Worth-The-Wait Turkey


1 Turkey, 10-pound to 11-pound
cup Oil, Garlic-flavored
4 ounces Beer
1 tablespoon Black pepper, coarse-ground
1 tablespoon Salt, kosher
1 tablespoon Oil, Garlic-flavored
1 cup Water
8 ounces Beer
cup Oil, preferably canola or Corn
Barbecue Sauce (Optional)


The night before you plan to barbecue, combine the injection liquid ingredients in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey in a half-dozen places, moving the needle around in each spot to shoot the liquid in several directions. Inject the greatest amount into the breast. With a mortar and pestle or in a mini-food processor, combine the paste ingredients, mashing the garlic with the pepper, salt, and cayenne. Add the oil to form a thick paste. Massage the turkey with the paste inside and out, working it as far as possible under the skin without tearing the skin. Place the turkey in a plastic bag and refrigerate it overnight. Before you begin to barbecue, remove th
Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F. Cut a 4-foot to 5-foot length of cheesecloth and dampen it thoroughly with water. Wrap the bird in the cheesecloth and tie the ends. Transfer the turkey to the smoker, breast side down (you should be able to feel through the cheesecloth), and cook for 1 1/4 to 1 1/2 hours per pound, until the internal temperature reaches 180 degrees F. Wet the cheesecloth down with more water at 30-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. After about 6 hours, remove the cheesecloth, snipping it with sissors if necessary, and discard it. When the cheesecloth is removed, baste the turkey for the remainder of it's cooking time, if possible, in your smoker. If you plan to b




4.0 servings


Sunday, February 14, 2010 - 10:41am



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