Chicken for Thanksgiving? Its poultry and it’s delicious. I love a nice juicy bird that is packed with flavor. Now, I like mine smoked with pecan wood. I know that everyone doesn’t have a smoker. Right now, it’s the start of winter, you can find a quality smoker at bargain prices. So if you like smoked meat, and have 20 minutes throughout a day you can smoke meat too. Outside of apartment living, there’s limited reasoning why you don’t have one. But for those who do not, you can always use a liquid smoke substitute. Sorry, rant over.
My father in law has been smoking birds and hams for a years on holidays, never to disappoint. When I of Thanksgivings I think of grandma’s old Roaster. The huge one that magically disappeared the other 364 days of the year. POOF MAGIC. Let’s be real here, cooking a turkey isn’t hard. The hardest choices are what? To stuff or not to stuff? People go crazy with brines, rubs, injectors, and blah, blah, blah. Put it in the thing and wait for the button to po)p,or thermometer to ready 165, and done. That’s how I was taught about Turkey.
Now this is a chicken, the process is the same. The calculation is a pound to pound and a half of meat per person. So for this dinner I was feeding three. Sadly, one cannot buy a three pound Turkey. So what I use is just a basic poultry spice blend. I will share what I use, but most stores do sell a pre made blend. I like a smoked bird due to the flavor that the wood brings the meat, which is why I smoked mine. With the spice blend, it doesn’t matter on the cooking vessel. Best wishes to you and yours this holiday season!
The Bird, the size is your choice.
2 Tbsp Marjoram
1 Tbsp Rosemary
1 Tbsp Sage
1 Tbsp Thyme
1 Tbsp Savory
- Pre heat cooking vessel
-Smoker 220° until it reaches 170°
-Roaster 375° 20 minutes per pound
-Oven 375° 20 minutes per pound (with shallow water pan)
- Regardless of process, the bird needs to reach 170°
- While heating prepare and liberally apply rub
- Place in cooker
- Once temperature is reached, pull
- Let rest for 20 minutes once finished
- Carve and serve