FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Holiday RecipesTURKEY and GOOSE RECIPES >>>>> >  A Smokin' Thanksgiving Bird

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

A SMOKIN' THANKSGIVING BIRD

smoked-turkey-711

A flavorful brine and slow cook over natural wood make this a sure fire hit.

INGREDIENTS

    Brine ingredients:
    · 1 gallon vegetable broth
    · 3/4 cup kosher salt
    · 1/4 cup brown sugar
    · 4 tbsp your favorite barbecue dry rub seasoning
     
    Additional ingredients:
    · 12-14 pound turkey
    · 1 cup yellow mustard
    · 1 cup barbecue dry rub seasoning


DIRECTIONS

Heat all ingredients over medium heat until dissolved and well blended.  Cool in fridge until ready to use.  In a large stock pot, place the raw 12-14 pound turkey inside and cover with brine.  Let soak in the fridge overnight, 8-12 hours.

Remove turkey, pat dry thoroughly.  Rub turkey skin well with plain yellow mustard then coat well with Dizzy Pig Swamp Venom Rub or any of your favorite barbecue rub.  Allow to rest while preparing the smoker*. 

Heat smoker with lump charcoal and 2-3 fist sized pecan wood chunks or favorite fuel to approximately 350° F.  Add turkey and cook until internal temperature in thickest part of the turkey reaches a minimum temperature of 165° F (approximately 2.5 hours).  Remove and rest for approximately 30 minutes before carving.

* Note: A charcoal grill can be substituted for a smoker by placing coals and wood chunks on either side of the grill, leaving the center cool.  Coals can also be separated by a disposable aluminum pan filled partially with water and/or fruit juice, adding additional moisture to the cooker.

(courtesy of Smoke In Da Eye competition BBQ team - SmokeInDaEye.com )
 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages