It’s Thanksgiving Eve. A day when every red-blooded American is prepping their minds and stomachs for a full day of eating, drinking, football and family.  

This year the “Smokehouse” in us challenges you to break your traditional bird preparation. If you’ve tried any of our smoked menu items, you know how delicious a smoky meat can be. Turkey is no exception. Smoking a turkey is also a great excuse to get outside, away from the commotion in the kitchen and far from uncomfortable in-law interaction.

To smoke a turkey, you will of course need a smoker. For the best results, try a 14-16 pound turkey. This size bird will cook the best, anything much larger runs the danger of charring.  Many sources recommend soaking the turkey in a saltwater brine, then rubbing it down with any variety of seasonings. Go for something as simple as olive oil, salt and pepper or intriguing as a fruit juice for a sweet taste. Many smoking chefs add apple chunks to their charcoal to achieve the same sweet flavor.

Once the smoker is hot and ready, the turkey should be cooked for about 30 minutes per pound. Much like roasting a turkey, the preparation will take most of the day. Basting the bird with butter occasionally while cooking will add some extra delicious flavor. When the bird is ready to eat, you can expect a juicy, tender turkey. As far as we’re concerned, smoked turkey is the only way to go.

If you are serious about smoking tomorrow, here are step by step directions for a “smoked turkey a pilgrim could love” and a great turkey-smoking video.

Once you’ve finally digested your Thanksgiving meal and subsequent leftovers, join the smoking-masters Southend for even more deliciousness. But until then, Happy Thanksgiving from all of us at Southend Brewery and Smokehouse!