Smoked Christmas Turkey

cook time: 3hrs

 

 

Difficulty: Moderate 

Prep time: 1.5hrs, allow for curing time

 

Serves: 8 people

 

Ingredients

Instructions

Curing The Turkey

1. In a large container, be sure that this will fit in your fridge, combine all the ingredients with 1L of water and mix well until the salt and sugar have dissolved
2. Add the turkey to the container and top up with water until the turkey is submerged
3. Allow the turkey to cure in the brine for up to 1 week

The Stuffing

1. Chop the onion, garlic, dried apricots, and dried cranberries
2. Roughly chop the bread into small squares.
3. Sauté the onion and garlic in half of the butter until fragrant
4. Remove from heat and allow to cool
5. Soften the remaining of the butter and add the remaining ingredients in a large bowl
6. Mix until paste like
7. Allow the bread crumbs to soak in the liquid. (This may take up to 30min)
8. Once the turkey has been brined, butterfly the breast, and lay the stuffing approximately 2inches thick and roll the breast into a cylinder
9. Wrap the cylinder in prosciutto and truss with cooking twine

Smoking The Turkey

1. Prepare the smoker to 110-120C with a water pan to catch the juices
2. Smoke the Turkey for up to 3hrs or until the internal temp of the thickest part of the leg reaches 75-80C
3. Once the turkey is cooked allow to rest for 1hr
4. Once rested, carve the turkey and serve with your favourite sides and sauces

Cumberland sauce

1. Combine all the ingredients except the corn flour and water in a small pot and bring to a simmer
2. In a small bowl or container mix the water and cornflour into a smooth slurry
3. Slowly combine the slurry into he pot stirring constantly to avoid lumps occurring
4. Continue to cook for an additional 5min until the sauce has thickened appropriately
5. Allow to cool slightly and serve with the turkey