Memphis Style Smoked Turkey Recipe 415 Food

MEMPHIS FRIED TURKEY

Steps:

• Figure out how much oil you need to fill your fryer: Put the turkey in the empty fryer and cover with cold water. Remove the turkey; mark the line where the water is in the pot. Empty the water and dry the fryer and turkey well.
• Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
• Fill your fryer with peanut oil to the line you marked (do not fill more than three-quarters of the way). Preheat the oil to 400 degrees F; it will take about 1 hour.
• Meanwhile, remove the turkey from the refrigerator and let it come to room temperature as your oil heats. Once the oil reaches 400 degrees F, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift; otherwise, get yourself a long set of sturdy tongs to grip the inside cavity and breast and an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil and let it rest and drain on a wire rack, about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees F while resting. Transfer the turkey to a board or platter.

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Steps:

• For the rub:
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• For the ribs:
• Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
• Preheat grill to 250 degrees F using hickory and charcoal.
• Use indirect heat and cook with the cover down.
• Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
• For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
• For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

TURKEY IN A SMOKER

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.

MEMPHIS STYLE SMOKED TURKEY RECIPE - (4.1/5)

Steps:

• Mix rub together in a bowl, then place into an air tight container. Prepare a thawed turkey, remove the innards and skin, rinse off the turkey. Apply the rub with a light to medium coat. Place into a container large enough to hold the turkey, cover with foil or plastic wrap then place into fridge over night. Remove from fridge and place on counter allowing it to come up to room temperature. Prepare your smoker at this time and preheat it. Once your smoker has been preheated for 30 to 45 minutes start the smoke and place your turkey in the smoker. Smoke with apple, maple, oak for no more then 4 hours. If you like a stronger smoke use mesquite or hickory. Continue to cook until the internal temperature reaches 180°F. Remove and let rest 10 minutes prior to carving.

MEMPHIS FRIED TURKEY

Steps:

• Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat by using one or two fingers, starting at the top of the breast and gently sliding to the right and left, then working down. (So as not to tear the skin, nails trimmed and rings off ! Or you can use a surgical glove.) Massage the rub onto the meat underneath the skin with your hands. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a large sheet tray, and cover with plastic wrap. Refrigerate overnight, or up to 24 hours, so the flavors can marry.
• Fill your turkey fryer with peanut oil, and preheat to 400 degrees F (it will take about 1 hour for the oil to come to temperature). (For tips on deep-frying, see note on facing page.)
• Remove the turkey from the refrigerator, and let it come to room temperature as your oil heats.
• Once the oil is hot, very carefully lower the turkey into the hot oil. (Most turkey fryers come with a basket for the turkey that has hooks and a handle to lower and lift. If yours doesn't, get yourself a long set of sturdy tongs to grip deep the inside cavity and breast, as well as an industrial kitchen fork to hold the back side of the bird.) Make sure the oil maintains its temperature while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 degrees F on an instant-read thermometer, about 45 minutes. Carefully remove the turkey from the oil, and let it rest and drain on a wire rack about 30 minutes. Do not cover the turkey with foil or it will lose some of its crispness. The internal temperature will rise to 165 degrees while resting.
• Transfer the turkey to a serving platter, and serve.
• ALTERNATIVE: Oven- Roasted Turkey
• To roast the turkey, set the rack at the lowest position in the oven and heat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together, and tuck the wing tips under.
• Place the turkey in a large roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil, and sprinkle with salt and pepper. Roast the turkey for about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil, and let rest for 30 minutes before carving.
• NOTE
• Before you begin, check out our deep-frying guide on page 19 for general frying tips. The size of your turkey will determine how much oil you need to fill your fryer. The safest way to figure that out is to place the raw turkey in the empty fryer and then cover with clean cold water. Remove the turkey; note where the water comes to in the pot (no more than three-quarters full, or get a bigger pot!), and mark with a pen. Empty the fryer of water, and dry it very well.
• Fill the fryer up with oil to the line you marked, being careful not to fill it more than three-quarters of the way. This will ensure that the hot oil does not spill out over the top of the fryer and cause a fire! (Always keep an extra empty pot and a large ladle next to you while you fry the turkey, just in case. If it looks like it might bubble over, just scoop some of the oil out.)
• Most people use propane and a deep pot set up in their backyard, but you can now purchase countertop electric fryers large enough to do the job more safely indoors (and out of the cold air). These fryers come with pre-marked levels for the oil and can be covered with a lid.

WHOLE SMOKED TURKEY (TEXAS STYLE) (SOUTHWEST)

Steps:

• Combine first 12 ingredients in a pot and bring to a boil. Let cool.
• Rinse turkey, pat dry and brine over night, completely submerged in the brine.
• Rinse turkey and pat dry.
• Using a syringe, inject your favorite marinade. I use a store-bought Cajun sauce, made for injectors, but you could certainly make your own.
• Coat with oil, and season liberally with Cajun seasoning.
• Cover with plastic wrap and let sit in the fridge overnight.
• Remove and bring to room temperature while you're getting the smoker ready, following the manufacture's directions. Bring smoker up to 240 degrees. I like pecan or hickory. You could use almost any hard wood, but I do not recommend mesquite. It's too oily, and will be bitter after that long of a cooking period.
• Smoke bird for 6-8 hours, keeping the temperature between 220--240 degrees, until internal temperature of the bird reaches 180 degrees.
• Mop, rotate, and turn bird every 40-50 minutes. Add pieces of wood to keep temp up and smoke going.
• For the mop: Combine cider vinegar, water, celery salt, salt, pepper, and butter in a pot and bring to a boil. Remove and set aside.
• Remove, wrap in foil and let rest for 30 min before carving.