HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
SMOKED TURKEY LEGS
Steps:
- Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
- Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
- Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
- Re-warm the mop mixture over low heat.
- Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
- Mix ingredients together in a small bowl.
- Combine the mop ingredients in a small saucepan and warm the mixture over low heat.
HICKORY SMOKED TURKEY LEGS
My husband made these last weekend and they were so yummy. One of the things we plan on serving for 4th of July.
Provided by ratherbeswimmin
Categories Poultry
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 472.2, Fat 15.9, SaturatedFat 4.8, Cholesterol 161.2, Sodium 1467.8, Carbohydrate 36.4, Fiber 2.5, Sugar 29.8, Protein 45.9
HICKORY-SMOKED BOURBON TURKEY
This is a great way to make your holiday turkey this year. It takes a little work, but belive me it's well worth it.
Provided by southern chef in lo
Categories Whole Turkey
Time P8D
Yield 12-14 serving(s)
Number Of Ingredients 13
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.
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