Method

To make the mop, combine the cranberry juice, honey, whiskey, granulated garlic, pepper, sage, and salt in a medium-size bowl and whisk well.

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker.  Oil the grill grate.

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.  Scatter the wood chips on the hot coals.  Place the turkey, breast side up, on the indirect-heat side of the grill across from the coals.  Using a cotton dish mop or grill mop, apply the cranberry-whiskey mop to the turkey. When the smoke starts to rise, close the lid.  Place a candy thermometer in the lid vent of a charcoal grill or smoker.

Smoke at 225° to 250°F for 6 to 7 hours, adding more briquets as necessary, and mopping the bird every hour, until a meat thermometer registers 165°F when inserted into the thickest part of the thigh.   Remove the turkey from the cooker and let rest, covered, for 15 minutes before carving.  Turkey skin may be dark brown or black when the bird is fully cooked, but the meat inside will be moist and delicious.

Serves: 8 or more

Reprinted with permission from ©Ardie A. Davis, 25 Essentials: Techniques for Smoking, by Ardie A. Davis, published by Harvard Common Press.      click for book review

  more grill & barbecue recipes      more chef & cookbook barbecue recipes      main page chef & cookbook recipes     more poultry recipes

more holiday meats - thanksgiving or christmas       chef & cookbook poultry recipes