June 24, 2019
- 1 12-14 lb. turkey
- Hickory chips or chunks
- 1 (20 pound) bag high quality charcoal briquettes
- 1 Lemon
- 1 Bell Pepper
- 1 Onion
- 3 Cloves Garlic
- 1 Granny Smith Apple
- 1 cup Sherry Wine
- 1 cup Panola Marinade
- ¼ cup Panola Gourmet Pepper Sauce
- 4 pats of butter
- 3 Tbs. Panola Worcestershire Powder
- 3 Tbs. Panola Poultry Seasoning
- Rinse the turkey thoroughly under cold water, and pat to dry.
- In a small bowl mix together the Sherry, Panola Marinade, and Panola Gourmet Pepper Sauce. With an injector, inject the turkey all over especially in the breast. If you don’t use all the marinade mixture, that is ok.
- Lift the skin of turkey on the breast in place 2 pats per breast under the skin. This helps keep your turkey moist and delicious.
- Now, sprinkle the entire turkey, inside and out, with the Panola Worcestershire Powder and Panola Poultry Seasoning. If you have left over marinade mixture, and you should, pour it inside and out of the turkey. Cover the turkey, and then place it in the refrigerator for at least 8 hours up to 24 hours.
- Stuff the cavity with a wedge of each: lemon, bell pepper, onion, and apple. Smash the garlic cloves before placing in the cavity. You do not want to overstuff the cavity. You need room for the smoke to circulate inside the turkey.
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F. Lightly oil grate.
- Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on – DO NOT keep looking at turkey or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 – 170 degrees F. Time will vary depending on the size of the turkey.