ROUSES_Winter2023_Magazine Pages-web

Rinse the turkey, inside and out, thoroughly, under cold running water. Drain turkey and pat dry with paper towels; discard the brine.

ORANGE WE GLAD!

I had committed to providing satsumas for the Rouses Magazine team’s photoshoot. In our backyard in Chackbay, we have an array of citrus trees: navel oranges, Valencias, grapefruit, Louisiana sweets and satsumas that have been there for a good 25 years. Recently, we added lemon and blood orange trees to our orchard. The weather had been extremely dry, especially for most of the summer and throughout October. However, on the day of the photoshoot, rain came pouring down sideways. I found myself in the backyard wearing shrimp boots, while my husband, Ricky, held a large umbrella, helping me clip the satsumas. You can’t just pluck satsumas; you have to cut them. I’m not sure if it’s bad for the tree, but that’s the method my father-in-law taught me, and I knew I would hear him fussing all the way from heaven if I took a shortcut.

SMOKED TURKEY Serves 6 to 8

Turkey Tip: For faster and more even cooking, spatchcock the turkey; this can be done before or after brining. See instructions on page 19. WHAT YOU WILL NEED: 1 10- to 12-pound turkey, brined (see recipe) Natural lump charcoal Rouses Pecan Wood Logs 1 stick unsalted butter Meat Church Texas Sugar Rub (or substitute your favorite rub) HOW TO PREP: Remove the turkey from the refrigerator and let sit for 15-20 minutes before cooking. Season with Meat Church Texas Sugar Rub on all sides of the turkey, getting rub in all crevices. Meanwhile, set up the smoker using natural lump charcoal and light it. Heat to 250° to 275°F. Scatter pecan wood logs directly onto the coals. Melt butter on stove and add in 1 table spoon Meat Church Texas Sugar Rub. Mix thoroughly. After 1 hour of cooking, baste the turkey with the butter/rub mix. Continue to smoke the turkey until darkly browned and cooked through, then baste again after cooking for an additional hour. Smoke the turkey until it reaches 160°F for spatchcocked turkey, or 180°F for a whole bird, (total cook time will vary, but expect 3 to 3½ hours for a 10- to 12-pound spatch cocked turkey) in the deepest part of the breast. The turkey will continue to carry over a few more degrees to get to the USDA

– Penny Thibodeaux, Office Manager, Rouses Store Support, team member since 1988

BUFFALO TRACE ARROW-CIRCLE-RIGHT Buffalo Trace, consistently rated as one of the world’s top distilleries and recognized for its distinctive quality, has garnered extensive worldwide media attention. Buffalo Trace is the company’s namesake bourbon. It’s just fantastic.

recommended 165°F. Remove the turkey once internal temperature is met and let rest for 20 minutes prior to carving.

MEAT CHURCH ARROW-CIRCLE-RIGHT Add flavor to your holiday turkey, ham or roast. Matt Pittman’s Meat Church BBQ Rubs and Seasonings have the perfect balance of sweetness and heat, with just the right amount of seasoning.

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