Whole Smoked Turkey (Texas Style) (Southwest)

READY IN: 9hrs
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine first 12 ingredients in a pot and bring to a boil. Let cool.
  • Rinse turkey, pat dry and brine over night, completely submerged in the brine.
  • Rinse turkey and pat dry.
  • Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own.
  • Coat with oil, and season liberally with Cajun seasoning.
  • Cover with plastic wrap and let sit in the fridge overnight.
  • Remove and bring to room temperature while you're getting the smoker ready, following the manufacture’s directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period.
  • Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees.
  • Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going.
  • For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside.
  • Remove, wrap in foil and let rest for 30 min before carving.
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