Avast! This holiday, we be smokin' turkeys finer than a siren's song, thanks to Chef Duran's secret treasure map!
2024-11-27
Ahoy, mateys! Chef George Duran be spillin' the beans on a jolly fine smoked turkey recipe to make yer landlubber guests shout “Arrr!” this Thanksgivin’. Prepare to feast like the scallywags ye are, or ye’ll be walkin’ the plank!
Avast, me hearties! Gather 'round as I spin ye a yarn 'bout how to smoke yerself a fine turkey, fit fer a captain of the high seas! Take yerself a whole turkey, weighin' 'twixt 12 and 14 pounds, and let’s get to preparin’ this feast befittin’ a crew o’ scallywags!First, ye be needin’ a half cup o’ olive oil or melted butter — aye, that’ll make it shinier than a treasure chest! Sprinkle it good with kosher salt, black pepper, and the magical smoked paprika (aye, two tablespoons of that). Don’t be forgettin’ garlic and onion powders — a tablespoon each, savvy? If ye dare, toss in a pinch o’ cayenne pepper fer a fiery kick!
Now, preheat yer trusty smoker to a cozy 225-250°F, and load it with wood chips o’ apple, cherry, or hickory to give yer bird the flavor o' the sea! Place yer seasoned turkey breast-side up and let it smoke fer a good 30-40 minutes per pound. Baste it with apple cider or broth to keep it moist as a siren's song!
When it reaches the magical 165°F in the breast and 175°F in the thigh, yer turkey be ready to rest under a foil blanket fer 20-30 minutes. Then, ye may carve it up and feast like the king o’ the pirates ye be! Arrr!