Smoked Turkey

Oxmoor House
about 17 to 26 servings

Ingredients

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1 (13- to 14-pound) turkey
1/4 cup butter or margarine, softened
1 tablespoon coarsely ground black pepper
1 teaspoon seasoned salt
1 teaspoon celery salt
1/2 teaspoon red pepper
4 carrots, cut into 2-inch pieces
4 stalks celery, halved
2 medium apples, quartered
2 medium onions, quartered
1 cup Chablis or other dry white wine
1 teaspoon fines herbes
1 teaspoon dried whole rosemary
2 bay leaves

Preparation

Remove giblets and neck from turkey; reserve for other uses. Rinse turkey thoroughly with cold water; pat dry. Rub butter over surface of turkey. Combine black pepper, seasoned salt, and celery salt; sprinkle over surface and in cavity of turkey. Sprinkle red pepper over surface.

Stuff carrots, celery, apples, and onions in cavity of turkey; close cavity with skewers. Tie ends of tail with string or tuck them under band of skin at tail. Lift wingtips up and over back, tucking under bird securely. Set aside.

Combine wine and remaining seasonings; stir well. Set aside.

Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Place water pan in smoker, and fill with wine mixture. Add enough hot water to fill pan, if necessary.

Place turkey on food rack. Cover with smoker lid; cook about 16 hours, refilling water pan with additional water, if needed. Turkey is done when drumsticks are easy to move.

Transfer turkey to a serving platter; discard vegetables. Let stand at least 15 minutes before carving.

Created date

February 2010