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Maple-Flavored Smoked Turkey

(Shared recipe submitted by Alex.)


Place all the ingredients in a container large enough to hold the turkey. Stir until sugar is dissolved. Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air dry for at least one hour. Open upper and lower body cavities to expose to smoke. Place in smoker and smoke with your favorite fuel. Smoke for approximately 30 minutes per pound.

Remove from smoker and bake in the oven at 300° F for about 15 minutes per pound. You can also use your smoker, if it is a convertible model, in a roast mode to cook the turkey.

Turkey is done when joints separate easily from the body and if the juices run clear when pierced with a knife. Watch the bird closely during the roasting phase as different birds will require greatly differing time for cooking depending upon the temperature of the smoker.

Notes: If the smoker is one that has a water/drip pan between the fire and the food, the bird can also be cooked in the smoker without having to use the oven. If desired the brown sugar can be replaced with pure maple syrup giving the bird more maple flavor.

About Alex: This recipe, as well as those listed below, comes from the Lake St. Clair Walleye Association via Alex.

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Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.