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 CITRUS CHICKEN IN BRINKMANN ELECTRIC OUTDOOR SMOKER
This recipe yields a succent smoked chicken, not too smoky, with a gorgeous bronzed skin. The meat is tender and juicy, perfect for a summer supper. The prep is super easy, and once the meat is in the smoker, it's pretty much automatic and doesn't take much monitoring. You may need to add more soaked wood chunks if the chicken takes more than two hours, so be sure to have some extras on hand and ready to go. The skin on chicken prepared this way is exceptionally delicious. Leftovers make a great cold smoked chicken salad. Also, it shouldn't be hard to adapt this recipe to other brands of outdoor smokers. Use any type of meat thermometer, as long as it's accurate, but be sure to use one. You also will need a means of trussing the chicken, such as those stretchy silicone bands or plain white butcher's twine, as well as a specialized tool for injecting the marinade.
Provided by Jainagirl
Categories Whole Chicken
Time 4h30m
Yield 1 whole chicken, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Remove just the orange and yellow zest from the fruit and reserve. There should be no white on the zest after removal. Cut the fruit in half and juice. Strain out seeds and excess pulp from the juice using a fine mesh strainer. Mix 1/2 cup juice with 1/2 cup soy sauce. Reserve the remaining juice. Use the juice-soy sauce mixture to inject the chicken all over. Truss the chicken using silicone bands or plain white butcher's twine.
- Soak 6 to 8 chunks (not chips) of hickory in hot water for 30 minutes. The ideal size chunk to use is about 3 to 4 inches long and about 1 inch thick for the Brinkmann smoker. Check the manual if you have a different brand. Remove the lid and body from the smoker. Place 3 to 4 soaked wood chunks on the lava rock in the base of the smoker. Do not allow the wood to touch the heating element. Place the body back on the smoker and put the empty water pan in its place near the center of the body. Fill the water pan about 3/4 full and add the reserved citrus rinds and leftover juice. Place one of the smoker's racks directly over the water bowl. Leave the other rack off. Place a heatproof meat thermometer into the meatiest part of the chicken's thigh. Put the chicken on the rack. Plug the smoker in and put on the cover.
- Smoke for about 1 hour. Remove smoker cover and brush chicken with a good quality barbecue or basting sauce that has a medium-thin consistency. Thin a really thick sauce with a small amount of water. Replace cover and smoke for another 1 hour. Baste again. Cook to an internal temperature of 180 degrees, adding more soaked wood chunks as needed.
- Cooking may take up to 4 hours, depending on how hot the smoker gets, the external temperature and other factors. Test the chicken's temperature frequently to prevent it from getting overcooked.
- Remove chicken from the smoker to a platter or carving board and tent it with aluminium foil. Allow to stand for about 10 minutes. Carve and serve.
Nutrition Facts : Calories 570.1, Fat 35, SaturatedFat 9.9, Cholesterol 172.5, Sodium 2173.6, Carbohydrate 18.6, Fiber 5, Sugar 9.2, Protein 48.1
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
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