📝 About This Recipe
Guinea fowl is the sophisticated, leaner cousin of the chicken, offering a subtle gamey depth that is elevated to new heights through the low-and-slow alchemy of the smoker. This recipe utilizes an aromatic dry rub of juniper and sage, paired with an apple cider spritz to ensure the meat remains incredibly succulent despite its lean nature. The result is a beautifully bronzed bird with a complex, campfire-kissed flavor profile that feels both rustic and refined.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 3 lbs, giblets removed and patted dry)
- 2 tablespoons Olive Oil (to act as a binder for the rub)
Wild Herb Dry Rub
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 teaspoon Dried Sage (rubbed)
- 1 teaspoon Dried Thyme
- 6-8 pieces Juniper Berries (crushed into a fine paste)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for color)
Cavity Aromatics
- 2 sprigs Fresh Rosemary
- 1 piece Shallot (halved)
- 1/2 piece Lemon
Spritz and Smoking Fuel
- 1 cup Apple Cider (unfiltered)
- 2 tablespoons Apple Cider Vinegar
- 3-4 pieces Oak or Fruitwood Chunks (soaked for 30 mins if using charcoal)
👨🍳 Instructions
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1
Remove the guinea fowl from the refrigerator 45 minutes before cooking to bring it to room temperature, ensuring even cooking.
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2
Prepare the dry rub by combining the kosher salt, cracked pepper, sage, thyme, garlic powder, paprika, and the crushed juniper berries in a small bowl.
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3
Pat the bird thoroughly dry with paper towels. Moisture is the enemy of crispy skin and smoke adhesion.
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4
Lightly coat the entire bird with olive oil, then generously apply the dry rub, massaging it into the skin and under the skin of the breast where possible.
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5
Stuff the cavity with the halved shallot, rosemary sprigs, and the half lemon to provide internal moisture and aroma.
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6
Truss the legs together with kitchen twine and tuck the wing tips behind the back to prevent them from burning.
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7
Preheat your smoker to a steady 225°F (107°C). Use oak for a traditional flavor or applewood for a sweeter finish.
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8
Place the guinea fowl on the smoker grate, breast side up. Close the lid and let the smoke work its magic.
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9
Mix the apple cider and cider vinegar in a spray bottle. After the first hour of smoking, spritz the bird every 30-45 minutes to maintain surface moisture.
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10
Monitor the internal temperature using a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
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11
When the internal temperature reaches 155°F (68°C), increase the smoker heat to 325°F (163°C) or transfer to a hot oven for 10-15 minutes to crisp the skin.
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12
Remove the bird from the heat once the internal temperature reaches a safe 165°F (74°C).
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13
Transfer the guinea fowl to a carving board and tent loosely with foil. Let it rest for at least 15 minutes to allow juices to redistribute.
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14
Carve the bird by removing the legs first, then slicing the breast meat against the grain.
💡 Chef's Tips
Guinea fowl is much leaner than chicken; do not overcook it or it will become dry very quickly. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chips wrapped in foil. The juniper berries are essential—they bridge the gap between the gamey meat and the smoky aroma. Always use a digital meat thermometer; visual cues are unreliable with smoked poultry due to the pinkish 'smoke ring'. If the skin isn't crisping to your liking, a quick 2-minute blast under a broiler will do the trick.
🍽️ Serving Suggestions
Serve alongside a creamy polenta or buttery mashed parsnips to balance the smoke. A side of braised red cabbage with apples complements the gamey notes of the fowl. Pair with a glass of Pinot Noir or a dry hard cider to cut through the richness. Offer a small bowl of blackberry compote on the side for a sweet and tart contrast. Leftovers make an incredible smoked poultry salad with walnuts and celery.