Hickory Turkey Recipes

HICKORY SMOKED TURKEY BREAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
• Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
• Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
• Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
• Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.

HICKORY TURKEY

Steps:

• In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.

HICKORY BBQ GRILLED TURKEY BREAST

Steps:

• Inject Cajun Injector® Honey Bacon BBQ Marinade evenly throughout turkey breast and sprinkle with Cajun Injector® Hickory Grill Quick Shake. Grill over medium-hot coals for approximately 30 minutes. Slice and enjoy!

HICKORY-SMOKED BOURBON TURKEY

Steps:

• Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.
• Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.
• Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.
• Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.
• Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.
• Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.
• Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.

HICKORY SMOKED TURKEY LEGS

Steps:

• To make the sauce: In a saucepan, stir all the sauce ingredients together using a whisk.
• Bring mixture to a boil; lower heat to medium-low and simmer for 20 minutes or so, until the apples are cooked and the sauce is thickened.
• Throw out the cinnamon stick; let sauce cool for 5 minutes.
• Puree sauce in a blender or food processor.
• Equally divide sauce into 2 bowls; set aside.
• To make rub: In a bowl or heavy duty plastic zip-top bag add all the rub ingredients; stir or shake to combine.
• Rinse the turkey legs under cold water and pat dry.
• Coat turkey legs with rub mixture; let stand for 20 minutes at room temperature before grilling.
• Spray or lightly brush turkey legs with vegetable oil.
• Follow your grill manufacturer's instructions for using wood chunks.
• Grill turkey legs over indirect medium heat for approximately 1 hour or until meat thermometer reads 180° when inserted into the thickest part of the meat (baste occasionally with sauce from 1 reserved bowl).
• Take legs off grill and served with sauce from the 2nd reserved bowl.

HICKORY-SMOKED TURKEY LEGS

Steps:

• TO MAKE THE SAUCE: In a small saucepan whisk together the sauce ingredients. Bring to a boil, reduce heat to medium-low, and simmer until the apples are fully cooked and the sauce is thickened, about 20 minutes. Discard the cinnamon stick. Allow to cool for 5 minutes, then pour into a food processor and purée. Divide the sauce into two bowls. TO MAKE THE RUB: In a bowl combine the rub ingredients. Rinse the turkey drumsticks under cold water and pat dry with paper towels. Coat with the rub mixture and allow to stand at room temperature for 20 minutes before grilling. Lightly brush or spray with vegetable oil. Follow the grill's instructions for using wood chunks. Grill the turkey over Indirect Medium heat until the internal temperature reaches 180°F in the thickest part of the meat, about 1 hour, basting occasionally from one bowl of the baste. Remove the turkey legs from the grill. Discard any remaining baste. Serve the turkey legs warm or at room temperature with the reserved sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.