Monday, November 5, 2007

The Goodies

There are many wonderful Thanksgiving recipes available. Many of my favorites will be here. I hope you enjoy them. The first recipe I am posting is for the bird of course.

This is a very simple recipe for smoked turkey:

Smoked Turkey

INGREDIENTS

  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1 (20 pound) bag high quality charcoal briquettes
  • hickory chips or chunks

DIRECTIONS

  1. Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
  2. Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
  3. Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches180 degrees F (82 degrees C), or keep going until the coals die out.
Tips:

Don't keep checking bird, you will let the heat out.
Use a meat thermometer to make sure turkey is cooked to correct temperature.
Use orange juice or other liquid in water pan for added flavor.

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