Thanksgiving turkey (smoked)

6 servings

Ingredients

Quantity Ingredient
1 Bag Kingsford Charcoal or equivalent
1 Bag mesquite or hickory wood chips
2 gallons To 3 ga of water
½ pint Dry white wine
1 tablespoon Of rosemary
Salt

Directions

From : Harry Schraishuhn, Oct-7-90 11:55pm Tomorrow is Thanksgiving in Canada and I thought I'd share my recipe for smoked turkey. I can almost guarantee that once you've had it, it'll never go back in the range oven or God forbid microwave again.

You need a smoker. I would suggest a wet smoker. I paid $72.95 Canadian for mine. It looks like a big pot on three legs with a domed top.

A 15 pound turkey is about as big as will fit.

In addition to the smoker you need: Unstuffed turkey Meat thermometer (optional) Something that makes fire to light the charcoal with. The two sticks approach takes too long <grin>.. A Bic or equivalent will do nicely.

There are two porcelin <--Spelling coated metal bowls inside the smoker. Fill the bottom bowl with charcoal and light it off. In the meantime soak about two cups of wood chips in water for 20-30 minutes. When the charcoal is good and hot sprinkle about ½ of the would chips on the charcoal. Put 2 quarts of water, the rosemary and white wine in the top bowl. Put the grill on top and place your rinsed and salted turkey on the grill. Place the domed lid in place and your on your way.

Check the charcoal and water once an hour making sure the charcoal stays hot and the water bowl is kept about ½ full. Add additional wood chips every second hour. If your using a thermometer, cook until you reach the recommended poultry temperature, otherwise cook for about ½ per pound.

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