Double whiskey-smoked turkey from Project Smoke: Seven Steps to Smoked Food Nirvana (page 159) by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkey jus

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Aggie92 on February 06, 2017

    Made this recipe for Super Bowl Sunday using a bone-in turkey breast. Absolutely delicious, but a tad salty. Brined the turkey for approximately 15 hours and rinsed well before adding to the smoker. Smoked at 225 degrees and after 6 hours and well into the second half of the game, we finally had to crank the smoker up to 350 to get the breast up to 165 degrees. Could have been high altitude, turkey seems to take forever and a day to cook at 6100 feet. We loved how juicy this turned out and the flavor of the whiskey barrel chips was fantastic. Had a great smoke ring too, went half way into the breast. Can't wait to make this with a whole turkey for Thanksgiving.

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