Thread: Smoked Turkey
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Old 10-02-2012, 12:47 PM   #8
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Join Date: 02-07-12
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Let's say you're going to cook the turkey on Thursday. Start on Tuesday by putting the bird in the brine for 24 hours. On Wednesday, remove it from the brine, pat dry, as thoroughly as possible, sprinkle with Kosher salt and put on a sheet pan, uncovered, in the bottom rear of the refrigerator. 24 hours later, your bird will look pretty terrible. The skin will have dried to a papery texture and drawn up a bit so it fits like a tight shirt. This is what you want. Brush with melted butter or olive oil, rub if you want (easy on the salt though, remember it's been brined AND had the skin salted) then smoke at as close to 350˚ as you can get. Pull it PRECISELY as soon as it hits 165˚ in the breast and 175˚-180˚ in the dark meat. Spatchcocking will help this happen at the same time, but that's another story for another day. Then let it rest for 20 minutes or so, carve and serve. It will be moist, flavorful and that shriveled up skin will have browned to beautiful crispy perfection.
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