Smoking That Thanksgiving Bird

Smoking That Thanksgiving Bird

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You will need:

12- 14lb.  Turkey fully thawed

Remove neck and giblets and set aside.

Clean and wash turkey with cold water.

Brine/Marinade:

1 lb. of Dark Brown Sugar

1 lb. of Kosher Salt

2 ½ Gallons of Water

1 Cup of Moe's Original Bar B Que Rub or your favorite spice blend

Directions:

Stir sugar, salt, and water.  Place turkey in a large container and add brine/marinade mixture.  We suggest a 5 gallon bucket if it will fit in your fridge OR a small ice chest with ice so the bird stays cold throughout marinating process.  Let bird marinate for about 12 hours.

Preheat Smoker to 325 degrees.

Remove turkey from brine and drain slightly.  Place on a large tray to rub bird down on.  Tuck the wings back and make sure the legs are tied together or tucked in tight.  Rub the bird down with your rub of choice, making sure to be thorough and get behind the ears.

Place on smoker at 325 degrees in indirect heat and smoke for 3 ½ - 4 hours.  Check the temperature of the thigh joint at 3 ½ hours.  Temperature must reach 165 degrees. Continue to smoke and periodically check until ideal temperature is achieved.

Once it reaches 165 degrees, pull off smoker and let rest for 20-30 minutes letting juices settle.


Recipe courtesy
 Mark Howell White of Moe's Original Barbecue

 
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