Saturday, October 14, 2006

Our BEST Smoked Turkey EVER

This is one of those times where the picture really does not do justice to the subject. The subject being a smoked turkey in this case.

I have smoked my fair share of turkeys but this was without a doubt the absolute BEST turkey for tenderness and taste EVER. We love it. It was so tender it literally fell off the bone while retaining its tasty bronze skin.

We wanted to present it all pretty like on a platter but we snapped the picture while it rested in the drip pan used to smoke it in. We saved the onions and dripping to make a gravy for later on.

L & C will be getting the breast portion.

We get to keep the rest! Just in case you missed it. Here is the recipe once again, along with the few things we added.

Smoked Turkey Recipe

I soaked the fresh turkey overnight in a brine. I used 2 cups of kosher salt, 1 24 oz bottle of Goya Mojo Criolla Marinade and enough water to cover the entire bird. I did heat the solution up just enough to dissolve the salt and then let it cool before putting the turkey into the brine. For this recipe, our turkey was 12 lbs. We used the 2 tablespoons of seasoned salt on the skin of the turkey but omitted the 1 tablespoon of salt that would have gone into the cavity. After the first two hours of smoking, I removed the foil over the turkey and began adding hickory chips for smoke and began the basting. I basted a total of 3 times and added chips only twice.



Joannah said...

I'm salivating! That looks delicious to me.

m said...

yum. Your smoked turkey was already famous...this looks wonderful. I was a little startled by the naked bird pictures originally but after reading the recipe I'm sold. The banana pudding is also wonderful. Thanks!It was good to see you two.

Johnny said...

mmmm, getting ideas for thanksgiving. Did you do it in the oven or via a smoker?

Ford & Alyson said...

I did it in the smoker Johnny and I have to tell you - I was blown away.

This was absolutely the most tender and moist turkey I have ever smoked. I must tell you that we did not cut into the breast portion but I'll let you know how that turned out after talking with the folks we dropped the breast off to this afternoon.

I definitely plan to use this recipe for Thanksgiving this year.

I'll keep you updated...

Aimee said...

WOW, does that look awesome!