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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Smoked Turkey Recipe

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This recipe for Smoked Turkey is from Becherer Family Recipes, 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:  
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7 pounds) bag of ice
1 (15 to 20 pounds) turkey, with giblets removed
Vegetable oil for rubbing turkey
Directions:
Directions:
Combine the hot water and the salt in a 54 quart cooler. stir until the salt dissolves. Stir in the vegetables broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

I then put in the Bradley for 4 hours of smoke 225F. Continue until it is 160º

I have used hickory and cherry with great results

 

 

 

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