Mark's Apple-Smoked Turkey

Injection Marinade: 1/4 C. apple juice or apple cider, 1/2 C. honey, 1 C. Riesling (white wine), 1-2 tsp Cajun seasoning blend, 1-2 tsp garlic powder, Salt and pepper, ½ stick butter, Vegetable oil, Ground white pepper, Kosher salt, 1 Small Onion, 1 Large Apple, 2 Celery Sticks, 1 TBS Poultry seasoning, 20 lb Turkey, Apple Wood Chips Combine injection ingredients other than butter, with a whisk. Transfer to sauce pan and heat over very low heat to melt butter and combine. Do this slowly. Leave over very low heat while preparing the grill and the turkey. Set up Hasty Bake Legacy grill for indirect cooking with a large amount of hardwood lump charcoal and deflector plate in place. Rinse, dry turkey, inside and out, and remove neck and giblet pack for other use. Sprinkle the inside of the neck and body cavity of turkey with poultry seasoning and salt and pepper. Chop onion, apple and celery into large chunks and stuff inside body cavities until full. This is an aromatic stuffing, and not meant for consumption. Truss or close turkey cavities as desired. Coat turkey with vegetable oil, and sprinkle with ground white pepper and salt. Inject marinade into breasts, thighs and legs making as few punctures as possible. Use a marinade injector with a needle. Place turkey in a large disposable foil pan coated inside with cooking spray. Handle pan carefully, supporting from the bottom, when transporting. Once coals are ready, add 6-12 apple wood chips soaked in water. Do not over-smoke. Place Turkey/Pan in center of grill and close the lid. DO NOT open the lid again except as directed. Replenish coals and add chips as necessary to maintain fire and temperature in Hasty Bake. After two hours of cooking, open lid quickly and rotate bird 180 degrees. After an additional hour, open lid and cover bird with foil. Check temperature with thermometer if desired. After a fourth hour, open to check for doneness again. Time may need to be adjusted for conditions and based on fire temperature. When done, remove and let rest for 30 minutes. Transfer to carving board using Bear Paws. Slice, and serve.



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