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Recipe Summary test

Yield:
8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook first 4 ingredients in a heavy skillet in a well-ventilated area, stirring constantly, until fennel seeds are toasted. Remove from heat; cool.

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  • Remove giblets and neck from turkey, and reserve for Bread Gravy (see recipe). Rinse turkey with cold water; pat dry.

  • Rub seasoning mixture in cavity and over entire bird. Cover and chill 8 hours.

  • Prepare charcoal fire in smoker with pan on second level (above normal level).

  • Place empty water pan on top level (do not fill with water). Place food rack on same level over water pan; place turkey on rack. Cover with smoker lid.

  • Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest portion registers 180°. Let stand at room temperature 1 hour before carving.

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