Smoke a Turkey Texas Style
A big part of cooking a turkey Texas style is in the brine. The brine can really be any mix of ingredients that you want. It is good to have cornstarch and dark syrup as part of any brine recipe. But let's not forget the smoking of the turkey as well. Typically, hickory or oak wood chips are used. These types seem to work best for smoking and leave the turkey with a strong flavor. Add this to my Recipe Box.
Instructions
1. Create the brine. Mix the onions, celery, sage, thyme, orange, syrup, butter, 4½ cups of water, and cornstarch into a large mixing bowl.
2. Pour the brine into a large pan. Place the turkey into the pan. Place the pan in the refrigerator. Let the turkey sit in the brine solution for at least 24 hours, basting occasionally.
3. Set the smoker temperature to 240 degrees.
4. Remove the turkey from the refrigerator and rub the entire turkey with butter.
5. Place the hickory chips into the smoker according to the instructions of your individual smoker.
6. Place the pan into the smoker. Cook the turkey for 30 minutes per pound. Keep the turkey in the brine solution when cooking.
7. Check the temperature of the turkey 1 hour before it is supposed to be finished. Remove the turkey from the smoker when it reaches 160 degrees. Let the turkey sit for 15 to 20 minutes. During this time the turkey will continue to cook inside, bringing the temperature up to the required 165 degrees. This process helps to keep the turkey moist inside
8. Cut and serve.
Tags: brine solution, into large, into smoker, Remove turkey, Remove turkey from