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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Smoked Turkey Recipe

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This recipe for Smoked Turkey is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 to 20 lb. butterball Turkey
1 c. margarine
LAWRY'S seasoned salt
1/2 gal. Apple Cider Juice
Salt

NOTE
Rec Tec Pellet Smoker
Use Apple Cider Juice in a spray Botte! 8 Oz

Directions:
Directions:
1. Thaw Turkey under refrigeration until completely thawed. Lightly salt the Turkey.
2. In microwave, carefully melt the margarine until a paste consistency.
3. Ladle the margarine over the entire surface of the Turkey and liberally sprinkle the Lawry's seasoning over the melted margarine.
4.Use Apple Cider in water tray, adding water as needed.

Position Turkey on grate directly over water drip pan.

Place in Smoker and maintain 250 - 300 degrees adding wood chips about every hour to your firebox. Cook until golden brown and internal temperature is approximately 160 degrees. Depending on your heat control it could take approximately 30 minutes of smoking per pound.

Oak - Mesquite - Pecan - hardwoods give the best taste.

 

 

 

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