Smoke Roasted Turkey With Spiced Cranberry Sauce Recipe
Ingredients
| Brine | ||
| Water | 8 Quart | |
| Kosher salt | 1 pound | |
| Brown sugar | 1 pound | |
| Spice | 1/4 Cup (16 tbs) | |
| 10 fresh sage leaves, or 3/4 teaspoon dried sage | ||
| Garlic powder | 1 Tablespoon | |
| Turkey | ||
| 1 turkey (12 to 14 pounds) | ||
| 1 bunch fresh herbs (such as sage, tarragon, chives, parsley, thyme), optional | ||
| Garlic | 2 Clove (5gm), mashed | |
| 1 onion, coarsely chopped | ||
| Spiced Cranberry Sauce | ||
Directions
Combine all the ingredients for the brine in a 2 1/2-gallon pot.
Bring to a boil over high heat.
Remove from the heat and allow to cool.
Strain and refrigerate in plastic containers until needed.
Select a plastic bucket or container larger than the turkey.
If a metal container is used it should first be lined with a large plastic bag.
Place the turkey in the container, cover with chilled brine, and refrigerate for 48 hours.
Remove the turkey from the brine and rinse well in cold water.
Fill the turkey's cavity with the optional herbs, garlic, and onion.
Return to the refrigerator, uncovered, and allow to dry out while preparing the smoker by following the manufacturer's instructions.
Hot-smoke the turkey at 200° to 250°F for 6 to 8 hours, or until a thermometer registers 165°F when inserted into a thigh.
The cooking time will vary depending on type of smoker used, the size of the turkey, temperature of smoker, and so forth.
Allow plenty of time for the turkey to cook.
If it is finished early, it can be removed and held in a warm oven until needed; if it is cooking too slowly, increase the temperature in the smoker or finish in a 350°F oven.
When the turkey is cooked, remove it from the smoker and allow it to rest for 15 to 20 minutes before slicing.
Bring to a boil over high heat.
Remove from the heat and allow to cool.
Strain and refrigerate in plastic containers until needed.
Select a plastic bucket or container larger than the turkey.
If a metal container is used it should first be lined with a large plastic bag.
Place the turkey in the container, cover with chilled brine, and refrigerate for 48 hours.
Remove the turkey from the brine and rinse well in cold water.
Fill the turkey's cavity with the optional herbs, garlic, and onion.
Return to the refrigerator, uncovered, and allow to dry out while preparing the smoker by following the manufacturer's instructions.
Hot-smoke the turkey at 200° to 250°F for 6 to 8 hours, or until a thermometer registers 165°F when inserted into a thigh.
The cooking time will vary depending on type of smoker used, the size of the turkey, temperature of smoker, and so forth.
Allow plenty of time for the turkey to cook.
If it is finished early, it can be removed and held in a warm oven until needed; if it is cooking too slowly, increase the temperature in the smoker or finish in a 350°F oven.
When the turkey is cooked, remove it from the smoker and allow it to rest for 15 to 20 minutes before slicing.
Chef
