Berry N Smoked Turkey Twirls Recipes

SMOKED TURKEY

Steps:

• Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
• Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
• Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
• Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.

SLOW-COOKED TURKEY WITH BERRY COMPOTE

Steps:

• Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.

SAUCY SMOKED TURKEY AND BISCUITS

Steps:

• Heat oven to 375°. Heat corn, onion, celery and soup to boiling in 5-quart Dutch oven, stirring constantly. Stir together water and 3 tablespoons Bisquick; stir into soup mixture. Boil and stir 1 minute; remove from heat. Stir in turkey. Pour into ungreased rectangular pan, 13x9x2 inches.
• Stir 3 1/3 cups Bisquick and the milk until soft dough forms. Drop dough by 30 teaspoonfuls onto chicken mixture.
• Bake uncovered 25 to 30 minutes or until biscuits are golden brown.

HONEY SMOKED TURKEY

Steps:

• Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
• Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
• In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
• Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
• Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
• Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.