Smoked Turkey Recipe

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Smoked Turkey
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Ingredients
7
Count
Nutrition
2580
Calories
Total time
750
Minutes
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Ingredients:

Directions:

  1. This recipe requires a water-smoker such as the Brinkmann Smoke'n Pit or the Cook'N Ca'jun ( thebrinkmanncorp. com).
  2. If you don't own one, buy one.
  3. They are great.
  4. The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
  5. Save the neck and innards for making gravy, if desired.
  6. Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
  7. Do not stuff the turkey.
  8. If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
  9. Refrigerate until ready to start smoking.
  10. Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
  11. DO NOT USE CHIPS!
  12. Set your alarm clock for for about 12 hours before dinner.
  13. Prepare the smoker as follows.
  14. Place 10 pounds charcoal in the fire-pan.
  15. Light the charcoal just barely, but make sure it is enough to keep burning.
  16. (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
  17. Place turkey on the rack above water-pan, cover smoker, and go back to bed.
  18. After about 6 hours, check the smoker.
  19. Stir up the charcoal and add a little more if necessary.
  20. Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
  21. It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
  22. It will be juicy and tasty.
  23. Obviously the smoking should be done outside.
  24. Smoking indoors can be hazardous to your health.
  25. If the weather is freezing or below, add about 2-3 hours to the cooking time.
  26. The turkey is done when the leg can be moved easily.
  27. Carve immediately before serving.
  28. Notes: I usually use hickory wood, though pecan or oak are also great.
  29. You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
  30. You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2580.07 Kcal (10802 kJ)
Calories from fat 757.77 Kcal
% Daily Value*
Total Fat 84.2g 130%
Cholesterol 489.78mg 163%
Sodium 762.02mg 32%
Potassium 1528.37mg 33%
Total Carbs 5.97g 2%
Sugars 0.1g 0%
Dietary Fiber 0.1g 0%
Protein 450.13g 900%
Vitamin C 1.8mg 3%
Iron 6.8mg 38%
Calcium 75.7mg 8%
Amount Per 100 g
Calories 205.72 Kcal (861 kJ)
Calories from fat 60.42 Kcal
% Daily Value*
Total Fat 6.71g 130%
Cholesterol 39.05mg 163%
Sodium 60.76mg 32%
Potassium 121.87mg 33%
Total Carbs 0.48g 2%
Sugars 0.01g 0%
Dietary Fiber 0.01g 0%
Protein 35.89g 900%
Vitamin C 0.1mg 3%
Iron 0.5mg 38%
Calcium 6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.6
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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