Whole Smoked Turkey on a Gateway Drum

Whole Smoked Turkey on a Gateway Drum

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Whole Smoked Turkey on a Gateway Drum

Elite BBQ Smokers (Jason Hardee)
Servings

12-16

Prep Time

30 minutes

Cook Time

3 hours 30 minutes

Calories

354

Cuisine

American / BBQ

Category

BBQ, Main Dish

A whole, pre-brined turkey cooked hot and fast on a Gateway Drum, on a rack above a water pan. Creole butter injection adds flavor throughout, while Wagyu beef tallow and EBS rubs help build color and crisp skin.

Ingredients

  • 1 whole turkey, about 20 pounds, fully thawed and pre-brined
  • Creole butter injectable marinade, as needed
  • Wagyu beef tallow, as needed for a thin coating
  • Elite BBQ Smokers - Chicken Rub, as needed
  • Elite BBQ Smokers - Smoky Heat Rub, as needed for a light finishing coat
  • Royal Oak Lump charcoal, for the Gateway Drum
  • About 1 gallon water for the water pan
  • Smoking wood, optional

Directions

  1. Thaw the turkey completely. Thaw it in the refrigerator, following the package directions. A 20-pound frozen turkey may take about five days.
  2. Inject the turkey. Inject the breast meat in several spots on both sides. Inject the thighs and legs as well, distributing the marinade through the thicker areas.
  3. Apply the binder and rubs. Wipe a thin coat of Wagyu beef tallow over the skin. Season with Elite BBQ Smokers Chicken Rub, then add a light coat of Elite BBQ Smokers Smoky Heat.
  4. Chill the seasoned turkey. Refrigerate for 1 hour to let the surface dry slightly and help the seasoning set.
  5. Set up the Gateway Drum. Light the lump charcoal and let the drum settle near 300°F. Place a water pan in the center below the cooking rack and add about 1 gallon of water.
  6. Put the turkey on the rack. Set the turkey on the rack above the water pan. Cook with the lid closed and let the drum run at its natural temperature, around 300°F.
  7. Rotate and monitor. Rotate the turkey about once an hour for even cooking. As it approaches 135°F in the breast, increase the heat as needed to help crisp the skin. The drum reached about 350–360°F during the final part of this cook.
  8. Check doneness with a thermometer. The video’s targets were about 165°F in the breast and 180°F in the thighs. Check the thickest part of the breast and the innermost thigh and wing; verify the turkey reaches at least 165°F throughout.
  9. Rest and serve. Rest the turkey for about 30 minutes, then carve and serve. A long rest can soften the skin.