Legendary Chef Hans Aeschbacher of the Chicago Cut Steakhouse shows Wendy Snyder and Jarrett Payton how to make a smoked turkey, and how to carve it properly! Here’s the recipe from Chef Hans!
Applewood Smoked Turkey
Be sure to use a flameproof roasting pan.
Soak apple wood chips in water for 2 hours before cooking.
Put chips on the bottom of the roasting pan.
Put pan on top of stove until it starts to smoke.
Then put rack into pan.
Preparing the turkey (12 to 15 lbs)
½ cup Lawry’s salt
1 cup salt
5 tbsp olive oil
1 large onion, peeled and sliced
4 gloves garlic
Zest of ½ lemon
4 large springs of sage
Set the turkey on work surface, rub mixture of olive oil, lawry’s and regular salt into turkey. Place onion, garlic, lemon zest and sage inside the cavity. Place turkey in roasting pan.
Pre-heat oven to 350 degrees. Turn oven down to 250 when putting turkey in oven, roast uncovered 2 to 2½ hours or until thermometer which has been inserted into the thickest part of the thigh reads 160 to 170 degrees. Cover loosely with foil if turkey is browning too quickly.
Remove turkey from oven, tent with foil and let stand 30 minutes before carving.