Andersons Smoke Show walks you through a foolproof smoked-turkey process that turns average dads into backyard pit bosses. If you’ve ever wanted to pull off a Thanksgiving bird with crispy skin and juicy meat — this is the playbook.

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Video courtesy of Andersons Smoke Show

The Breakdown

This isn’t your grandma’s oven turkey. Andrew from Anderson Smoke Show treats the Thanksgiving bird like a science experiment — equal parts chemistry, craftsmanship, and pure smoky magic.

He shows you how to prep, brine, inject, and glaze your way to a turkey that’ll have your in-laws calling you “Chef” for the rest of the year.

The Big Idea

Forget wet brining. The secret is the dry brine. Salt draws out the moisture, then pulls it right back in, creating juicier meat and that golden, crispy skin every dad dreams of.

Then comes the flavor bomb: a butter-based injection spiked with herbs, spices, and brown sugar that supercharges the breast meat — the part that usually turns into sawdust at most family dinners.

Andrew smokes the turkey low and slow at 285°F on a Char-Griller Gravity 980, burning lump charcoal with hickory and applewood. Around the 4-hour mark, he hits it with a glaze made of honey, bourbon, and Cajun seasoning — sweet, spicy, and just a little boozy.

The result? A five-hour masterpiece with juicy meat, crispy skin, and bragging rights that last until Christmas.

The Process

1. Dry Brine Overnight
Coat the bird with a salt-based rub. Leave uncovered in the fridge overnight. This dries the skin and amps up flavor.

2. Inject Flavor
Mix melted butter, herbs, brown sugar, and Cajun spices. Inject it deep into the breast and thighs for next-level juiciness.

3. Tie & Prep
Truss the legs so the bird cooks evenly. Add a light dusting of rub before it hits the smoker.

4. Smoke at 285°F
Use lump charcoal with hickory and applewood chunks. Keep it steady. Patience pays.

5. Glaze at 155°F
Brush on the honey-bourbon-Cajun glaze once the breast temp hits 155°F. Cook until 165°F internal.

6. Rest, Carve, and Admire
Let the turkey rest before slicing. Soak in the applause.

The Sauce

Honey-Bourbon Glaze

  • ½ cup honey

  • ¼ cup bourbon

  • 1 tbsp Cajun seasoning
    Mix, brush gently on the bird near the end, and bask in that perfect amber color.

The Takeaway

A great smoked turkey isn’t just about feeding the family — it’s about mastering patience, precision, and the pursuit of flavor.

Andrew’s approach proves that technique beats tradition. Dry brine > wet brine. Injection > basting. Science > guesswork.

“If you can smoke a turkey, you can handle Thanksgiving — and probably life.”

Curated from: AWESOME Smoked Turkey Recipe For Beginners! by Andersons Smoke Show