A sure fire way to make your Christmas turkey look even more stunning, even more tasty is to smoke-cook it. Simply add 2 – 3 chunks, or 2 – 3 handfuls of small chips of hickory wood* to the barbecue's fire-bed (be it charcoal or gas) roughly halfway through the prescribed cooking period. Add the wood earlier if you wish to deepen the bird's color and increase its piquancy.
During the final 15 minutes or so of cooking brush the bird all over with a glaze made by beforehand by mixing roughly 2 oz of softened butter with 2-3 tablespoons of Irish Malt Whiskey. Alternatively you could use your favourite liquer...Drambuie perhaps.
Soaking the wood in water or beer before hand, will prolong its use. However 'un-wetted chunks (not chips) normally have sufficient life in them, after they have done their job, to carry out further smoking.
Happy Christmas everyone.
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