When well managed, smoked turkey is a great substitute for pork. When long for the taste and texture of barbecue, but they need to eat a little 'healthier, barbecue turkey is perfect.
The key to this recipe is to inject the turkey with apple juice, or a mixture of apple juice and various spices. This will keep moisture from Turkey during the cooking process and help to absorb the flavor big smoke.
The smoked turkey in this recipe can be used as if it were choppedor pulled pork barbecue sandwiches that, or your favorite dish side barbecue.
Chile Rub
- 3 tablespoons Packed light brown sugar
- 2 tablespoons sea salt
- 2 tablespoons paprika
- Chilli powder 2 tbsp good soup
- 2 tablespoons ground cumin
- 3 teaspoons ground black pepper
One 10 - to 12-pound turkey
- 1 / 2 onion
- 1 / 2 orange
- Sea salt and pepper
- Your favorite barbecue sauce
Combine rub ingredients in a small, Chilebowl.
Wash the turkey well under cold water. Dry with paper towels. Cut the fat and the guts to reject or save for another recipe. Place onion and orange into the cavity of the turkey, then season inside with salt and pepper.
With a turkey injector, inject the turkey in several places with apple juice. Pat the rub all of Chile on the outside of the turkey, being careful not to lose any part of the birds.
Prepare your grill forcooking. If using charcoal, light the fire on one side, leaving the other party for indirect grilling. Oil food grate.
Place the turkey on the cool side of the gate, then close the lid. Cook (move the turkey around occasionally to cook evenly), maintaining the temperature at about 500 degrees F for about 2 hours, until instant reading thermometer placed in thickest part of thigh away from bone , and reads 180 degrees F. The juices should run clear.
Remove the turkeyand placed on a cutting board to rest for about 10 minutes. Slice or shred the attraction and turkey bones. Put the meat in a bowl and toss with the sauce as you want. Serve immediately. This barbecue smoked turkey can be placed in the freezer up to 3 months.
