Get outside and smoke your turkey this Thanksgiving.
“We typically do twoturkeysevery year, onesmokedand the other roasted.
We have a huge whiskey-and-bourbon tasting after lunch.
Credit: Victor Protasio; Food Styling: Margaret Monroe Dickey; Prop Styling: Audrey Davis
Everybody brings a bottle, and we all share them and talk about what we’re thankful for.”
The mopping saucemade from ketchup, sorghum, and apple cider vinegardoubles as a barbeque sauce for serving.
The sweetness from the sorghum is balanced by the heat of the cayenne and the bitterness of the tea.
Look for hickory chunks at any home improvement or tractor supply store.
gallon-size black tea bags
10poundsice
1(10- to 12-lb.)
Bring 2 gallons water to a boil in a large stockpot over high.
Let steep at room temperature 30 minutes; remove and discard tea bags.
Place turkey on a large cutting board, breast side down, with legs facing you.
(A butcher can also do this step for you.)
Add turkey to Brine, making sure it is completely submerged.
Cover container with a lid or plastic wrap; transfer to a refrigerator to chill for 24 hours.
Prepare the Rub: Stir together all ingredients in a medium bowl until well combined; set aside.
Store, covered, at room temperature for up to 1 week.
Prepare the Mopping Sauce: Whisk together all ingredients in a medium saucepan until well combined.
Bring sauce to a gentle boil over medium, whisking often.
Remove from heat, and cover to keep warm.
Remove turkey from Brine, and transfer to a large sheet pan lined with paper towels; discard Brine.
Tuck wing tips behind breasts, and place turkey (skin side up) on sheet pan.
Let stand at room temperature 1 hour.
Meanwhile, prepare a grill at least 22 inches in diameter for smoking.
Open bottom vent of grill completely.
Light charcoal chimney starter filled with briquettes.
When briquettes are covered with gray ash, pour them evenly onto bottom grate of grill.
Place a few hickory wood chunks on top of hot coals, and place top grate on grill.
Maintain internal temperature at 225F for 15 to 20 minutes.
Place turkey, skin side up, on unoiled grate.
Remove 1 cup Mopping Sauce; set aside for serving.
Mop remaining 112 cups Mopping Sauce on skin side of turkey.
Transfer turkey to a large cutting board.
Cover loosely with aluminum foil; let rest 30 minutes before carving.
Serve with reserved 1 cup Mopping Sauce, if desired.
