Smoked turkey has always been one of my favorites for both Thanksgiving and Christmas,
but I have always liked to experiment with new and different tastes too.
This has led me to try different wood chips and liquids in the smoker,
and to try injecting/basting the birds with different things.
Two flavours I have come to really enjoy are birds that have been injected with
Jack Daniel's OR Jägermeister
before they are placed into the smoker. By slow-cooking the turkey in the smoker
the tastes of the alcohol has a chance to blend with the smoke taste also.
This creates a unique flavor, one you will not find in commercially smoked turkeys.
Everyone who has ever tried the meat from on of my Jäger-turkeys or Daniel's-turkeys
has liked the different flavour, and asked how I achieved it.
Most were quite impressed with the simplicity of my 'secret' ingredient.
This will also work with an oven-roasted turkey, but you will not have
the added 'benefit' of the smoke-flavour to complement the alcohol-imparted flavour.