Vermont Castings

Aunt Gert\'s Tasty Smoked Turkey

It's Thanksgiving in the US! Want a change from the normal turkey you've been eating for years? Visit Aunt Gert's backyard and see how she's been using her smoker box. Once you taste the juicy turkey at the table, you'll never quit.

Servings
8
Prep Time
15 to 30 minutes
Difficulty
Requires attention
Cook Time
6 to 8 hours
Aunt Gert\'s Tasty Smoked Turkey

Ingredients

Directions

    1. Preheat Vermont Castings Smoker Box to 225 degrees F. Make sure to use quality smoker chips, like an apple wood soaked in red wine. Aunt Gert likes Woodbridge Vintage Chips from the Robert Mondavi Winery.
    2. Thoroughly rinse turkey with cold water and dry by patting down with a cloth. Make sure to remove any pop-up timers, etc. Take the crushed garlic and rub it all over the bird, the top it off with the season salt.
    3. Place turkey in one of those disposable aluminum roasting pans.
    4. Fill the inside of the turkey with the rest of the ingredients and loosely cover the turkey hole, facing upwards, with foil.
    5. You'll need to cook the turkey for a long time, sometimes up to 12 hours. To tell when it's done, you'll want the thickest part of the thigh to reach 180-190 degrees F. Make sure to pour the juice from the bottom of the pan over the turkey once every hour or so.
    6. Smoking a turkey produces meat that looks different than "traditional" turkey. It's a little pink in color, but don't let that worry you. As long as the meat reaches 180 F you're fine.
    7. Once the turkey's temperature is right, remove it from the smoker and LET IT SIT. This is an important step to let the meat's juices flow and the bird's temperature even out. We usually let it sit for 15-20 minutes before carving.
    8. Take a load off and let the rest of the family do the HARD work. By cooking the turkey you've cleared yourself from other duties like setting the table, tending to children, or wiping mashed potatoes off the china after dinner. Enjoy!

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