Fire up Your Lang Stick Burner and Wow Your Guests
The smells of the holidays are glorious and make your mouth water just thinking about it. Check out the recipes for turkey and goose we have put together for you. Our first recipe is for the intermediate cook, but we have included simple recipes as well. They either skip the brining step or the rub step while still promising great flavor. Check them out to see which are best for you.
Traditional Smoked Turkey
Prep Time: 35 min
Cook Time 6-8 hours
Cook Temp 225 degrees
Probe Temp 160 degrees
Turkey: 22 lbs
Yield: 12 servings
The first step in preparing your turkey for the grill is to brine it. Instructions are below
1 gallon water
2 cups salt
3 cups apple juice
1 cup bourbon
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 (22-pound) turkey
Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey to the bag with the brine. To an ice chest with a garbage bag liner, add the bucket and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
In addition to the brine and rub you will need olive oil to prepare the turkey for the rub
While the turkey is brining prepare the rub for next step
2 tablespoons salt
1 1/2 tablespoons ground sage
1 1/2 tablespoons thyme
1/2 tablespoon black pepper
3/4 cup white sugar
1 1/2 cups paprika
3 3/4 tablespoons onion powder
Mix ingredients together and store in an air tight container for up to 6 months.
You will need olive oil to prepare the turkey for rub
After brining, rub the turkey with olive oil and then massage the rub mix onto and into the turkey.
For grilling you will need:
Hickory wood for your smoker/cooker (or equivalent)
Prepare your smoker/cooker and heat to 225 degrees.
Take the turkey and place on the grill
Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Close the lid, venting properly.
The temperature should remain constant at 225 degrees F. Add wood when needed to maintain the temp for even cooking.
After 1 hour, check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
Remove from the smoker and let rest 20 minutes before you carve.