Holiday Time…That Means Recipe of the Week Time…Double Rum Smoked Turkey

Organics Admin
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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
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Well since it is Turkey Time I figured that I would say thanks to Steve at Tahoe Markets for this recipe. Lake Tahoe Markets is the Farmers Market that is the only market that you can order via their website on Tuesday’s and have your organic foods deliveredf to your door on Friday’. So far I have never come across another Farmers Market with this service. As many of you know I’m currently in Missouri and they actual;ly have a market, Farmers market of the Ozarks is open year round every Saturday from 8am to 1PM. I will be highlighting some of the participants throughout the coming weeks so tune in for that info and more of our family Holiday Recipe’s of the Week…

Double Rum Smoked Turkey

Be unique this year and serve up a deliciously different Double Rum Smoked Turkey for the family’s Thanksgiving holiday dinner

1 20-25 lb. whole turkey
2 quarts water
2 bay leaves
1 Tbsp. onion powder
1½ tsp. ground cloves
1½ cups sea salt
½ cup pure maple syrup
6 quarts dark rum
1 Tbsp. whole black peppercorns
3 Tbsp. unsalted butter
3 Tbsp. chicken stock
1 Tbsp. dark rum
3 Tbsp. butter, melted

Using a fresh or thawed turkey, clean out the cavity, and rinse thoroughly inside and out with cold water. Set aside.  Make the brine by placing a medium saucepan over medium heat and adding 2 quarts water, bay leaves, onion powder, ground cloves, sea salt, and maple syrup. Heat for about 5 minutes or until everything is combined and salt is dissolved. Remove from heat and allow to cool. Place the cooled brine in a covered container large enough to hold the turkey (a small cooler works well and is what I use). Whisk in the cold water, dark rum, and whole peppercorns. Add the turkey and make sure it it completely submerged in the brine. Cover and allow the turkey to set overnight, at least for 12 hours and up to 24 hours.

Remove the turkey the next day from the brine and discard the liquid. Place the turkey on a wire rack on a rimmed baking sheet for at least 30 minutes to drain and dry. If desired, truss the bird.  While the turkey is drying, prepare the injection sauce by melting the unsalted butter in a small saucepan over low heat. Stir in the stock and rum, remove from heat, and allow to completely cool.  After the turkey is finished drying, fill an injector with the sauce and inject it in numerous places of the breast, thighs, and drumsticks of the turkey.  Set up your smoker and preheat to 275F degrees. Use your favorite wood; I like to use fruit woods when smoking poultry and used apple for this turkey.  Place the turkey on a rack in the smoker. Start basting the turkey with the melted butter after 2 hours of smoking and continue to baste every hour. Smoke the turkey until browned and when temperature registers 165F degrees in the deepest part of the thigh.

Remove turkey from the smoker, place on a cutting board or serving tray, and tent with a large piece of foil. Allow to rest for at least 20 minutes before carving. Enjoy!  ***TIP: Place turkey on a preheated grill to crisp up the skin.

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