"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Smoked Turkey Recipe

  Tried it? Rate this Recipe:
 

 

Smoked Turkey image

 

This recipe for Smoked Turkey, by , is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Bernardy

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 to 15 pound) fresh or thawed frozen turkey, unstuffed
2 medium onions
3 to 4 stalks celery with leaves
1 T. salt

4 Hickory or other wood chumks
Heaping pan of briquettes
Boiling water for full water pan

Directions:
Directions:
PREPARATION OF TURKEY: Rinse turkey inside and out with cold water. Rub inside and out with the salt. Cut onions in quarters, celery in chunks and put in cavity. Put on cooking grill and smoke-cook 8 to 12 hours or until turkey leg moves easily in joint or meat thermometer reaches 180 degrees, or until indicator in turkey pops out. Check water pan after 4 to 5 hours cooking and add an additionnal cup or two of hot water, if necessary. Use juices in water pan to make gravy, if desired. If the turkey does not get done in the smoker, finish in the oven. The meat will be slightly pink.

VARIATIONS: (1) Rub turkey with ground sage before cooking, or use crushed rosemary leaves, marjoram or tarragon.
(2) Use dry white wine as part of liquid in water pan.
(3) Combine the following ingredients and rub inside and outside of turkey before cooking. Add any remaining "rub" to water pan. Combine 1/4 cup each oil and Bergundy wine, 1/3 cup lemon juice, 2 tablespoons melted butter, 1 tablespoon Worcestershire sauce, 1 teaspoon each salt and marjoram and 1/2 teaspoon pepper.

PREPARATION OF CHARCOAL SMOKER: (1) Soak 4 chunks of wood chips in water 1/2 hour. (2) Put enough water on the stove to boil to fill the smoker water pan to the top. (3) Fill briquette pan heaping full of briquettes. (4) If you use a fire starter to light the briquettes, moisten the center of the briquettes with about 1/2 cup of a good, odorless fire starter and then WAIT 3-4 minutes before lighting. As soon as the flame is out and coals are barely started (approximately 15 minutes), immediately place the wood chunks on the coals. Place a FULL pan of boiling water in the smoker. Add the grate and the turkey and cover smoker. If possible, keep the smoker sheltered from windy, drafty areas as this slows down the cooking.

Personal Notes:
Personal Notes:
We have enjoyed several smoked turkeys at the lake. Jack purchased the Brinkmann smoker many years ago and was the first to smoke turkeys in it.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

14W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!