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Nutrition Facts

Serving Size 1 (799g)

Recipe makes 8 servings

The following items or measurements are not included below:

lemon & herb seasoning

wood chunks

Calories 1301
Calories from Fat 603 (46%)
Amount Per Serving %DV
Total Fat 67.1g 103%
Saturated Fat 18.4g 92%
Monounsaturated Fat 25.5g
Polyunsaturated Fat 16.1g
Trans Fat 0.0g
Cholesterol 540mg 180%
Sodium 516mg 21%
Potassium 2113mg 60%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 162.2g 324%

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Smoked Turkey

Recipe #77292 | ½ day | 30 min prep | add private note

By: Toby Jermain
Nov 25, 2003

My cousin, Mike Koury, taught me how to smoke turkey about 25 years ago, and I have been doing it ever since. This tastes great! The smell while smoking is guaranteed to drive your neighbors crazy!

SERVES 8 -10 (change servings and units)

Ingredients

Directions

  1. 1
    This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
  2. 2
    If you don't own one, buy one.
  3. 3
    They are great.
  4. 4
    The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
  5. 5
    Save the neck and innards for making gravy, if desired.
  6. 6
    Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
  7. 7
    Do not stuff the turkey.
  8. 8
    If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
  9. 9
    Refrigerate until ready to start smoking.
  10. 10
    Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
  11. 11
    DO NOT USE CHIPS!
  12. 12
    Set your alarm clock for for about 12 hours before dinner.
  13. 13
    Prepare the smoker as follows.
  14. 14
    Place 10 pounds charcoal in the fire-pan.
  15. 15
    Light the charcoal just barely, but make sure it is enough to keep burning.
  16. 16
    (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
  17. 17
    Place turkey on the rack above water-pan, cover smoker, and go back to bed.
  18. 18
    After about 6 hours, check the smoker.
  19. 19
    Stir up the charcoal and add a little more if necessary.
  20. 20
    Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
  21. 21
    It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
  22. 22
    It will be juicy and tasty.
  23. 23
    Obviously the smoking should be done outside.
  24. 24
    Smoking indoors can be hazardous to your health.
  25. 25
    If the weather is freezing or below, add about 2-3 hours to the cooking time.
  26. 26
    The turkey is done when the leg can be moved easily.
  27. 27
    Carve immediately before serving.
  28. 28
    Notes: I usually use hickory wood, though pecan or oak are also great.
  29. 29
    You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
  30. 30
    You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.

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Featured Reviews for This Recipe

From: mmsanchez09

On Dec 26, 2007

Although I'm not a turkey lover for Thanksgiving, or Christmas, this turkey came out good. My husband and family really liked the smoky flavor. Since my hubby was sick and couldn't keep up with it, I had to be the one to get up at all hours of the night to check on it. All I can say is "kudos" to all men who are bbq and food smokers, because as a lady, I hardly could see the point in all the work, besides the taste. If hubby wants to do this again, he can, but I would rather prefer the simpler method of baking it....lol.

1 person found this review helpful

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  • From: DanoFresh

    On Nov 29, 2004

    WOW! Fantastic! We'll be doing this again for years to come.

    0 people found this review helpful

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  • From: Chef #177633

    On Dec 1, 2004

    I have been doing this for years myself. Three suggestions: 1. Get an electric smoker, also by Brinkmann. Saves trouble with the charcoal. 2. Get a remote digital thermometer, so you don't have to open the smoker and let the heat out. 3. If it is cold outside, place smoker under an upside down garbage can with holes in the bottom to let the smoke out, and raised on low blocks to let the air for the charcoal in.

    7 people found this review helpful

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  • From: P Smith

    On Nov 24, 2005

    This is "slap yo mama" bbq invented by a texican. Good god, it makes me ashamed of being from georgia. On a scale of 1 (lo) to 5 (hi), this one is a 10.

    2 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 5 reviews

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