Smoked Holiday Turkey Recipes
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
SMOKED HOLIDAY TURKEY
My father first did this years ago and perfected it over time. He made the mistake of giving them for gifts one year and was swamped with so many requests that he had to stop doing it. This has been the standard turkey at our family's holiday dinners for 25 years.
Provided by Cocinero
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix minced onion, garlic, rosemary, pepper, 1 tsp paprika, salt and enough olive oil to create a thick paste consistency.
- Clean turkey and prepare for smoker breast up. With a paring knife or other small knife, make incisions straight down into the meat and to the bone, about 1 to 1.5 inches long. You can gouge the holes out deeper below the surface by wiggling the knife to make a larger cavity if you wish. Do this all over the turkey, in any place that you can make a hole and pack some of the mix into the cut, about 1.5 to 2 inches apart.
- Use a spoon and fingers to pack all of the holes with your mix, stuffing them to the top of the hole.
- Quarter onions and pack them with the rosemary sprigs inside the turkey cavity.
- With your hands, coat the turkey on the outside completely with olive oil, and then dust down fairly heavily with paprika. Tie the legs together with string.
- Place on smoker and smoke as you usually would, about 4 to 5 hours in my particular smoker.
Nutrition Facts : Calories 106.4, Fat 9.2, SaturatedFat 1.3, Sodium 293.2, Carbohydrate 6.4, Fiber 1.1, Sugar 2.1, Protein 0.7
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