My Smoked Turkey
2 packs of plain beer, unflavored (Miller, Heineken, or Bud Light)
Turkey (size varies on the size of the pot you have)
A large tall pot (size varies on the size of the turkey you have)
1 Tbs Sage
1 Tbs Tarragon
1 Tbs Thyme
1 stick of butter or equivalent margarine
1 Bag of Leafy Salad
Gravy:
Turkey broth (from the turkey itself)
Flour
1 tablespoon of butter or margarine.
Stuffing (Optional):
Premade or not.
The Hardware:
Charcoal Domed Grill or Charcoal Smoker
Clean oven mittens.
Copper Hangers or meat hanger for the Smoker
1 Extra Large Sauce Pan or Boiler/Steamer
1 Extra Large Sauce Pan or Boiler/Steamer
NOTE: This is a one night, one day process
In the Evening
1. If the turkey is frozen, thaw it first. Clean the turkey with water, and make sure to remove any of the internal organs if any. Once cleaned Place the turkey into the large pot.
2. Dump the Sage, Tarragon, and Thyme into the pot
3. Pour beer into the pot and over the seasonings until the beer is 75% above halfway of the turkey. You will need space for the boiling process to prevent the liquid from spilling over.
4. Boil the turkey along with the seasonings and beer until cooked.
5. Once Cooked turn off the stove and allow it to soak in its’ broth overnight
Next Day
1. Prepare the smoker or grill. Pour the charcoal into the smoker or grill, and light it up. Allow the fire to subside until you get no flame and an white ashy coal. Make sure there is heat coming out of it. For multi-level smokers, make sure to place the charcoal at the bottom and the the top of the smoker to preven burning.
2. Pour the whole bag of salad into the charcoal to create the hot smoke, and replace the metal grill.
3. At this point you can stuff the turkey or not.
Barbecue Grill Method:
1. Drain the broth into a separate bowl, this broth will be used for the gravy.
2. With your oven mittens or bare hands place the turkey into the BBQ grill. Make sure it is centered, and engulfed in the smoke. Close the lid, and open the bottom vents , and partially open the top vent to allow the smoke to travel up and accumulate inside the dome.
3. Take a small bowl of the broth and baste the turkey every 30 minutes to keep the the skin of the turkey moist and to prevent burning.
4. Allow it to darken to a dark red or golden brown color. Once it has darken the turkey is ready, and the flavor of the smoke has been absorbed.
5. With your clean hand mittens take out the turkey out of the grill and it can now be served on a dish.
Smoker Method
1. Drain the broth into a separate bowl, this broth will be used for the gravy.
2. With the copper hanger, untwist and stab one end of the hanger into the thigh of the turkey and allow it to go through the bones, and out the other thigh
3. Hang the turkey on the smoker’s metal grill.
4. Take a small bowl of the broth and baste the turkey every 30 minutes to keep the the skin of the turkey moist and to prevent burning.
5. Allow the turkey to brown or turn dark red.
Making the Gravy:
1. Pour a small amount of broth into a pot, and allow it to boil.
2. Add the 1 Tbs of butter or margarine and allow to melt
3. Slowly add a little bit of flour at a time until it is pasty.
4. Once it gets pasty add a little more broth, and continue to add flour and broth little by little until you get a thick liquidy consistency.
5. If there are lumps, you may place this into a blender or food processor to make the gravy even smoother.
6. It’s ready to serve.
