This recipe is adapted from Cheryl and Bill Jamison’s book Smoke and Spice. It is the authoritive book on genuine smoke cooked barbecue. This was our 2013 Thanksgiving turkey, and it turned out incredible. You won’t be disappointed.
Hot Times Jalapeno Turkey
- 2/3 cup Olive oil extra virgin
- 2/3 cup Bolder Beans brine Medium Jalapeno flavor
- 2 tsp Yellow Mustard
Hot Times Rub
- 1/4 cup Kosher Salt
- 1/4 cup Brown Sugar packed
- 4 tsp Ground cinnamon
- 1 tsp Dry mustard
- 1/4 tsp Cayenne powder
- 10 ounces Chicken Broth
- 8 ounces Jalapeno Pepper Jelly
- Mix together all injection ingredients and inject mixture into turkey using a kitchen syringe.
- Mix all rub ingredients together in a bowl. Massage the rub underneath the skin leaving the skin intact, and on the outside of the skin.
- Set your smoker for 225 – 250 degrees and place turkey in the smoker with a handful of cherry wood, apple wood, or pecan wood. Smoke for 1 hour and then cover with a cheese cloth soaked in melted butter.
- Continue cooking and adding wood chunks as necessary until the internal temperature reaches 160 degrees in the breast, and 175 degrees in the thigh. Remove cheese cloth for the last hour of cooking. Let turkey rest for 30 minutes before carving.
- While the turkey is resting, heat the glaze ingredients together until syrupy. Serve on the side.