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Smoke Roasted Turkey With Spiced Cranberry Sauce

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Ingredients
  Water 8 Quart
  Kosher salt 1 Pound
  Brown sugar 1 Pound
  Spice 1⁄4 Cup (4 tbs)
  Sage leaves/3/4 teaspoon dried sage 10
  Garlic powder 1 Tablespoon
  Turkey 1
  Turkey 14 Pound
  Herbs 1 Bunch (100 gm) (Such As Sage, Tarragon, Chives, Parsley, Thyme)
  Garlic 2 Clove (10 gm), mashed
  Onion 1 , chopped
  Spiced cranberry sauce 1 Tablespoon
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.

Recipe Summary

Course: 
Side Dish
Method: 
Smoking
Ingredient: 
Turkey
Servings: 
28

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