Smoky Herb Crusted Turkey in a Weston Smoker

Westonians agree: This is the absolute best way to make turkey. The turkey is herb roasted for a perfect crust, then smoked in a Weston Smoker while being regularly injected with a Weston Marinade Injector. Served with a simple gravy made from the turkey's pan juices and a Bourbon Cranberry Sauce.

- Ingredients -

recipe for a 22 lb turkey, adjust accordingly

1 gallon water
1/2 cup kosher salt
6 bay leaves
1 head garlic, peeled and smashed
4 tablespoons fresh thyme leaves
2 tablespoons cracked black pepper

1 stick butter, melted
1 tablespoon garlic powder
2 tablespoons cracked black pepper
1 teaspoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons fresh thyme leaves
1 teaspoon fresh rosemary leaves, crushed
1 tablespoon fresh Italian parsley, finely chopped

Pan Juices
4 cups water

2 cups white wine
1 tablespoon garlic powder
1 tablespoon cracked black pepper
1 teaspoon cayenne
1 teaspoon dried oregano
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary leaves, crushed
1 tablespoon fresh Italian parsley, finely chopped

- Tools -
Large Roasting Pan
Weston Marinade Injector
Basting Brush
Weston Smoker
Applewood Smoking Chips
Weston Turkey Smoker Rack
Weston Kitchen Mixer

Combine ingredients for brine. Place the turkey into a large plastic bag (our bird was so big we needed a BPA free garbage bag). A smaller bird (10-12 lbs), will typically fit into a Weston Extra Large Vacuum Bag or 15" Roll cut to size. Pour the brine over the bird and close the bag, tying or using a Weston Vacuum Sealer with only the seal mode, if using a Weston Vacuum Bag. Allow to brine at least 24 hours and up to 72 hours. We found 48 to be ideal.

Remove the bird from the brine and place in a roasting pan. Cover the entire turkey with butter. Combine the remaining ingredients for the rub, then sprinkle over entire bird. Pour the four cups of water into the bottom of the roasting pan. Bake the turkey uncovered at 350 for two hours.

While baking, combine the ingredients for the marinade. Use a Weston Marinade Injector to inject the bird with the marinade every half hour. Using a basting brush, baste the outside of the bird with the marinade as well.

When the turkey has 30 minutes left to bake, begin to prepare your Weston Smoker. Soak the wood chips, and turn the smoker on, dampers closed, on medium heat. Preheat the smoker to 240 degrees F.

Once the turkey has baked two hours, remove it from the roasting pan and place it on a Weston Turkey Smoker Rack. Set pan juices aside. Place the turkey upright on a smoker rack, open all three dampers slightly and smoke the bird for 5 hours at 240 degrees, injecting and basting once every hour. Be sure to check the internal temperature every hour as well. Once the deep middle of the bird reaches 165 degrees, it is safe to eat.

While the turkey smokes, combine 2 quarts of pan juice with 2 cups of flour and use a Weston Kitchen Mixer to blend thoroughly. This will serve as a delectable gravy that perfectly complements your bird. Cover and refrigerate while you wait for the turkey to finish smoking.

Serve the turkey right out of the smoker with the gravy, warmed and Bourbon Cranberry Sauce (recipe below).

Bourbon Cranberry Sauce

- Ingredients -

1 cup Old Grand-Dad
2 cups orange juice
2 cups granulated sugar
1 1/2 cups dark brown sugar
(3) 12 oz bags fresh cranberries
zest and juice of two oranges
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 teaspoon ground ginger

- Tools - 

Weston Manual Kitchen Kit*

Use the Small Grating Attachment on the Weston Manual Kitchen Kit to zest the oranges, and the juicing attachment to extract the fresh orange juice.

Place bourbon, orange juice, and sugars into a large pot over high heat. Stir until sugar has dissolved. Pour in remaining ingredients, bring to a boil, then reduce to a simmer. Simmer on low for a half hour, stirring occasionally. Pour the sauce into a Weston Kitchen Kit with the Chopper Attachment inserted and turn the handle until the cranberries are mashed. Serve immediately hot, or cover, chill and serve cold for up to a week.

*To puree this sauce, you could also use the Weston Stainless Steel Food Mill, Weston Cone Strainer & Pestle Set,  or Weston Manual Sauce Maker.

Sample Product Label
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