Myron Mixon's Recipes: Smoked Turkey

Smoked Turkey By Myron Mixon

We go to my wife’s family’s Thanksgiving dinner every year and it’s one of my rare days off from cooking, but the truth is that I love to smoke turkey and I don’t believe in waiting for Thanksgiving to enjoy it. It’s an excellent way to feed a crowd at any celebration. And I believe dark meat and white meat are equally delicious so I make sure I get some of both. Encourage your guests to do the same. And if you’ve never considered it before, you might try pulling the meat off the bird the same way you would when making pulled chicken to have pilled turkey sandwiches. They’re good, too.

Serves 10 to 12

1 12- to 15-pound turkey, neck and giblets removed 8 cups chicken broth

3 medium white onions, diced

4 cloves garlic, crushed

1 cup (packed) dark brown sugar

2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)

Rinse the turkey inside and out, and pat it dry thoroughly. Place the turkey in a large roasting bag, and add the chicken broth, onions, garlic, and brown sugar. Tie the bag to seal it and place it in a large roasting pan. Allow the turkey to marinate this way in the refrigerator overnight,

When you are ready to cook the turkey, heat a smoker to 250° F.

Remove the turkey from the bag, and discard the marinade. Apply the rub all over the bird. Put the turkey on a rack in a large, deep aluminum pan, place the pan in the smoker, and cook for 5 hours or until the breast meat reaches an internal temperature of 165° F.

Remove the pan from the smoker. Allow the turkey to rest, loosely covered with foil, for 30 minutes. Then carve the turkey, and serve immediately.



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