Smoked Turkey Master Class

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We slaughtered one of our turkeys last weekend to take to our friend’s chef getaway.  It dressed out at 17 pounds.  Yikes!  Can you imagine what size they’ll be at Thanksgiving?!  We started way too early.  I suppose we’ll have to slaughter early and buy yet another freezer to store them in.   Anyhoo… we asked Sean Brock to smoke it for us.  Sean was the winner of the “Next Great Chef” episode of the “Food Network Challenge”, is going to be on “Iron Chef America”, won the James Beard “Best Chef Southeast” award in 2010 and his restaurant Husk was just named “Best New Restaurant in America” by Bon Appetit magazine two weeks ago.  Not bad, eh!?   And he’s the nicest guy you’d ever want to meet.  Sean had a mesquite rub mixed up, it included bourbon smoked black pepper.  I wonder why I haven’t seen that at WalMart?  After rubbing it inside and out with olive oil, the rub was slathered on.  It spent about 3 hours in the smoker.  I think it lasted less than ten minutes after carving.  Without a doubt, the best turkey I’ve ever tasted.  We’re going to try it ourselves. Why not, we got a lesson from the best!

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7 Comments (+add yours?)

  1. Vanessa @ Flipping Adorable
    Aug 31, 2011 @ 07:52:12

    My mouth is watering! It looks delicious! 🙂

    Reply

  2. jennifer
    Aug 31, 2011 @ 17:48:13

    Yum!!! Do you think I can talk him into coming to my house for Thanksgiving? 😉

    Reply

  3. Connie
    Aug 31, 2011 @ 18:57:48

    Get in line… 😉

    Reply

  4. Lora
    Sep 02, 2011 @ 18:49:48

    That was the best turkey I’ve ever tasted. Farm raised and smoked by one of the best chefs….it doesn’t get any better than that!

    Reply

  5. Connie
    Sep 02, 2011 @ 19:05:15

    Thanks so much! There was so much other food, it was hard to thoroughly enjoy. Good thing we have his rub recipe and access to a smoker!

    Reply

  6. Gloria
    Sep 03, 2011 @ 08:08:42

    Yummmm! Smoked turkey – nothing better!

    Reply

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