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Smoked Thanksgiving Turkey Ingredients:
1 turkey (10-15 pounds)
2 lemons
2 oranges
2 grapefruits
garlic
salt
pepper
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
You'll need an upright water smoker or a barbecue pit to complete this recipe.
Rinse off FRESH turkey with water, squeeze the citrus juice on the outside and in the cavity, (be sure to remove the giblets), Stuff the citrus inside the cavity, rub skin with garlic, salt and pepper and place about 10 whole cloves of garlic inside the bird. Bring the smoker temp to about 220 degrees with a charcoal fire (you'll add about 10-15 briquttes per hour) and place water soaked wood CHUNKS (not chips) on the hot coals. Mesquite, Hickory and Pecan wood blended for this recipe work really well together, apple wood may also be used.
Place the bird BREAST DOWN on the upper most smoker rack and replace the lid. Do not remove the lid for about 11 hours, there's no need to, and each time the lid is lifted, it costs about 15 minutes in extra cooking time. Stoke the fire through the small door in the smoker and add wood chunks as needed. A steady stream of white smoke should come out of the top of the smoker.
When done, the bird will be bronze on the outside, the white meat will be juicy and your friends and family will want this turkey every year. It is worth the effort, especially for the backyard bbq experts.
Cooking times may vary due to weather, elevation, etc. Be sure to use a meat thermometer to test for doneness, but only do so after 11-12 hours of smoking.
This has become a Thanksgiving tradition in Arizona over the past few years, and I look forward more to the eve of Thanksgiving than the actual day itself now. There are about about 5 guys who participate in this tradition every year and we rotate the pre-Thanksgiving party at each of our homes. We stay up all night watching movies such as Pulp Fiction, Reservoir Dogs and the Godfather all night and have a great time. Recipe submitted by: Pete
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