Jack's Country Store
Smoking your
Thanksgiving Turkey
Pecan-Smoked Thanksgiving Turkey

8-10 lb. Turkey, completely thawed
¼ C Brown Sugar, packed
¼ C Non-Iodized Salt
Cream Sherry
1 Tbsp. Crushed Rosemary
One or more of the following items to taste:
Garlic Powder (not salt), Onion Powder (not salt), paprika, thyme, sage, lemon zest, pepper.
Preheat your Bradley Smoker on high.

Mix brown sugar, salt, and rosemary.  Add cream sherry to make a thin paste.  Brush paste in between meat and skin, and on top of skin.  Season with other herbs to taste.

Smoke turkey on high for 2-3 hours using Pecan Bisquette fuel, baste turkey with juices from cavity and continue smoking for 2-3 hours, basting every hour.  The minimum internal temperature of the turkey needs to be 165 degrees F. (verify with a meat thermometer).  Small turkeys work best, so if you are feeding a large crowd, we recommend that you smoke multiple turkeys rather than one large bird.

Smoked nuts make a great addition to your stuffing.  Soak your favorite nut varieties in salt water (2 cups non-iodized salt to 5 cups water) for 24 hours.  Smoke 1-2 hours on racks covered with cheesecloth.