In Amerika, a whole turkey is the go-to recipe for a thanksgiving dinner. In Europe, it’s a Christmas meal. Normally the turkey is cooked in an oven but it becomes ten times better when you smoke it.
The color of the skin and the smoke flavor intensifies the taste of the meat. I inject the turkey with the most delicious Christmas flavors.
- One free-range turkey
For the injection liquid
- 2 liters of water
- 2 cubes of dried chicken stock
- 3 tbsp of sugar
- 1 tbsp of salt
- 1 lemon
- 2 cloves of garlic
- half a white onion
- 1/2 cup of whiskey
- 1 bay leaf
- 100 grams of butter
For the rub
- 1 part fleur de sell
- 1/2 part of raw cane sugar
- 1/8 part of garlic powder
- 1/2 part of paprika powder
- 1/2 part of onion powder
- 1/8 part of fresh ground black pepper
- 1/8 part of thyme
- 1/8 part of powdered nutmeg
- Put the water in a large pan, add the cubes of chicken stock, the sugar, salt, 2 halves of the lemon, 2 crushed garlic cloves, the onion, and the whiskey. Then add the bay leaf and the butter and bring to a boil.
- Let it all cook down to half of the volume. Then let the liquid cool down. Run the cooled down liquid through a fine-mesh strainer.
- Clean up the turkey by cutting off the loose bits of skin and fat. Then make a big enough incision in the skin near the cavity so the legs can be folded in and stay put. Fold the wings behind the legs. (see the video for a better understanding of how to do this)
- Inject the turkey with a syringe with the injection fluids in all the parts. Inject it until the meat does not hold any more fluids.
- Pat the skin dry with some paper towel. Drizzle on some olive oil and rub it in.
- Mix all the ingredients for the dry rub and sprinkle it on the turkey with an even layer. Put also a couple of tablespoons of the dry rub inside the cavity.
- Start your smoker with a temperature of 120°C (248F) with some smoke wood. I used beech tree.
- Put the turkey in the smoker and close the lid. The turkey is ready when it reaches a core temperature of 75°C (167F).
- Let the turkey rest for half an hour before slicing it up.
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BBQ gear used
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