Greenberg’s Smoked Turkeys

With Thanksgiving just around the corner, it’s time to get serious about finding the perfect bird.  I’ve grown fond of smoking my own turkey over the past few years.  Smoking a turkey doesn’t take much longer than oven roasting, the meat comes out moister and more flavorful, and the oven stays free for everything else.  Plus, you’re a lot less likely to set your house on fire than cooking the bird in a deep fryer.  (And if you do set your house on fire, at least you’ll add a wonderful hickory smoke aroma in the process.)

If you want the taste of home-smoked turkey without the effort, I have heard rave reviews of Greenberg’s Smoked Turkeys.  These birds are smoked in East Texas and shipped to your doorstep, wherever that may be.  Now, I know North Carolina barbecue fans like myself are supposed to be suspicious of Texan barbecue but with a name like Greenberg, I think I’ve discovered a fellow BBQ Jew…

Happy (Barbecue) Turkey Day

Newsflash: Thanksgiving is tomorrow. 

You still have time to put your bird in a brine bath and get it ready to barbecue tomorrow.  Barbecued turkey is delicious and keeps the oven free for all the other Thanksgiving delicacies, which is convenient.  Need a recipe?  You could do a lot worse than this one for Bourbon-Brined Smoked Turkey.  If you don’t have an actual smoker, you can follow this basic recipe but cook over indirect heat on a Weber or even a gas grill (I’ll confess that the latter is all I have the time/patience for on Thanksgiving).  Also, you can raise the temperature up to 300 or so without burning the bird. If you want to get fancy, and have a thing for needles, I recommend using a flavor injector to add basting liquid (chicken broth with herbs and melted butter works great) into the bird’s thighs and breast before putting on the grill.

However you cook your bird, HAPPY THANKSGIVING!

Follow

Get every new post delivered to your Inbox.

Join 760 other followers