starts with the Turkey Brine, and this recipe is no different. After the bird is clean, we’re going to put it in our legendary Turkey Brine for at least 12 hours so it can soak up all the moisture and flavor. The turkey prep doesn’t stop there! After the 12 hour soak, while the Ole Hickory heats up, we’re using Dirty Bird rub, making sure to get the rub in all the nooks and crannies, and packing in-freakin’-credible flavor into this turkey. Once your smoker is ready, put the turkey in, and let it smoke until internal temp reaches 165°F. When your turkey is ready, we’ll let it rest for at least 10 minutes, then cover it in BBQ Glaze for a flavor-packed finishing touch. Get ready, this is going to be the best Thanksgiving turkey recipe you’ve ever tried.
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[@KosmosQ]

GET THE RECIPE - kosmosq.com/blogs/recipes/smoked-turkey-on-the-ole-hickory-smoker

[@niterav69]

Last year was my FIRST year using the Kosmos Q Turkey Brine kit. I was worried that my two young kids (4 and 8 at the time) wouldn't like the flavor. This year my oldest Daughter says, "Are you going to do that Dirty Bird stuff for Thanksgiving again? (I also use it suring the year with chicken)" They LOVED it! I spatchcocked my Turkey and cooked it in the oven so the recipe is versatile.

[@KosmosQ]

That's awesome! Getting kids to eat is a huge feat and compliment 😂

[@dallhoc2895]

Nice... I found your Rubs at the Bucees near me. Your Rubs have great flavor. Thanks for all of the Pro tips over the years.

[@KosmosQ]

Appreciate you 👊🏼💥

[@bearpawz_]

@@KosmosQ I just found them in Anchorage, Alaska... You are ((EVERYWHERE))!! 😋⭐

[@TheBooze13]

I think southern chefs are the most underrated chefs in the entire world.

[@KosmosQ]

👊🏼💥

[@402garage4]

Did it yesterday and it was F’N goooood! Keeping this one for every year now🔥🔥

[@KosmosQ]

Glad to hear it 👊🏼💥

[@INeedABeatDJ]

I cooked this exact recipe this Thanksgiving. It was the best tasting and juiciest Turkey I ever ate. Delicious! I was thinking about injecting it also, but it wasn’t needed. The 24 hour brine was enough.

[@KosmosQ]

Awesome 👊🏼💥

[@felipemata2960]

I'm guessing that cherry apple habanero is your favorite too. I keep bottles of that on standby. I put it on everything, debating on whether or not to put it on brisket

[@KosmosQ]

It's LEGIT 👊🏼💥

[@danielmcgraw6066]

I have tried Kosmo's and Meat Church turkey brine. The Kosmo's was the one that people preferred. Just make sure you don't over do it with the brine, and I always rinse it off. When you cut into the turkey make sure you have some paper towels near by.

[@KosmosQ]

👊🏼💥

[@allanramsdell5201]

Another banger, bro!

[@KosmosQ]

👊🏼💥

[@Mike_B_724]

Got my kit today. Can't wait for Thanksgiving 😋

[@KosmosQ]

👊🏼💥

[@johnnunez17]

You are the man 👍🏻awesome process

[@KosmosQ]

Appreciate you 👊🏼💥

[@LightThePyre]

First time brining my turkey so I had to go with the best! Cant wait to see how it goes.

[@KosmosQ]

Report back 👊🏼💥

[@nickmundo8265]

Just received my brine on the door step today! Can’t wait! I’ve been a Matt Pittman guy buying nothing but meat church stuff then Hieth Riles rubs which all r good! This is my 1st Kosmos run!!,!,! Hope this is good I’m banking on it lol

[@KosmosQ]

Let us know how it turns out! 👊🏼💥

[@0627thecavie]

Thank you brother love and light

[@KosmosQ]

Back at ya 👊🏼💥

[@ericevans4594]

THANKS FOR THE INFO KOSMO ❤❤❤

[@KosmosQ]

👊🏼💥

[@glenntriplett]

Kosmo, turkey 🦃 looks Delicious 😋👍🏻👍🏻

[@KosmosQ]

Appreciate you 👊🏼💥

[@TheUnorthodoxx]

Hold up! All the poultry videos I have seen has never shown trussing this easy!

[@KosmosQ]

👊🏼💥

[@kevinkelm2375]

I have an older Old hickory smoker. I was just wondering what your cook time on that was. I love watching your videos keep up the good work. you have helped me so much you don't even know

[@KosmosQ]

Appreciate you 👊🏼💥 It's not about time, it's about temp. You want it to be at least 165°F in the thickest part of the breast.

[@larrymansfield9393]

I will own a Ol Hickory before I kick the grease pan. I messed around and smoked a bird about 6 or 7 years ago for turkey day and I’ve been assigned to it ever since. There’s no comparison. You’ll never deep fry or oven cook one again.

[@KosmosQ]

👊🏼💥

[@natersalad889]

You didn't give the most important detail...??? What temp did you cook it to? and the dark and white meat will be different temps when not spatchcocked, so what should each be when you call it done ?

[@KosmosQ]

For all poultry parts, the done temp is at least 165°F (74ºC) in the thickest part of the breast.

[@lostpussycat1]

Hi Kosmo’s, I went on the site but I didn’t see the brine bag

[@KosmosQ]

We don't sell the bags separately, but we're all sold out of the kits 👊🏼💥

[@WadeStarkenburg]

I am all in! I mean, I even ordered the Brine Kit...8 days ago and it still hasn't shipped. I am wondering if it won't even get here before Thanksgiving (for which I ordered it for).

[@KosmosQ]

Email [e-mail] and we'll get you taken care of 👊🏼💥

[@frankieliles3652]

How does this work with the butterball turkeys or other turkeys that have the salt solution injected? Its nearly impossible to find 1 thats not.

[@KosmosQ]

It still works! You may want to rinse after brining if you're worried about it being too salty, but I've never had that issue 👊🏼💥

[@BIGEBQ]

Awesome Recipe, you like the Old Hickory ?

[@KosmosQ]

It's legit!

[@madsrgsniper]

First lol, Keep up the amazing work Kosmo.

[@KosmosQ]

BOOM 👊🏼💥

[@cavyboy99]

After brine so you not set it in the fridge for a few hrs uncovered? You just go straight to the smoker?

[@KosmosQ]

Depends on how much time you have! If you have time to let it sit in the fridge, covered in paper towels, you can do that for a few hours. If not, it's okay to go straight to the smoker

[@kaydee2037]

What’s the longest time i can brine a turkey? I wanted to start the brine tonight. It would be a nearly 36 hour brine. Is that too long? And I’m using your brand 👌

[@KosmosQ]

I don't think so 👊🏼💥

[@dodge088]

Just looked online to order a kit it's sold out 😢

[@KosmosQ]

This is the earliest we've EVER sold out! It will be back before Christmas, though 👊🏼💥

[@paigehedrick5610]

About how long does it take to get to 165? Just a ballpark so I know when to start it.

[@KosmosQ]

Really depends on the size of your turkey, what cooker you're using, etc.

[@AmaCap]

What wood do you recommend?

[@KosmosQ]

Can't go wrong with hickory 👊🏼💥

[@CASTROHR]

Question??? So for the treager would a hickory and pecan mix work great for the turkey or just hickory?

[@KosmosQ]

That would be a great mix 👊🏼💥

[@thokesum]

What’s up with the Cajun turkey brine? I’ve tried the regular and it’s 🔥🔥 so I picked up the Cajun. Does it pair well with the glaze?

[@KosmosQ]

You know it 👊🏼💥

[@markmulder4434]

Can i brine a turkey before i deep fry it?

[@billnye45]

It will retain more moisture, so it's not advised as the hot oil will likely cause insane popping and possible overflow of the oil

[@KosmosQ]

Yep!

[@markmulder4434]

Thanks yeah that's what i was thinking

[@bearpawz_]

@@billnye45 Yow.. Kinda sounds like a Tik Tok video.. 😲

[@awoodmann1746]

How long do you smoke it?

[@KosmosQ]

Until internal temp is at least 165°F

[@joshcoon5870]

If I can’t find the Turkey brine, can I use the chicken??

[@KosmosQ]

You sure can 👊🏼💥

[@rprev2345]

Will the glaze make the skin rubbery?

[@KosmosQ]

Nope 👊🏼💥

[@nick-cb6dl]

If doing this on the traeger would you recommend hickory or apple flavor pellets

[@KosmosQ]

Tend to use hickory more often, but either would work!

[@zacoliver2987]

Can you use moisture magic alone as a Turkey injection?

[@KosmosQ]

Suppose so, but haven't tried it personally

[@zacoliver2987]

@@KosmosQ I’ll try it and let you know!

[@ormcqu]

To my understanding most turkeys are already brined. And they say you shouldn't brine them further again.

[@KosmosQ]

Never had an issue before

[@timbrooks8690]

Can this be done on a pellet smoker?

[@KosmosQ]

Yep!

[@timbrooks8690]

@@KosmosQ do you have to tress the turkey? I have a hard time using my hands

[@NickG-xp7li]

Wish you said what temp you set the smoker

[@xhorr0rlunat1c]

He said 275

[@KosmosQ]

Pretty sure I said 275°F on camera, but if not, 275

[@allglasstinting]

275° until what internal temp?

[@KosmosQ]

At least 165°F

[@BleeBleeChicken]

Wait, what? You're not seriously saying you're the first one who brine'd a turkey, right? This has gone on for over 100 years now. I assume you meant the first time YOU did a turkey brine was 9 years ago.... I love some of your rubs and will continue to buy them, but... you don't need to brine if you cook it right. I use a rotisserie smoker every year without brine that will knock your socks off. Just sayin'

[@KosmosQ]

Well, you do you

[@jamongi1]

I followed this recipe minus the glaze (I put it on a smoked whole chicken and WOW! Awesome) it was soooo dang good!! Blee Blee Chicken is more like blah blah dry chicken.

[@BleeBleeChicken]

@@jamongi1 Been rolling smoke longer than you've been rolling out of bed. But you do you bud.

[@jamongi1]

@@BleeBleeChicken and your food is still trash!! Keep learning kid

[@downwiththesneaker9933]

Bro you missed the part on how long to cook it

[@KosmosQ]

It's about temp, and you want it at 165°F in the thickest part of the breast at least

[@gregbrown4136]

Shoot bro. How much weight you lost.

[@KosmosQ]

Not sure the total, just trying to get healthy 👊🏼💥

[@johnharvey4757]

Wish you would go back to burning logs.

[@KosmosQ]

What do you mean?

[@TomManning-cs4el]

😂😂😂😂😂 400 dollars in product from if you don't want to over cook turkey get meat probe and cook to 160 degree

[@KosmosQ]

😂

[@vincemucha8887]

You lost me at the mayonnaise……yuch

[@KosmosQ]

You do you

[@brianbradley6953]

How long and at what temp did you pull it?

[@KosmosQ]

It's all about temp and you're aiming for at least 165°F