The trick is to smoke the meat and not make the meat smoke
DOUBLE WHISKEY SMOKED TURKEY
Date:November 26, 2015 Favorite:Poultry Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Used kosher salt, maple syrup, whiskey and whole black peppercorns. Half of the water was boiled to dissolve the salt and the other half was added cold to cool off the brine quickly.
For some aromatics bay leaves were attached to onion quarters with whole cloves.
The cold water and onions have been added to the hot salt water. Once at room temperature the brine was added to my brining tub which was stored in the fridge overnight.
Wednesday morning the turkey was added to the brine and will stay there for 24 hours. It will get flipped midway through to even out the brining.
I used the perforated portion of a small salad spinner just under the lid to help keep the turkey pressed underwater. The slots allow water in so portion portion under the salad spinner gets brined too.
I'm brining tub is in the fridge. To its right you can see the jar of tart cranberry dipping sauce. Below it is the Dutch oven with the meat-based stuffing and just below the brining tub is the doctored squash.
Unlike other writing recipes where the turkeys air dried overnight out of the brine, This one had you take the turkey out, dry it off ,injected with butter and put it on smoker.
The turkey has been dried off and is ready to be injected with melted butter. The website version of this recipe completely omitted this critical step-a glaring mistake.'s
The butter has been injected into the interior of the bird in the skin has been brushed with additional melted butter.
The turkey is on the Egg at 250 degrees. It is sitting on a V-rack set in a foil lined cast iron roast pan. There is a temperature probe in the breast and the leg or my Cyber Q Wi-Fi pit controller. Some cherry wood has just been added.
Here is the turkey about two hours along, just after being basted with some melted butter.
The turkey gets based again after three hours.
The turkey is ready to come off the Egg and will rest for 15 minutes in the kitchen loosely tented with foil.
The turkey has had its 15 minute rest and is ready to carve.
The legs, thighs and wings are on one serving platter and the breast meat is on the other.
This was the best Turkey I have ever made a combination of a good recipe, a Great bird, cooking it on the Egg which retains a lot of moisture and I managed to not screw anything up.
The rest of the meal was my mother's meat stuffing recipe, Aalto Brown's perfect mash potatoes, and not shown Alton Brown's Tart Cranberry Dipping Sauce and Golden Pull-Apart Buttery Buns
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This summer when I saw this recipe from Stephen Raichlen’s Project Smoke TV series I knew it was to be my 2015 Thanksgiving Turkey. My reward for doing it was the best turkey I have cooked to date, But getting there was a bit of an adventure. The version they made on the website differed in 3 major ways from the recipe on the website for that same bird. If I had gone from the recipe on the website alone there would have been serious problems. I feel a little mini-rant in a blog entry coming on. The prep was very simple and straightforward. A simple brine, a simple injection with butter and a simple smoke at 250 degrees-at least going by the TV version. This bird had excellent flavor. It was also very tender and juicy, part of which was due to the recipe, part from using an all-natural bird and also cooking it on the Egg. The website version has you raise the smoker temp 100 degrees or so at the end to crisp up the skin. I went with the TV version because no one in my family its the skin and the single temperature smoke was simpler to do on a busy day. This was an excellent bird, but do not make it without review the TV AND website version of the recipe.
NOTE: If you plan to make this recipe review both sources. There are at least 3 major discrepancies between the two recipes. (Website version omits injection step, 2 different brine perp methods, 2 different cooking methods)