Recipe from by Robert Carlson on Mar 16, 1998, converted by MC_Buster.
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NOTES : OK. I'm going to share the best smoked turkey recipe I know of. I credit it to TX Sam who shared it with me. Put one gallon of water in a huge pot and boil it, add 1 cup kosher salt and cook until disolved. Add one pound of dark brown sugar and one bottle of poultry seasoning. Add 4 gallons of water or enough water to cover the bird completely. Let it brine for 2-3 days--in the fridge, of course. Smoke, I like Hickory, at about 220 degrees until the breast reaches 180 degrees. You will not believe the taste. It will be juicy almost like ham. I usually do just a bone in breast turkey; with a whole turkey, I think you would want the fatest part of the thigh to be 185 plus. Good luck. Hawk
Yield: 0 servings
Preparation Time: 0:00
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