Gobble gobble.
Happy Thanksgiving!
Ingredients:
20 lb turkey (approximate: gizzards and neck removed from a labeled 21 lb turkey)
65g salt
3g chili flakes
15g garlic powder
8g paprika
3g smoked paprika
2g cayenne pepper powder
5g black pepper
5g sugar (I used raw sugar)
Apple wood
Directions:
1. Mix spices and salt together and dry rub the turkey at least 48 hours ahead of smoking. Leave in the fridge to allow the salt and flavor to penetrate.
2. On turkey day begin smoking the turkey at least 5 hours in advance of the scheduled time for dinner.
3. Set up the grill using the snake method. Take into account outdoor temperature in your area, start the fire on one side of the snake and if the temperature inside of the grill will not climb to between 240 and 275, light the other end of the snake as well. Use the vents to control the burn to maintain a temperature between 240 and 275.
4. Smoke the turkey until it reaches 150 degrees and holds above this temperature for at least 5 minutes to kill all Salmonella, then remove from the smoker (USDA recommends 165 for turkey because it kills salmonella almost instantly at that temperature)
5. Allow the turkey to rest for at least 40 minutes before slicing.
Things you can change. The flavor was quite good! However I think I would have liked more kick in the flavor since the chili flakes and cayenne I used did not register as even a tiny bit spicy at all. I would probably increase the chili flakes by 3-4x next time and double the cayenne.
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