Last Christmas my parents, Momma Kim and Daddio, gave us a smoker. We were so excited, especially the hubster! Ever since then he has been experimenting away with brines and recipes for the smoked meats. With Thanksgiving right around the corner I thought I’d share my favorite recipe for turkey.
If you don’t have a smoker, don’t fret! They are so inexpensive. Ours was around $75 dollars from Home Depot, but I’ve seen one there for only $50. If you like smoked meats, then you might want to consider getting one. Most people think you have to spend a lot of money, but you really don’t. Especially if you are just using it for your family a couple times a month
My hubby does all the work when it come to smoking the meats. I guess you could say it’s like barbequing for him. I don’t mind him taking over at all. Especially when it means someone else is making something delicious for me to enjoy!
The secret to a juicy bird is the brine. This needs to be done at least 24 hours before you plan on smoking your bird. Mike’s recipe is really easy. We found our seasoning at our local Associated Foods Store called Lin’s. It’s really delicious in every flavor. Mike actually prefers the pork seasoning for the turkey though!
Okay, on with the recipe…
Turkey or Chicken Brine
1 cup of hot water
1/4 cup of Pork Spade L Seasoning
10 cups of ice cold water, or enough to cover your bird in a large pot.
Directions: Combine seasoning and hot water in a large pot. Add turkey, cover with cold water and return to fridge to brine for at least 24 hours.
Dry Rub Recipe
1/2 cup Spade L Pork Seasoning
1 stick of butter
2 cups of wood chips, soaked in water for at least a half hour.
Directions: Drain bird and pat dry with a dry towel. Add a generous amount of the pork seasoning all over and inside of the bird. Add a stick of butter to the belly of the bird. Let your bird rest while you get your smoker ready.
The last tip we have is to turn your turkey upside down in the smoker, this causes all the fat in the dark meat to evenly distribute throughout the breast meat, making a juicier bird.
Let the bird smoke for 5 hours, depending on your smoker’s instructions.
Finally, let the bird rest without poking or tasting for at least 20 minutes. This helps the juices to redistribute.
You are going to love me when you cut into your bird and you see how extremely juicy and tender it is! You might need two turkeys because your family will gobble it up. Get it?! Ha ha! I think I’m hilarious!
Good luck with your turkey making!