Mesquite Smoked Turkey

Recipe – brined with sweet tea, spatchcocked, injected and skilled with flavors, then smoked over mesquite wood for a tasty, stunning, juicy,
#MesquiteSmoked #smokedturkey #
Mesquite .

– Malcom's Bird Salt water.
– Meat Bags.
– Pitmaster Meat Scissors.
– Meat Church Holy Gospel.
– Killer Hogs TX Rub.
– Killer Hogs Hot Sauce.
– Thermoworks DOT
– 12lb entire turkey.
– 2 gallons sweet tea.
– 3-4 lemons halved.
– 1 bottle Malcom's Bird Brine.
– 12oz Turkey Injection * recipe below.
– 1/4 cup peanut oil.
– 1/4 cup Meat Church Holy Gospel Rub.
– 2 Tablespoons Killer Hogs TX Rub.

1, Place turkey in a big container and include the complete bottle of bird brine and the lemons. Pour in the sweet tea and make certain the turkey is totally submerged in the brine. Place in the fridge or a cooler with ice for 24 hr.
2. Remove turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast side down. Usage kitchen shears to cut along the back bone on each side eliminating it from the bird. Cut the breast bone with a chefs knife and press down on the bird till it pops. Flip the turkey over breast side up and tuck the wing pointers behind the neck.
3. Brush peanut oil over the skin and season with Holy Gospel Rub followed by a light layer of TX Rub. Inject the breast, thighs, and legs with the injection.
4. Prepare pit for indirect cigarette smoking at 275 ° F utilizing lump charcoal and post oak splits for fuel. (Do not add the mesquite wood at this point).
5. Location the turkey on the pit and add 2-3 pieces of mesquite wood to the fire for smoke flavor.
6. At the 1 hour mark place a probe thermometer into the breast of the turkey. Set the thermometer to 160 ° F. Add a couple more pieces of mesquite to the cinders.
7. Screen the internal temperate of the turkey and hold the pit at 275 ° the entire cook. Once the thermometer alarm sounds carefully remove the turkey from the pit and let it rest for 10 minutes before carving.

Turkey Injection.
– 14oz can chicken broth.
– 1/4 cup melted butter.
– 2 Tablespoons Killer Hogs Hot Sauce.
– 1 teaspoon Meat Church Holy Gospel Rub.

Combine components in a blending container and whisk. Shake or stir well prior to injecting
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Mesquite Smoked Turkey

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About the Author: Yvette Cook


  1. I was just saying, I hope Malcom does a mesquite turkey because I’m smoking one this year. Thank you sir!

  2. Malcom reed i love your videos, they make me very happy and always look tasty!!!

  3. This my new favorite recipe. I know how I’m going all smoke my Turkey this year.
    Great to see the King of Smoking back.

  4. “Ready for a sun tan.” 🤣
    Malcom, you are THE MAN. Thank you for all that you do.

    1. Second this comment, the world is a much better, and well fed, place with Malcolm in it. 🎉

  5. Third year watching BBQ right, third year dominating Thanksgiving. Thanks for the help big man.

  6. 6:35 I really want to know what that tattoo is now, Malcom. 😂 I’m using this recipe for Thanksgiving. Wasn’t sure how I should do the turkey, but now I am.

  7. You’re the man Malcom , that’s how I’m doing it this thanksgiving, happy holidays 🌹🇺🇸

  8. Благодарю за мастер-класс, обязательно приготовлю ! 👍Thanks for the tutorial, I’ll definitely make it!😊😊😊

  9. Was just thinking that I want a turkey recipe for Thanksgiving from Malcolm and BAM look what shows up. Hell yeah brother!

  10. Malcom. We all really appreciate you being here for a good time, not exactly a long one. Thank you for your wholesome cooking videos.

  11. Still love the Molasses brine recipe you did! One of my absolute favorites

  12. Looked fantastic love that you use the competitions rub sometimes keep up the fantastic cooks Malcolm

  13. I’m doing a similar bird for our Thanksgiving again this year on my Kamado Joe. Gonna try your sweat tea method vs. plain water for the brine. You are the best!!

  14. Thanks, Malcolm. Quality content as per usual. I’m watching all your spatchcock turkey videos in preparation for smoking a thanksgiving bird on my Weber kettle. With mesquite having the tendency to create bitterness, do you think it’s safe to use mesquite on the kettle? Any tips are appreciated! Keep making MS proud!

  15. Fantastic looking Turkey Malcom, knowing it has to be good to the last bite. Stay safe and you all have a Happy Thanksgiving. Fred.

  16. Great video! Those who say mesquite is harsh, bitter, overpowering don’t know how to use it properly. I grew up cooking with mesquite – grilling and smoking. Thanks for clearing the air.

  17. I am by no means an expert but by taking notes from Malcom’s videos I have become a superstar to my family and friends

  18. I love that, even though you have your own seasonings, you still show love to the others out there like Meat Church. That’s pretty classy Malcom. The bird looks great.

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