I Love Grilling Meat October 2018

Dan’s Smoked Turkey MEAT Insider October 2018 SMOKED TURKEY Challenge

In order to prepare for Thanksgiving 2018 and the rest of the holiday season, our entire focus thismonth is on smoking fowl. You’ll find three fowl recipes here, as well as LIVE “Ask a PRO” sessions covering smoked chicken, smoked turkey, and even smoked game hens! Let’s get started ...

Brine Ingredients

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1 cup salt

3 apples, cored and quartered 3 tablespoons basil 3 tablespoons sage

1 gallon water

Wet Rub Ingredients

1 cup brown sugar 2 oranges, quartered 2 lemons, quartered

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2 tablespoons rosemary 1 teaspoon celery seed

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3 tablespoons basil 3 tablespoons sage

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1 teaspoon celery seed 2 sticks melted butter

2 tablespoons rosemary

Directions

Directions

In a sauce pan, combine ingredients, bring to a boil, and then let simmer for 3 minutes. Let cool down to room temperature. Place turkey in the brine and refrigerate it overnight but not more than 24 hours. Remove from the brine, pat dry with paper towels, and apply your wet rub.

Mix all ingredients and brush the wet rub on the turkey. This can also be injected. Baste throughout the smoking process, every hour or so.

I have uppedmy smoking temperatures to 285 F. It gives me a crispier skin, and I use the Pit Barrel Cooker for all my fowl now because it runs great at high temperatures. For timing, you’re looking at approximately 30–40 minutes per pound. That means a 12-pound turkey takes about 6 hours, but it’s best to go by internal temperature. Breast should be 165 F; legs and thighs should be 175 F. Pull the turkey out when you have an internal temperature of 160 F. Wrap or tent it with foil in a pan, and let it rest for 45 minutes. While wrapped, your bird will continue to cook to the above internal temperatures without being in the heat of the smoker. For smoke, I like to use peach and maple wood, but use what you like. This is a great recipe for most fowl.

–Danny McTurnan

1 grillingandsmokingassociation.org

www.ilovegrillingmeat.com

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