Heres the recipe I will be using to smoke my turkey this year: Most important points: 1. Get the spice under the breast skin, and do apply it generously everywhere else. 2. Smoke at the high temperature specified. 3. Put the meat thermometer in the BREAST, 4. Absolutely use the hot box Tremendous Texas Turkey made with Smooth Moove By Pat & Obie Obermark Super easy, low fat and quick. INGREDIENTS 10-16 lb. Whole turkey, ¾ c. Smooth Moove, (smoked only) 1/2 cup mayonnaise. hot box (pre-heated ice chest) DIRECTIONS Thaw & rinse turkey and remove giblets and neck. Coat it everywhere with Smooth Moove including under the breast skin & inside the body cavity. Lift the skin around the body cavity and give the thighs a shake or two under the skin. Refrigerate overnight, or at least 6 hours, overnight preferred. BAKED TURKEY: Pre-heat oven to 400° and place bird in an uncovered roasting pan breast side down and bake your turkey until the bottom has completely browned (~45-60 min), then turn bird breast side up and baste with pan juices or chicken broth if theres not enough juice in the pan (theres usually not). Bake until the breast is completely browned, basting every 20 min or so. When the breast has browned, reduce the heat to 350° and loosely tent the turkey with aluminum foil. Insert a meat thermometer in the thickest part of the breast meat and continue baking at 350° with regular basting until the meat thermometer reads 161°. Remove from the oven and cover the bird and pan with aluminum foil and let the bird coast for at least 20 minutes before slicing. SMOKED TURKEY Heat Smoker to 375° (really!), then mix ½ cup of mayonnaise with ¼ cup of Smooth Moove and coat the bird with the goo and put it on the smoker. Cook at 375° for two hours then reduce heat to 350°, starting the gobbler breast side down for the first hour. Cook to 161° in the breast meat and let it coast before carving as with the baked recipe. BOTH BAKED and SMOKED: Pulling the bird with the breast at 161 will keep the breast meat moist, but the thighs wont be quite done. They will finish and completely cook through if the bird is hot-boxed. HOT BOX: Pre-heat an ice chest big enough for your turkey by filling it with several gallons of hot tap water (hot-not boiling) and letting it heat for ten+ minutes. When the turkey hits 160, dump out the water, quickly dry the box and close it. When the turkey hits 161 immediately pull it, wrap it in foil, and drop it in the hot box, and dont open the lid for at least 45 minutes. The bird will stay hot for several hours
Posted on: Fri, 14 Nov 2014 14:12:52 +0000