Twitillating Thanksgiving Turkey

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
Recipe: Twitillating Thanksgiving Turkey

Summary: I was asked to smoke a turkey for my kids’ school at the last minute. In the past, I had taken 3 days to go through an arduous process of soaking the turkey in a brine, then rubbing it down for an overnight set, and injecting it with all kinds of goodness. That definitely turned out a great bird, but I didn’t have that kind of time. This time, I only had about 14 hours total. So, I made up a recipe that turned out great. This recipe uses one of my favorite techniques of smoking one day and letting that sit overnight to enhance the smoke flavor.


  • 20 lb – Fresh or thawed turkey
  • olive oil
  • Frank’s hot sauce
  • smoked jalapeno salt (or other spicy rub)
  • 4 stalks – rosemary
  • 2 – apples
  • 1 – lemon


  1. Pre-heat smoker to 250 degrees. Rinse turkey in cold water and pat dry. In a deep pan, rub the turkey with olive oil and a little bit of Frank’s hot sauce. Pour some inside the turkey cavities. Rub the outside with the smoked jalapeno salt. Stuff with rosemary, sliced apples, sliced lemon. Ensure the breast is on the bottom and place turkey in tray on smoker for 3 hours. Keep track of temperature of meat. Never let it get above 130. If it’s getting close, turn the temperature down.
  2. Remove from the smoker and let rest for at least 30 minutes. Insert remote thermometer probe into the turkey breast. Cover with aluminum foil and leave the thermometer lead hanging out. Place in refrigerator overnight.
  3. About 3 hours before serving, remove turkey from the fridge and heat the oven to 350 degrees. Place the turkey in the oven while heating and make sure the thermometer lead is exposed on the outside of the oven. Keep checking temperature and when it reads 160 degrees, remove from the oven and open the aluminum foil. There should be a lot of juice in the pan, that’s why you need to use a deep tray/pan (I didn’t do this properly and had a serious mess in the bottom of the oven).
  4. Let rest for at least 30 minutes, then start carving. You could carve like normal, but I tried carving off the legs and wings and then pulled the meat like pulled pork. Drag each piece through the juices and add to a tray. It will probably take about 30 minutes to pull all the meat off the turkey, but it will be worth it. Pour a little of the juice back over the top and serve.

Meal type: supper

Culinary tradition: USA (Traditional)

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