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.

1 comment:

1000yregg said...

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.