Smoked "Super Buzzard " Turkey!
 By Geoff Maw

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I have been getting lots of requests for my "Smoked Turkey Recipe via email, so I am posted it again on the Forum. I gave away over 25 of my creations last year as Christmas gifts.

I have found that it takes around 14-16 hours to cook a 10-12 lb turkey during summer and as long as 20 hours during winter, outside air temp makes a big difference. I have never had a dry overcooked bird YET!!

Now if you would like my secret recipe for making the average turkey into SUPER BUZZARD!!! Here it is below. Good luck ..... Geoff Maw

 

HERE ARE A FEW TIPS FOR YOU:
 

  • ONLY USE KINGSFORD CHARCOAL!!! The other brands do not burn evenly or as long.

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  • When starting the fire do not put to much charcoal in at one time. Burning smaller amounts as you go along will mean better heat control and less waste.
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  • Make sure the turkey is on the top rack and that you keep the water tray full
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  • Add the wood chips during the cooking process (again in small amount).


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    1 Fresh Turkey (Completely Thawed)
    1 Unpeeled Orange
    1 Apple

    Combine the Following:
    Sage
    Basil
    Chopped Garlic
    2 onions
    Thyme
    Pepper
    1/4 a Package of Bacon (Optional)
    1/4 Cup Sherry

    Put the above in a food processor/blender and reduce till it is of a paste texture. Clean Turkey and then with fingers gently separate skin from meat at the breast, sides and leg area's. With fingers place above past up under the skin evenly. Then cut orange and apple into quarters and place them into cavity. Place Turkey in smoker, pour red wine or sherry over top of Turkey, cook and enjoy!!!!!