You may also like
Categories:Viewed: 115 - Published at: 3 years ago
Ingredients
- 1 12- to 15-pound turkey, neck and giblets removed
- 8 cups chicken broth
- 3 medium white onions, diced
- 4 cloves garlic, crushed
- 1 cup (packed) dark brown sugar
- 2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
Method
- Rinse the turkey inside and out, and pat it dry thoroughly.
- Place the turkey in a large roasting bag, and add the chicken broth, onions, garlic, and brown sugar.
- Tie the bag to seal it and place it in a large roasting pan.
- Allow the turkey to marinate this way in the refrigerator overnight.
- When you are ready to cook the turkey, heat a smoker to 250 F.
- Remove the turkey from the bag, and discard the marinade.
- Apply the rub all over the bird.
- Put the turkey on a rack in a large, deep aluminum pan, place the pan in the smoker, and cook for 5 hours or until the breast meat reaches an internal temperature of 165 F.
- Remove the pan from the smoker.
- Allow the turkey to rest, loosely covered with foil, for 30 minutes.
- Then carve the turkey, and serve immediately.
