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Title: Eastern North Carolina Smoked Turkey
Categories: Entree Nov
Yield: 1 Servings
| 1 | lg | Turkey, 15-20 pounds |
| Oak and apple wood for | ||
| Smoking | ||
| 12 | oz | Apple cider vinegar |
| 1 | tb | Red pepper flakes |
| 2 | c | Water |
| 1 | c | Garlic -- finely minced |
| 2 | Sprigs fresh rosemary -- | |
| Finely chopped | ||
| 2 | Sprigs fresh thyme -- finely | |
| Chopped | ||
| 2 | Sprigs fresh sage -- finely | |
| Chopped | ||
| 2 | tb | Brown mustard seeds -- |
| Crushed | ||
| 2 | tb | Black pepper |
| 4 | tb | Worcestershire sauce |
| 4 | tb | Nuoc mam |
In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6 hours at 225 degrees, using a 50/50 mixture of oak and apple wood. Place a drip pan under the turkey--use the drippings as a basis for stuffing or for an excellent turkey gravy. Remove turkey from smoker and place in a large dutch oven.
Combine apple cider vinegar and red pepper flakes and add to dutch oven, pouring over turkey. Add two cups water. Mix remaining ingredients thoroughly and stuff cavity of turkey (you can do this before beginning to smoke as well if you choose). Reserve some of the "stuffing" mixture to spread evenly along the outside of the turkey as well. Cover, place in the range oven, and bake at 325 degrees for an additional 2 hours or so, or until the internal temperature of the turkey at it's thickest point reaches 190 degrees. If you wish a crisp skin remove the cover from the dutch oven about a half hour before the turkey is done. Remove from heat, strain and reserve the pan drippings for stuffing or gravy, and serve.
Recipe By : Tom Solomon