Smoked Turkey (Nebraska Style) | Arteflame

Introduction

There is a distinct, primal magic to cooking over a live fire that an indoor oven simply cannot replicate. This Nebraska-style turkey captures that essence perfectly. Imagine the aroma of apple wood smoke mingling with savory herbs, resulting in a bird with skin that crackles under your knife and meat that is succulent and tender. It evokes memories of crisp Heartland evenings where the food is hearty, and the company is warm.

Why This Method is a Game-Changer

I adore this recipe because it solves the biggest Thanksgiving grievance: dry meat. By combining a garlic-infused brine with the unique heat control of the Arteflame, you get the best of both worlds—deep, smoky flavor and a perfect sear. It demands a bit of patience, but the result is an effortlessly sophisticated centerpiece that looks as stunning as it tastes.

My Top Tips

• Patience is key: Don't rush the resting period. Giving the bird 30 minutes off the heat allows the juices to redistribute, ensuring every bite is moist.
• Dry skin equals crisp skin: After rinsing off the brine, dry the turkey thoroughly with paper towels. For best results, let it air-dry in the fridge for an hour.

Make It Your Own

If you don't have apple or cherry wood, pecan wood is a fantastic, nutty alternative. Also, feel free to swap the Heartland Rub spices for a Cajun blend if you prefer a spicy kick.

Ingredients

The Main Event

• 1 (12-14 lb) Whole Turkey (fresh or fully thawed)
• 1/2 cup Unsalted Butter, melted (for injection and basting)
• Fresh herbs (Sage, Rosemary, Thyme) for the cavity
• 1 Lemon, halved
• 1 Onion, quartered
• Apple or Cherry wood chunks for smoking

The Nebraska Brine

• 1 gallon Water (ice cold)
• 1 cup Kosher Salt
• 1/2 cup Brown Sugar
• 1 tbsp Black Peppercorns
• 3 Bay Leaves
• 4 cloves Garlic, crushed

The Heartland Rub

• 2 tbsp Paprika (sweet or smoked)
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Dried Thyme
• 1 tbsp Dried Sage
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 1 tsp Celery Seed

Instructions

Step 1: Prepare the Brine

1. In a large stockpot, combine the water, kosher salt, brown sugar, peppercorns, bay leaves, and crushed garlic.
2. Stir vigorously until the salt and sugar are completely dissolved.
3. Submerge the turkey in the brine solution. If necessary, add more water to cover the bird entirely.
4. Refrigerate for at least 12 hours, preferably overnight, to allow the flavors to penetrate the meat.

Step 2: Prep the Bird

1. Remove the turkey from the brine and rinse thoroughly under cold water to remove excess salt.
2. Pat the turkey completely dry with paper towels. Dry skin is crucial for a crispy finish.
3. Stuff the cavity with the lemon halves, quartered onion, and fresh herb bundles.
4. Mix the dry rub ingredients in a small bowl.
5. Brush the turkey with melted butter, then generously coat the bird with the Heartland Rub, ensuring you get into the creases of the legs and wings.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal and your chosen wood chunks (Apple or Cherry work best for turkey).
2. Allow the grill to reach a steady smoking temperature. You are aiming for the cooktop to be hot, but you will rely on the center grate for the bulk of the cooking.
3. Place the center grill grate over the fire.

Step 4: Smoke the Turkey

1. Place the turkey directly on the center grill grate.
2. Cook the turkey, maintaining a fire that provides consistent smoke. Rotate the bird occasionally if one side is facing a hotter part of the fire.
3. Baste with melted butter every 45 minutes to keep the skin moist and flavorful.
4. Smoke until the internal temperature reaches 160°F in the thickest part of the breast.

Step 5: The Sear and Rest

1. For an extra crispy finish, carefully move the turkey to the flat-top plancha surface for the last 5-10 minutes, searing the legs and thighs where possible to render the fat.
2. Remove the turkey from the grill when the internal temperature hits 165°F.
3. Tent loosely with foil and let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat.

Tips

Cooking a whole turkey over a live fire requires patience and temperature management. The beauty of the Arteflame is its ability to manage different heat zones. If the fire gets too hot, move the bird toward the cooler edges of the grill grate or briefly onto the cooktop ring to avoid charring the skin before the meat is cooked. To ensure your Nebraska-style turkey stays moist, consider injecting the breast meat with a mixture of melted butter and chicken broth before applying the rub. This "internal baste" acts as an insurance policy against dryness.

• Wood Selection: Fruit woods like apple or cherry pair perfectly with turkey, offering a mild sweetness that doesn't overpower the poultry.
• Thermometer is King: Never cook by time alone; always cook to temperature using a reliable digital meat thermometer.
• Crispy Skin Hack: For ultra-crispy skin, let the bird sit uncovered in the fridge for 4 hours after rinsing off the brine to dry out the skin further.

Variations

While the Nebraska style emphasizes savory and herbal notes, turkey is a blank canvas that readily accepts various flavor profiles. You can easily adapt this recipe to suit your palate or the theme of your dinner. Changing the wood type or the base fat used for basting can completely transform the final dish. Below are a few ways to tweak the recipe without losing the integrity of the cooking method.

• Spicy Heartland: Add 2 tablespoons of cayenne pepper and 1 tablespoon of crushed red pepper flakes to the rub for a distinct kick.
• Maple Glazed: In the final 30 minutes of cooking, brush the bird with a mixture of maple syrup and bourbon for a sticky, sweet finish.
• Garlic Herb Butter: Instead of a dry rub, create a compound butter with fresh minced garlic and parsley, and rub it under the skin before cooking.
• Bacon Wrapped: Drape bacon slices over the breast meat during the smoking phase to add fat and protect the delicate white meat.
• Citrus Infusion: Add orange zest to the rub and use orange juice in the injection liquid for a bright, zesty flavor profile.

Best pairings

A smoky, savory turkey deserves sides that can stand up to its bold flavor without overshadowing it. Since you are already using the Arteflame, it makes sense to utilize the flat-top plancha to cook your side dishes alongside the bird. The steel cooktop imparts a unique flavor to vegetables and starches that you simply cannot replicate in a kitchen oven. Think hearty, comfort-food classics that benefit from a little char and smoke.

• Charred Brussels Sprouts: Tossed with bacon and balsamic glaze, seared directly on the Arteflame cooktop.
• Smoked Cornbread: Cooked in a cast-iron skillet placed right on the grill grate.
• Grilled Root Vegetables: Carrots, parsnips, and sweet potatoes roasted on the flat top until caramelized.
• Cranberry Jalapeño Relish: The acidity and heat cut through the richness of the smoked meat.
• Garlic Mashed Potatoes: Made with potatoes that were roasted on the grill for a smoky undertone.

Conclusion

Mastering the Nebraska Style Smoked Turkey on an Arteflame grill is a rewarding experience that reconnects you with the primal joy of outdoor cooking. The combination of the brine, the savory rub, and the unique wood-fired flavor creates a dish that is far superior to anything that comes out of a standard kitchen oven. It is a celebration of texture and taste—crispy, golden skin yielding to tender, juicy meat infused with the subtle aroma of fruit wood.

Whether you are feeding a crowd during the holidays or simply treating your family to a special weekend meal, this recipe delivers consistent, mouthwatering results. By following these steps and utilizing the versatility of your Arteflame, you transform a simple bird into a culinary masterpiece. Fire up the grill, pour a drink, and enjoy the process of crafting the perfect smoked turkey.