Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
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Smoking a turkey is a great way to add more flavor to your Thanksgiving feast. Here’s our recipe to make a smoked turkey at home for Thanskgiving, or any time you want to feed a crowd. This recipe includes a lemon – butter – garlic injection to give the turkey more flavor and keep it juicy while it smokes. You can substitute your own injection or seasoning, or you don’t have to do an injection, but we love the flavor that this injection gives the bird. You can watch how we inject the turkey by clicking play on the video icon to see our short instructional video. Enjoy!
Melt the butter in a small saucepan. Once it is melted, add the chicken broth and juice from 1 lemon to the pot. Mix together, and then add 1 tsp. each of salt, pepper, and garlic powder to the mix. Whisk to combine, then set on counter to cool for about 10 minutes.
Remove giblets and neck bone from turkey, and pat dry all over. Place a roasting pan down, and add sliced lemon, onion, plus bunches of rosemary and thyme to the bottom of the pan. Put a roasting rack on the pan, and set the turkey on the rack with the back facing up. Season liberally with salt and pepper.
Flip the turkey breast side up and inject the lemon – butter – garlic injection into the meat. Use a meat injection syringe to put a small amount of the mixture all over the breast with each injection spaced about 1″ apart. Once you have the breast injected, inject the thighs and wings as well. Pour extra liquid over the top of the turkey, then season liberally with salt and pepper. Pour 2 cups of water into the roasting pan, then tuck the wing tips under the turkey breast. Leave the plastic tie on the legs to keep them together, or truss them to prevent overcooking.
Prepare your smoker to cook with indirect heat, using pecan or apple smoke, at 325ºF. Place the turkey on the smoker, and cook for approximately 12 minutes per pound, until the breast meat reaches 165ºF. Once the turkey reaches temperature, remove from the smoker, let rest for 15 minutes, and then slice and serve. Enjoy!