By Jeff Walker
Since the popularization of smoked meats in Middle-class suburban America, it seems like men are taking a whole new interest in the actual creation of the Thanksgiving Day Meal.
Fried turkeys are fun and plenty juicy, but much too messy and down-right dangerous at times. When a man wants to spend the afternoon slow-cooking a turkey over smoking mesquite or oak, who could argue? It’s a flavor that’s simply hard to beat.
A few pointers when smoking any bird: Don’t get too happy with the idea of basting, unless it is water or vinegar-based. Barbecue or mustard sauces tend to become charred crust after an hour or so on the grill, and prematurely blacken the skin of the turkey.
Also, be careful on what size of bird you ask for. It takes at least 8 hours to smoke a 12 pound turkey, and, of course, the bigger they are, the longer they take. If you are using charcoal, that’s a long time of refilling coals and maintaining steady heat.
If you pick up a frozen turkey, make sure and follow all necessary instructions for defrosting. It is also recommended to brine the turkey the night before you begin cooking. Brining adds moisture to your turkey, which is important since it will be sitting on a grill for probably eight hours or so.
Simply mix 1 cup of salt per 1 gallon of water, along with garlic or pepper or any seasoning of your liking. Then place the turkey in a container and pour in enough brine to cover the bird completely.
Here’s a relatively simple recipe to get one started:
Smoked Turkey
• 1 (10 pound) whole turkey, brined the night before, neck and giblets removed
• 4 cloves garlic, crushed
• 2 tablespoons seasoned salt
• 1/2 cup butter
• 1 onion, quartered
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon ground black pepper
Preheat smoker to 225 degrees.
Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, onion, garlic powder, salt and ground black pepper. Cover loosely with foil.
Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 8 to 9 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh.
