Eastern North Carolina Smoked Turkey

Recipe Ingredients

1 tablespoon	15ml	Turkey, 15-20 pounds (large)
		Oak and apple wood for smoking
12 oz	340g	Apple cider vinegar
1 tablespoon	15ml	Red pepper flakes
2 cups	474ml	Water
1 cup	93g / 3.3oz	Garlic - finely minced
2 sections		Fresh rosemary - finely chopped
2 sections		Fresh thyme - finely chopped
2 sections		Fresh sage - finely chopped
2 tablespoons	30ml	Brown mustard seeds - crushed
2 tablespoons	30ml	Black pepper
4 tablespoons	60ml	Worcestershire sauce
4 tablespoons	60ml	Nuoc nam

Recipe Instructions

In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6 hours at 225F, using a 50/50 mixture of oak and apple wood. Place a drip pan under the turkey--use the drippings as a basis for stuffing or for an excellent turkey gravy. Remove turkey from smoker and place in a large Dutch oven.

Combine apple cider vinegar and red pepper flakes and add to Dutch oven, pouring over turkey. Add two cups water. Mix remaining ingredients thoroughly and stuff cavity of turkey (you can do this before beginning to smoke as well if you choose). Reserve some of the "stuffing" mixture to spread evenly along the outside of the turkey as well. Cover, place in the range oven, and bake at 325F for an additional 2 hours or so, or until the internal temperature of the turkey at it's thickest point reaches 190F. If you wish a crisp skin remove the cover from the Dutch oven about a half hour before the turkey is done. Remove from heat, strain and reserve the pan drippings for stuffing or gravy, and serve.

Source:
Tom Solomon

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