Kalamazoo K-SMOKE-42-R-PW Use And Care Manual page 43

Smoked Turkey
5 HO UR S SMO KIN G TIME
An overnight brine helps create a more succulent and flavorful turkey. This brine is
particularly flavorful, and the hints of orange, cloves and cinnamon really shine through. But
the real key to elevating the flavor to the next level is smoking the turkey. This infuses the
bird with an incredible smoky wood flavor.
Serves 6
1 dried ancho chile
1 tablespoon whole cloves
1 cup kosher salt
1 cup brown sugar, packed
Freshly grated zest of 2 oranges
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 tablespoon ground ginger
6 quarts ice-cold water plus 2 quarts
to boil
12 pound organic, fresh turkey
About 6 large, dry pecan wood
chunks
About 2 pounds all-natural hardwood
lump charcoal
1.800.868.1699
Directions
Place the ancho chile and cloves in a blender or food processor and
grind them together. Remove from blender and place in a large
pot along with the kosher salt, brown sugar, orange zest, allspice,
cinnamon, ginger and 2 quarts of water. Bring to a boil over medium
heat, whisking occasionally. Remove from heat and stir in 6 quarts of
ice cold water to cool the brine.
Discard the giblets and neck from the turkey. Place a brining bag in
a large tub or pail. Place the turkey in the bag with the breast side
down. Give the brining solution one last stir and pour it into the bag.
Squeeze all of the air out of the bag and seal tightly. Refrigerate for 12
hours, or overnight.
Remove the turkey from the brining solution and pat dry. Tie the legs
of the turkey together with cotton butcher's string. Use 2 additional
lengths of string to secure the thighs and the wings to the body for
even cooking.
There are 9 total positions where the 3 pit shelves can be placed.
Locate the bottom shelf in the bottom position. Locate a second shelf
in the first space above that (between two of the shelf rails rather than
in a shelf rail). Skip the next 2 positions to make room for a drip pan,
and place the next shelf into the third shelf rail from the top.
Attach the pit temperature probe to the front right corner of the
top shelf, about 4 inches in on the diagonal from the corner. Route
the food temperature probe to the center of the top shelf. Fire up
the smoker to 275°F. Once the smoker has reached 275°F, slide the
blower damper to be about 1/4 closed.
Preheat the smoker for about 1 hour total. 10 minutes before placing
the turkey in the smoker, add 2 wood chunks to the ash pan. You
should have strong smoke when you put the bird in the pit.
Place the turkey in the center of the top shelf, making sure to keep it
clear of the pit temperature probe deep into the breast. Make sure
the probe is not touching the bone. Set the food temperature on the
pit computer to 165°F. Place an aluminum roasting pan with 1 cup of
water in it on the middle shelf below the turkey.
Remove the turkey from the smoker when the internal temperature
reaches 165°F. Let rest for 20 minutes before carving. We suggest
using the drippings from the roasting pan to make the Mirepoix Gravy
recipe available on our website.
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