Hanging Smoked Turkey in the Recteq Stagg

Hanging Smoked Turkey in the Recteq Stagg

Back to blog

Hanging Smoked Turkey in the Recteq Stag

Elite BBQ Smokers (Jason Hardee)
Servings

16-20

Prep Time

30 minutes

Cook Time

5 hours

Calories

81

Cuisine

American / BBQ

Category

Main Dish

I smoked a whole 20-pound pre-brined turkey hanging in the Recteq Stagg. I injected it with Creole butter, used beef tallow as a binder, and seasoned it with EBS Chicken Rub and a light coat of Smoky Heat. The cook started at 300°F and finished at 350°F. The turkey had good flavor, and the thighs were juicy. I also learned to use a leave-in probe to avoid repeatedly opening the bird while checking temperatures.
Hanging Smoked Turkey in the Recteq Stagg

Ingredients

    Turkey

    • 1 whole pre-brined turkey, about 20 lb, fully thawed
    • Tony Chachere's Marinade, Butter, Cajun, Injectables, 17 fl oz
    • Beef tallow, melted, enough to lightly coat the turkey
    • Elite BBQ Smokers - Chicken Rub
    • Elite BBQ Smokers - Smoky Heat Rub

    Directions

    1. Thaw the turkey completely in the refrigerator. For a turkey this size, allow about 4–5 days.
    2. Remove the packaging and any leg holder. Tie the legs together so they stay in place while the turkey hangs.
    3. Inject the breasts, thighs, and wings with Creole butter. Since the turkey is pre-brined, don’t add extra salt.
    4. Pat the outside dry with paper towels. Brush on a light coat of melted beef tallow.
    5. Season with Elite BBQ Smokers - Chicken Rub
    6. Season with Elite BBQ Smokers - Smoky Heat Rub
    7. Refrigerate the seasoned turkey for about 30 minutes while the smoker heats.
    8. Set up the Stag with the turkey-fryer hanger and confirm the turkey hangs securely with clearance around it.
    9. Preheat the Stag to 300°F. Add the hickory and charcoal blend pellets, then hang the turkey in the smoker.
    10. Cook at 300°F until the turkey has developed the color you want and the cook begins to slow. In this cook, the temperature was raised after about three hours.
    11. Increase the smoker to 350°F and continue cooking. Use a leave-in probe so you don’t have to repeatedly open or pierce the turkey.
    12. Check the thickest part of the breast and the innermost thigh and wing. For food safety, the whole turkey should reach at least 165°F throughout. Jason prefers the dark meat closer to 180°F for texture.
    13. Rest the turkey before carving. A long rest can soften the skin; in the video, the turkey rested for about an hour.