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LOCATION: Recipes >> Outdoor Cooking >> Smoked Turkey 05

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Smoked Turkey

1/2 roasted garlic oil
4 ounces dark beer
1 tsp to 1 Tbsp cayenne pepper (Smoked Hab or Chipotle would be good)

12 lb turkey

6 cloves of garlic
1 tsp to 1 tab cayenne pepper (Smoked Hab or Chipotle would be good)
1 tab salt
Dash of Cayenne
1 tab garlic flavored oil
1 tab coarse ground black pepper

2 cups turkey broth
1 cup water
8 ounces dark beer 1/4 cup veg oil

The night before mix up the injection, and stick the birdie all
over moving the syringe deep into various body areas. 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. Now tuck the bird into
a plastic bag and refrigerate over night. In the morning take the
bird out for about 1 hour to warm him up to room temperature. Get
the smoker fired up during this time.

Take about 5 feet of cheesecloth dampened in water and wrap the
bird up like a mummy. Put the bird into the smoker breast side
down. and cook 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. Mop should be cooked in sauce pan prior
to this. 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. This bird is moist, moist, moist and so


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