Ingredients
• 4 to 5 kg (8 to 10 lb) turkey (small turkeys work best)
• 65 ml (1/4 c) brown sugar
• 65 ml (1/4 c) non-iodized salt
• Cream sherry
• 5 ml (1 tsp) of garlic powder, onion powder, paprika, thyme, sage, lemon
zest and/or pepper to individual taste
Preparation
Mix together brown sugar, salt and rosemary and add cream sherry to make a
thin paste. Brush paste in between meat and skin and on top of the skin.
Season with other herbs to taste.
Smoking Method
Preheat the Bradley Smoker to approximately 100°C (220°F). Using Pecan
flavor bisquettes smoke/cook turkey for 2 to 4 hours depending on how strong
a smoke flavor you want.
Baste the turkey using juices from inside the cavity and continue cooking
the bird, basting every hour for another 2 to 4 hours, until a meat
thermometer reads 75°C (165°F).
To Serve
Carve up turkey and serve as part of a traditional Thanksgiving feast with
stuffing, gravy, cranberry chutney, potatoes, brussel sprouts and yams.
Bradley Smoked Acorn Squash would also work well with this menu. And do not
forget the apple and pumpkin pies!
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