Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
This recipe requires a water-smoker such as the Brinkmann\"Smoke
op smoker with 1/2 the wood chips. Place the turkey legs
rub mixture over turkey breast.
Prepare smoker by following manufacturer's
move giblets and neck from turkey; reserve for other uses,
nd inside turkey. Let sit for 1 hour.
Preheat smoker to
aste consistency.
Clean turkey and prepare for smoker breast up. With
lift the skin from the turkey breast and slide 2 strips
Preheat smoker using pans of briquets and
lace charcoal in bottom of smoker.
Start fire and let
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
br>Place in pan of smoker and light.
Allow the
Preheat smoker to 225 to 250 degrees
he bottom pan of the smoker. Light the coals and wait
or 24 hours. Heat your smoker to 220 degrees with real
oil. Let cool.
Rinse turkey, pat dry and brine over
Bring your smoker to heat.
Add some green or soaked hickory or oak wood.
I use green pecan.
Put turkey in smoker.
Adjust heat to about 170\u00b0.
Smoke 1 1/2 hours for each pound of turkey. Baste every 30 minutes with bacon drippings.
Try to keep temperature between 160\u00b0 and 180\u00b0.