Smoked
Turkey
There are many great ways to cook a
turkey, but my favorite is smoking. Why use
stuffing’s and little pop up timers. Guess what? You can make a great turkey
this way, but wouldn't it be great to go one step further? Smoked turkey is
more flavorful, juicy and tender than one roasted in the oven.
What you
need to smoke a turkey:
The first
thing you will need for a good smoked turkey is a good turkey and brine.
Why Brine you ask:
Brining adds
moisture and flavor to poultry and helps to keep it from drying out. A turkey
can be a serious investment in time so you want to make sure it is perfect,
especially if you're entertaining. Whether grilled, smoked, fried, or roasted,
your turkey should be brined first.
Now,
whether you are going to hunt your own or buy one, make sure it is a fresh
turkey. This means an all natural turkey without injections and solutions.
Turkeys that come injected do not need brined. It will make them to salty. If
you do pick up a frozen turkey, always follow the instructions for defrosting
Brine Recipe:
1 Gallon vegetable stock
1 Cup sea salt
1 TBS crushed dried Rosemary
1 TBS crushed dries sage
1 TBS dried thyme
1 Gallon Ice water
Directions:
In a large stock pot,
combine the vegetable broth, sea salt, rosemary, sage and thyme. Bring to a boil;
stirring frequently to be sure salt is dissolved. Remove from heat, and let
cool to room temperature. When the broth
mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the
innards. Place the turkey, breast down, into the brine. Make sure that the
cavity gets filled. Place the bucket in the refrigerator overnight.
1 hour before you are ready to smoke the turkey remove it
from the brine, carefully draining off the excess brine and pat dry. Discard
excess brine. At this time I like to stuff the cavity of the turkey with some
onions, crushed garlic and some fresh rosemary. Make a paste of butter and
garlic and rub between the meat and skin with your fingers and the out side of
the skin as well, this will add some great flavor to the bird
Smoking the Turkey:You will need a smoker, a good meat thermometer, charcoal, and some good hardwood like cherry or apple. As well time and some patience. Smoking the turkey requires a cooking time of about 30 minutes per pound at a cooking temperature around 235 degrees F. Make sure that you build your fire accordingly. If smoking a 13 pound turkey you will be running the smoker for about 6 1/2 hours, to 7. Always plan a little extra just to be on the safe side. Remember smoked turkey has a different color and texture than oven roasted turkey. The meat may appear pink this is normal. The smoking process causes a chemical change in turkey that changes the color of the flesh. As long as the turkey registers a temperature of 165 degrees F in the coldest spot, it is safe to eat no matter the color. Once the turkey is removed you should let it rest .Place a piece of aluminum foil over it and let it be for 15 to 30 minutes.
