Myron Mixon Smoked Turkey - Printable Version
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Myron Mixon Smoked Turkey - Larry Jacobs - 11-19-2011 03:16 PM
"We go to my wife’s family’s Thanksgiving dinner every year and it’s one of my rare days off from cooking, but the truth is that I love to smoke turkey and I don’t believe in waiting for Thanksgiving to enjoy it. It’s an excellent way to feed a crowd at any celebration. And I believe dark meat and white meat are equally delicious, so I make sure I get some of both. Encourage your guests to do the same. And if you’ve never considered it before, you might try pulling the meat off the bird the same way you would when making pulled chicken to have pulled turkey sandwiches. They’re good, too." Serves 10 to 12
1) 12-to 15-pound turkey, neck and giblets removed.
8) cups chicken broth
3) medium white onions, diced
4) cloves garlic, crushed
1) cup (packed) dark brown sugar
2) cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub
Rinse the turkey inside and out, and pat it dry thoroughly. Place the turkey in a large roasting bag, and add the chicken broth, onions, garlic, and brown sugar. Tie the bag to seal it and place it in a large roasting pan. Allow the turkey to marinate this way in the refrigerator overnight.
When you are ready to cook the turkey, heat a smoker to 250°F. Remove the turkey from the bag, and discard the marinade.
Apply the rub all over the bird.
Put the turkey on a rack in a large, deep aluminum pan, place the pan in the smoker, and cook for 5 hours or until the breast meat reaches an internal temperature of 165°F.
Remove the pan from the smoker. Allow the turkey to rest, loosely covered with foil, for 30 minutes. Then carve the turkey, and serve immediately.
RE: Myron Mixon Smoked Turkey - Three4Que - 11-20-2011 04:07 PM
I need to try this one one of these days. The sooner the better. My son and I are headed to my Mom and Dad's place in WY for Turkey day this year. Will smoke some once home again.
RE: Myron Mixon Smoked Turkey - Larry Jacobs - 11-20-2011 05:20 PM
Just cooked up the bird using Myron's method. Tasted terrific and was very moist. Took it to 171 drgrees in 5 hours.
RE: Myron Mixon Smoked Turkey - SoEzzy - 11-20-2011 05:58 PM
But the popper din't pop!
RE: Myron Mixon Smoked Turkey - Larry Jacobs - 11-20-2011 06:27 PM
That popper is set to 180 degrees so the dark meat can get done. Problem is by then the white meat is dry.
RE: Myron Mixon Smoked Turkey - Dutchovendude - 11-21-2011 10:18 AM
Looks Great Larry!
RE: Myron Mixon Smoked Turkey - smokem - 11-21-2011 09:45 PM
five hours how much did the turkey weigh?
RE: Myron Mixon Smoked Turkey - Larry Jacobs - 11-21-2011 10:35 PM
RE: Myron Mixon Smoked Turkey - rock-wit'chu bbq - 11-20-2012 10:09 PM
Larry.... excellent job! I've got his book and love it, I'll need to try that method next... keep up the good work!
RE: Myron Mixon Smoked Turkey - stewartr002 - 11-20-2012 10:23 PM
How was the skin, editable? I usually have to finish off the bird at 325 degrees to get the skin to a point that it's not rubbery.
Thanks for sharing. Will have to try that recipe.
RE: Myron Mixon Smoked Turkey - T - 11-20-2012 10:25 PM
You go guy!
RE: Myron Mixon Smoked Turkey - Larry Jacobs - 11-20-2012 10:35 PM
Wow. Here we are one year later and the thread is alive again. the skin was great if I remember right. I've got a couple going in the brine tomorrow so I'll post turkey cook number two.
RE: Myron Mixon Smoked Turkey - Gene - 11-21-2012 03:44 AM
The previous thread said put the turkey above the pan not in it. Holy yard birds, do what ever works for you, right?