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Maple, Double Hickory Smoked Turkey Recipe

Kikaboo Kitchen Cuisine

Maple, Double Hickory Smoked Turkey Recipe!

 

Ingredients:

Seasonings

  • Seasoned Salt - 1/2 Tsp 
  • Granular Garlic - 1 Tsp
  • Onion Powder - 1 Tsp
  • Coriander - 1/2 Tsp
  • Oregano - 2 Tsp
  • Basal - 2 Tsp
  • Rosemary - 1 Tsp

 

Liquids

Flavour

  • Hickory Wood Chips - 1/2 Cup presoaked in water 

Directions:

Step 1: Prepping the seasoning and liquids!!!
  • Mix all seasonings into a mortar and pestle or coffee grinder. Turn all seasoning into powder! 
  • Separate 1/2 of the seasoning powder into a bowl. Add 1/4 Cup of Jerky Juice. Whisk together well. 
  • Take 1 Tbsp of seasoning/Jerky juice mixture and add to a small bowl. In this bowl, add 1/3 Cup of Maple syrup. Whisk together well. This is the Glaze!!! Set aside.
Step 2: Rub the turkey!!!
  • Rub entire turkey with melted butter. Remember to rub underneath the skin of the breast as well!
  • Rub entire turkey with the seasoning/Jerky juice mixture. Yes...under the skin as well!
  • Sprinkle remaining seasoning (left in Mortar or coffee grinder) all over the turkey. Not under the skin this time!
Step 3: Cookin' the Turkey!
  • Preheat smoker to 225°F. Chimney vent will remain closed or mostly closed throughout the cooking process to keep finished turkey moist!
  • Slide turkey into the smoker breast side up. **Tip** Make a drip tray out of foil to catch turkey drippings which makes cleaning easier when finished.
  • Cook Turkey for 90 minutes @ 225°F.
  • After 90 minutes, remove turkey from smoker and brush on Maple-Jerky Glaze. Cover entire turkey with glaze.
  • Slide the turkey back into the smoker and increase temperature to 250°F. Add 1/2 Cup of pre-soaked hickory wood chips. Cook and smoke for 90 minutes.
  • After 3 hours of cooking, probe turkey with a thermometer. Turn smoker to 275°F to finish cooking the turkey to an internal temperature of 168°F - 170°F.

Step 4: The finished product!

  • Once turkey has reached its final temperature, remove from smoker and brush on the remaining Maple/Jerky glaze.
  • Let turkey stand for 15 minutes or until ready to cut.

Wipe the drool off your face and enjoy!!!