In the spirit of Tony Bourdain, food as adventure. Try everything twice in case it was made wrong the first time. Eat without fear or prejudice.
Wednesday, November 15, 2006
Smoked Beer Can Turkey
So for the first of 3 Thanksgiving meals that redneckhunter is attending, he inaugurated our new 7-in-1 smoker by smoking a big old turkey. I rubbed the sucker down with olive oil, salt, pepper, herbes de provence, and just a touch of paprika, cayenne pepper, and brown sugar. Would have put more spice but he was worried about the waspy folks eating it. He doctored a Fosters oil can mixing in bay leaves, rosemary, thyme and bourbon in with the beer. Shoved the can up the bird's butt and stuck him in the smoker for a good 4 hours. Herewith before and after pics.
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I would recommend in lieu of the dried herbes de provence, using fresh rosemary, thyme, basil, and bay leaf using a coffee grinder.
Also, another turkey secret I've used the last few years- push a lot of butter under the skin. You could probably shove spices under the skin as well.
Do you still get the drippings in a smoker? If so, mince the liver with them to make the most awesome gravy.
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