HANDS ON 20 min.
TOTAL TIME 4 hr. 45 min.
6 to 8 pecan or maple wood chunks
1 Tbsp. ground ancho chile pepper or chili powder
2 tsp. sweet paprika
2 tsp. ground cumin
1 1/2 tsp. packed brown sugar
1 tsp. unsweetened cocoa powder
1/2 tsp. ground cinnamon
1 12- to 14-lb. turkey*
1/2 orange, cut into wedges
1/2 white onion, cut into wedges
4 sprigs fresh oregano
1. Soak wood chunks in enough water to cover at least 1 hour. Drain when ready to use.
2. In a small bowl stir together ancho pepper, paprika, cumin, brown sugar, cocoa powder, cinnamon, and 1 tsp. kosher salt.
3. Remove neck and giblets from turkey; reserve for another use or discard. Pat turkey skin dry with paper towels. Loosen the skin over the breast and thighs using your hands, reaching between the skin and meat.
4. Sprinkle mole rub lightly under the skin and generously in the cavity and over the skin. Place orange and onion wedges and oregano sprigs in the cavity. Tuck drumstick ends under band of skin across the tail if present or tie drumsticks securely to the tail using 100-percent-cotton kitchen string. Tuck wing tips under back of turkey.
5. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to manufacturer’s directions. Pour water into water pan. Bring smoker temperature to between 225°F and 250°F. (You will need to maintain this temperature throughout smoking.) Place turkey on grill rack over water pan. Close smoker; smoke until temperature in the thickest part of the thigh registers 175°F, 4 to 5 hours. Tent turkey with foil after the first 2 to 3 hours if the turkey is getting too dark. Add additional coals and water to the smoker as needed to maintain temperature and moisture. Remove turkey from smoker. Tent with foil and let stand 15 minutes before carving. Serves 10 (4 oz. each + leftovers).
*TIP When selecting turkeys for smoking, smaller is better. We don’t recommend smoking turkeys larger than 14 lb., as they take too long to come up to a food-safe temperature.
MAINTAINING SMOKER TEMPERATURE
Check smoker temperature at least hourly. Slightly close (not all the way) top vent if temperature exceeds 250°F; open top vent all the way if temperature drops below 225°F. Add cold coals to the bottom basket, four to six at a time as needed to keep smoker temperature between 225°F and 250°F.
PER SERVING 156 cal, 5 g fat (1 g sat fat), 92 mg chol, 114 mg sodium, 1 g carb, 1 g sugars, 26 g pro
A 13-lb. turkey is the largest bird you should spatchcock to ensure it fits in a roasting pan, and 10 to 12 pounds is ideal.
HANDS ON 15 min.
TOTAL TIME 1 hr. 40 min.
1 12- to 13-lb. turkey
2 Tbsp. fresh oregano leaves
1 Tbsp. coarsely chopped fresh sage
2 tsp. fresh thyme leaves
6 cloves garlic, sliced
1 lemon, sliced
Whole garlic bulbs
1. Preheat oven to 450°F. Place a roasting rack in a large shallow roasting pan.
2. Remove neck and giblets from turkey; reserve for another use or discard. To spatchcock the turkey, place it breast side down on a cutting board (see how-to, page 50). Using a pair of sharp heavy-duty kitchen shears, cut along one side of the backbone from one end to the other. Repeat on the other side of the backbone; remove backbone (reserve it for making stock). Using a chef’s knife, cut a notch in the keel bone between the breast halves. Turn turkey breast side up. Press down firmly between breast halves to break the keel bone and flatten. Loosen the skin over the breast and thighs using your hands, reaching between the skin and the meat. Pat skin dry with paper towels.
3. Sprinkle 1 Tbsp. kosher salt and 1 tsp. black pepper on the underside and under the skin of the turkey. In a small bowl combine herbs and garlic. Spread herb mixture evenly under the skin over breast and thighs. Arrange half of the lemon slices under the skin. Place remaining lemon slices and whole garlic on rack in roasting pan.
4. Tuck wing tips under back of turkey. Place turkey on the rack with lemon slices and garlic.
5. Roast until temperature in the thickest part of the thigh registers 175°F, 70 to 80 minutes. Remove turkey from oven. Tent loosely with foil and let stand 15 minutes before carving. Serve turkey with roasted lemon slices and garlic. Serves 10 (4 oz. each + leftovers).
PER SERVING 153 cal, 5 g fat (1 g sat fat), 92 mg chol, 218 mg sodium, 1 g carb, 26 g pro
TOTAL TIME 3 hr. 20 min.
3 3/4 lb. sweet potatoes, peeled, halved lengthwise, and cut into 1-inch half-moons
3/4 cup low-sodium chicken broth or vegetable broth
1/3 cup half-and-half or whole milk, warmed
1/4 cup salted butter
1 Tbsp. packed brown sugar
1 tsp. freshly grated nutmeg
Pinch cayenne pepper (optional)
1/4 to 1/2 cup purchased hot pepper bacon jam (optional)
Fresh thyme (optional)
1 recipe Candied Pecan Bacon Twists (recipe, below)
1. In a 6-qt. slow cooker combine sweet potatoes, broth, and 1/2 tsp. salt. Cover and cook on high until very tender, 3 to 4 hours, or on low 6 to 8 hours.
2. Add half-and-half, butter, brown sugar, nutmeg, and cayenne (if using). Mash with a potato masher until mostly smooth (you can hold the sweet potatoes in the slow cooker on warm setting up to 2 hours).
3. Microwave bacon jam (if using) on high (100% power) until a pourable consistency, 15 to 20 seconds. Pour over potatoes and top with fresh thyme (if using) and Candied Pecan Bacon Twists. Serves 8 to 10.
PER SERVING 202 cal, 7 g fat (4 g sat fat), 19 mg chol, 325 mg sodium, 33 g carb, 5 g fiber, 8 g sugars, 3 g pro
HANDS ON 10 min.
TOTAL TIME 45 min.
1/2 cup pecan pieces
6 Tbsp. packed brown sugar
1/8 tsp. cayenne pepper
1 lb. thick-cut bacon (10 to 14 slices)
1. Preheat oven to 375°F. In a food processor combine pecans, brown sugar, and cayenne. Cover and process until pecans are finely chopped.
2. Line a 15×10-inch baking pan with foil. Place pecan mixture in a shallow dish. Dredge bacon strips, one at a time, in the pecan mixture, turning to coat both sides. Twist bacon strips four or five times. Arrange twists in the prepared pan, pressing ends onto pan to secure twists.
3. Bake 20 minutes. Using tongs, carefully turn bacon twists over, making sure to maintain twists. Sprinkle with thyme (if using).
4. Bake until bacon is brown and crisp, 15 to 20 minutes more (watch closely to avoid burning). Transfer bacon to a wire rack set over paper towels to drain. Bacon will crisp a bit more as it cools. Makes 10 twists.
MAKE AHEAD For ideal crispness, bacon twists are best made ahead then reheated before serving. Store baked twists in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F air fryer or oven 5 to 7 minutes.
PER TWIST 237 cal, 21 g fat (6 g sat fat), 30 mg chol, 342 mg sodium, 6 g carb, 1 g fiber, 6 g sugars, 7 g pro
PHOTO: KELSEY HANSEN; ILLUSTRATION: LAMONT O’NEALPHOTO: CARSON DOWNING