Turkey In A Smoker Recipes

Steps:

• Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
• Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Steps:

• Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely.
• Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator.
• Pour the bourbon and 4 cups water over the wood chips and soak overnight.
• The next day, remove the turkey from the brine and pat dry with paper towels.
• Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours.
• Rest the turkey for 20 minutes before carving.

Steps:

• Preheat smoker to 225° to 250°F (110° to 120°C).
• Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Plase in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
• Smoke at 225° to 250°F (110° to 120°C) for 10 hours, or until internal temperature reaches 180°F (80°C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Steps:

• This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
• If you don't own one, buy one.
• They are great.
• The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
• Save the neck and innards for making gravy, if desired.
• Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
• Do not stuff the turkey.
• If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
• Refrigerate until ready to start smoking.
• Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
• DO NOT USE CHIPS!
• Set your alarm clock for for about 12 hours before dinner.
• Prepare the smoker as follows.
• Place 10 pounds charcoal in the fire-pan.
• Light the charcoal just barely, but make sure it is enough to keep burning.
• (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
• Place turkey on the rack above water-pan, cover smoker, and go back to bed.
• After about 6 hours, check the smoker.
• Stir up the charcoal and add a little more if necessary.
• Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
• It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
• It will be juicy and tasty.
• Obviously the smoking should be done outside.
• Smoking indoors can be hazardous to your health.
• If the weather is freezing or below, add about 2-3 hours to the cooking time.
• The turkey is done when the leg can be moved easily.
• Carve immediately before serving.
• Notes: I usually use hickory wood, though pecan or oak are also great.
• You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
• You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.