A 12- to 14-pound turkey is the ideal size for the average smoker.
When you think of Thanksgiving, you probably think of the traditional roasted turkey, but the same old turkey with the same old flavor every year gets boring. Fried turkeys have become an alternative to roast turkey, but frying can be a risky undertaking. Another alternative for your Thanksgiving feast -- or for a weekday dinner -- is to put your turkey on a grill or smoker to cook. When a turkey is smoked, it takes on the flavor of the wood chips used to smoke it, which adds a new dimension of flavor to the traditional Thanksgiving bird. Add this to my Recipe Box.
Instructions
1. Combine all the brine ingredients for the brine marinade in a bucket large enough to hold 2 gallons of water. Brining requires water and salt, which adds much-needed flavor and moisture deep into the turkey. Add or omit seasonings, depending on how you want the turkey to taste. Let the turkey sit in the brine overnight for between 10 to 12 hours in the refrigerator.
2. Fill the charcoal bowl on the smoker halfway with coal. Place a few chunks of damp hickory or oak wood chips on top; top up with more charcoal. Light the top charcoal for a slow, progressive burn. Alternatively, use apple or mesquite wood, which are also good woods for smoking; each imparts its own flavor to your turkey.
3. Fill the water pan two-thirds full of hot water. Keep the temperature between 225 and 250 degrees Fahrenheit. Plan to smoke the turkey about 30 minutes per pound.
4. Remove the turkey from the brine and rinse off thoroughly to remove excess salt. Pat dry with a paper towel. Brush a little melted butter over the top of the turkey. For more flavor, stuff the cavity of the turkey with celery, carrots and and apple. Tie the legs together with twine.
5. Place the turkey on the smoker with the breast-side down. Cover the smoker with the lid and allow the turkey to cook and so the wood-smoked flavor to permeate into the meat. Baste the turkey about every hour with more butter. The turkey is ready when a thermometer inserted into the thickest part of the thigh reads 180 degrees Fahrenheit and the thickest part of the breast reaches 175 degrees Fahrenheit.
6. Remove the turkey from the smoker and place it on a serving platter. Cover the turkey in aluminum foil. Let it sit for about 15 minutes to allow the juices to settle throughout the turkey. Carve and serve.
Tags: degrees Fahrenheit, about minutes, Remove turkey, Remove turkey from, smoker with, thickest part