(I copied this from a post RP made in another post)
Here's a simple turkey recipe I used to do in my ECB before I stepped up to Cookshackhood. It uses a dry cure instead of a brine, but turns out a delicious bird. The fennel - salt - hot pepper mixture is great on chicken, too. I rub it liberally (or conservatively, depending on your politics) all over (the chicken) and roast for an hour at 425 degrees - paper thin crispy skin and juicy meat...but I digress. On to the Turkey -
Smoked Turkey
1 8-10 lb fresh turkey
1 cup kosher salt
1/2 cup brown sugar
1-2 tbs red pepper flakes
6 cloves garlic,
crushed slightly with flat of knife
1 tbs fennel seed
3 tbs kosher salt
1-2 tsp red pepper flakes
Wash turkey and pat dry. Mix kosher salt, brown sugar and hot pepper flakes, and coat the bird inside and out generously with the mixture. Place the bird in a plastic bag and refrigerate for 12-24 hours.
Wash the turkey thoroughly to remove all of the curing mixture. Dry the bird completely with paper towels and set to dry on a rack in a well-ventilated area until the skin is glossy (about four hours). You can place the bird in front of a fan to hasten the process, but it will still take about 2 hours.
When the skin of the bird is glossy rub it all over with the garlic. Crush the fennel seed in a mortar, add the salt and red pepper flakes, and coat the bird with this mixture.
Put the wood of your choice (I like one chunk each of hickory and cherry) in the smoker box and place the turkey in the smoker (on the highest rack that will fit). Smoke at 225 until temp measures 170 at the thigh.
Variation: instead of using a whole turkey, cut it into serving pieces, and proceed with the recipe. When the turkey is placed on the smoker, hold the breasts back and add them for the last 2-3 hours of cooking (pull at 160).
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