Worth The Wait Smoked Turkey
From jimrug1 15 years ago
- 6-00 minutes to make
- Serves 10
You may be slap happy by the time you spend long hours cooking this bird but I will guarantee your guests will be raving about your Turkey for years to come. It will take anywhere from 9 – 12 hrs so be prepared. Read more I usually start it about 4 am and then invite people over to have a few drinks and waste the day away with me. If your smoker is low profile, you can easily forgo the Mason Jar. Place the bird in a foil roasting pan breast side down for the first 6 hrs. Flip it back over when you remove the Cheese Cloth. See less
Ingredients
- 1 Whole Fresh turkey 15 – 20 lbs shopping list
- 1 Package of Fine mesh cheese cloth shopping list
- Brine shopping list
- 1 ¾ Gallons vegetable broth shopping list
- 2 Cups Kosher salt shopping list
- 2 Cups light brown sugar, packed shopping list
- 4 lemons, sliced shopping list
- 1 Large bundle of fresh thyme shopping list
- ice shopping list
- Seasoned butter Rub shopping list
- ¼ lb clarified butter, melted shopping list
- 2 Tbls poultry seasoning shopping list
- 4 large cloves garlic, crushed into a paste shopping list
- 1 Tbls onion powder shopping list
- 1 Tsp cayenne pepper shopping list
- The Mop Baste & Mason Jar Liquid shopping list
- ½ Cup melted clarified butter shopping list
- 2 Cups turkey or chicken broth, divided shopping list
- 2 Cups brandy, divided shopping list
- ½ Cup white wine worcestershire sauce, divided shopping list
- 1 Qt Wide Mouth Mason Jar shopping list
- Large bundle of fresh thyme sprigs, soaked in water overnight. shopping list
- Large bundle of Fresh rosemary sprigs, soaked in water overnight shopping list
- apple or Cherry wood chips soaked in water overnight. shopping list
How to make it
- BRINE:
- Combine brine ingredients and warm it on the stove just enough to dissolve Salt and Sugar. Add a little ice to cool the brine back down. Place the Turkey in a clean 5 gallon bucket. (Alternatively you can use a garbage bag placed in a cooler of ice. Pour brine over the Turkey making sure it is completely covered. Fill the bucket to the top with ice and put on the lid. Brine the Turkey for at least 4 hrs. but no longer than 12 or it begins to affect the meat texture.
- Remove Turkey from the Brine and place it in the sink. Fill the sink with water and let the Turkey soak for 2 – 4 mins. Turning it over at least once. Empty sink and fill with water and soak again 1 – 2 mins. This rinses off all the extra salt from the brine.
- Pat very dry with paper towels, cover loosely, and let sit for 45 mins at room temp.
- **************
- SEASONED BUTTER RUB
- Combine rub ingredients with enough melted Butter to make a loose paste. Rub generously all over Turkey inside and out. Spoon liberal amounts in between the skin and the breast and leg meat.
- Moisten Cheese Cloth and wrap entire breast area down to the thighs 2-3 times around bird. It will now look like a turkey Mummy!
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- FOR THE LIQUID:
- Put the 2 cups of Brandy in a medium saucepan and bring to a slow boil. Reduce the Brandy to about 1 ½ cups. Pour ¾ cup of the Brandy into the Mason Jar. Add ¼ cup Worcestershire Sauce, and 1 Cup Broth to the Jar and set aside.
- Add the Worcestershire sauce and Butter to the saucepan containing the Brandy . Cover and Keep warm on low heat.
- Prepare your smoker for 200 – 220 degrees. I like a water smoker for this because there is plenty of room for the Turkey to stand up. I also like the fruit wood chips as it is more subtle than Hickory or Mesquite.
- If you are making gravy, place a round drip pan on the bottom rack of your smoker. Put the Mason Jar in the pan and slide the cavity of the Turkey over the jar. Position the legs for balance. It should look like it's sitting on its butt and balance fairly easy.
- With a barbeque mop or baster, soak the Cheese Cloth with the Brandy Butter Mopping liquid.
- Cover and smoke for 6 hrs. adding a wood chips every 2 hours. Remove the cheese cloth, and cook for about another 3-4 hours basting with the Mop Liquid every 45 mins. Toss the soaked Rosemary and Thyme bundles onto the coals during the last 1 ½ hrs of cooking.
- When an Instant Read Thermometer in the thigh reads 170 degrees, remove the Turkey from the smoker and let rest for 20 minutes before carving.. It should be juicy and falling off the bone.
- Make a gravy out of the drippings by pouring the fat out of the drip pan. Deglaze the drip pan with Turkey or Chicken broth. Add a little cream to lighten it up. (It goes well with the Brandy flavor) To thicken, put equal amounts of Corn Starch and Flour in a jar with water. Shake like hell and add a little at a time to the broth...
The Rating
Reviewed by 10 people-
Wow!!!! fantastic im drooling now it sounds great ..and brandy in it yum ..ill be over when its done with dessert and drinks in hand ..................lol lol
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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WOW! I love the fact that you make it sound so easy! Awesome! High 5, Jim!
elgab89
in Toronto loved it
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I'm Afraid I'm Gonna Burn My Face By Taking A Bite While The Bird Is Still On The Grill. Gonna Try This One Real Soon. Thanx For Sharing.
goblue434
in Anniston loved it
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