Chyrel's Recipes From Friends

 Smoked Turkey
Source: Southern Living magazine

A whole turkey is cooked in a charcoal smoker. Placing an  apple, celery, carrots, and onion in the turkey cavity adds  flavor and moisture. Makes 18 Servings (18 servings).

1 (10 to 15 pound) turkey
1 clove garlic, chopped
1/2 lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1 cooking apple, cored and quartered
2 stalks celery, cut into thirds
2 carrots, cut into thirds
1 small onion, quartered
2 tablespoons butter or
margarine, melted
Cherry/oak blend or mesquite
wood chips

1 REMOVE giblets and neck from turkey; reserve for other  uses, if desired.

2 RINSE turkey with cold water; pat dry. Rub cavity with  garlic and lemon; sprinkle with salt and pepper. Place apple,  celery, carrot, and onion into turkey cavity; close cavity with skewers.

3 TIE ends of legs to tail with cord; lift wingtips up  and over back so they are tucked under bird. Brush turkey  with butter.

4 SOAK wood chips in water 30 minutes. Prepare charcoal  fire in smoker according to manufacturer's directions with  or without a water pan. Place wood chips on coals

5 PLACE wood chips on coals.

6 COAT food rack with cooking spray; place rack in  smoker. Place turkey on rack. Cover with smoker lid; cook  turkey 8 to 12 hours or until meat thermometer reaches 180 to  185 degrees when inserted in meaty part of thigh. (Make  sure thermometer does not touch bone.) Refill the water  pan, if necessary, and add charcoal as needed.

7 REMOVE turkey from food rack. To serve, remove  vegetables, and discard; thinly slice turkey.

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