ASIAN SMOKED TURKEY
This is a great change from normal Thanksgiving turkey. The outside skin isn't meant for eating. You need to use a combo of hard and softwood; e.g., hickory plus wild grape or applewood. You need to be conversant with smoker techniques.
Provided by Debbie R.
Categories Easy
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Rinse bird inside and out. Lightly pat dry the outside.
- Rub the chocolate and coffee powder all over the skin. Place two star anise inside the cavity and divide the rest among the breast portions and the legs/thighs. Wrap the legs and wings with foil.
- Smoke at 225 degree for 5 - 6 hours or until the bird reaches an internal temp of 180 degrees. Follow your smoker's directions.
- Let rest for 15 minutes. Do not eat the skin. It will be extremely blacked and was there for flavoring the meat, not ingestion itself.
Nutrition Facts : Calories 791, Fat 39.7, SaturatedFat 11.3, Cholesterol 334.4, Sodium 320.1, Carbohydrate 1, Fiber 0.6, Protein 100.8
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