- In a medium saucepan, heat butter until the milk solids start to caramelize.
- Deglaze with vinegar, hot sauce and Worcestershire.
- Then add Rosemary and chives… allow to chill.
- Heat smoker to 22F5 degrees.
- Place Turkey inside smoker and glaze with brown butter. Smoke for 3.5 to 4 hours basting every 15 to 20 minutes.
- Once internal temperature hits 160F degrees. Remove and let rest For 20 minutes.
- Then carve and serve.
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