How are you cooking your Turkey on Thursday? I am cooking 2 Turkey's for 16 people. One 19 pounder will be deep fried and the other 12 pounder I will be smoking :chef: I asked my Uncle Joe for advice. He is from Tennessee and he has one of those crazy smokers and is constantly cooking. I expected cook the bird upside down, put some bacon over the top to self baste, or something like that. No, he has his own full recipe that he sent me within minutes of me asking him.
I am looking forward to it :dance:
INGREDIENTS:
1 12 - 14 pound Turkey
1 2.5 gallon Zip-Lok Bag
INJECTION/BRINE:
1-1/2 cups Apple Juice
3/4 cup Water, (Purified)
3 Tablespoons Firmly Packed Light Brown sugar
1-1/2 Tablespoons Kosher Salt
1-1/2 teaspoons Worcestershire Sauce
1-1/2 teaspoons Japanese Soy Sauce
SEASONING BLEND:
3 Tablespoons Garlic Salt
1-1/2 Tablespoons Chili Powder (McCormicks)
1-1/2 Tablespoons Fresh Ground Black Pepper, Coarsely Ground
1 teaspoon Ancho Chile Powder
Canola oil for when the turkey is removed from the refrigerator.
8 Tablespoons Unsalted Butter (1 stick), Melted
2 teaspoons Fresh Thyme, finely chopped
2 teaspoons Fresh Sage, finely chopped
2 teaspoons Fresh Chives, finely chopped
PROCEDURE:
Combine the injection ingredients, using a whisk to dissolve the sugar and salt.
Place the turkey in a double disposable aluminum Hotel pan.
Working in a grid pattern, inject the turkey with an injection needle.
Refrigerate for 2 hours.
Preheat the smoker, set up for indirect, at 275 degrees F. and set aside smoking wood, preferably pecan or hickory or a combination.
Remove the turkey from the refrigerator and pat dry with paper towels
Using your hands or a silicone brush, coat the turkey evenly but lightly with canola oil.
Place a remote thermometer (Chef Alarm or ET-732) in the thickest part of the breast.
Cook until the internal temperature of the breast registers 155 and the thigh registers 165 degrees F. about 3-1/2 to 4-1/2 hours depending on the size of the turkey, (About 2 hours and 45 minutes for an 11 pounds turkey).
Meanwhile, combine the seasoning blend.
Remove the turkey from the cooker, melt the butter and mix with 2 teaspoons of fresh thyme, 2 teaspoons of fresh sage and 2 teaspoons of chives finely chopped. Brush the skin with the melted butter mixture and then season all of the skin with the Seasoning Blend.
Return the turkey to the cooker and cook until the internal temperature of the breast registers 165 and the thigh registers 175 degrees F. about 1 hour more, depending on the size of the turkey.
Remove the turkey from the cooker, place on a cutting board and let rest for 15 minutes.
Cut the Turkey, separating the legs, wings, thighs and breasts.
Arrange on a serving platter and serve.
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
Finally getting around to updating this. The smoked Turkey was AWESOME :clappingani:
It did not go 100% as planned but I got it done. I was going to brine it overnight and thankfully I did. Uncle Joe's recipe called for injecting the brine not soaking it. Well my injector wasn't working. So I multiplied the recipe up to 2 gallons and soaked 2 turkey's overnight. I was deep frying the other one.
I started smoking it at 9:30am and it was done at 12:30 with an internal temp of 165 as checked by my food inspector MIL. She has given me just a few thermometers over the years :ranger:
It cooked at a steady 225-250 the whole time. I would occasionally throw on a handful of wet hickory chips. After letting it sit for about 30 minutes I started to carve it and it had that perfect pink ring letting you know it was smoked. I didn't even put gravy on my meat. It was so good and everyone was talking about it so much I had to vegetarians try it and say it was good.....I can't say the same about their tofurkey.
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
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