| Smoking the perfect Holiday turkey is a skillful and | | | | throughout the turkey. |
| time-consuming task. If you follow these precise | | | | III. Very lightly rub peanut oil on the poultry, so |
| steps, I will guarantee you will achieve the perfect | | | | the seasoning can stick to the meat and not the |
| "Smoked Turkey" for your family this Christmas. | | | | grill. |
| A turkey can be purchased at any local grocery | | | | IV. Pull the skin of the meat, then season the |
| store for reasonable prices. Keep in mind when | | | | inside of the whole turkey with theseasoning. |
| buying a turkey, it must be cooked for 20 to 30 | | | | listed above. Then season the outside of the |
| minutes per pound. That's around 4 to 6 hours on | | | | turkey the same way. |
| average. | | | | Note: (DO NOT be too bashful when seasoning, |
| Step 1: Thawing | | | | it's a big bird.) |
| Place the big bird in the refrigerator two days | | | | Step 4: Smoking: |
| before cooking. | | | | Open the grill, and place "Kingsford" Charcoal, and |
| 4-5kg: 20 hours at room temperature; 65 hours in | | | | wood chips, preferably, (apple wood) inside the |
| fridge | | | | grill. Soak the charoal and wood with lighter fluid |
| 5-6kg: 24 hours at room temperature; 70 hours in | | | | then light the grill. |
| fridge | | | | Once the fire was going nicely, set the water pan |
| 6-7kg: 30 hours at room temperature; 75 hours in | | | | in place along with the smoker's cylindrical body, |
| the fridge | | | | to keep the poultry moist when cooking. |
| 8-9kg: 40 hours at room temperature; 80 hours | | | | Place the lid on the smoker and wait for the |
| in the fridge | | | | internal temperature to reach 250° F to |
| 9-11kg: 48 hours at room temperature; 96 hours | | | | 300° F. Some smokers have built in |
| in the fridge | | | | temperature indicators, if not use an oven |
| Step 2: Brining: | | | | thermometer to determine temperature. |
| What is brining? Brining is a similar process to | | | | Once you have the right heat, quickly place the |
| marination in which meat is soaked in a salt | | | | turkey on the top grill rack and cover. |
| solution (the brine) before cooking. | | | | Add wood chips about every hour through the |
| Brine the turkey for 12 to 24 hours before | | | | side door of the smoker to maintain temperature. |
| cooking. | | | | Note: Avoid opening the cover or door as much |
| 2 cups salt | | | | as possible. Smoking takes place at low |
| 2 cups brown sugar | | | | temperatures andopening the lid or door causes |
| 4 cartons of vegetable stock | | | | quick heat loss. |
| 4 bottles of "Bitter Orange" | | | | Step 5: "The Glaze" |
| 1/4 cup of honey | | | | Ingredients: |
| 2 cups of apple cider | | | | 1/2 cup of honey |
| 2 crushed garlic cloves | | | | 3 teaspoons of cinnamon |
| After thoroughly cleaning and bathing the turkey; | | | | 3 teaspoons of brown sugar |
| ice it in a small cooler with the ingredients listed | | | | 1/4 cup of O.J. |
| above. | | | | Cook the ingredients above until boiling point, then |
| Step 3: Seasoning:kosher saltcracked pepper | | | | immediately remove from stove. |
| 1 garlic clovegarlic powderminced onionsonion | | | | The turkey is done when the food thermometer |
| powder | | | | is placed in the inner thigh, and reaches 180° |
| "Grill Mates" Sweet & Smoke Rub | | | | F (be sure the thermometer is NOT touching the |
| I. "The Day", take out and wash the turkey | | | | bone). |
| before seasoning. | | | | When the "Holiday Bird" is complete, "GLAZE" it all |
| (Note: Do not discard the brine marinade.) | | | | around for delicious flavor. |
| II. Inject the brine marinade using a larding needle | | | | |