Pro Series Cooking Class:

This Wednesday night is the Final night of the 9 week Pro Series cooking class. The class will have 2 hours to prepare they special dinner buffet menu for their classmates and guest! Should be a lot of fun and pictures of food, fun and friends will be posted after the class.

Great bunch of people to teach!

Smoked Whiskey Turkey

Recipe By: R.W. MCPEAKE
Serving Size: 6

1 each 12-14# whole turkey
1 batch Smoked Whiskey Turkey Injection cold

SMOKE WHISKEY TURKEY INJECTION
1 cup Honey
1 cup Garlic Oil Infused
1 cup Butter melted
1/2 cup Kentucky Whiskey
2 teaspoon Cumin ground
2 teaspoon Hot Chili Oil

Combine all ingredients together, and blend well.

Using the injector probe, injected 60% of the injection into the breast, 30% into the thigh area and 10% into the leg.

Place the turkey into your smoker with the smoker running a 250°F. Add your wood of choice, my favorite is pecan, three or four good-sized chunks at a time and smoke turkey for 20 to 30 minutes at 250°.

After the initial 20 minutes of smoking, raise the smoker to 350° and continue cooking the turkey until it reaches internal temperature of 165° at the thickest part of the thigh. I also smoke roast my turkeys using the turkey canon which is a vertical roaster similar to the beer can chicken this allows a turkey to Cook at a faster pace, you can plan about 10 minutes per pound at the 350° and your turkey will be done. 

Notes:I have consistently finished a 14 pound turkey on the turkey Canon in an extreme barbecue smoker or ceramic smoker, typically in two hours a half which averages about 9 to 10 minutes about.

COOK TIME: 2.5 hours

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™