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“This is a great change from normal Thanksgiving turkey. The outside skin isn't meant for eating. You need to use a combo of hard and softwood; e.g., hickory plus wild grape or applewood. You need to be conversant with smoker techniques.”
6hrs 15mins

Ingredients Nutrition


  1. Rinse bird inside and out. Lightly pat dry the outside.
  2. Rub the chocolate and coffee powder all over the skin. Place two star anise inside the cavity and divide the rest among the breast portions and the legs/thighs. Wrap the legs and wings with foil.
  3. Smoke at 225 degree for 5 - 6 hours or until the bird reaches an internal temp of 180 degrees. Follow your smoker's directions.
  4. Let rest for 15 minutes. Do not eat the skin. It will be extremely blacked and was there for flavoring the meat, not ingestion itself.

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