SMOKED CHICKEN or TURKEY
Whole Chicken, whole Turkey or a whole Turkey Breast
½ stick butter
4 oz. white wine
1 Tbsp garlic
Clean chicken or turkey. Pat dry with paper towels. Coat skin with olive oil.
Sprinkle liberally with your favorite seasoning or rub.
Mix butter, wine and garlic, and inject breasts and legs.
Smoke at 275° until internal temp reaches 165°.
We like to use a mix of Hickory & Cherry pellets, with a little Mesquite at the very end.
Rest for 20 minutes before carving.
Brine chicken or turkey with poultry brine overnight (see below).
BRINE is a solution of salt and water and is commonly used to preserve foods.
2 Gallons of Cold Water
1 cup Kosher Salt
1 cup Brown Sugar
Pour Cold Water into a plastic or stainless container. Mix ¾ cup of the Kosher Salt and 1 cup Sugar thoroughly in the water.
Place a raw egg into the brine. Add remaining salt until raw egg floats to the surface. Brine overnight.
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cajun spice (Louisiana Cajun seasoning)
Sliced lemons or oranges