Smokin’ Thanksgiving Turkey

Posted on Posted in Christmas, cooking, Cowichan Valley Food, Food, Holidays, Recipes, Turkey's

 


We love it when customers share their photos.  So here is our friend Dino’s Smoked Turkey recipe and process.   

Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil (used canola oil) and season liberally with salt and pepper.

Place the turkey in the  smoker and cook for 45 minutes.Meanwhile, mix together (1 cup) chicken stock, (2 tbsp) honey and (2 tbsp) vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird. (ours took 10 hours 16 lbs)

Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

 
(we did not stuff anything inside turkey but did season cavity)

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