THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
ASIAN SMOKED TURKEY
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.
Provided by Debbie R.
Categories Easy
Time 6h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Rinse bird inside and out. Lightly pat dry the outside.
- 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.
- Smoke at 225 degree for 5 - 6 hours or until the bird reaches an internal temp of 180 degrees. Follow your smoker's directions.
- 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.
Nutrition Facts : Calories 791, Fat 39.7, SaturatedFat 11.3, Cholesterol 334.4, Sodium 320.1, Carbohydrate 1, Fiber 0.6, Protein 100.8
SMOKED TURKEY
My cousin, Mike Koury, taught me how to smoke turkey about 25 years ago, and I have been doing it ever since. This tastes great! The smell while smoking is guaranteed to drive your neighbors crazy!
Provided by Toby Jermain
Categories Whole Turkey
Time 12h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
- If you don't own one, buy one.
- They are great.
- The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
- Save the neck and innards for making gravy, if desired.
- Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
- Do not stuff the turkey.
- If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
- Refrigerate until ready to start smoking.
- Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
- DO NOT USE CHIPS!
- Set your alarm clock for for about 12 hours before dinner.
- Prepare the smoker as follows.
- Place 10 pounds charcoal in the fire-pan.
- Light the charcoal just barely, but make sure it is enough to keep burning.
- (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
- Place turkey on the rack above water-pan, cover smoker, and go back to bed.
- After about 6 hours, check the smoker.
- Stir up the charcoal and add a little more if necessary.
- Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
- It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
- It will be juicy and tasty.
- Obviously the smoking should be done outside.
- Smoking indoors can be hazardous to your health.
- If the weather is freezing or below, add about 2-3 hours to the cooking time.
- The turkey is done when the leg can be moved easily.
- Carve immediately before serving.
- Notes: I usually use hickory wood, though pecan or oak are also great.
- You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
- You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.
Nutrition Facts : Calories 1301, Fat 67.1, SaturatedFat 18.4, Cholesterol 540.3, Sodium 516.5, Protein 162.2
MANDARIN-SMOKED TURKEY SALAD
Dinner ready in 15 minutes! Enjoy this Asian salad made using smoked turkey, salad greens and zesty orange - tossed with a tangy dressing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In 1-quart saucepan, mix dressing ingredients until well blended. Heat over medium heat, stirring frequently, until marmalade is melted. Cool 5 minutes.
- Meanwhile, in large bowl, toss cabbage, lettuce, turkey and pea pods.
- Gently stir orange segments into salad. Pour dressing over salad; toss gently to coat. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 20 g, TransFat 0 g
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