Whole Smoked Turkey (Texas Style) (Southwest)

1. 1

   Combine first 12 ingredients in a pot and bring to a boil. Let cool.

2. 2

   Rinse turkey, pat dry and brine over night, completely submerged in the brine.

3. 3

   Rinse turkey and pat dry.

4. 4

   Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own.

5. 5

   Coat with oil, and season liberally with Cajun seasoning.

6. 6

   Cover with plastic wrap and let sit in the fridge overnight.

7. 7

   Remove and bring to room temperature while you're getting the smoker ready, following the manufacture's directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period.

8. 8

   Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees.

9. 9

   Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going.

10. 10

    For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside.

11. 11

    Remove, wrap in foil and let rest for 30 min before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.