Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
BBQ TURKEY

  • Injection liquid
  • 1/2 roasted garlic oil
  • 4 ounces dark beer
  • 1 tsp to 1 tab cayenne pepper (Smoked Hab or Chiptle would be good) to taste
  • 12 pound turkey
  • Turkey Paste:
  • 6 cloves of garlic
  • 1 tsp to 1 tab cayenne pepper (Smoked Hab or Chiptle would be good) to taste
  • 1 tab salt
  • Dash of Cayenne
  • 1 tab garlic flavored oil
  • 1 tab coarse ground black pepper
  • Mop:
  • 2 cups turkey broth
  • 1 cup water
  • 8 ounces dark beer 1/4 cup veg oil
    1. Preparation: The night before mix up the injection, and stick the birdie all over moving the syringe deep into various body areas.

    2. Make the paste in a food processor. Give the bird a good massage inside and out with this mixture getting as much as you can under the skin. Be careful NOT to puncture the skin.

    3. Now tuck the bird into a plastic bag and refrigerate over night.

    4. In the morning take the bird out for about 1 hour to warm him up to room temperature.

    5. Get the smoker fired up during this time. Get it preheated to about 210F

    6. Take about 5 feet of cheesecloth dampened in water and wrap the bird up like a mummy.

    7. Put the bird into the smoker breast side down. and cook for about 90 minutes until the temp internal is 180F. Every 30 minutes spray the bird down getting the cheesecloth wet. Continue smoking and spraying for about 6 hours. Remove cheesecloth, cutting as necessary to remove it.

    8. Mop should be cooked in sauce pan prior to this.

    9. Continue smoking and mopping every 30 minutes until it is done. When done remove from smoker and allow it to rest for 15 minutes before carving.

     
     

    BACK TO MAIN COURSES