Smoked Turkey Recipe
Ingredients:
12-15 lb. turkey2 parts sugar
1 part salt
Cooking Directions:
(I usually use 2 cups sugar and 1 cup salt depending on the size of bird.)Thaw turkey; mix sugar and salt thoroughly. Place turkey in plastic bag (medium trash bag). Pour sugar-salt mixture on and inside of turkey. Marinate for 24 hours in refrigerator.
Remove turkey from bag; rinse and cook in smoker until meat thermometer reaches an internal temperature of 185 degrees.
ORIGINAL COOKING METHOD: Wrap bird in chicken wire securing with twist ties. Untwist a coat hanger and attach to chicken wire. On the other end, make a circle large enough to slip on an iron pipe.
Build a fire in your fireplace using oak and/or hickory wood. When fire it hot (good hot coals-no flames), slip the bird basket on the iron pipe, climb you ladder to the top of your house and suspend the bird from the chimney. Cook for eight hours. The best time to do this is at night, there is less chance of having the fire too hot.
Put about 2 large logs on the fire before you retire or the night and when you awake, you will have the best tasting and best looking bird you've ever seen. This is no joke!
Your neighbors may think strange things about you--if they do, invite them over for dinner and watch them climb next Thanksgiving to suspend their turkey.
Other Recipes you might like:
Smoked Turkey, Rotel - Smoked Turkey, Peppers, Broccoli, Smoked Turkey, Smoked Turkey Breast, Smoked Turkey On The Pit, Smoked Turkey
