Peg Anderson | Margaret Dabbs | Roy Webber | Rhonda Coman-Shaheed | Dot and Ricky Evans | Edith Keith | Todd Lowe | Frances Lanseros | The Weyhers | Pauline Jones | Dr. Greg Alexander

Todd Lowe’s Smoked Turkey

Todd Lowe is a big fan of a small company in Wisconsin that sells a little seasoning called Bicentennial Rub, which he always uses for his smoked turkeys.

We here at Penzeys are not experts in the smoking department, but we are doing our best to learn, and following Mr. Lowe’s excellent instructions, we were able to make this delicious turkey on only our second try. We’ve left this recipe pretty much just as Mr. Todd Lowe wrote it, because we are very comfortable with the thought that he, indeed, is an expert smoker.

Equipment:
Water smoker consisting of a base with charcoal pan and a lift off body with water pan and two grills (“smoker body”).

Charcoal chimney to start coals with newspaper rather than lighter fluid.

Fuel:
Mesquite charcoal and mesquite chips. Chips should be soaked in water for at least 24 hours. I keep a bucket on my deck for this.

1 turkey, 16–22 pounds
2 oranges
3-4 TB. seasoning, divided
2 oz. olive oil plus a few drops

Start two chimneys of charcoal for smoker. Put large pan of water on stove and boil. Slice oranges in half then place flat side down and slice as thin as you can. Place oranges and juice in micro wave safe bowl sprinkle with 2 tablespoons seasoning and add 2 oz. of olive oil. Heat in microwave for 5 minutes at 50% power. Thoroughly clean turkey inside and out then pat dry with paper towel. Cut skin between thighs and breast then spread legs out from body. Place on broiler pan breast up for transport to smoker. Put a few drops of olive oil on turkey and rub with paper towel then heavily rub with seasoning - using 1-2 TB. Fill body cavity with oranges and drizzle remaining juice and oil over turkey. Lightly rub water pan and grill with oil. When charcoal at top of chimneys is burning, dump chimneys into charcoal pan. Do not place smoker body on base. Place water pan in smoker body and fill with boiling water. Insert grill in body at the lower position and place turkey breast side down. Pour any excess oil and juice over back of turkey and sprinkle with seasoning. Put several large mesquite chips on coals and lift smoker body onto base and add smoker top. Check water every 2 hours and add chips. When water must be added, lift body from base. Additional charcoal may be needed after 4 - 6 hours. After approximately 5 hours, remove smoker body from base and turn turkey to breast side up. Cooking time will be from 5 1/2 to 11 hours depending on size of turkey, outside temperature, and wind. Turkey is done when juices run clear.

We often smoke turkeys a day ahead when we are feeding a large group. For day ahead preparation, slice the turkey after it has cooled and place in storage bags. To bring up to serving temperature, the turkey is steamed in a vegetable steamer. The benefits of smoking a turkey are that the water pan provides high humidity so that the turkey does not dry out and the smoke not only provides exceptional flavor but also is a preservative A smoked turkey will last significantly longer in the refrigerator than a baked turkey.

Peg Anderson | Margaret Dabbs | Roy Webber | Rhonda Coman-Shaheed | Dot and Ricky Evans | Edith Keith | Todd Lowe | Frances Lanseros | The Weyhers | Pauline Jones | Dr. Greg Alexander