TURKEY IN A SMOKER
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.
Provided by Doug Kacsir
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h20m
Yield 13
Number Of Ingredients 10
Steps:
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 9.8 g, Cholesterol 225.1 mg, Fat 31.7 g, Fiber 0.7 g, Protein 71.2 g, SaturatedFat 11.6 g, Sodium 1184.8 mg, Sugar 7.6 g
SUNNY'S "HONEY, WHO PECANNED THE BIRD?"
Provided by Sunny Anderson
Categories main-dish
Time 15h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the turkey and brine: In a large pot on medium-high heat, add 6 quarts (1 1/2 gallons) water, the salt, peppercorns, lemon, sage and thyme. Bring to a boil, lower to a simmer and cook until the salt is dissolved and the water is fragrant. Let cool.
- Put the turkey in a roasting bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns in with the turkey for brining. Refrigerate for at least 8 hours and up to 3 days.
- When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. Place the turkey breast-side up on a wire rack resting in a roasting pan/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
- For roasting: Preheat the oven to 400 degrees F.
- Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the layers all over the bird. Season the skin with salt and pepper. Put the roasting pan in the oven, pour the beer into the bottom of it and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 3 to 3 1/2 hours. Let rest for 30 to 45 minutes before glazing and slicing.
- For the glaze: In a large nonstick pan on medium heat, add the pecans and cook, tossing, until fragrant, about 4 minutes. Remove the pecans to a plate and add the butter, paprika, pumpkin pie spice and sage to the same pan. Once the butter is melted and the pan is fragrant with sage, remove the sage and add the honey and pecans to the pan. Raise the heat until the mixture begins to simmer, then remove from the heat. Pour over the rested turkey, slice and serve.
PECAN-SMOKED TURKEY
I love the sweet, nutty flavor that pecan wood chips give to a brined turkey. Use the grill or a smoker to bring out this marvelous flavor. -Wendy Gales, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 8h40m
Yield 20 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, combine broth, salt, bay leaves and dried herbs. Bring to a boil; cook and stir until salt is dissolved. Remove from heat. Add cold water to cool the brine to room temperature., Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. In a small bowl, mix onion, parsley, 2 tablespoons butter, 1 tablespoon oil, lemon juice, sage and pepper., Remove turkey from brine; rinse and pat dry. Discard brine. With fingers, carefully loosen skin from turkey breast; rub herb mixture under the skin. In another bowl, mix remaining butter and oil; rub over outside of turkey. Tuck wings under turkey; tie drumsticks together., Place turkey over drip pan, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand 20 minutes before carving.
Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 254mg cholesterol, Sodium 267mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 72g protein.
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
TRAEGER SMOKED TURKEY RECIPE | TRAEGER GRILLS
Our favorite smoked turkey recipe for Thanksgiving dinner. Use your pellet grill this year to free up oven space. Let that bird smoke its way to deliciousness.
Provided by Traeger Kitchen
Categories Poultry
Number Of Ingredients 7
Steps:
- Make the brine: Pour the water into a 5 gallon non-metal bucket. Add the Traeger rub, sugar, garlic, and Worcestershire sauce and stir until the sugar has completely dissolved.
- Place the turkey, breast side down, in the bucket with the brine, making sure the turkey is completely submerged. Cover the bucket and refrigerate overnight.
- Remove the turkey from brine and pat dry. Rub the canola oil all over the outside of turkey, then place breast-side up in a disposable aluminum roasting pan.
- When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe into the thickest part of the turkey breast. Place the pan with the turkey on the grill grates. Close the lid and smoke for 2 1/2-3 hours.
- Increase the grill temperature to 350℉ and continue cooking until the internal temperature of the turkey reaches 165°F, 3 1/2-4 hours more.
- Remove the turkey from the grill and let rest for 30 minutes before carving. Enjoy!
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- Check the temperature of the grill every hour or so, staying as close to 250 degrees F as possible. Resist the temptation to open the lid, unless there is little to no smoke coming out of the top. Only open the lid to add more charcoal or soaked wood chips to maintain temperature and smoke.
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- We recommend that you rub the turkey prior to it going on the smoker. You could even do it 24-hours prior. I rubbed the turkey the morning before the turkey went on the smoker, then placed it back into the refrigerator until it was needed. To do this, simply wash the turkey well and pat dry. Mix rub ingredients together, making sure to break down in clumps of brown sugar. I used a mortar and pestle. It really wakes up the spices and breaks up any clumps.
- Smoking is a form of indirect cooking and usually takes place over a period of hours over low temperatures. Set up your smoker for what is called the burn-down method. To do this, fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top slowly light the ones underneath and burn down slowly over time. If using a charcoal grill, set it up for an indirect heat technique with a drip pan filled with water directly underneath the meat to stabilize the temperature.
- When the smoker or grill is the ideal temperature range, you are ready to smoke, place the turkey breast on the hot grate over the drip pan, toss a hand full of the soaked wood chips and some dry wood chips onto the coals and cover the grill.
- Check the temperature of the grill every hour, staying as close to 250 degrees F as possible. Resist the temptation to open the lid. Only open the charcoal door or the lid if you need to add more charcoal or soaked wood chips to maintain temperature and smoke. After at least 4-hours, check the temperature of the meat to see where it is and get an idea of how much more time it will need to smoke.
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