Smoked Turkey



've heard a lot about smoking turkeys, and wanted to try it.  Wow - this has to be the best way to cook a turkey that I have ever come across.  The turkey is brined overnight in the fridge, loaded in the smoker about 6:00 a.m., at 180-200 degrees F., with apple and hickory chunks.  It is ready in about 12 hours.

The first turkey I just took it out of the brine and straight into the smoker.  The meat comes out a little pinkish, from the reaction of the salt to the smoke.  The smoke flavour is incredible.  I made a soup out of the bones and the smoky flavour came through in that as well.

The second turkey, I took it out of the brine, dried it off, and then covered it with olive oil.  It was smoked the same way for about the same amount of time.  It was good, but not nearly as smoky tasting as the first one.  I'll skip the olive oil next time!  I made a stew from the bones and with the leftover meat that was excellent.


Smoked Turkey Brine

1 gallon water
1 cup kosher of unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper

The water you use should be unclorinated. If you don't have easy access to good spring water. Boil it first, let it cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 24 hours or overnight, the longer the better.. Remove Turkey from Brine and dry.  Place in Smoker. 






This site was last updated 10/07/12