Smoked Turkey

Szechuan Smoked Turkey

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The combination of these Asian inspired flavors will turn your next smoked turkey into something everyone will remember. After all, who said that you have to stick with the same old flavors year after year. Make sure you plan on the long cook time for this recipe. A 15 pound turkey will take at least 8 hours.

    • 1 12 to 15 pound/5.5 to 6.8 kg turkey
    • 1 medium lemon, cut into eights
    • 1 medium onion, chopped
    • 1 small orange, cut into eights
    • for baste:
    • 1 to 2 cups/240 to 475 mL chicken broth
    • 1/2 cup/120 mL dry white wine
    • 1/2 cup/120 mL butter
    • 3 tablespoons/45 mL soy sauce
    • 1 teaspoons/5 mL chili sauce
    • for rub:
    • 2 teaspoons/10 mL mild chili powder
    • 2 teaspoons/10 mL brown sugar
    • 2 teaspoon/10 mL black pepper
    • 2 teaspoons/10 mL sea salt
    • 1/2 teaspoon/2.5 garlic powder
    • 1/2 teaspoon/2.5 mL powdered ginger
  • Prep Time: 30 minutes
  • Cook Time: 480 minutes
  • Total Time: 510 minutes
  • Yield: Serves 12 to 15

Trim turkey, remove neck and giblets. Rinse with cold water inside and out and dry with paper towels. Fill body with orange, lemon, and onion. Tuck legs into the body cavity. Secure wings by tucking them behind the shoulder. Set aside.

Melt butter in a small saucepan. Add soy sauce, dry white wine, chili sauce and mix well. Brush half the mixture over the surface of the turkey. Reserve the remaining half for basting later.

In a small bowl combine chili powder, brown sugar, salt, black pepper, garlic powder, and ginger. Rub spice mixture over the surface of the turkey, getting some under the skin of the breast. Place turkey in a roasting rack or large aluminum pan and pour one cup of chicken broth into the pan.

For Smoker: Prepare smoker for about a 6 to 8-hour smoke. Select a mild wood like oak or cherry. Place Turkey in the smoker and let run at about 230 degrees F/230 degrees C. Don’t let the temperature drop too low. Smoke for about 30 minutes per pound or 7 1/2 hours for a 15-pound turkey. Baste with butter mixture half way through the smoking. Continue doing so throughout the cooking process. Turkey is done when the internal temperature reaches 165 degrees F/75 degrees C. When done remove from smoker and carve. You can use drippings from the turkey in the pan to make gravy.

For Grill: Prepare your grill to cook indirectly at a temperature around 350 degrees F/175 degrees C. When heated place turkey over the unheated section of your grill and cook for about 2 1/2 to 3 hours.

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Baste with remaining butter mixture half way through the cooking. Turkey is done when the internal temperature reaches 165 degrees F/75 degrees C. When done remove from grill and allow to rest for about 15 minutes before carving. If during the grilling any part starts to get too brown, cover with foil. If the roasting pan gets dry add 1 cup/240 mL of chicken broth. Gravy can be made from the drippings.

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