Maggie’s Menu: Smoked Turkey + Happy Thanksgiving

Posted by magpie
On November 24, 2017
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Message from Maggie:

With both families on imminent baby watch, this year Mr. Magpie and I enjoyed a very quiet Thanksgiving together. We kept it easy by smoking our turkey using a recipe adapted from Steven Raichlen and doing a few favorite sides like mashed potatoes, Brussel sprouts, stuffing, and gravy. While we sorely missed our families, the teeny, tiny silver lining was since I did the cooking I got to enjoy all the eating- since I made it gluten free. Best of all Mr. Magpie didn’t even seem to notice. We have lots to be thankful for this year- and one of those things is my readers. Thank you and happy Thanksgiving!

Ingredients:

8 pound turkey
4 bay leaves
1 medium onion, quartered
4 cloves
1 1/2 cups kosher salt or sea salt
1/2 cup maple syrup
2 quarts hot water plus 6 quarts cold water (2 gallons in all)
1 cup of your favorite whiskey
1 tablespoon black peppercorns
4 tablespoons salted butter, melted

Instructions:

Thaw the turkey if frozen. Remove the neck and giblets (liver, gizzard, heart) and set aside for another use. (Be sure to empty both the front and main cavities.) Rinse the turkey with cold running water inside and out. Fold the wing tips under the body.
Make the brine: Pin the bay leaves to the onion quarters with cloves. Place the salt and maple syrup in a very large stockpot or other large food-safe container, like a Cambro. Add the hot water and whisk until the salt is dissolved. Whisk in the cold water, whiskey, and peppercorns. Let the brine cool completely. Add the turkey, leg end up, and the onion quarters. Jiggle the turkey as needed so the brine flows into the cavity and the whole bird is submerged. Cover with plastic wrap and brine the turkey in the refrigerator for 24 hours. Invert the turkey half way through so it brines evenly.
The next day, light your smoker according to the manufacturer’s instructions and preheat to 275 degrees. Add the wood as specified by the manufacturer.
Smoke the turkey until the skin is browned and the internal temperature in the thigh reaches 165-175 degrees or about 3 hours. Baste with melted butter about half way through.
Transfer the turkey to a platter and drape a sheet of foil over it. (Don’t bunch the foil around the bird or the steam will make the skin soggy.) Let rest for 20 minutes, then carve.