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View Diary: About that whole "Thanksgiving Genocide" Narrative (229 comments)

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  •  Smoked Turkey (24+ / 0-)

    11⁄4 cups sugar
    11⁄4 cups kosher salt (use only half this amount if you are on a salt-reduced diet)
    1 gallon water
    1 teaspoon cracked black pepper
    2 tablespoons granulated garlic
    2 bay leaves
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    2 tablespoons red chili powder
    1 bunch fresh thyme, chopped
    1 bunch fresh sage, chopped
    1 bunch fresh oregano, chopped
    1 turkey, 12-14 pounds, gizards removed, washed with cold water and patted dry
    Wood chips for smoking, mesquite or any fruitwood

    1. Mix all ingredients, except turkey and wood chips, in a large bowl. Stir to combine. Add turkey.

    2. Cover and refrigerate overnight (or at least 8 hours) in the refrigerator, turning turkey a couple of times to ensure all areas have been submerged. Remove bird from marinade and allow to drain for 30 minutes.

    3. Prepare smoker on the lowest temperature possible. If you are using a gas barbecue: Turn it on low and place wet wood chips in the bottom. When the smoke starts, turn the barbecue off or on very low. Place turkey on grill and cover for 30 minutes. You may have to turn the barbecue on a couple of times during the process to create more smoke. If you are using a kettle-style barbecue that isn’t equipped with gas: Don’t get it very hot; only use 2 cups of charcoal. Once the charcoal heats and has had a chance to burn down a little, put wet wood chips in aluminum foil (or foil pie tin) on top of coals. You may need to remove some of the charcoal with a shovel, if the barbecue gets hot. What you are trying to do is create smoke, without making the barbecue hot. Cover and smoke for 30 minutes.

    4. After using either of the above smoking methods, preheat oven to 350 degrees. Place turkey on a rack in a large roasting pan. Roast 3-4 hours or until thermometer inserted in thickest part of thigh (without touching bone) registers 180 degrees. Allow turkey to rest 15 minutes before carving.

    NOTES:  To get a head start on your Thanksgiving feast, you can marinate the turkey in the refrigerator two days before Thanksgiving, then smoke it the next day and refrigerate, then roast it in the oven on Thanksgiving Day. This style of turkey is best if it is cooked unstuffed.

    Let us all have the strength to see the humanity in our enemies, and the courage to let them see the humanity in ourselves.

    by Nowhere Man on Fri Nov 23, 2012 at 10:33:53 PM PST

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